After the fast ends at sundown on Yom Kippur in many families, the favorite meal comes from the gourmet table, with smoked fish, cream cheese and bread. These cakes could be homemade this year if you take a class taught by baking experts Riva Castellente and Sam Silverman on Saturday at 4 or 6:30 p.m. at the downtown Bread Market. Or maybe you just want to learn how to make bread without any consideration. Either way, the two-hour hands-on session involves rolling, boiling, seeding, baking the cakes, and taking dozens home. Bread that can be eaten with spread will be served, along with beer and wine, and the history of the bread will be revealed. There will also be a three-hour breakfast class on Monday, September 25 at 6pm, with more food to eat.

Bread-making classes on Yom Kippur, Saturday 4 and 6:30 p.m., Monday at 6 p.m., each $150, Bread Market, 264 W. 40th St.,

Are you planning to have dinner for 1000? Or even 100? Chef and philanthropist José Andrés can walk you through what may be a first: a disaster relief cookbook. The massive, well-illustrated tome recounts the history of World Central Kitchen, the on-the-scene organization that has been preparing seasoned rice from four-foot-tall paella pans, making batches of sandwiches under makeshift tents and scooping Ukrainian borscht from 50-liter stockpiles since it debuted On the scene in 2010 after an earthquake struck Haiti. Recipes, including borscht, leafy semolina macaroni and cheese with variations, simple green chili chicken, and a fresh salad with the clever addition of chicharron, feed four to six generously; There are instructions to reduce or increase the amount of work, if you find yourself home alone or running a soup kitchen. Profiles of the workers and stories about the foods are included.

“The World Central Cookbook: Feeding Humanity, Feeding Hope” by José Andrés and The World Central Cookbook with Sam Chappell Sokol (Clarkson Potter, $35).

A new option in the sauce lineup from Poi Dog, which was the name of Hawaiian chef Kiki Araneta’s Philadelphia restaurant that closed in 2020, now defines the products. With miso, Chinese five spice and pineapple, you have umami-rich huli huli, a marinade-and-soup version of the islands’ roasted chicken, that enhances just about anything. In addition to Huli Huli, Poi Dog also contains Guava Katsu, which is sharper than Huli Huli, and Chili Peppah Water, a vinegary, fruity condiment. Through the end of the month, the company is donating 10 percent of proceeds to World Central Kitchen’s Maui Relief Fund.

Poi Dog Huli Huli, $17 for 12 ounces; Guava Katsu, $16 for 12 ounces, and Chile Pipah Water, $9 for 5.2 ounces,

These stylish insulated bags, designed to hold wine, are from a new company, Paneer, founded by Nick Bradley, who used to work in the wine business, and Dhruv Singh, an entrepreneur. They tapped the expertise of consultants, including former sommeliers and sommeliers like Belinda Chang and Andre Mack. The bags are made of heavy-duty black recycled nylon with wide, strong handles and straps, interior insulation and lining to prevent breakage, and come in three sizes. There’s a backpack that holds six bottles, a satchel that holds six bottles, and a carrier that holds four bottles, all of which have additional pockets to hold laptops and other items.

Paneer 6-Bottle Backpack, $290; Carry 6 bottles, $230; 4-bottle holder, $200,

Like pulling a vintage bottle from a wine cellar, John Anderson, who founded Woodhouse Chocolate in St. Helena, Calif., with his wife, Tracy Wood Anderson, dug into the chocolate company’s basement to bring back a TAB bar: praline-ghee. The rectangular bars, covered in dark or milk chocolate and studded with almonds, have centers of ganache-like filling filled with bits of butterscotch. It will be available until the end of October.

Woodhouse Chocolate, Dark Toffee Almond Butter Bar, Milk Toffee Almond Butter Bar, $12 for three (3.9 oz),

Although sweeteners like ginger ale, agave syrup, and even simple syrup may only be used by the ounce in most cocktails, it’s a good idea to have a good amount on hand. Refrigerated, they keep well. Cheeky Cocktails, a Brooklyn company founded by April Wachtel, a cocktail instructor, sells its lively syrups in 750-milliliter (25.4-ounce) bottles: espresso, cranberry, honey, honey-ginger, ginger agave, and basic simple syrup. The syrup, effective in iced tea and on fresh fruit, is made without added colours, flavors or preservatives. There is no need? They come in four and 16 ounce sizes. The company also sells lemon and lime juice, which is good to have on hand for emergencies, although fresh is always best.

Cheeky Cocktails, $22-$37, at

He follows New York Times Cooking on Instagram, Facebook, Youtube, Tik Tok And Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips, and shopping tips.

Leave a Reply

%d bloggers like this: