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  • Article

    Aged Kentucky Ham

    Nancy Newsom’s robust prosciutto-style bone-in hams are cured with salt, brown sugar, and hickory smoke, and then aged for 12 months.

  • Article

    Boozy Dark Chocolate

    Nina Wanat, the founder of San Francisco-based BonBonBar, uses top-shelf single malt Scotch, bourbon, and dark rum in her handmade confections.

  • Article

    Tishbi’s Wine Preserves

    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.

  • Article

    Sarivole Organic Bakery’s Oven-Fresh Cookies

    Sarivole Organic Bakery’s baked-to-order cookies—in flavors like peanut butter oatmeal and chocolate coconut almond—arrive fresh, chewy, and delicious.

  • Article

    Happy Goat’s Goat’s Milk Caramels

    Handmade in small batches with milk from free-range goats, Happy Goat’s caramels are tangy, chewy, and far from ordinary.

  • How-To

    One Master Recipe, Three Irresistible Coffee Cakes

    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…

  • Recipe

    Brandied Mustard

    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…

  • Recipe

    Pear-Ginger Chutney

    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.

  • Recipe

    Sour Cherry Vinegar

    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…

  • Recipe

    Chocolate-Peppermint Thumbprints

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