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Our Founders' Favorite Holiday Gift Picks

November 27, 2017
Our founders, Amanda & Merrill, doing what they love. Photo by James Ransom

Our founders, Amanda Hesser and Merrill Stubbs, take great pride in hand-selecting each and every item offered in the Food52 Shop. In fact, reviews for holiday products begin in June! Each week, a group of staffers take part in examining and debating which ones will make the cut. Amanda and Merrill are especially thoughtful about whether the goods will serve a useful function in your kitchen and home, as well as if they’ll simply bring a smile to your face.

As the season kicks off, they wanted to share with you some of their favorite discoveries―gifts that they’d be proud to give. Don’t be surprised if you fall in love with the following goodies, too.

Be personal: Choose something the friend or family member you're giving to will use and appreciate, rather than something you'd like to receive yourself!
Amanda & Merrill

STRUCTURED NYLON & LEATHER TRAVEL COOLERS

"We have three of these at home in different sizes, and because friends are constantly complimenting them, they've also become a go-to gift!" ―Merrill

"These coolers manage to be super sturdy yet lightweight and no detail was overlooked, including the bottle opener on the zipper!" ―Amanda


SEEDLIP NON-ALCOHOLIC SPIRITS

"Seedlip made me think differently about cocktails—that they're not about mixing alcohols but about creating beautiful, appealing flavors. The Seedlip spirits are a phenomenal foundation for any drink. You won't believe their intensity and fragrance." ―Amanda

"As Amanda knows, I'm a total lightweight when it comes to spirits so this is right up my alley. And it makes a great present because the packaging is so handsome." ―Merrill


MORE OF AMANDA & MERRILL'S FAVORITES

What gifts are you most excited to give this season? Share them with us below!

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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