Holiday Gift Guide

Skip the fancy paper, ribbons, and time spent getting the package just so: These gifts look as good as they taste.
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Holiday Gift Guide American Caviar  Bon Apptit

Skip the fancy paper, ribbons, and time spent getting the package just so: These gifts look as good as they taste. --Gillian Schwartz (Schwartz & Sons)

Holiday Gift Guide American Caviar  Bon Apptit

The Russ & Daughters logo is a New York icon, and their caviar tin lends a luxe touch to any party. We love the roe from sustainably raised California sturgeon.
($235/125g; russanddaughters.com)

Holiday Gift Guide American Caviar  Bon Apptit

All the wrappers this chocolate company puts out are gorgeous, butthis handmade marbled paper is stocking-worthy.
($6/1.5-oz. bar; chocolate-editions.com)

Holiday Gift Guide American Caviar  Bon Apptit

Who could resist sparkling lemonade in a quaint can? It's the only sixpackthat belongs on your holiday gift list.
($2/11.7-oz. can; germandeli.com)

Holiday Gift Guide American Caviar  Bon Apptit

Panforte, a chewy dried-fruit-and-nut cake, is great with cheese--if you can bear to tear the fancy wrapper.
($31/12.35-oz. cake; marxfoods.com)

Holiday Gift Guide American Caviar  Bon Apptit

Dress up any liquor cabinet with an opulent orange-scented aperitif. Serve over ice, garnished with a strip of orange peel.
($31/750ml; tempusfugitspirits.com for stores)

Holiday Gift Guide American Caviar  Bon Apptit

Bold, color-blocked pasta packaging looks chic in any kitchen, and the extra-long strands taste so good, you'd never guess they were made in Switzerland.
($11/500g; Dépanneur, 347-227-8424)

(Credit: Photograph Courtesy of Target)

For an original hostess gift, present this colorful beverage holder with a hot-toddy recipe.
(Tory Burch for Target + Neiman Marcus, $25 (avail. early Dec.); target.com)

Holiday Gift Guide American Caviar  Bon Apptit

Leave it to the Italians to make almond cookies look stylish. Devour the treats, then use the vibrant container as a cute kitchen storage box.
($31/1 lb.; cybercucina.com)

(Credit: Jonathan Kambouris)