Learn how to make homemade bagels for the Yom Kippur fast

After the fast ends at sunset on Yom Kippur, in many homes the meal of choice comes from the appetizing counter, with smoked fish, cream cheese and bagels. This year, these bagels could be made at home if you attend a class taught by bagel experts Reva Castellenti and Sam Silverman on Saturday at 4 or 6:30 p.m., at the Bagel Market in Midtown. Or maybe you just want to learn how to make bagels without any observation. Either way, the two-hour hands-on session involves rolling, boiling, seeding and baking the bagels, then taking a dozen home. Eatable bagels with spreads, as well as beer and wine, will be served and the history of the bagel will be revealed. There will also be a three-hour fast-breaking class on Monday, September 25 at 6 p.m., with more food to eat.

Yom Kippur bagel-making class, Saturday at 4 and 6:30 p.m. and Monday at 6 p.m., $150 each, Bagel Market, 264 West 40th Street, nycbageltours.com.

Cook like José Andrés and the World Central Kitchen

Planning a dinner for 1,000? Or even 100? Chef and philanthropist José Andrés can guide you through what could be a first: a disaster relief cookbook. This voluminous, well-illustrated volume tells the story of World Central Kitchen, the on-site organization that served seasoned rice in four-foot paella pans, prepared rafts of sandwiches in makeshift tents, and poured Ukrainian borscht to from 50 liters. pots since its appearance in 2010 after an earthquake that hit Haiti. Recipes, including this borscht, lush stovetop mac and cheese with variations, casual chili verde chicken, and fresh salad with the artful addition of chicharrones, generously feed four to six; There are instructions for reducing or increasing your contribution if you find yourself home alone or if you run a soup kitchen. Worker profiles and food stories 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’s a new option in Poi Dog’s sauce collection, which was the name of Hawaiian chef Kiki Aranita’s Philadelphia restaurant that closed in 2020, and now identifies the products. With miso, Chinese five spice, and pineapple, you get umami-rich Huli Huli, a version of a marinade and basting for island roast chickens that enhances just about everything. In addition to Huli Huli, Poi Dog also contains Guava Katsu, hotter than Huli Huli, and Chili Peppah Water, a vinegary and fruity condiment. Through the end of the month, the company will donate 10 percent of profits 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 Cool in Style

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

Basket 6 bottle backpack, $290; 6-bottle tote, $230; Bottle holder 4, $200, basketbag.com.

A caramel, almond and butter delight

Like pulling a vintage bottle out of the wine cellar, John Anderson, who founded Woodhouse Chocolate in St. Helena, Calif., with his wife, Tracy Wood Anderson, rummaged through the chocolate company’s vault to bring back the TAB bar: caramel-almond-butter. The oblong bars, coated in dark or milk chocolate and sprinkled with almonds, have ganache-like filling centers riddled with butterscotch bits. They will be available until the end of October.

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

Although sweeteners like ginger syrup, agave syrup, and even simple syrup can barely be used by the ounce in most cocktails, it’s nice to have a good amount on hand. They keep well in the refrigerator. Cheeky Cocktails, a Brooklyn company founded by cocktail professor April Wachtel, now sells its vibrant syrups in 750-milliliter (25.4-ounce) bottles: espresso, cranberry, honey, honey-ginger, ginger, agave and simple syrup of base. The syrups, effective in iced tea and on fresh fruit, are made without added colors, flavors or preservatives. Need less? They are available in four and 16 ounce sizes. The company also sells lemon and lime juice, good to have on hand in case of emergency, although fresh is always better.

Cheeky Cocktails Syrups, $22 to $37, Cheekycocktails.co.

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