Christmas Crackers
Hot Bread Kitchen, the socially conscious bakery that trains immigrant women and markets their traditionally made products, has just launched a holiday gift box. Hot Bread Nunus, or sesame lavash crackers dipped in Brooklyn-based Nunu chocolate, are the highlight (available for $25 plus shipping at hotbreadkitchen.org).

(Photo: Hannah Whitaker/New York Magazine)

Culture Club
Dahlicious Lassi, the latest entrant in the burgeoning probiotic market, uses Evans Farmhouse Creamery milk to make a drinkable slow-cultured form of yogurt called dahi, flavored with fruit like wild Maine blueberries and Indian Alphonso mangoes. The product, conceived by a Delhi-born Microsoft engineer and his music-executive partner, is available at the Food Emporium ($2.79).

Cocoa Loco
Vosges Haut-Chocolat never rests on its outré laurels. The new organic, single-origin bars come plain, in milk or dark, or speckled with things like plantain chips and reishi mushrooms ($8.50).

Buttered Up
Splurging on a truffle might be out of the question, but Transatlantic Foods’ Aux Délices des Bois black-truffle butter is a happy holiday compromise. Spoon some over fish, pasta, or even a baked potato for a luxurious touch ($6.99 at Agata & Valentina).

Crunch and Munch
The Redhead’s sticky, sweet, and salty bacon brittle makes the perfect stocking stuffer for the pork-fat lover on your list ($6 at the restaurant, 349 E. 13th St., nr. First Ave).

Related:

• Archive: “Food Features”
• Table of Contents: Dec 15, 2008 issue of New York | Subscribe!