Swedish Fish Oreos

Who doesn’t want to roll up to Thanksgiving with a gallon of whey? Protein brined in protein might be a little bit of a change for you but The White Moustache claims it produces one of the juiciest birds you can cook. With their order only Whey Turkey Brine you can be the hero of the table. Add on some of their other products to accompany and you have apps and desserts covered as well. We’ve been big fans of their labneh and yogurt for years now. This annual item only adds to our obsession of their truly small batch products.

Old World Jewish cuisine and delicious usually don’t make it into the same sentence. That’s why when we read “A culinary laboratory where Ashkenazi stories and culinary wisdom from the Old World could be explored and brought into the new.” we immediately wanted to know who said it and why. Turns out Jeffrey Yoskowitz and Liz Alpern are not only behind the statement but behind a dinner series, product line and cookbook dedicated to keeping this slice of culture alive. Speaking of slices, tonight of all nights is the perfect time for a slice of the Gefilteria cornerstone product. Artisan Gefilte fish made where else BUT in Brooklyn. The duo now bring Gefilteria goods to you online and through some specialty shops in NYC. Bring a loaf to your holiday parties and keep the new traditions alive.

Last year I explored Maine for the first time ever on a four day road trip. As I pecked around Portland to Belfast to the LL BEAN HQ, I found lots of great bites. One of my favorites was the very publicly applauded, yet new to me, Raye’s Mustard. With 100 years of history and what seems like as many flavor concoctions, there’s a version for everyones taste. Boasting small batch crafted, high in antioxidants, gluten-free, low sodium and no GMOs, makes you love it even more. Founded in the family smokehouse to produce mustard for Maine’s burgeoning sardine industry, the origins story only adds to the quintessential American dream story. We dig the Raye’s Horseradish Mustard on a roast beef sando, in fact, we knocked back one of those today.

This is what happens when an Indian woman finds a conduit in frozen cream. Thankfully this happened so we can now indulge in Pooja’s Malai Ice Cream flavors. I always explain Indian cuisine as complex because of how much prep goes into building the depth of flavor many Indian dishes so successfully share with our palettes. Taking that same development process and using ice cream base as the delivery vehicle is a brilliant idea. Not to mention the beauty in her packaging design and flavor combinations. Apparently Pooja’s been like this about flavor since she was a kid. When we met, mom was by her side to prove this true. All that said, the flavor descriptions do all the selling themselves. Rose with cinnamon roasted almonds, golden turmeric, orange fennel, of course, masala chai. My personal fav was her lemon cardamom. Two incredibly distinct flavors mixed perfectly. The list is 14 flavors deep. Each one an incredible mashup of distinct flavors. So much for our attempt to ween ourselves off of our ice cream habit.