CHOCOLATE: sometimes you just have to buy
something because of its packaging. rogue
chocolatier’s hispaniola chocolate bar is not only
a sight to behold, but it also contains an amazing
bar with notes of licorice, burnt orange and
CHIPS: when it comes to potato chips, we are
puritans here at Sweet Paul Magazine. No fancy
toppings, just a little salt is the best. These chips
from Zapp’s are awesome; small batches kettle
cooked in peanut oil.
WALNUT OIL: sometimes the simplest things
are enough. a drizzle of a l’olivier’s walnut oil
over a beet salad is heaven. or try it over any
other salad, fish or chicken.
PEPPER VINEGAR: This is a new take on a hot
sauce: a l’olivier’s fruity pepper vinegar is great
for adding a kick to your food, but it’s also great
to use to deglaze pork chops, chicken and steak.
BISCUITS: Buttery sultana biscuits from the
english company artisan Biscuits. love their
slogan: “made by people, not robots.” made with
real eggs, butter and juicy sultanas (they kinda
taste like apple crumble).
HOT AND PICKLED (opposite): fall is pickle-time and if you want one with a kick, these spicy
pickles from Brooklyn-based mcclure’s are
just the thing for you. They’re intermingled with
cayenne and habanero peppers, but the best
part is that when all the pickles are gone you
can use the leftover brine to make a Bloody