6. Thomas Keller’s Gluten-Free Flour, $19.95
The promise of this stuff, made by the celebrity chef behind The French Laundry, Per Se, and Bouchon Bakery, is that it can be used “cup for cup” instead of all-purpose flour in any regular recipe for gluten-free results. Get it here.
7. Empire Mayonnaise Bacon Mayo, $8
Former WD-50 pastry chef Sam Mason has an extensive line of small-batch mayonnaise flavors. This one is a great gift for obvious reasons. Mason suggests using it any time you’d use bacon, including on a “Skinny” BLT — Lettuce, Tomato and Bacon Mayonnaise. Get it here.
10. Boccalone Cotechino, $20
Boccalone salumi are the work of chef Chris Cosentino and Mark Pastore, the duo behind San Francisco restaurant Incanto. They recommend this cotechino — which should be sliced and seared — with polenta, broccoli rabe, or lentils. ALSO, it’s traditionally considered a food that brings good luck and prosperity for the new year. Get it here.
13. Red Bee Honey Cox Comb, $18
Here is a great party trick: Put this out with the cheese-and-cracker plate with a sign that says, “Eat the wax. It’s good.” Prepare to answer lots of questions about where you got it. Use the phrase “textural contrast” as many times as you want. Get it here.
14. Scrappy’s Bitters Gift Pack, $17
One bottle each of Lavender, Aromatic, Celery, and Orange. Maybe you know someone who might want to try each of these in a classic Manhattan and observe the difference? Sounds like a pretty good Wednesday night activity. Get it here.
18. Sucre Carré Petit Sugars, $15
These delightful handcrafted sugars are made by a 270-year-old family-owned business in Japan that has long provided sugar to the Japanese royal family. They are a big hit at tea parties, wedding and baby showers, and with anyone who likes to smile. Get them here.
19. Bourbon Barrel Matured Maple Syrup, $29
Noble Handcrafted Tonics will be familiar to media-happy food lovers; they’ve gotten a lot of press in the last year. The company that makes them — Mikuni Wild Harvest —sources maple syrup from Québécois sugar shacks and matures the syrup in Tuthilltown charred American oak barrels. None of this will really matter that much when you try it on some French toast. You’re just going to be like, WOW OK thanks I have to eat this now. Get it here.
21. Blackberry Farm Pickled Ramps, $17
Ramps — the darling of the foraging trend that’s taken over America’s ingredient-driven restaurants — are like little leeks that only grow in the wild. They taste a little bit onions and garlic but more subtle. Since they are only available for a few weeks in the spring, the act of pickling or “putting them up” them is a good idea. They’re great on eggs, sandwiches, and even in place of pickled onions in an adventurous martini. Get it here.
24. June Taylor Jams, $14
June Taylor makes some of the country’s most interesting and delicious flavors of jam. Her tiny company based out of Berkeley works with small family farms to find heirloom, forgotten fruits, so they can create combos like Rose Diamond Nectarine & White Sage Blossom, Strawberry and Rose Geranium, or Summer Sweet Peach & Greek Bay Leaf. Get it here
26. Momofuku Clay Pot Cooking Sauce, $17
Twelve years after chef David Chang opened his insanely popular and insanely tiny ramen shop in the East Village, his restaurants are still some of the most popular among New York tourists and locals alike. You might know someone who took a trip to New York and raved about eating there — this is a nice gift for that person! It’s full of lemongrass, star anise, cinnamon, and coriander, and it works wonderfully added to a braise or noodle soup. Get it here.
31. Aged Black Garlic, $14
This stuff is WEIRD and AMAZING. Imported from Aomori, Japan, it’s been naturally fermented so that it has a milder smell, a sweet-sour flavor, and a melty texture. Buy it for someone who loves to cook and watch him or her freak out about it. Get it here. Read more about it on White on Rice.
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