Nancy Newsom’s robust prosciutto-style bone-in hams are cured with salt, brown sugar, and hickory smoke, and then aged for 12 months.
Nina Wanat, the founder of San Francisco-based BonBonBar, uses top-shelf single malt Scotch, bourbon, and dark rum in her handmade confections.
The Cherry Shiraz preserves from Tishbi Winery (a family-owned estate in Israel) have big pieces of sweet-tart cherries and pleasant, lingering notes of red wine.
Sarivole Organic Bakery’s baked-to-order cookies—in flavors like peanut butter oatmeal and chocolate coconut almond—arrive fresh, chewy, and delicious.
Handmade in small batches with milk from free-range goats, Happy Goat’s caramels are tangy, chewy, and far from ordinary.
Every cook needs to have a killer sour cream coffee cake in his or her repertoire. We went to master baker Carole Walter for the ultimate recipe, and typical of…
Lightly sweet from the honey mustard and heady from orange zest and brandy, this unusual condiment is elegant enough to adorn your holiday table (if you don't give it all…
Brighter and less sweet than your average jarred chutney, this fresh-tasting, lightly spiced pear and ginger version is dotted with mustard seeds and dried cranberries.
This fruity, sweet-tart vinegar uses dried sour cherries, so it's just as easy to make in December as in July, and there's no need to pull out the cherry pitter. Package it in a…
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