Yom Kippur Break-Fast Menu

A Yom Kippur break-fast menu, curated by the James Beard Foundation

 

Every year on Yom Kippur, the holiest day of the Jewish calendar, Jews around the world fast from sundown to sundown to mark their atonement. After night falls, it is customary to break the fast with a light meal that often bears more of a resemblance to breakfast than dinner: bagels, lox, and all the fixings are frequently served along with egg dishes, noodle kugels, and coffee cakes. Here are some of the dishes that will be on our fast-breaking table tomorrow night:

 

Smoked Bluefish with Potato Pancakes, Greek Yogurt, and Dill [JBF]

Ease into eating with these smoked fish canapés.

 

Pear and Ricotta... Read more >

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Recipe: Popcorn Ice Cream

Recipe for popcorn ice cream, adapted by the James Beard Foundation

 

To make this sweet-and-salty frozen treat, Boston-based chef Andy O.C. Husbands prepares fresh popcorn on the stovetop, then combines it with custard and lets the mixture infuse overnight. The next day, after the ice cream base is almost fully churned, Husbands sprinkles in sea salt to complete this whimsical dessert–snack food hybrid. 

 

Get the recipe here. 

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Recipe: Bacon Rillettes

John Folse's recipe for bacon rillettes, courtesy of the James Beard Foundation

 

Preparing rillettes can require tedious dicing or shredding, but a food processor makes quick work of this bacon-based version from John Folse of Restaurant R’evolution in New Orleans. Folse's unconventional use of tomato paste adds some sweet richness and balancing acid; he also includes a welcome pour of rye whiskey.

 

Get the recipe here.

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Recipe: Truffle–Ricotta Panna Cotta with Lamb's Lettuce

Recipe for ricotta panna cotta, courtesy of the James Beard Foundation

 

We see a lot of chefs making panna cotta at the James Beard House. It's easy to see why: since the dish requires several hours of chilling in order for the gelatin to set, it's an obvious make-ahead dessert for a large crowd. At Sean Woods's recent Beard House event, he brought panna cotta over to the savory side, combining the requisite cream with a premium ricotta and some truffle oil. To offset the richness, Woods garnishes the starter with crisp lamb's lettuce and matchsticks of quick-pickled radishes.

 

Get the recipe here. 

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Recipe Roundup: Herb-Enhanced Desserts

 

Fresh herbs can lend desserts a subtle aromatic note that completely transforms the dish. Here are a few of our favorite herb-enhanced sweets.

 

Basil-Peach Sorbet

The perfect ending to a summer meal, this subtle sorbet is made with sweet, ripe peaches and a basil-infused simple syrup.

 

Chocolate-Rosemary Bombolini

Bombolini are essentially Italian doughnut holes. This version from chef Matt Kelley is filled with a rich, rosemary-scented chocolate ganache.

 

Chilled Watermelon Soup with Mint and Ginger

The classic combination of watermelon and mint is enlivened with a touch of ginger in this refreshing, sweet soup from Carla Pellegrino.... Read more >

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Recipe Roundup: Global Cuisine

Stephanie Izard's recipe for Portuguese malasadas, adapted by the James Beard Foundation

 

In a dinner rut? Find mealtime inspiration——and cram for our international cuisine quiz——with this collection of recipes from around the world.

 

Goan-Style Shrimp Curry

This coconut-scented curry from chef Suvir Saran is inspired by one he had at a friend's home in Goa. Sambhaar is a blend of spices frequently used in South Indian cooking; if you can't find it, substitute whichever curry powder you have on hand.

 

Lamb Stuffed with Feta, Sun-Dried... Read more >

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Lunch: It's Not Just for Kids

grown-up lunch recipes, curated by the James Beard Foundation

 

It’s back-to-school time, but you don’t have to be a kid to appreciate a good brown-bag lunch. Here are some decidedly grown-up meals we’d trade for any day:

 

Stilton Ploughman's Lunch with Port-Poached Pear Relish [JBF]

Like a Lunchables package...except with Stilton and a spicy relish of Comice pears poached in Port. To brown-bag it, choose a country loaf or a hunk of ciabatta in place of the baguette and pack the relish in a separate container.

 

Miso-Marinated Pork Bento [Just Bento]

Who wouldn't love sitting down to a lovely bento box filled with miso-marinated pork, Japanese omelet, sautéed greens, and brown rice? Carrot and zucchini flower cut-outs are strictly optional, but we think they... Read more >

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Last Month's Best Recipes

Brian Roche's corn bisque with crema

 

Here are our recipe tester's favorite recipes from August:

 

Corn Bisque with Crema

Get your hands on some late-summer corn and make this flavorful, Mexican-inspired coup. 

 

Grilled Hanger Steak with Peperonata

Don't pack up your backyard grill just yet: this simple main of seared hanger steak and sautéed bell peppers and tomatoes will be delicious on one of the final hot days of the season.

 

White Chocolate–Lemon Verbena Panna Cotta with Raspberries and Pistachios

JBF Award–winning pastry chef Claudia Fleming created this elegant dessert for this year's... Read more >

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In Season: Tomatoes

tomato recipes, curated by the James Beard Foundation

 

Remember a few years ago, when tomato blight pretty much wiped out the harvest throughout the East Coast, and nary a Caprese salad was made the whole summer? This year is pretty much the opposite of that, tomato-wise. Our CSA box this week was loaded with six pounds of sweet red and yellow tomatoes, and apparently there are many more to come. Bring it, we say.

 

How to Store: Do not refrigerate tomatoes. We repeat: do not refrigerate tomatoes—keep them at room temperature. Refrigerating tomatoes damages the fruits’ membranes and their flavor-producing enzymes, rendering them mealy and tasteless. Fresh tomatoes stored in a bowl on the kitchen counter should keep for a few days to a week.

 

How to Cook: When tomatoes are at their peak, it feels like a shame not to eat them in their purest form: sliced, liberally drizzled with olive oil, and sprinkled with sea salt and a few torn basil leaves. But take advantage of this... Read more >

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Five Dishes Worth the Time and Effort

In My Kitchen, the latest book from multiple JBF Award winner and last month's Chefs & Champagne® New York honoree, Ted Allen, is perfect for those of us who love to get lost in cooking. We asked the Chopped host to tell us his favorite recipes that are worth the hours they require.

 

I am very much a slow-food guy. I like nurtured, developed, deep flavors, smokers that give off sweet wisps of porky yummy over the course of an entire day, soups and stocks and sauces that simmer happily for an afternoon. Here are some recipes that take a little time. So what? You have something better to do than cook? There’s almost nothing better to do than cook.

 

North Carolina Pulled Pork

Yummmmmmm. I cook this stuff for six to eight hours. That is what I am talkin’ about.

 

Homemade Stock

Especially chicken,... Read more >

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