Food & Wine
January 01, 2008

Old-Fashioned Candy Makes a Comeback

Smooth, sweet rods of RJ’s Licorice from New Zealand combine an intense anise flavor with a soft, chewy texture ($6;

Exquisite Tea Blends

Long snubbed by purists, blends are finally being taken seriously. Paromi founder Paul Rosen sources full-leaf teas from top estates, then works with an herbalist to create unique flavors like black and Ceylon with almond and coconut pieces (

International Nuts

Artisanal nuts from Italy to Indonesia.

Australian Macadamias

Brookfarm’s roasted nuts—tossed with sea salt, chiles and native herbs like lemon myrtle—are vacuum-packed to stay superfresh ($18 for three bags;

Indonesian Cashews

Two sisters make garlicky, spicy honey-sesame cashews from a family recipe and pack them in handcrafted bags and boxes, made from native materials like banana-tree bark (from $3;

Sicilian Almonds

Mastri di San Basilio’s varietal almonds are so sweet and creamy, they almost taste like marzipan ($25 for 1 lb;

D.I.Y. Tea

Blue Hill at Stone Barns has extended its farm-to-table ethos: Servers now blend tisanes tableside using garden herbs like lemon verbena and rose geranium. The cart includes honey from the farm’s bees ($15;

New Must-Try Chocolates

Square Turtles

For his Squrtles, Andrew Shotts of Rhode Island’s Garrison Confections creates a square version of the classic caramel-and-pecan clusters covered in chocolate ($8;

Salty Chocolate Bars

The pastry chef’s trick of adding salt to chocolate and sweets has crossed over to artisanal bars: L’Artigiano’s addictively salty sweets come in creamy milk and bitter dark versions ($9;

Candy with Pop

Chocolate-drizzled popcorn is nothing new, but Dale and Thomas Popcorn turns the trend inside out: Its new line hides crunchy kernels inside chunky chocolate bars and fun bon bons (from $6;

Frozen Food

High-quality ingredients are redefining frozen dinners.

Chocolate Soufflés

Individually packaged in reusable white ramekins, Heavenly Soufflé’s decadent chocolate desserts are as good as homemade ($9;

Dinner Dishes

The line of superlative frozen dishes from Seattle-based Grace’s Kitchen includes tender pork with lightly glazed balsamic peaches and a perfect triple-berry crisp (from $6 at Whole Foods).

Silky Soups

The L.A. café Cube’s frozen tomato and sweet kabocha-squash soups are smooth and satisfying ($5;

Beyond Gelato

Koolfreeze makes the South Asian supercreamy ice cream known as kulfi, which gets its texture from boiled milk. The taffy-colored popsicles come in exotic flavors like saffron ($48 for a 24-pack;

Grown-Up Jam

A delicious result of the recent blur between entrées and desserts: savory jam. Chef brothers Patrick and Terence Feury will sell their Meyer lemon-coriander jam in the market downstairs from their soon-to-open restaurant, Maia, in Villanova, PA.

The Best New Juice and Waters


Yumberry Juice

A sweet, tart Asian fruit juice, it’s so impressively high in antioxidants that we predict this will be the next miracle drink ($3 for 12 oz;


Energy Water

This new, clear energy drink tastes like pure water, but one serving contains as much caffeine as a strong cup of coffee (from $1.70 for 20 oz;


Flavored Waters

At last: unsweetened, delicately fruity waters that taste fresh, not fake. Certain flavors, like mango-açai, are certified organic (from $1.30 for 19 oz;

Muesli: The Next Granola

Muesli from abroad is making its way stateside. Our favorite: Southern Alps muesli from England, with plump, slowly dried, preservative-free fruit and lightly crunchy grains and seeds ($9 at specialty shops).