9 Edible Gifts to Make for Mother's Day

By Food & Wine
Updated April 25, 2017
PHOTO © CHRISTINA HOLMES
Doesn't your mom deserve more than pancakes this weekend? Don't get us wrong—she deserves pancakes, but you can make Mother's Day so much more delicious with one of these nine easy food gifts.
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Spicy Herb Salt

PHOTO © PETRINA TINSLAY
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The mildly spicy salt is delicious rubbed over big cuts of meat like leg of lamb or thick steaks, but it’s also terrific sprinkled on buttered bread or corn on the cob.

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Aged Gouda Biscotti with Walnuts

PHOTO © FRANCES JANISCH
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These crunchy biscotti are surprisingly rich-tasting thanks to aged Gouda and chopped walnuts.

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Date Quick Bread with Pecan Streusel

PHOTO © STEPHANIE SHIH
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This date-studded quick bread can be made into mini loaves to give as gifts, or it can be baked as a standard loaf for serving at a meal.

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Crispy Whole Wheat-Maple Crackers

PHOTO © JOHN KERNICK
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These sheets of pastry are made with maple syrup and sprinkled with maple sugar, then broken into shards.

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Aunt Julia’s Barbecue Sauce

PHOTO © JOHN KERNICK
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Linton Hopkins’s aunt Julia—“my paternal grandmother’s sister-in-law,” he says—made giant vats of this barbecue sauce on her farm in Alabama, then drove around delivering it to everyone in her extended family. Hopkins likes to spoon it over coffee-cured pork shoulder.

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Soft Apple-Cider Caramels

PHOTO © JOHN KERNICK
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To create your own spin on these chewy treats, use a flavored apple cider or add different spices, like ground ginger or black pepper.

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No-Cook Strawberry Jam

PHOTO © FRANCES JANISCH
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Made with instant pectin, this gingery strawberry jam from F&W’s Justin Chapple is amazingly fresh-tasting. Instead of canning the jam in hot water, store it in a freezer to maintain its just-picked flavor.

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Raspberry Macarons

Michael Turek
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These are among the simplest macarons, made with only sugar, almond flour, egg whites and red food coloring—and a filling of raspberry jam.

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Roasted White Chocolate & Coffee Truffles

PHOTO © CHRISTINA HOLMES
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Belinda Leong made many kinds of ganache (a rich, smooth chocolate-and-cream mixture) during her time at the venerable Pierre Hermé pâtisserie in Paris. Here, she slow-roasts white chocolate, which adds an enticing caramel flavor to the super-creamy ganache filling in her truffles.

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