In this life, there are two things guaranteed to get a woman’s oxytocin racing: a big hunk of man and an even bigger hunk of chocolate cake, not necessarily in that order. (Marie likes hers dark, dashingly dressed and super-soft on the inside). If you can snag a sweetie who understands your cravings and adores the consequent extra curves, count your lucky calories and make a mental note: Baked NYC makes a chocolate cake that is one-of-a-kind. It’s infused with a salty caramel chocolate ganache and topped with fleur de sel. This is a perfect reason to forgo your weekly Chocoholics Anonymous meeting.

Technorati Tags: cake, Charles & Marie, chocolate, Epicurean delight, gourmet, Sweets

This amber-colored red wine vinegar from La Vecchia Dispensa (producer of some of our favorite balsamic vinegars) evokes a bit of old world charm. Salads and chicken are just two of the many dishes that form a perfect union with this proverbial liquid gold. The beautifully designed glass bottle merely adds to its appeal. Find a nice spot for it near your spice rack or wrap a bow around it and offer it as a housewarming gift.

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The fruit family tree has many branches. Dangling from the innermost limbs are tangy lemons and limes, while the more exotic fruits like mangos (a descendant from the papaya, perhaps?) seem to have taken off in their own distinct direction. This chutney makes a meal marvelously “Mango-ish” (a term that warrants a giggle from anyone who loves those old Saturday Night Live reruns with cameos by Ben Affleck and J.Lo). Use this tasty concoction in your recipes for grilled fish or poultry. Another option? Mix with rice to create a sweet dish that will linger on your memory.

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Baklava (a.k.a. Baklawa) is a flaky Mediterranean treat that’s been around for ages. Since finding its way to the States, it’s lost a bit of its appeal (Americans tend to skimp on the quality of ingredients).
Well, for travelers who’ve had the real stuff overseas, we bring good news. These pastries are baked fresh daily in a specialty kitchen. Made with the Planet’s finest ingredients (pistachios, walnuts, cashews, pine nuts, fillo dough and pure butter), they are a rare treat for the culinary elite.

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If you love dairy, consider this: Manchego cheese is Spain’s most popular and it always has its place at the region’s best parties. This supple selection comes from the milk of La Manchega sheep. Aged for more than one year, the texture is the ultimate in creamy and the flavor offers a slight tinge of tang that’s not typically found in younger versions. For your next fiesta, follow tradition and serve this with dried figs and membrillo (quince paste). Throw in some olives, sherry and tiny peppers.

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Fortunuts (such a cute name!) are made with a bit of sugar, a dab of salt and a whole lotta love. Each package comes with a “fortune” that serves as a pleasant reminder of how “fortunate” we all should be. Awwww. Since its humble beginnings, the company has become a successful gourmet food brand that offers assorted sizes and made-to-order fortunes. The nutty treasures, which can be enjoyed year round, are found in upscale stores and online. Toss them in your favorite salad or crush them for a delightful dessert topping.

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Chocolate divas love Godiva’s summer collection, which tastes a lot like a South Beach vacation. Swoon. Don’t dally, these are limited candies that will be taken off the market when you least expect it, so start hoarding yours now. These seasonal Key Lime Truffles are tart and tantalizing and enrobed in rich dark chocolate with a tangy citrus center. They’re individually wrapped in foil so if you’re inclined (or totally bored), collect the lovely wrappers and roll them into big snowball to help you (wink, wink) beat the heat.

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As self-professed food critics who dine out often, we’ve come to find that the bread served before dinner is indicative of the quality of the meal you’re going to get. Good restaurants never skimp where bread is concerned (or butter and olive oil, for that matter). Eli’s restaurants are known for their heavenly slices. The popular breads are the main ingredient in these feather-light, paper-thin E.A.T. Crisp wafers. They go with just about everything (Eli serves ‘em up with hot soups and crisp salads and in big baskets at the bar) and bring to mind the old adage, “you can never be too thin or too rich.”

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If you’re like us, you’re bold enough to insist that nothing beats a summer plum—except for a summer plum that’s picked at the peak of ripeness. That’s what makes this Stonewall Kitchen specialty jam so irresistibly sweet. We insist you spread the preserves on warm English muffins (the nooks and crannies are ideal), flaky biscuits or rye toast if you want to recreate a country breakfast. It’s also great when used as a pastry glaze or stirred into pan sauces.

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This decadent Babka coffeecake by Dean & DeLuca originated in Eastern Europe but ultimately found its way to Brooklyn where the locals welcomed it and made it their own. It’s traditionally baked on Easter Sunday, but we’ve never been the kind of folks who play by the rules when it comes to food. The dense, rich loaves (weighing in at 1.5 pounds each) are swirled with chocolate or cinnamon and lightly topped with strudel. Add them to your breakfast routine to jump-start your day.

Technorati Tags: cake, Charles & Marie, Dean & Deluca, Epicurean delight, food, gourmet, Sweets