After the Jewish Day of Atonement (this year it starts at sundown on Friday, October 3rd, and ends the next evening, on Saturday the 4th), breaking the fast with a special Yom Kippur spread is something everyone looks forward to. Noodle kugel, blintzes, and bagels are typical, but with a bit of planning you can give your Yom Kippur celebration a homemade touch. Easy recipes, big portions—you can make everyone feel right at home and nobody will know you haven’t spent the last few days cooking up a feast.


Nothing says party like a casserole, right? This one, with smoked salmon, cream cheese, capers, and “everything” bagels, contains everything you love about your bagel place and combines it in a casserole dish. Get the recipe>>


If you can scramble eggs, you can make a frittata. This one, originally from The Jew & the Carrot, contains kale and roasted red peppers. Get the recipe>>


Traditional challah is a challenge. Braiding the strands of dough takes practice, and your first attempt can turn out looking more like a blob than a showpiece for a buffet. This recipe for pull-apart challah from Joy of Kosher’s Jamie Geller eliminates the most difficult part—all it requires is a bit of kneading and enough patience to let the dough rise. And if you want to try your hand at braiding, go for it! Get the recipe>>


Noodle kugel is a comforting, tastes-better-than-it-looks dish that can easily be doubled or tripled depending on how many guests you’re expecting. Jazz up this basic recipe with raisins, cinnamon or other spices, nuts, and fruit. Get the recipe>>


It’s easy to pick up a pint of egg salad at the deli, but making it from scratch is quick and easy, and what you end up with tastes better. This recipe, which incorporates elements of a French gribiche, is elegant and surprising and goes really well with smoked fish. Consider cooking more than you need to set yourself up for a few grab-and-go lunches. Get the recipe>>


Chicken noodle soup can be as easy or as involved as you want it to be. In its simplest form, it’s just browning some chicken on the stove and simmering aromatics in a pot. Add noodles, heat it all together, and voilà! A big bowl of steaming goodness is on your table in an hour flat with this simple CHOW recipe. It’s also great for a crowd. You can even lose the noodles and add matzo balls, à la San Francisco’s Wise Sons. Get the recipe>>


Apple cake is a classic Jewish holiday dessert, perfect for Yom Kippur, Rosh Hashanah, or any Shabbat dinner. A great cake for fall, our simple recipe for one-bowl Apple Dapple Cake calls for vegetable oil in the batter (skip the glaze topping if you want to avoid butter and cream), which yields an extremely moist crumb. Get the recipe>>

Pull-apart challah photo from; all other photos by Chris Rochelle /

Caitlin M. O'Shaughnessy is a New York City–based food writer and editor at Penguin who has worked on and recipe-tested several cookbooks. She is currently in search of NYC’s best ramen, and is one of the few people who admit to disliking brunch.
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