We prefer the term “jam” over “rut.” You see, we’ve been eating the same apricot jam for years and, although we love a good berry preserve, we haven’t found one that’s worthy. Full disclosure: this jam is made with flavorful Marion Blackberries with rich, sweet flavor. The seeds have been removed and the jam is slowly cooked in small, open kettles to assure consistently delicious flavor. This home-style recipe uses only pure cane sugar to sweeten and enhance the natural flavor of the blackberries. Hmmm. Did someone say jam? Suddenly, breakfast is suddenly a lot less boring.

Gourmands tell us our pantries aren’t complete without Plantin’s rich White Truffle Butter, which fuses all of the complex and intense flavors of a sublime French truffle (duh). Add it to anything, from toast and pasta to risotto and mashed potatoes. But be forewarned: a little goes a long way (this makes it great for a budget-wise chef). For optimal flavor, add it to your recipe towards the end of the cooking process. Bon appetite!

So, it turns out Tobico (Tobikko, Tobiko) is the Japanese word for the fish roe used to create certain types of sushi. The flavor of these “chewy” black eggs is delicate and refreshing with light grains evocative of a fresh ocean breeze. Light. Tiny. Glossy. If only you’d paid attention in sushi-making classes you could figure out how to sculpt them into an edible masterpiece. Or you could just serve them on crackers with a bit of paté. You rebel.

Have you had some quality whoopie lately? Oh, take your minds out of the gutter, we’re referring to Whoopie pies. According to legend, Pennsylvania Dutch children found these cream cheese cookie cakes so tasty they’d cry “whoopie!” We tried them and it’s safe to say we understand their excitement. Dean and Deluca’s are made to order and shipped fresh to you in three flavors.

Whether or not you’re adept at the pronunciation of this sweet treat, Rugelach is a delicious Euro tradition you’re bound to love. Think rich, flaky pastry dough evocative of baklava, with butter and cream cheese rolled and filled with raspberry filling. These particular pastries are near bite-sized (okay, make that three bites) and packed in a gift tin for any occasion. We like to nibble on them with coffee, black with no sugar.

Wander down a serene path, nestled just off Sacramento Street in Pac Heights and you’ll stumble upon Sociale, where the darling patio transports you to Italy by way of meticulously prepared food. Luglio, or “lunch,” is a treat that’s not to be wasted on work days when you only have an hour to burn. Though menus change often, a recent visit unearthed tuna salad made with poached olive oil tuna, seared scallops with strawberry, asparagus, fava bean salad, and candied fennel seed. Start with either, then progress to the Asparagus ravioli, braised duck penne or brick chicken. When you meander back down the path and into the world (buttons undone, no doubt) you’ll feel a bit more centered.

Peanut butter and jelly sandwiches may be delightful, but pair traditional peanut spread with chocolate instead of preserves and you’ve got a match made in heaven. These creamy peanut butter fudge sandwiches feature Allie’s luxurious, proprietary blend of chocolate, which is sinfully rich and addictive. Be sure to serve these after a light din din with ice cold milk. They are sure to stick to your ribs and leave you feeling quite full.

In France, Hannahbell cheese is generally served as an aperitif, but here in the states people toast the cork-shaped, bloomy-rind cheese inside mushroom caps or on top of pizza, or throw them into a mix of steamed vegetables, pasta or risotto. (FYI: when rolled in nuts, they also make tasty salad croutons). Shy Brothers Farm imports two forms of delicious flora from France resulting in a unique rind. Your flavor options? Original, shallot, rosemary, lavender and chipotle.

Who cares if you’ve got milk, unless it’s chocolate flavored? This instant drink mix is iconic among kids and kids at heart, plus it will help you get the calcium you need. Simply mix the precious powder in an 8 ounce glass of milk. The more you drink, the stronger your bones. And the happier your sweet tooth, natch. Walk on the wild side and try it on cereal.

Here’s a contraption we simply adore: The worlds smallest espresso maker. Completely portable, needs no electric power, and - this is the best part - makes an awesome cup of espresso. How? Easy, the system is based on a bicycle pump, so you build the important pressure by hand, and all you need to do then is to add one ESE coffee pod and hot water you are ready to go.
Price: $155 / 110€
Enjoy!