Al Dente

Savory Gift Ideas for the Holidays

It's little surprise that the Fine Cooking staff looks to the kitchen when it comes to gift-giving for the holidays. Presenting a homemade gift is more personal, less expensive, and more likely to wow than anything you can buy at the store.

But don't think this means we spend all our weekends over the stove, churning out batch upon batch of cookies. (Well, some of us do, but only because we really like to-we're a bit odd that way.) We may love cooking, but the hectic reality of the season has us looking for shortcuts and simple ways to deliver homemade goodness, just like everyone else. Here, then, is our go-to list of fast and simple gifts:

1. It doesn't get any easier than mixing up a spice rub. No cooking is required, just stir together the ingredients and pour into a jar or bag. Add a ribbon and label with suggestions on how to use the rub. Two of our favorites: Memphis Spice Rub, a spicy, peppery blend ideal for ribs or chicken; and Moroccan-Style Spice Rub, delicious on roasted vegetables (perfect for your vegetarian friends).

2. If you've got a food processor, you can make a tapenade. Two that never fail to please are our Basic Tapenade, a garlicky black olive spread, and the more unusual Green Olive & Almond Tapenade. If you've got time, make a batch of Toasted Pita Chips to give alongside.

3. Homemade granola is a favorite, not just for breakfast, but over ice cream, in yogurt, or just by the handfuls. Three that look inviting packaged in a mason jar are Maple Walnut Granola with Dates, Honey Almond Granola, and Crispy Sweet Pecan Granola.

4. Sour Cherry Vinegar, Three-Herb Olive Oil, Pear-Ginger Chutney, and Brandied Mustard are among the additional savory recipes you'll find exclusively at FineCooking.com in our article "Make It, Wrap It, Give It."  You'll also find plenty of recipes for cookies, quick breads, savory crackers, and candies that have all been tested and tasted by the Fine Cooking staff. Not only are they gifts we feel confident in giving, they are also the very things we'd love to receive ourselves (hint, hint).

--Laurie Buckle

Fine Cooking’s Holiday Books That Cook

We Fine Cooking editors are a lucky bunch. Food and drink is our passion and our livelihood, and we love nothing more than to discover (and taste) new food and beverage products, tabletop items, and most especially, cookbooks. But not all cookbooks are created equal. In Fine Cooking’s double holiday issue (December 2008/January 2009, #96), hitting newsstands November 11th, we’ve reviewed some of the great new titles that we can’t wait to buy as holiday gifts for the food lovers in our lives (or maybe even keep for ourselves). Check out the issue to see what’s on our wish list. In the meantime, here are a few more exciting new books that we didn’t have room to review, but that we’d love to give or receive:

For the hungry romantic:
Immoveable Feast: A Paris Christmas by John Baxter
In charming and often hilarious prose, Baxter, an American film critic, biographer, and avid cook, tells the story of how he was charged with cooking the annual Christmas feast for eighteen members of his French fiancée’s family in their ancestral country home. After reading about Baxter’s year-long quest for the very best ingredients and recipes to impress his family-to-be, you’ll be touched, amused, and no doubt, hungry.

For the sugar addict:
The Art and Soul of Baking by Cindy Mushet
This new book is a must have, whether you’re a beginner looking to learn the basics or an accomplished baker in search of contemporary takes on the classics. This hefty cookbook offers over 200 recipes, plus tricks and tips from a pro so you always know what to do next, and why.

For the would-be restaurateur:
Chanterelle: The Story and Recipes of a Restaurant Classic by David Waltuck and Andrew Friedman
Ever been curious about what happens behind the scenes at a high-end restaurant? In this stunning coffee-table cookbook, David Waltuck, chef and co-owner (with his wife, Karen) of Chanterelle restaurant in New York City, takes you inside his kitchen to share the secrets behind his fresh, elegant food.

For the culinary explorer:
The Book of New Israeli Food: A Culinary Journey by Janna Gur
This gorgeous cookbook takes you to delicious places as you learn about the history and variety of today’s Israeli cuisine. With simple, approachable recipes for everything from salads and soups to grilled meats, sweets, and even special holiday fare, the stories behind the food and the stunning photography will inspire you straight into the kitchen. 

For the aspiring chef:
Under Pressure: Cooking Sous Vide by Thomas Keller
So much more than a cookbook, this book takes you into the heart of the restaurant kitchen to teach you all about the science behind one of the most innovative culinary techniques of our time, as taught by one of our most admired chefs.

--Laurie Buckle