($90 for a six-month membership, Even outspoken dried-spice skeptics won’t be able to resist chef Ana Sortun’s jars of Aleppo, Urfa pepper, sumac, and mint, which are so fragrant you’ll be tempted to sprinkle them on everything. ($195, Not for the faint of heart, this hot sauce was created by chef Joel Werner of Blackberry Mountain’s Firetower restaurant. It could become a habit. ($80, in-store at Verjus, San Francisco)At Forthave Spirits’ lab in Brooklyn, Daniel de la Nuez relies on Fort Makers’ maple pebble cutting boards (inspired by the smoothness of water-worn rocks) to chop up ingredients for amaro and gin. Each strike on this golden match holder leaves a small mark, building a unique patina over time. This year, we’re gifting ceramics, kitchen tools, pantry staples, spirits, and more from our favorite restaurants around the country. It’s perfect to drizzle over something fried and enjoy with, well… a beer. ($185, NYC’s cult-favorite coffee brand is releasing limited edition beans that channel the flavors of restaurants like Crown Shy, Denver’s Wolf’s Tailor, and Bourbon 1.0 oz.
This festive pair of verde and original sauces makes a perfect color combo for the holidays, but it’s sure to be a year-round hit.
($50, A tip from Piper Kristensen of Oxalis in NYC: For really special small-batch ciders, sign up for this Vermont producer’s cider club. Under the brand the Violet Hour Plus, the bar just released Batch No.
($18, It takes a lot for us to call any one chef’s chocolate chip cookies The Very Best, but at Willa Jean in New Orleans, Kelly Fields spent two whole years perfecting a recipe that uses three types of Valrhona chocolate, plus a sprinkling of sea salt to balance everything out. ($18, It takes a lot for us to call any one chef’s chocolate chip cookies The Very Best, but at Willa Jean in New Orleans, Kelly Fields spent two whole years perfecting a recipe that uses three types of Valrhona chocolate, plus a sprinkling of sea salt to balance everything out. Batch No. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. ($31, Mazama’s glasswares first caught our eye at Portland, Oregon, cocktail hot spot The Solo Club.
The twill jumpsuit is part of a collaboration with pasta queen Missy Robbins and is ideal for flights, casual Fridays in the office, nights out, and, of course, the kitchen.
The twill jumpsuit is part of a collaboration with pasta queen Missy Robbins and is ideal for flights, casual Fridays in the office, nights out, and, of course, the kitchen. ($36–$60, in-store at Verjus, San Francisco)Handmade in Morocco, this bowl from Miami’s Mrs. Mandolin is our idea of centerpiece perfection. Home Gifts
1 is what we like to call “grown-up Coca Cola,” thanks to scorched Demerara sugar and caramelized vanilla and wormwood. Only a high-quality cherry like Luxardo Maraschino will do. ($28, For your friend who can’t just have a bowl of almonds to go with their charcuterie set-up, west~bourne’s Togarashi Chex Mix has a distinctly seaweed-forward taste and a pleasant ratio of Chex to corn nuts. ($44, This apple-based aperitif is ideal for holiday entertaining, says Claire Sprouse, owner of Brooklyn’s Hunky Dory, who swaps it for vermouth in a classic cocktail. Cocktail Queries is a Paste series that examines and answers basic, common questions that drinkers may have about mixed drinks, cocktails and spirits.
As one staffer put it: “First it’s flavorful, and then it hurts.” ($12, Far too many granolas are loaded up with sugar, but this offering from Blue Hill at Stone Barns is, true to its name, a balanced, savory blend of spelt flakes and golden flax seeds.
($16, …
“It’s perfect for holiday fireside sipping,” she says.
Our favorites include a rich, buttery blackberry jam made on-site, Benton’s bacon for the absolute best breakfast spread, and a beautiful ceramic stackable cream and sugar set made using ashes from The Barn's hearth in the glaze. ($59 for one dozen, No one makes jam like Sqirl, and a membership to their jam club (think sought-after flavors like Blenheim apricot and Persian mulberry) is the ultimate way to ensure that the recipient won’t be tempted to skip breakfast in the new year. ($44, This apple-based aperitif is ideal for holiday entertaining, says Claire Sprouse, owner of Brooklyn’s Hunky Dory, who swaps it for vermouth in a classic cocktail. Winner of the 2010 Metropolitan Opera Cocktail Competition Created by Lynnette Marrero – Peels, NYC CioCiaro – Rye – Smoked Demerara Syrup – Bittermens Xocolatl Mole Bitters – Angostura Bitters All Rights Reserved. ($48–$180, The charcoal paint on this dish from New York sushi chef Masayoshi Takayama’s collaboration with home decor brand Favor makes for a dramatic backdrop for cheese, fruit, and desserts. Fresh Lemon Juice He recommends these lightweight glasses, the same ones they use at Graft, for their durability and versatile shape. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Lifestyle
($165, The brother-sister team at Pienza, in Tuscany, whose family has run a traditional glassblowing studio for generations, also make Il Buco’s colorful signature drinkware collection.
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