25 Amazing Edible (and Drinkable) Gift Ideas
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Gift Guide 2015: Food/Drink

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Tub of Cherries

Photo: Bobby Doherty

For someone who really, really likes Manhattans, or sundaes with a cherry on top: 12 pounds of the original Luxardo Maraschino cherries. They’ll need fridge space, but these never really go bad.

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Wellness Sap

Photo: Courtesy of the Vendor

Harvested from maguey plants in Mexico, Villa De Patos’s sap is a healthier alternative to maple syrup.

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Barrel-Aged Bitters

Photo: Courtesy of the Vendor

Add a dash of these 140-day-aged Peychaud’s bitters when making a Sazerac or Vieux Carré.

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Status Pepper

Photo: Courtesy of the Vendor

For serious cooks: the first American version of place-of-origin-protected Piment d’Espelette.

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Japanese Whiskey

Photo: Courtesy of the Vendor

Hibiki’s Japanese Harmony is a blend of malt and grain whiskeys aged in a variety of methods and hardwood casks meant to evoke the riches and subtleties of Japan’s 24 seasons.

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Upstate-Sponge Candy

Photo: Jody Wissner

A 70-year-old candy-maker in Buffalo, Watson’s caramelizes spun sugar in copper kettles, then clobbers it in chocolate.

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Diane Keaton Wine

Photo: Sid Hoeltzell

Whatever kind of California blend this is, it’s yummy. And has nice legs.

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Serious Ham

Photo: Courtesy of the Vendor

Charcuterie king Paul Bertolli cuts this intense, spicy, artisanal ham from the muscle of a pork leg.

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Cookie-of-the-Month Club

Photo: Courtesy of the Vendor

A selection of cardamom-laced snickerdoodles, and other fresh-out-of-the-oven creations from Mah-Ze-Dahr Bakery, delivered to your door.

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Wagyu Beef Jerky

Photo: Courtesy of the Vendor

New Mexican Wagyu is marinated in black pepper and maple syrup before being smoked over hardwood.

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The Rosé of Soy Sauce

Photo: Courtesy of the Vendor

The cherry blossoms in this shoyu from Haku are pickled in pinkish ume-shiso vinegar, then added to white soy sauce; a nice accent to salads or fish.

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Caffeine-Infused Peanut Butter

Photo: Courtesy of the Vendor

The naturally slow digestion of peanut butter allows for a sustained daylong energy release.

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Tuna-of-the-Month Club

Photo: Courtesy of the Vendor

For six packs of SafeCatch’s next-gen albacore tuna — every single fish is sustainably caught and tested for mercury — delivered to your door.

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Mark Bittman's Dinner

Photo: Ben Gabbe/PatrickMcMullan.com

Purple Carrot is a plant-based meal-kit delivery service that’s like Blue Apron but for vegans.

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Hophead's Whiskey

Photo: Courtesy of the Vendor

Plan a trip to Red Hook for Van Brunt’s Cascade-hop-infused small-batch booze, only available at the distillery (6 Bay St.; 718-852-6405).

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Limited Edition Cheese

Photo: Courtesy of the Vendor

Uplands Cheese Company’s Rush Creek Reserve is made in the fall when cows switch from grass to hay.

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Friendly Pickled Jam

Photo: Courtesy of the Vendor

Ayako Gordon’s fall-harvest jams include Greengage plum.

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Local Bourbon

Photo: Courtesy of the Vendor

Gristmill uses Adirondacks water to make its BlackFly bourbon (Dukes Liquor Box, 170 Franklin St.; 347-534-3088).

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Grape Vinegar

Photo: Courtesy of the Vendor

These Northeastern Italian grapes fermented over five years will change the way you think about salad.

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Photo: Courtesy of the Vendor

Includes 100 recipes, graphics, maps, and street-food porn.

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A Lamb Share

Photo: Courtesy of the Vendor

This Harlem-based meat share offers 100 percent grass-fed, antibiotic-and-hormone-free beef and lamb from its partner farm in Maryland.

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Edible Caffeine

Photo: Courtesy of the Vendor

Each coffee-infused chocolate square is the equivalent of about half an espresso shot.

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Rare Normandy Liquor

Photo: Courtesy of the Vendor

An 18-year single-cask Calvados (apple brandy) selected by Eric Bordelet, who looms large in the world of ciders.

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Ancient Pasta

Photo: Courtesy of the Vendor

Tightly wound busiate made from tumminia, a stone-milled Sicilian grain that’s having a moment.

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Oligarch Caviar

Photo: Courtesy of the Vendor

Royal Osetra’s roe, from farm-raised sturgeon, have just the right mouthfeel and a slight buttery finish.


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