Calling all tea lovers! As we’ve mentioned before, Palais Des Thes serves up a prestigious selection of fine teas and flavored blends, presented in slim and sleek metal caddies just for kicks (showcase a complete set on your kitchen counter). Produced by the province of Kyushu, Japan Sencha Ariake is said to be the mildest of the great Sencha teas. It is quite invigorating and flowery, which makes it an ideal excuse to crawl out of bed on Sunday morning.

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We’re big on Swedish pancakes, but now they’ve got German pancakes to contend with. Since discovering Dutch babies, a cross between a soufflé and an omelette, we’ve been hooked (please have pity on our waistlines). Basically, you oven-bake them in a hot fry pan instead of cooking them on the stovetop and pile them with toppings, such as sweet butter and apples, maple syrup or confectioners’ sugar. Organic ingredients include vanilla, cinnamon and nutmeg. Just add milk and eggs to the mix, take a blender to it and bake.

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How can you resist a cheese called Constant Bliss? Inspired by a Chaource recipe and made with fresh-from-the-cow milk (the cheesemaking process begins before the cows have finished milking), this is the kind of cheese you’ll crave if you’re ever stranded on a desert island with no cows in sight. Seasonal variations in the raw, whole milk result in variations on the surface and in the flavor. It’s aged 60 days before it leaves the farm, destined to satisfy your picky palate.

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It used to be that crème fraîche was virtually unheard of, and even imported brands were scarce. The Vermont Butter & Cheese Company’s first product was Vermont Chèvre, a goats’ milk cheese. More recently, the company has introduced exquisite Vermont Crème Fraîche from cows’ milk. The process is quite interesting: After the cows are milked, the fresh cream is set aside. The natural lactic bacteria take over, creating the thick, smooth, tart substance. It’s difficult to believe that this results in something so appetizing, but there you have it.

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New York-based Rick’s Picks specializes in plump pickles that make surprisingly fun gifts for all of our foodie friends. These okra pickles, cleverly called Smokra, feed a craving for a hot snack. Its makers added smoked paprika to the brine to impart that extra mmmmm. Hey, you know they did something right: Oprah, digs ‘em.

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These cookies by One Smart Cookie are soft and chewy, made from the finest ingredients (without preservatives or additives). All recipes have made their way through a discerning taste test in which cookie connoisseurs of all ages nibbled and chomped, oohed and aahed. Each batch is made from scratch. We can’t get enough of the wholesome oatmeal cookies loaded with delicious toffee pieces.

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Start your holiday indulgence plan with a helping of Tequila Abby cheese from Haute Goat Creamery. The farmhouse raw milk pressed cheese has an earthy, rustic flavor that pairs well with wine (any wine, really). It’s aged a minimum of 60 days and washed twice weekly with tequila and chipotle to give the rind a reddish mottled look.

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Have a hankering for small-batch, hand-mixed and hand-packed premium ice cream? Snap up Dr. Bob’s unique flavors like strawberries with sour cream and brown sugar, brown sugar pecan, and vanilla peanut butter chunk. Only quality ingredients make the cut, such as Tahitian and Madagascar vanilla, southern roasted pecans and Argentinean caramel. Excuse us while we indulge in a loving spoonful.

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Although Clinton St. Baking Co. & Restaurant has a mere 32 seats, it occupies a big place in our hearts. The kitchen makes a daily breakfast (boasting the “best damn biscuit in NYC”), lunch, and dinner. Of course, we’d be remiss if we didn’t mention the weekend brunch. Cozy up at the small bar for a glass of wine or imported beer. French roast coffee is ground in-house, and decadent milkshakes are made with Brooklyn Ice Cream Factory Ice Cream. When the temperatures drop, order a Hot Buttered Cider to warm your spirit.

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We’ve told you about sausages by Amy, made from the finest natural ingredients. They have a home-style, country texture that will make you feel sort of like you’re dining on the farm. Okay, maybe your kitchen feels nothing like a farm, but that inevitable second or third helping is sure to make you look like a pig. But we digress. It’s Amy’s potstickers (chicken, pork or shrimp) we’re buzzing about these days. We especially like to pretend we made them ourselves. Serve them straight from the oven and guests will never know the difference.

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