What Gifts Bon Appétit Editors Are Giving for the Holidays
When you're a kid, the holidays are all about YOU. It's generally accepted that you're going to be full of avarice and greed, and it's alright, because you've still got milk teeth. If we had a dime for every time some well-intentioned grownup said to us, "It's better to give than to receive," well, today we'd be rich enough to give Fabergé eggs to the entirety of our readership. Alas, we have no such dimes. Believe it or not, though, we've taken that grownup message to heart. We like giving. It's fun. (Okay, we're still great fans of getting stuff, too.) This year, we come bearing gifts of chili oil, fish spatulas, pickles, hand-carved cutting boards, homemade hazelnut spreads, and more. Here's a look at how we're spreading the joy this holiday season.
1/11"I'm curing bacon for a few close friends, then I ordered a citron pressé kit and a PieBox from Provisions/Food52." —Christine Muhlke, Executive Editor (Photo: James Ransom/Food52)
2/11"I'm giving all my friends and family members hand-carved spoons and cutting boards made out of cherry wood and black walnut. Unfortunately for my fiancée, my 'wood shop' is the living room of our 600 square-foot apartment." —Timothy McSweeney, Designer (Photo: James Ransom/Food 52)**
3/11"I'm making the Better than Nutella Chocolate Hazelnut Spread. This one is a no-brainer. It's shockingly easy (if you aren't afraid of melting some chocolate) and amazingly tasty—everything a homemade Christmas gift should be." —Stacey C. Rivera, Managing Editor
20134/11"I made the claim over Thanksgiving that I would cook more at my parents if the kitchen were better equipped. So they'll be getting a decent large cutting board. We'll start there." —Dawn Perry, Senior Food Editor (Photo: Thunder Group)
5/11"My coworkers have convinced me that any drinker of coffee, tea, or pretty much any liquid basically needs a Zojirushi, so you can bet I'll be gifting a few of those." —Meryl Rothstein, Senior Associate Editor (Photo: Zojirushi)
6/11"I give what I secretly wish I would get: a mix of new and vintage Dansk cookware in an awesome assortment of colors would be so fun to open. (I mean, wrap!)" —Carla Lalli Music, Food & Features Editor
7/11"Maybe this year I'll really get around to making little jars of my Famous Sichuan Chili Oil and give them out." —Matt Gross, Editor, BonAppetit.com****
8/11"Two words: fish spatulas." —Brad Leone, Test Kitchen (Photo: Williams Sonoma)
9/11"The Pok Pok book with a bag of the hard to find (non perishable) ingredients." —Mike Ley, Deputy Art Director (Photo: Pok Pok/Ten Speed Press)
10/11"Mouth.com does a really great job of assembling themed packages. I go for the Meat Market or Pickle Town Taster, because people like meat and pickles." —Joanna Sciarrino, Assistant Editor (Photo: Mouth.com)
11/11"Kohler—yes, like the sinks—actually makes an incredible line of chocolate. The smoky caramel terrapins are heavenly, but for a hostess gift, nothing touches its Emerald and Rare Facet candies. Sold in boxed sets of four, nine, and 32 pieces, the colors are radiant and the fillings—ranging from sour cherry to green tea to Absinthe—are unlike anything you'd find in the Russell-Stover canon. Give a box to the host of your next holiday party and you'll guarantee invitations for life." —Ashlea Halpern, Special Projects Editor (Photo: Kohler Chocolates)
