'mail-order' on Serious Eats

Sweet Finds: Stony Brook Roasted Squash Oils

Savory sweets are hardly new, but Finger Lakes-based Stony Brook takes it up another level with their new line of squash oils. Each of the five nutty oils (Acorn, Kabocha, Delicata, Butternut Squash, and Pumpkin Seed) is composed of the oils from the roasted squash seeds and nothing else. The roasted pumpkin seed oil is incredible when drizzled over a simple scoop of vanilla ice cream and finished with a touch of Maldon salt. More

Sweet Finds: Coffee Cake from Connie's Cakes

The cake itself is soft and falls apart at any nibble pressure, especially after a few minutes in the toaster oven as recommended on the box. Dave Evans, who started Connie's Cakes as a tribute to his late mother, also suggests a swipe of butter atop the warm cake. The recipe dates back to his childhood in Indianapolis. More

Sweet Finds: Marshmallows by 240sweet

I don't believe I've ever seen one company make so many flavors of marshmallows, and in this case, it's an amazing, awesome thing. These are the kind of treats you'll want stashed at your desk, where you'll eat them one by one until you've suddenly realized that the whole bag is gone. More

Sweet Finds: Kouign Amann by Galaxy Desserts

It's hard enough to find a great Kouign Amann in any US city...so it's even better to find one you can bake fresh yourself. Enter in San Francisco-based Galaxy Desserts, best known for their frozen croissant dough that has been a Williams Sonoma bestseller for years. That doughbakes up as beautiful, golden wonders. But my heart is with their Kouign Amann, delivered as eight individual pastries. Nestle each into the provided mold and let proof overnight at room temperature. They'll have doubled in size by the morning, and all you have to do is brush with an egg wash and pop in the oven. More

Sweet Finds: Cookies from Lark Fine Foods

The Whole Grain Lady Bird cookies from Lark Fine Foods are crunchy three-bite affairs. With a foundation of rolled oats, wheat flour, and plenty of butter, they feature a equal proportion of cranberries and semi-sweet chocolate chips. They have a cozy, homemade feel, sweetened with both brown and white sugar, crunchy on the edges and chewy as you get close to the center. More

Sweet Finds: Victorian House Scones

In 2009, Victorian House Scones took home an award for 'Best New Product' at the World Tea Expo, and for good reason. Even if you haven't purchased the mix yourself, there's a good chance that you've eaten scones made with the mix at numerous cafes, bed & breakfasts, and tea houses around the country. There are seven different flavors, and the mix bakes up into scones that boast a crunchy crust that yields to a moist, buttery, and even-crumbed interior. More

Sweet Finds: Heritage Shortbread

Shortbread cookies have always been a weakness of mine. I love when they're more buttery than sweet. You always hear that the best of these cookies are made by Grandma, but I have to say that I'm mighty impressed with Heritage Shortbread, made by the McGrain family from an original Scottish recipe. More

Sweet Finds: Yoku Moku's Cinq Délices

When I was growing up in Hawai'i, Yoku Moku was the sweet to gift for any occasion. Hostess present, welcome home gifts, Christmas presents, every event was Yoku Moku-appropriate. Their signature tins feature individually wrapped cookies, and the most famous of them all is the Cigare, a long and thin rolled butter cookie with the faintest hint of vanilla. It's crumble-in-your-mouth delicate, barely sweet; simultaneously indulgent and light. More

Sweet Finds: Valrhona's Degustation Grand Crus

Many people are familiar with Valrhona for their high quality baking chocolate and chocolate bars. But many aren't aware that Valrhona does a brisk online business with a variety of bonbons and tasting chocolates.These include crunchy almond hazelnut pralines, white chocolate with a center of blackcurrant, and chocolate-dipped candied orange zest. But one of the best ways to get to know the different varieties of Valrhona is with the Degustation Grand Crus. More

Zingerman's Gets Some Well-Deserved Love

Though I was glad to see the New York Times cover Zingerman's today in its business section, the piece somehow failed to convey the idiosyncratic soulfulness of both the Zingerman's family of businesses and its co-founders Paul Saginaw and Ari Weinsweig. That family of businesses includes a world-class deli, the best food mail-order and online catalog I know, a bakery that turns out very good baked goods and bread, a creamery that churns out the best cream cheese I have ever tasted as well as a number of other fine artisanal cheeses, a roadhouse restaurant where they smoke their own meats, and even Zingtrain seminars where they dispense their unique set of business principles. Having known them for more... More

Dreamland Barbecue

A friend recently sent me three racks of ribs from the legendary Dreamland Barbecue . As I live in NYC, a veritable barbecue wilderness, I need mail-order barbecue to satisfy my deep barbecue cravings. We heated one rack of the... More

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