Olives by La Novia Del Sol (via AJ Gourmet Foods) are not your typical jarred olives.

They render fancy olive-bar olives (even Mario Batali restaurant olives) rather… uninspiring.

Really, how can you beat Feta-Stuffed Green Spanish Olives?

Perhaps with Orange-Stuffed Olives?

Strike that, my favorite is the unabashedly-picante Habanero Pepper-Stuffed Olives.

Olive lovers rejoice!

AJ Gourmet Foods, $5.99 per jar (discounts for larger quantities)

Do you love American Cheese?

Those picturing plastic-wrapped Kraft Singles must try Murray’s Go Local Cheese Sampler Gift Box.

Note: These American Cheeses do get moldy if left in your fridge for months.  Which is actually rather comforting.

Murray’s Cheese, $75 (Sale for 10% off, Sourcecode 28EB1201, through 12/7/08- two more days only!)

There are two types of people: those who follow recipes exactly and those who don’t.

I don’t think I have ever followed a recipe exactly. Ever. Inevitably I change an ingredient or two or five, I swap the spices, I change the cooking method, or I change the final presentation. I view recipes as a jumping off point.

This style of cooking is intimidating to many people. I think it becomes easier the more you cook as you get comfortable.

This pea thyme dip was, typically, an adaptation. It is delicious and pretty, too.

Green Pea Thyme Dip

Adapted from Parsley, Sage, Rosemary & Thyme

2 cups peas: fresh, thawed frozen, or canned

1/2 square vegetable bullion (I love Rapunzel’s vegan version), dissolved in 1 Tbsp hot water

2 Tbsp extra virgin olive oil

1/2 Tbsp dried thyme

2 Tbsp finely grated Pecorino Romano (sheep’s milk cheese)

Salt and pepper to taste

If using fresh peas, steam in a saucepan with a bit of water for 3-5 minutes or until soft. Put peas in medium bowl and add the remaining ingredients. Blend with immersion blender. Alternatively, use a food processor or traditional blender. Serve as a dip with fresh vegetables, crackers and baguette rounds.

There are two kinds of people: those who consider a cheese-only cheese plate sufficient, and those who are looking for a little more.

I love cheese, don’t get me wrong. But when I’m drinking wine and chatting with friends, I’m a lot happier when there are a couple of other choices on the cheese plate.

Primo Naturale Salami is a great addition because it complements cheese, is substantive for those who are getting impatient for a real meal, and… who doesn’t like salami? (Don’t answer that.) Add a bunch of grapes, some crackers, and a few olives, and voila- you’re host[ess] with the most[ess].

Another reason I love this brand of salami is because of its coatings: black pepper (quite spicy, which I love) and, my favorite, herbs with wine. [The prices on the website are for cases of 16, so don't be alarmed. There's also a wishlist function!] Plus, it’s nitrite-free, nitrate-free and antibiotic-free, even if it’s not, you know, free.