Decadent: Cortez
When Napa’s elegant Meadowood resort and New York’s fanciest fish house, Marea, list bottarga on their menus that comes from small American boutique producer Cortez, why would you buy anything else? And when you want caviar (right about now, perhaps?) just go “local” again with Anna Maria, whose roe comes from sturgeon farmed at the Mote Marine Laboratory on Sarasota Bay. The superbly mild bottarga is a revelation over pasta, scrambled eggs, or risotto; the caviar, part of a holiday spread to remember.

Dependable: ProTeak
Teak cutting boards, like sharp knives, are a must for serious cooks, or those serious about good-looking kitchens. Moisture-resistant and incredibly durable, teak is just the thing for slicing, dicing, and, yes, serving. It’s also easier on knives than some other renewable materials, such as bamboo, which can be too hard, and a lot better looking. Boards from Proteak are made from FSC-certified timber, harvested from renewable plantations in Latin America, and come in a wide variety of styles and sizes.

Downright Delicious: The RedHead
We don’t have to tell you bacon makes everything better. The proof is in the pudding—or in this case, the peanuts. If there is a better nibble to go with beer or a cocktail we can’t imagine what it is. The Redhead’s bacon peanut brittles are a toasty, crunchy, spicy, smoky, salty snack mix, and whomever you buy them for will either love you or curse you for introducing you to such an addictively delicious snack.