New York Magazine
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Leone’s Gianduioso
When it comes to holiday food gifts, packaging matters as much as flavor. Leone’s Gianduioso ($9.80 at Eataly, 200 Fifth Ave., at 23rd St.; 212-229-2560), a spectacularly delicious Piedmontese chocolate-hazelnut spread you squeeze out of what looks like a gold toothpaste tube, has both departments covered. It’s like Nutella, only with fewer, better ingredients and more potential for fun. Stuff it in a stocking, squeeze it over hot toast, squirt it onto a stack of pancakes, or just tilt it directly into a deserving recipient’s mouth like a can of Reddi-wip.
Photo: Danny Kim
Sette Anni Peppers
Pungent, compulsively snackable anchovy-stuffed Sicilian peppers ($30 at Prime Meats Delikatessen & Provisions, 465 Court St., at Luquer St., Carroll Gardens; 718-254-0327).
Photo: Danny Kim
Morning Break Chocolate Bar
A Pennsylvania pairing: Éclat Chocolate and La Colombe beans make a milky mocha of a candy bar that’s 35 percent cacao and 10 percent coffee ($7 at all La Colombe cafés).
Photo: Danny Kim
Jasper Hill Farm Harbison
Bark-wrapped, bloomy-rind cow’s-milk cheese with a distinct mustard tang. Eat it with a spoon ($19 at Bklyn Larder, 228 Flatbush Ave., nr. Bergen St., Park Slope; 718-783-1250).
Photo: Danny Kim
Albergian Fernet Mints
For the on-trend cocktail geek with a scratchy throat: hard candy from Piedmont ($10.75 per bag at Il Buco Alimentari & Vineria, 53 Great Jones St., nr. Bowery; 212-837-2622).
Photo: Danny Kim
Jan’s Farmhouse Crisps
Vermont-baked crackers with a hint of rosemary, a sprinkle of cranberries, and plenty of nuts and seeds ($7 at Bklyn Larder).
Photo: Danny Kim
Soppressata Calabrese
Salumeria Rosi’s Cesare Casella makes this Calabrian- style salumi from contented Berkshire hogs supplied by Heritage Foods ($23.25 per pound at Heritage Meat Shop).
Photo: Danny Kim
Bellus Girasole
From Crown sommelier Jordan Salcito, a food-friendly super-Tuscan and a label that decodes winespeak ($22.95 at Crush Wine & Spirits, 153 E. 57th St., nr. Third Ave.; 212-980-9463).
Photo: Danny Kim
Sweet Ella’s Peanut Butter
How could Koeze, the world’s greatest peanut-butter-maker, get any better? By going organic ($6.99 at H&H Fruit and Vegetable, 471 Sixth Ave., nr. 11th St.; 212-620-4157).
Photo: Danny Kim
Moreno Cedroni Tins
Creative canned seafood from the trendsetting Italian chef who coined the term “susci” for Italo-Japanese-style raw fish ($12 to $19 at Il Buco Alimentari & Vineria).
Photo: Danny Kim
Noble Tonic 01
Maple syrup aged for six months in Tuthilltown bourbon barrels. Serve with a twist of pancake ($27.99 at the Brooklyn Kitchen, 100 Frost St., at Meeker Ave., Williamsburg; 718-389-2982).
Photo: Danny Kim
Heritage Foods Thermometer
Sustainably raised, humanely treated, fully traceable meat will never be overcooked again ($7.50 at Heritage Meat Shop, Essex Street Market, 120 Essex St. at Delancey St.; 212-539-1111).
Photo: Danny Kim
Chocolate-Cherry Cookies
Downtown Cookie Co.’s Dan Guerrera has gone all out for the holidays with a brand-new flavor—maybe his best work yet ($24 per dozen; 646-486-3585 or downtowncookieco.com).
Photo: Danny Kim
Local Hardneck Garlic
The gift that keeps on giving (organoleptically, at least): a bag of Keith Stewart’s heirloom rocambole garlic ($10 at Keith’s Farm Stand at Union Square Greenmarket).
Photo: Danny Kim
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Address, date, or similar info here.
Crown
For me, the high point of the show is this, which manages simultaneously to be a painting, a force field, and an electromagnetic visual discharge. This is an artist sloughing off old consciousness, making something he doesn’t even know is art, giving up nearly all known languages of painting, and maybe violating the laws of nature by making something that seemingly puts off more energy than went into making it.
Photo: Danny Kim
Slide Header
Address, date, or similar info here.
Crown
For me, the high point of the show is this, which manages simultaneously to be a painting, a force field, and an electromagnetic visual discharge. This is an artist sloughing off old consciousness, making something he doesn’t even know is art, giving up nearly all known languages of painting, and maybe violating the laws of nature by making something that seemingly puts off more energy than went into making it.
Photo: Danny Kim
Slide Header
Address, date, or similar info here.
Crown
For me, the high point of the show is this, which manages simultaneously to be a painting, a force field, and an electromagnetic visual discharge. This is an artist sloughing off old consciousness, making something he doesn’t even know is art, giving up nearly all known languages of painting, and maybe violating the laws of nature by making something that seemingly puts off more energy than went into making it.
Photo: Danny Kim
Slide Header
Address, date, or similar info here.
Crown
For me, the high point of the show is this, which manages simultaneously to be a painting, a force field, and an electromagnetic visual discharge. This is an artist sloughing off old consciousness, making something he doesn’t even know is art, giving up nearly all known languages of painting, and maybe violating the laws of nature by making something that seemingly puts off more energy than went into making it.
Photo: Danny Kim
Slide Header
Address, date, or similar info here.
Crown
For me, the high point of the show is this, which manages simultaneously to be a painting, a force field, and an electromagnetic visual discharge. This is an artist sloughing off old consciousness, making something he doesn’t even know is art, giving up nearly all known languages of painting, and maybe violating the laws of nature by making something that seemingly puts off more energy than went into making it.
Photo: Danny Kim
Slide Header
Address, date, or similar info here.
Crown
For me, the high point of the show is this, which manages simultaneously to be a painting, a force field, and an electromagnetic visual discharge. This is an artist sloughing off old consciousness, making something he doesn’t even know is art, giving up nearly all known languages of painting, and maybe violating the laws of nature by making something that seemingly puts off more energy than went into making it.
