In recent years several small producers of ice cream and sorbet have popped up in Chicago. Folks dedicated to small(ish) production and local, seasonal ingredients. They are good, and certainly way ahead of anything you might buy at the supermarket. One of them is truly exceptional: Snookelfritz Ice Cream.

This ice cream with a funny name is made in Chicago by Nancy Silver (not to be confused with Nancy Silverton), who has worked as a pastry chef both in Chicago and Los Angeles. The lady is serious about her ice cream and the product reflects her passion. Her ice cream is different than any other I have tasted— fresher, more delicious, and more complex. It tastes like someone, not something, made it. It is the only ice cream that I like better than my own (wink!).

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The Plums of New York, 1911

When we came across a print from The Plums of New York, a horticultural book published a hundred years ago,  we knew we had to find the whole book. The plates are these totally bizarre and amazing photos of plums that have been printed over in color. They manage to seem really modern, beautiful and pathetic all at the same time. If you are willing to sacrifice the book, the prints make great gifts. The book is hard to find (we managed to find a copy on ebay) and expensive (but worth it). There is also a digital version of the book for you to look at HERE. The point is: old books are cool and make great gifts.

Match Holder

The bottom of this little apothecary bottle is etched to provide a strike-able surface. This is a pretty way to store your matches. DIY possibilities here.

Bakers Twine

Bakers twine is everywhere, and yes, it is cute. But did you know you can also get it in grey and black? Perfect for those of us who want it to be a little less cute. Great for wrapping gifts, especially homemade baked goods.

Bandaged Cheddar by Bleu Mont Dairy

Some people want diamonds, I want cheese. And I don’t know if there is a better cheese than this bandaged cheddar made in Wisconsin by Willi Lehner. It is crazy good. I might go as far as: life changing. I don’t know if this is distributed outside of the Midwest, but you can find it at Marion Street Cheese Market in Oak Park. read more+++

If you are anything like me, you are wondering how Hanukkah snuck up on us so quickly. It is hard to believe it is December and another year has flown by, but before I get too far with the old people talk: I am excited to have a very special guest helping us to celebrate Hanukkah and kick off the holiday season! Those of you who have spent time around Lottie + Doof know how I feel about Kim Boyce and her book Good to the Grain, so I will spare you additional praise and simply say: Kim Boyce is fantastic. read more+++

This year I am presenting you with not one, but TWO gift guides. First up: cookbooks. I get a lot of questions about my favorite cookbooks. I have accumulated a lot of books, but there are only a handful that I return to again and again. These are those books and they would be wonderful gifts for anyone who cares about food.

No meat, no more! Or at least much less meat. I am super tired of this animal trend that seems to get more and more intense with every restaurant opening. I like vegetables and these two books are full of them: The Vegetarian Option by Simon Hopkinson [Gorgeous book, I love cooking from it.] and Plenty by Yotam Ottolenghi [Also gorgeous, featuring recipes form his column in The Guardian]

Pastry Hall of Fame: These are the three cookbooks I use most often and the three most important books in terms of my development as a home baker.  The Last Course by Claudia Fleming with Melissa Clark [This is out of print, so try to find a used copy. It is an incredible book], Tartine by Elisabeth Prueitt and Chad Robertson  [Everything I have ever made from this book has been delicious, it is inspiring and so good looking], and Good to the Grain by Kim Boyce [Blew my mind. Baking with whole grains is sexy!]

New releases: A lot of really special books were released in 2010, but these are my favorites: Heart of the Artichoke by David Tanis [Sometime I find his style a little precious, but this book seems spot on-makes me want to cook], Around My French Table by Dorie Greenspan [Honestly, every book Dorie has written could go on this list.] and My Sweet Mexico by Fany Gerson [ This book really surprised me with its beauty and irresistible recipes.] read more+++

This is going to be quick because I have house guests to prepare for and a big meal to cook. I present the perfect pancake recipe. It is the only pancake recipe I will ever need and just happens to be made with 100% whole grains, thanks to the fabulous Kim Boyce. Nutritious pancakes that taste better than any I have had in the past—what more can you ask for? I’ll be making these this weekend for my friends, they are especially delicious with some bacon and a glass of freshly squeezed orange juice. The fact that these are whole grain means they can be a regular at your breakfast table. read more+++

So, you have made your beautiful quince pie and have a cup or two of poaching liquid left over (I ended up with 1 3/4 cups). It would be unforgivable for you to pour it down the drain. What to do? Have a drink! The poaching liquid was too beautiful and fragrant for me to ignore, so I decided to invent a cocktail. This is a good idea for any future leftover poaching liquid (pear tarts?). All you need to do is strain the liquid into a jar and keep it in the refrigerator until ready to use. read more+++

The quince is a beautiful fruit. The astringent cousin of apples and pears, it requires cooking to make it palatable. Cooking also magically turns the apple-like white flesh, to a ruby red/pink color. Ta-da! Quince are in season right now and it is a perfect time to try this beautifully perfumed fruit (it is one of my favorite smells!). The most common kitchen application is to make a jam or paste, which is delicious alongside a slice of salty cheese, like Manchego. But quince also find their way into baked goods like this biscuit pie.

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I don’t really know how or when Ina Garten became a cultural icon, but somewhere along the way she became Camp. I guess it was her television show that introduced Garten and her Hamptons world to everyone.  A recent episode of 30 Rock poked fun at her relationship with her husband, Jeffrey, confirming (for me) that she is different than the other celebrity cooks. It is all sort of amusing and confusing to me.

Like many of you, I’ve been cooking with Ina Garten for years. Some of my favorite recipes come from her cookbooks (including my all-time favorite lasagna). She adds to her collection of books this month with the release of How Easy is That? (see!, she even has a catchphrase!). read more+++

I celebrated my birthday last week. Bryan, who is officially the most amazing person in the world, arranged for two of my dearest and most favorite friends to fly in from New York to surprise me. I was so surprised I spent most of the weekend talking about how surprised I was—and having an incredibly fun time. Even before I knew they would be with me, I had been contemplating what to make for my birthday dessert. The answer appeared to me in the new issue of Bon Appétit: Apple Fritters with Bourbon Ice Cream.

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Melissa Clark is one of the food writers that I just trust. I have been cooking her recipes for years, and they are always excellent. She co-wrote many of my favorite cookbooks including the The Last Course with Claudia Fleming, which remains one of my all-time favorite books. Her new book, In the Kitchen with a Good Appetite (named after her excellent column in the New York Times) is as appealing, fresh and wonderful to read as you might imagine. Clark really excels at recipes that are both familiar and somehow special. These are the recipes that I find myself wanting to cook, and the book is full of them. read more+++