Steer clear of the pre-mixed spice blends:
While Weidner loves all things linen, she prefers it plain, thank you very much: “Please, for the love, do not give me a tea towel with a nauseating inspirational quote on it ,” she says. “And if it's in cursive? OrAvoid the horrible fonts and just skip the word art entirely. Instead, get the linen-loving cook in your life something more understated, but still really useful.Most home cooks will tell you there’s no such thing as too many nice linen napkins.
To ensure your gift doesn’t end up in the back of the pantry, skip the pumpkin spice sea salt and oddly-infused oils, and give ingredients and tools cooks will want to use right away, and often!For those who prefer freshly-ground spices, this compact cast-iron manual spice grinder allows for mixing up small batches of single spices or custom blends, and it even has an inner canister for storing extras.
, it’s good to start each new year with a fresh stash. This set of 18 spices from Spicewalla is a great place to start. It includes must-haves like cumin, cinnamon, and turmeric, as well as ginger, cloves, mustard, and more. And okay, yeah — there are a couple of blends like Herbs de Provence and chili powder. But most chefs can find a use for those, or at the very least, regift them since each spice comes in a cute little tin box.
Yes, anyone who’s serious about cooking probably already has good olive oil. But if they cook often enough, they’re bound to go through it quickly. Help subsidize the cost of this very important staple with an olive oil subscription and give the gift of three liters of freshly-pressed olive oil delivered every three months for an entire year.
The downside of being a “food person” is that friends and family like to buy you cooking gadgets without considering how useful they might actually be. For people who really like to cook, tools and appliances that do only one thing usually just take up valuable counter space that’s needed for more important tasks, like chopping and mixing., a Boston-based food writer who contributes to Boston Globe Food and is the co-author of a forthcoming cookbook from Eventide Oyster Co.
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