Gifts

Peach, Rhubarb & Ginger Crisp

Erin McCormick-Interactive Producer — Tue, 19 Apr 2011 15:54:16 +0000

In this fruit crisp, the crunchy oatmeal topping and the peach-rhubarb filling get a lively kick from finely chopped crystallized ginger. (If you’re not a ginger fan just leave it out.) The fruit filling is sweetened to match the peach-rhubarb combination—if you use other fruit that is very ripe and/or sweet, reduce the sugar in the filling to 3 tablespoons. The topping can be made ahead, so consider making a double batch and storing half in the freezer to have on hand for a quick dessert.

Chile-Cocoa Graham Crackers

Erin McCormick-Interactive Producer — Thu, 16 Dec 2010 19:50:27 +0000

Chile-Cocoa Graham Crackers

These crunchy and crispy chocolate graham crackers have a tiny bit of spicy ancho chile on top. Oat flour makes them extra tender and tasty. Eat them plain or drizzled with a little melted chocolate. Depending on how thin you roll the dough, the crispness of the baked graham crackers will vary. If yours are not as crunchy as you like after they are completely cooled (especially the ones in the center that might be a little thicker), place them on a parchment-lined baking sheet and bake at 325°F for about 15 minutes. Let cool and check again for crunch.

Preserved Lemons

Erin McCormick-Interactive Producer — Thu, 16 Dec 2010 18:51:17 +0000

Preserved Lemons

Preserved lemons are essentially briny, tart lemon pickles. They add their own special sunshine to many slow-cooked Mediterranean and Middle Eastern stews, but they can also be used to add punch up your favorite recipes.

Curried Cashews

Erin McCormick-Interactive Producer — Fri, 15 Oct 2010 15:10:09 +0000

Curried Cashews

These curried cashews are impossibly addictive—every time we made them in the Test Kitchen they disappeared in a flash. If you use salted cashews, omit the added salt.

Chile-Lime Peanuts

Erin McCormick-Interactive Producer — Fri, 15 Oct 2010 15:06:39 +0000

Chile-Lime Peanuts

These spicy nuts were inspired by ones sold by street vendors across Mexico. If you can only find salted peanuts, omit the added salt. Add the maximum amount of cayenne pepper if you want an extra hit of spice.

Five-Spice Pistachios

Erin McCormick-Interactive Producer — Fri, 15 Oct 2010 15:01:13 +0000

Five-Spice Pistachios

Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns; it adds subtle flavor to these pistachios. Look for it in the spice section at the market or with other Asian ingredients. Omit the added salt if you use salted pistachios.

Fig-Anise Compote

Erin McCormick-Interactive Producer — Fri, 15 Oct 2010 14:51:53 +0000

Fig-Anise Compote

Cook the figs in this compote down until they can be spread with a knife or spoon. The compote is equally delicious as a condiment on a cheese plate, as an accompaniment for roast pork or as a spread on toast. If you’re giving this as a gift, include a card with serving suggestions.

Southwestern Three-Bean & Barley Soup Mix

Erin McCormick-Interactive Producer — Wed, 13 Oct 2010 17:34:11 +0000

Southwestern Three-Bean & Barley Soup Mix

Making your own dry soup mix from beans and spices couldn’t be easier. Layered in a jar, it makes a very pretty gift.

Sweet Pickled Green Beans

Nifer — Wed, 16 Jun 2010 14:25:37 +0000

Sweet Pickled Green Beans

We love dilly beans, but using a sweet brine and dried chile peppers gives pickled green beans a unique twist.

Rosemary-Pine Nut Biscotti

Nifer — Wed, 16 Jun 2010 02:46:54 +0000

Rosemary-Pine Nut Biscotti

These amazing olive oil biscotti are studded with rich, buttery-tasting pine nuts. Try them alongside fruit sorbet, cheese or summer peaches.

Pickled Turnips

Nifer — Tue, 15 Jun 2010 18:00:33 +0000

Pickled Turnips

Pickled turnips are a popular Middle Eastern mezes. Adding a beet slice to each jar turns the turnips pink; you can omit this step if you like.

Pickled Brussels Sprouts

Nifer — Tue, 15 Jun 2010 17:53:10 +0000

Pickled Brussels Sprouts

While you might not think of pickling Brussels sprouts, they make a delightful garnish for a Bloody Mary.

Mexican Pickled Tomatillos

Nifer — Tue, 15 Jun 2010 17:33:02 +0000

Mexican Pickled Tomatillos

Chopped pickled tomatillos make a delicious garnish for tacos and quesadillas.

Hot & Sour Okra Pickles

Nifer — Thu, 10 Jun 2010 20:43:37 +0000

Hot & Sour Okra Pickles

These awesome habanero-spiced pickled okra are the perfect crunchy treat to turn anyone on to the beauty of this underappreciated vegetable.

Banana-Blueberry Muffins

Nifer — Thu, 10 Jun 2010 18:20:27 +0000

Banana-Blueberry Muffins

The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries.