Yom Kippur Break-Fast Menu
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.
Recipe: Popcorn Ice Cream
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.
Recipe: Bacon Rillettes
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.
Recipe: Truffle–Ricotta Panna Cotta with Lamb's Lettuce
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.
Recipe: Grilled Sardines with Roasted Red Peppers and Lemon Vinaigrette
When we detect the first whiff of autumn in the air, we want to make food that insists that summer isn't quite gone yet, like this elemental recipe from Peter Woolsey of Philadelphia's Bistrot La Minette. It features three seasonal mainstays that are about to retire for the year: simply prepared fresh seafood, vibrant vegetables, and a stamp of smoke from the grill.
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.
The perfect ending to a summer meal, this subtle sorbet is made with sweet, ripe peaches and a basil-infused simple syrup.
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 >
Recipe Roundup: Global Cuisine
In a dinner rut? Find mealtime inspiration—and cram for our international cuisine quiz—with this collection of recipes from around the world.
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.
Lunch: It's Not Just for Kids
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 >
Last Month's Best Recipes
Here are our recipe tester's favorite recipes from August:
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 >
Recipe: Peach Crostata with Spiced Marscarpone
When Labor Day passes and hot days are on the wane, we always find that our trips to the farmers' market start to resemble a contact sport: everyone is urgently lunging for dwindling tomatoes and fruit, desperate to savor anything that hints at summer. And if we do manage to emerge from the chaos with some coveted produce, we want to use our haul in low-effort, big-flavor dishes that will hold us over until next July.
If you manage to snatch up some end-of-season peaches (or any other stone fruit, for that matter), this no-frills crostata from Mike Isabella is a more than worthy application. Isabella tosses peach slices in a spice mixture of toasted allspice, juniper berries, and black peppercorns, then nestles them in a pleated sheet of standard-issue pie dough. (Use your food processor to make it in minutes.) He then folds the remaining seasonings into whipped and sweetened mascarpone,... Read more >
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