Yom Kippur Break-Fast: Delight in Bagels to End the Holy Fast!

After the fast ends at sundown on Yom Kippur in many households, the meal of choice comes from the appetizing counter, with smoked fish, cream cheese and bagels. This year those bagels might be homemade if you participate in a class given by the bagel experts Reva Castillenti and Sam Silverman on Saturday at 4 or 6:30 p.m., at Bagel Market in Midtown. Or perhaps you’d just want to learn how to make bagels without any observance. Either way, the two-hour hands-on session involves rolling, boiling, seeding and baking the bagels, and taking a dozen of them home. Bagels to eat with spreads, plus beer and wine, will be served and bagel history will be revealed. There will also be a three-hour class to break the fast on Monday, Sept. 25, at 6 p.m., with more food to eat.

Bagel Making Classes for Yom Kippur, Saturday 4 and 6:30 p.m., and Monday at 6 p.m., each $150, Bagel Market, 264 West 40th Street, nycbageltours.com.

Cook Like José Andrés and the World Central Kitchen

Planning dinner for 1,000? Or even 100? The chef and philanthropist José Andrés can guide you through it with what might be a first: a disaster relief cookbook. The hefty, well-illustrated volume recounts the history of World Central Kitchen, the on-the-scene organization that has been dishing seasoned rice from four-foot paella pans, making rafts of sandwiches under makeshift tents and ladling Ukrainian borscht from 50-quart stockpots since it first came on the scene in 2010 after an earthquake struck Haiti. The recipes, including that borscht, a lush stovetop mac and cheese with variations, an easygoing chicken chili verde, and a fresh salad with the clever addition of chicharrones, feed four to six generously; there are instructions for scaling down or up, should you find yourself home alone or running a soup kitchen. Profiles of workers and stories about the foods are included.

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

There is a new sauce in the collection from Poi Dog, which was the name of the chef Kiki Aranita’s Philadelphia restaurant that closed in 2020, and now identifies the products. With miso, Chinese five-spice and pineapple, you have the umami-rich Huli Huli, a version of a marinade and baste for rotisserie chickens on the islands, which enhances just about anything. In addition to Huli Huli, Poi Dog also has Guava Katsu, sharper than the Huli Huli, and Chili Peppah Water, a vinegary and 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, Chili Peppah Water, $9 for 5.2 ounces, poidogphilly.com.

Keep That Wine Chilled in Style

These sleek insulated bags, designed for carrying wine, are from a new company, Panier, founded by Nic Bradley, who has been in the wine business, and Dhruv Singh, an entrepreneur. They tapped the expertise of advisers, including sommeliers and former somms like Belinda Chang and Andre Mack. The bags, made of heavy-duty black recycled nylon with wide, sturdy handles and straps, inner insulation and padding to prevent breakage, come in three sizes. There’s a six-bottle backpack, a six-bottle tote and a four-bottle carrier, all of which have extra pockets to accommodate laptops and other items.

Panier 6-bottle backpack, $290; 6-bottle tote, $230; 4-bottle carrier, $200, panierbag.com.

A Toffee-Almond-Butter Delight

Like pulling a vintage bottle from the wine cellar, John Anderson, who founded Woodhouse Chocolate in St. Helena, Calif., with his wife, Tracy Wood Anderson, has dug into the chocolate company’s vault to bring back the TAB bar: toffee-almond-butter. The oblong bars, coated in dark or milk chocolate and pebbled with almonds, have centers of ganachelike filling riddled with pieces of buttery toffee. They’ll be available through the end of October.

Woodhouse Chocolate, Dark Toffee Almond Butter Bar, Milk Toffee Almond Butter Bar, $12 for three (3.9 ounces), woodhousechocolate.com.

Though sweeteners like ginger syrup, agave syrup and even simple syrup may barely be used by the ounce in most cocktails, it’s nice to have a good supply on hand. Refrigerated, they keep well. Cheeky Cocktails, a Brooklyn company founded by April Wachtel, a cocktail instructor, is now selling its vibrant syrups in 750 milliliter (25.4-ounce) bottles: espresso, cranberry, honey, honey-ginger, ginger, agave and basic simple syrup. The syrups, which are effective in iced tea and over fresh fruit, are made without added colorings, flavorings or preservatives. Need less? They come in four and 16-ounce sizes. The company also sells lemon and lime juices, good to have on hand for emergencies, though fresh is always better.

Cheeky Cocktails syrups, $22 to $37, cheekycocktails.co.

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