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Picks and Pans
New to the US, German cookware company Fissler has launched a line of sleek, durable professional-grade frying pans that would give even Rachael Ray kitchen cred. original Pro Collection 9.5-inch Sauté Pan, $195; Ultimate Frying System Crispy Steelux 9.5-inch Premium Fry Pan, $120; Cooks Boulevard, 1309 Castro St., 415-647-2665, cooksboulevard.com
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Loosen Up
Satisfy that sweet tooth—without worrying about putting on the pounds—with Marin-based Mighty Leaf’s chocolate-truffle teas, a fragrantly sweet (and low-cal) blend of whole loose teas, chocolate chips, cacao nibs, spices and dried fruit. $30/six sampler tins; Sur la Table, 77 Maiden Ln., 415-732-7900, or mightyleaf.com
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Office Buzz
Fill the office grinder with Ritual Coffee Roasters’ patio-dried La Pinoña Honduras Beans—they have hints of cinnamon, apple, gingersnaps, candied pecans and semisweet cocoa. your overcaffeinated coworkers will thank (or curse) you for fueling their habit. $20/ pound; 1026 Valencia St., 415-641-1024, ritualroasters.com
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Curve Appeal
Flutes are so 2007. Toast the New Year with Riedel’s curvaceous new Riedel O Champagne glasses. $12/each; Gump’s, 135 Post st., 415-982-1616
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Iron Chef
For the home cook who has everything, create an exotic dashi kit out of kombu seaweed, dried cured katsuobushi tuna and a wooden fish shaver, which is used to shave the tuna before it’s incorporated into the classic dashi broth. Seaweed, $35; katsuobushi, $45; katsuobushi shaver; $195; Boulettes Larder, Ferry Building Marketplace, 415-399-1155
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Holiday Spirit
For the liqueur connoisseur on your list: Monteverdi spirits’ Nocino della Cristina, a deliciously dark and rich Napa brandy infused with walnuts and spices. $22/200 ml or $62/750 ml (to order); K&L Wine Merchants, 638 Fourth St., 415-896-1734, or nocino.com
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Dairy Queen
Give a class at the Cheese School of San Francisco to your favorite fromage-ophile: He’ll learn everything from the proper way to store a sheeps-milk Gabietou (shown) to the difference between cheddar and Wensleydale. Two-hour class, $60/person; 2155 Powell St., second floor, 415-346-7530, cheeseschoolsf.com
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When in Rome
Anoint your pasta with Azienda IASA’s Colatura di Alici di Cetara, a pungent italian condiment made from salted anchovies that was a favorite in ancient Rome. $22; Pasta shop at Rockridge Market Hall, 5655 College Ave., Oakland, 510-547-4005, markethallfoods.com
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Use Your Noodle
Quite possibly the most intelligent food buy of the season: Handmade Pici Pasta imported from Monticchiello, Tuscany, is the perfect vehicle for any sauce. $8/250 grams; I Preferiti di Boriana, Ferry Building Marketplace, 415-402-0421, borianafoods.com
TWO SENSE
Sure, its gorgeous Italian design makes it a tabletop showpiece, but Alessi’s Taste-huile pourer is also meant to be used for inhaling the fruity scent of your favorite olive oil. $67; 424 Sutter St., 415-434-0403, alessi.com
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Credits: (noodles and pourer): Todd Tanksersley; (tea, glass): courtesy of the manufacturers; rest on this page by Stefanie MIchejda
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