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    Popovers, Popovers on the Square: These popovers are made with homemade maple butter.

    Popovers

    Hickory Maple Blend Gourmet Sea Salt, Beyond the Shaker: This unique blend of maple sugar, vanilla, unrefined salts, garlic and pepper is hard to find.

    Maple almond granola, Stark Sisters Granola: Stark Sisters Granola offers three Vermont maple syrup-sweetened, non-GMO, wheat-free and vegan flavors. Maple Almond is the most popular of the three.

    Pumpkin pie cupcake, Treat Cupcake Bar: Fall treats at the Cupcake Bar include pumpkin cupcakes with cinnamon frosting, while winter favorites, coming soon, include blueberry vanilla cupcakes topped with maple frosting and candied walnuts.

    Muhummara, Samira's Homemade: Muhammara, a dip with Syrian origins, is an original blend of fire roasted red peppers, walnuts and pomegranate molasses. Other specialties include hummus, baba gannoush and ful medammes.

    Gingerbread Mini Cheesecake, 7ate9 Bakery: These light and fluffy gingerbread-spiced mini cheesecakes are made with a dark chocolate ganache made with Taza chocolate.

    Cranberry almond rustic bread, The Blue Blinds Bakery: While the bakery also sells pastries, sandwiches, cakes, and soups, its artisan breads such as this one stand out as unique items on the menu.

    Japanese Knotweed honey, Boston Honey Company: This late season honey is gathered from large, bamboo-like plants. The resulting nectar is dark, nutty and pairs well with cheeses and breads.

    Perfect Soft Boiled Egg. A new way to eat eggs

    Spiked Eggnog Chocolate Mexicano, Taza Chocolates: A unique eggnog that you can eat in solid form. 55 percent dark chocolate from Dominican cacao and rum.

    Organic Ethiopia Amaro Gayo, Redeye Roasters: For coffee lovers, these international beans contain chocolate and blueberry notes when roasted.

    Gingerbread cupcake, Babycakes: These cupcake specialists sell the seasonal cupcake in December, just in time for the holidays.

    Tartine Bread's baked French toast

    Excellent Recipe - I like it with Raspberries though

    Chicken Khao Soi

    Variations on Agurkersalat | Danish Open Sandwiches (Smørrebrød)

    Recipe: Eggs Poached in Marinara Sauce || Photo: Andrew Scrivani for The New York Times

    Rainbow Cookies

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