Slideshow: Gift Guide: For New Yorkers (Expat and Otherwise)

Babka from Zabar's
Babka from Zabar's
Many fine stores in New York (including Upper West Side classic Zabar's) carry Green's babka, one of the winners of our epic babka taste test. Chocolate is the bigger seller, no contest. But their cinnamon—as moist as the best cinnamon roll, but with thinner, more delicate layers—is no slouch. It's everything you'd want babka to be: moist, yeasty, swirly goodness. (Zabar's also ships just about every New York-y food item you can think of. Poke around. Babka and rugleach? Don't mind if we do...) (Starts at $10.98, plus shipping.) Order online »
Cheesecake from Eileen's
Cheesecake from Eileen's
We're huge fans of Eileen's cheesecake, which manages to be rich in the style of a New York cheesecake, but not so dense you could use it as a doorstop. Great graham cracker crust, too. We've carried these through airport security and on cross-country flights as gifts. ($68 includes shipping.) Order online »
Pastrami from Katz's
Pastrami from Katz's
"Send a salami to your boy in the Army!" the sign in the window says. They've been shipping for decades, but it's the pastrami we'd recommend as the New York food ambassador. They've improved their online ordering system, too. Order sliced, unless the gift recipient is up for carving. ($11.88/half-lb sliced; $12.35/lb whole.) Order online »
Chocolates from Liddabit Sweets
Chocolates from Liddabit Sweets
The Liddabit story is a pretty sweet one. Two ladies (Liz Gutman and Jen King) befriended each other at the French Culinary Institute and joined chocolate-making forces. They've created all sorts of whimsical confections, including The Snacker (the fancy Snickers of your dreams), The King (peanut butter nougat with banana ganache and a brown butter cookie), and Coconut Lime (major coconut action here). A slice of entrepreneurial Brooklyn DIY we can get behind. Order online before 12/20 »
Rugelach from Margaret Palca Bakes
Rugelach from Margaret Palca Bakes
Margaret Palca makes sensational rugelach at her bakery on the outskirts of Carroll Gardens, Brooklyn. These little buttery rolls full of cinnamon, raisins, and nuts have just the right crunch-to-tenderness ratio. (One-pound tin of rugelach, $25, plus shipping.) Order online »
Black and white cookies from William Greenberg Jr. Desserts
Black and white cookies from William Greenberg Jr. Desserts
We have found that most black and white cookies in New York City are leaden, oversize disks that are just too sweet and dry. They're made with inferior milk chocolate and other substandard ingredients. But the black and whites from William Greenberg Jr. Desserts are made with good-quality dark chocolate and are surprisingly light and moist. (Gift box, $28.00.) Order online »
Bialys from Kossar's Bialys
Bialys from Kossar's Bialys
The bialy is a lighter, onionier first cousin to the bagel, made with a different dough. Unlike bagels, they are not boiled and baked. Most bagel-bakers make bialys that are not deserving of the name. But Kossar’s specializes in bialys, and it has been making terrific ones for a hundred years or so on New York’s Lower East Side. Unlike bagels, bialys have to be toasted before eating so they don’t suffer any loss of freshness in transit. ($10.80/dozen, plus shipping.)Order online »