These are one of our all time favorites!

What started as a friendship of frequent proximity grew over many, many years to an intimate bond between a nut and a seed.

They had met in school. One was sophisticated, refined, inside a hard shell. The other more free-flowing, willing to be a truffle one day and a hard candy the next.

They were friends, often together for events, parties, and most often from September to October when harvest was happening.

It was an accident really, for them to meld together; one after being solid for so long, became more fluid, the other broken out of its shell. But meld they did, and what you see before you is an amazing combination of walnut and chocolate, perfect in nearly every way.

By taste, it is a flavor with a memory that is as strong as it is in the mind.

Shop here for A Match Made in Heaven - Chocolate Walnuts!!

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Our order for the holidays showed up late, way late!

But a tool is a tool and the best ones are worth waiting for! This set is without a doubt the best tools on the planet - made out of chocolate!

The perfect gift for the one you call when there's a leak, a squeak or a bump in the night.

Some of the most spectacular chocolate you can find in a box. These tool shaped chocolates are cool!

Tools that are cool! Clearly the best food gift you could give the tool person in your life.

Keep in mind, that they may never want to share their tool again!

This means you won't get to taste Andrea's Slitti's imaginative chocolate creation.

Shop now for Slitti Chocolate Rusty Tools Gift Box!

Since our beginning, Villa Manodori balsamic vinegar has continued to be one of the most versatile condiments we have ever encountered. Because of the thick viscosity of this Italian balsamic condiment, you can use it to dip strawberries into, or drizzle on vegetables or an excellent aged Parmigiano-Reggiano; it is perfect for one's own pantry or as a gift of love.

About Massimo Bottura:
The dark, amber color and rich aroma of the beautifully viscous Villa Manodori balsamic vinegar are a tribute to the labor of Massimo Bottura, chef of Osteria Francescana in Modena, Italy. Osteria Francescana was named the best restaurant in the world in 2018.

With a century of Italian family tradition behind him, Massimo produces this sweet elixir from locally grown trebbiano grapes. The grapes are reduced into must, combined with aged wine vinegar, and aged in oak, chestnut, and juniper barrels, resulting in a delicious balsamic vinegar.

Complex flavors picked up from the various barrels mingle with the trebbiano flavors to create an Italian balsamic condiment with enough character to enjoy drizzled over fine, aged, Parmigiano-Reggiano or sizzling grilled steak, but smooth enough to enjoy.

Even if you cannot score a reservation next year and order a la Carte the Croccantino of duck, caramelized almonds and hazelnuts, and Extra-old Traditional Balsamic Vinegar of Modena, you can have the Balsamic he uses!

Shop now for Villa Manodori Balsamic!

This wonderful elixir comes to us from Andrea Bezzecchi of Acetaia San Giacomo, a maker of wonderful balsamic vinegars. Saba is a true 'grape must'—crushed whole grapes, skins, seeds, and all—that has been cooked down to perfection.

Saba's raisiny, caramel flavor makes it a perfect dessert topping.

Try saba with ice cream, cheesecake, fresh fruit, panna cotta, rice or tapioca pudding, flourless chocolate cake, crepes...the list goes on!

It is classically served with soft or semi-firm cheeses, or try adding it to your homemade salad dressings.

Saba is created at the beginning of the balsamic-making process.

The grapes are crushed, and the juice is boiled down to a syrupy consistency. Cooked over an open fire, the grape sugars caramelize, and the flavors concentrate.

It has a refreshing flavor and thick consistency that is sweet to the taste, but with no acidic bite. It can be used instead of balsamic in cooking, or use it to make a saba spritzer or pour it over ice cream.

One of the famous dishes at Osteria Francescana was called "Eels Swimming Up the Po River" and this is where amongst a splash of creamy polenta and a streak of apple jelly is the eel which is coated in saba.

Shop now for San Giacomo Saba!

This works really well. Adds the smokiness you want a hint of when you are topping a nice slice of meatloaf or dipping fried chicken.

First, it is black garlic at the beginning, in the middle and even at the moment you suck your tongue and cheeks in at the end. There is also up front a balsamic vinegar moment.

In between those moments there is a tomato puree feeling that is familiar, but not quite ketchup. It is the smokey that is a bear to describe.

First, at the top of the mouth and at the front of the tongue, the smokey adds a twist, it's just not "smokey" in your face. It is more like the smokey makes it more round, more developed, really a lot more interesting. It is quite delicious with lots of flavor, though not in an unsocial way.

Use this smokey ketchup like you would any condiment. With abandonment! Go big or go home! Cover your hamburger or your dog, on pasta (maybe), on rice for sure, or a place to dip a steak even. A stir-fry would benefit as would your morning eggs (maybe).

Shop now for Hawkshead Smoked Black Garlic Ketchup!

These are not just any somen noodles! The region of MIWA-SOMEN has a noodle history of over one thousand years and the quality is called the King of Somen. MIWA-YAMAKATSU Noodle Factory is now run by the 6th generation.

Somen noodles are thin wheat noodles.

Somen noodles are believed to have originated in China and were introduced to Japan during the 9th century, likely through cultural exchanges. The Japanese then adapted and refined the noodles to match their style.

Somen noodles are very thin, often measuring less than 1.3 millimeters in diameter. They are typically made from wheat flour, salt, and water. The dough is rolled out thinly and then cut into long strands. Somen noodles have a pale, white appearance and a wonderful delicate texture.

Somen noodles are commonly eaten cold, especially during the hot summer months in Japan. They are served in a variety of ways, often in a bowl of ice-cold water with a dipping sauce called tsuyu, or alongside various toppings like sliced green onions, shiso leaves, grated ginger, and wasabi. Somen can also be enjoyed in hot soups or added to stir-fries.

Different regions in Japan have their own unique variations of somen noodles. For example, Hiyamugi in Kyoto and Tokyo-style Somen are both slightly thicker versions of somen. In Okinawa, there is a variation called Soki Somen, where the noodles are served in a hot soup with braised pork ribs.

In Japan, there is a tradition known as "Nagashi Somen" (flowing somen) that is popular during the summer. Thin bamboo shoots are used as water slides, and somen noodles are placed at the top. Cold water flows down the bamboo, and diners catch the noodles with their chopsticks as they pass by, dipping them in the sauce before eating.

Shop now for Miwa Yamakatsu Hitosujinawa Muginawa Somen Noodles!

This favorite chocolate and hazelnut cream spread is so crazy good, all you need is a spoon to consume it straight from the jar. And if you have any left, you can also use it in baking, sandwiches, topping a cookie, and making candy.

Try a little with a spoon and you will find it thicker than you might expect. Hot weather, of course, will soften the spread, and in the reverse, cold will firm it up. It is so good you won't care!

It is so good that when you do add it to something like your favorite banana bread, it is totally transformed!

Be careful though, sharing this hazelnut spread is tough to do. Best to have a good hiding place in mind before it arrives!

Shop now for Slitti Nocciolata Hazelnut Creme!

This easy to prep and then wait to become fudge is a gosh darn good simple treat. But, be forewarned it will use up most of the jar of Nocciolatta. Using a grocery store version is much more economical, especially if you are sharing!

See the Hazelnut Creme Fudge Recipe here!

This delicate bite is a crunch that I remember distinctly as much as any taste I have ever had. Similar but different than other walnuts, softer overall, with a nice fresh crunch that is subtle and perfect.

Beyond the red-purple color of these distinct walnuts, the taste and texture is super special.

Red walnuts are sweeter and milder, with less bitter flavor on the edge of the tongue compared to more traditional walnuts. With their creamier texture they are perfect for eating-out-of-hand and so much better for roasting and adding to a nut mix!

Like all walnuts, red walnuts are nutritious, rich in antioxidants, omega-3 fatty acids, and other beneficial nutrients. The unique antioxidant profile, including their red pigment, have the health benefits associated with antioxidants.

Eat these as a snack instead of almost anything else!

Shop now for California Red Walnuts here!

Made for me originally by a friend in a wonderful cottage on the lake. We sat with friends and ate the nuts along with a cool drink. Who would think that nuts, as simple as this, would be so perfect on one summer afternoon! Cheers!

This is the recipe that made me realize how wonderful the red walnuts are!

See the The Best Bar Nuts Recipe here!

This is Gluten and Dairy Free (if you want) and it serves many....

See Katie's Fudge Sauce With Lemon Bitters Recipe here!

This simple and easy chicken recipe can be made with almost no planning! The recipe relies on classic coconut base flavor which adds a natural sweetness, creaminess, and coolness, and the spices make a flavorful combination that smells and tastes great!

See the Easy Coconut Cream Thai Spices Chicken Recipe here!

When you open this can you see white coconut milk. Without any water added, just coconut makes this a wonderful cream.

When you really love the flavor of coconut this is a great way to get it. Add richness with this cream to many dishes.

Filled with lots of B vitamins and other good stuff, coconut milk is a versatile and surprisingly useful ingredient to have in your essential pantry.

Coconut milk is essential for desserts such as coconut cream pie, coconut cupcakes, coconut hot white chocolate, and of course, coconut ice cream.

It is a wonderful ingredient in savory dishes as well. Think of Thai Curry for your shrimp, coconut rice (if you use coconut milk to cook the rice), or a wonderful curry garlic pepper milk sauce for your fresh fish!

Ingredients: 100% coconut kernal (NO sugar or preservatives added). Refigerate after opening and use within 3 days.

Shop now for Ayam Premium Coconut Cream!

A few drops of this lemon cocktail flavoring will add a delightful background note to your cocktail every time. Perfect when you just don't want to bother with the lemon slice, or to add that bitter essence to your lemonade or Arnold Palmer and cut the sweet flavor just a tad.

Fee Brothers is one of three remaining bitters makers in the US that had its start before prohibition and the Great Depression. It started in 1863 when Margaret Fee converted the family butcher shop in Rochester, New York, into a delicatessen and saloon. Soon thereafter, son James opened a liquor and grocery store, and then moved into making, importing, and distributing wine. In 1881, James died of heart failure, and the business was passed to James' brothers, and the name was changed to Fee Brothers.

In 1920, when prohibition hit, the Fee Brothers had to become creative to survive. Besides producing altar wine, they started making wine and beer in individuals' homes, which was still legal. They also started making flavorings, including Benedictine, Chartreuse, Brandy, Rum, and dozens of cordial syrups which could be added to homemade alcohol to flavor it.

By 1933, prohibition was lifted, but then the Great Depression took its hit. The company shrunk, and was then passed onto cousin John. Soon many of the liquor products were dropped and John decided to concentrate on wine and cordial syrup sales. John also developed an easy-to-use concentrated product called Frothy Mixer. It gave a delicious lemon flavor to Whiskey Sours and Tom Collins' and an attractive frothy "head." This became very popular along with the motto, "Don't Squeeze, Use Fee's."

Fee Brothers slowly began to grow again. But, as the 1950s approached, the wine business was receding, so John slowly exited that portion of the business and concentrated, instead, on the non-alcoholic products which were gaining in popularity. And in 1953, two years after John's death, his son quit his job at Eastman Kodak and took over the family business. Jack knew very little about how to produce and market drink mixes. However, he started with the already established Frothy Mixer and from there continued on a never-ending quest to develop the Fee Brothers lemon bitters and other new products. Before long, new products such as Grenadine and other Bitters began to appear on the display shelves in the Fee Brothers front office. Soon Fee Brothers was again hiring employees to help keep up with the orders.

Jack, his wife Margaret, their eight children and some very dedicated employees helped Fee Brothers get through the next two decades. Fee Brothers became nationally known, selling to bars and restaurants all over the country. They continued to expand their operations, although with that growth, they continued to stay focused on making a clean and quality product. By 1991, three of Jack's children, John, Ellen, and Joseph, were all working in the business, expanding the company and bringing the company into the modern age.

Now, at the beginning of the new millennium, the fourth generation of Fee's are looking ahead with positive anticipation. The product list boasts over 80 drink mix products including the newest additions, such as their lemon cocktail flavoring. Fee Brothers' market stretches from coast to coast in the United States, and their products are also shipped to such faraway places as Austria, The Virgin Islands, and Korea.

Shop now for Fee Brothers Lemon Bitters!

If there is one thin bit of Nori seaweed that would blow your mind and convince you it is delicious, it is this little pack of delights!

Thinking of snacking on a butterfinger leftover from Halloween? Don't do it! Instead, this pack of zero calories Nori is packed full of enjoyment!

Nori is the perfect relationship of being sweet and salty to the mouth, and crispy sounding to the ear. And the mouth finishes with the ever subtle hint of plum. The plum makes it unique, without detracting from the Nori, Wow! What fun!

It touches almost every sensory food sense you have through your brain.

And one wafer thin piece is super satisfying, realistically all you might want. More than one might make you happier than you already are.

Shop now for Ariake Nature's Plum Seasoned Roasted Nori Seaweed Snack!