Anna Hezel & Zingerman's Collaboration Gift Box

Anna Hezel has done a lot in a short time. 

Anna was the senior editor at TASTE before joining Epicurious in 2022 in the same role. She's written about food, drinks, and culture for The New York Times, The Wall Street Journal, Bon Appétit, Rolling Stone, GQ, Eater, and a lot more. She even authored the 2019 cookbook Lasagna as well as the 2023 cookbook Tin to Table, and now: Party Tricks. 

In it, Anna upends the idea that dinner and entertaining have to be multi-step, complex endeavors. Her recipes create fun, care-free, flavorful plates in a short amount of time. It's perfect for anyone on the go, especially moms who want to eat well with only moments to spare. Since this is the season of celebrating moms, we collaborated on this box of goodies and included ingredients for making two of Anna's recipes: Ham & Hazelnuts, and Pistachio Magic Shell. 

Our colorful, cartooned gift box includes Broadbent Prosciutto, Portuguese Sardines, Tempesta 'Nduja, Pistacchiosa Cream, Piedmontese Hazelnuts, Spanish Red Wine Vinegar, Taralli Olive Oil Crackers, a Zzang! Original Candy Bar, and the recipe card.

Here's what Anna has to say about the items she selected:

Broadbent Prosciutto: "I love prosciutto, Serrano, and Iberico hams, and I think it’s so cool that Broadbent is doing their own take on this cured pork in Kentucky, incorporating their smoking technique."
Portuguese Sardines: "A classic tin of Portuguese sardines can become a rice bowl, a buttery pâté (like the Piparra Sardine Butter in my book, Party Tricks), or just a fortifying snack with a pile of crackers and some pickles."
Tempesta 'Nduja: "This spicy, silky-textured sausage can do so many tricks in the kitchen. Melt it into a tomato sauce, use it to tinge a brothy soup red, or spread it on toast. In my book, I toast oyster crackers in melted ’Nduja for a peppery party snack."
Pistacchiosa Cream: "All summer long, I’m either spooning this into chia pudding or turning into a magic shell ice cream topping by melting it with a spoonful of coconut oil."
Piedmontese Hazelnuts: "Toast these lightly in some butter to serve with the Broadbent Prosciutto (or your cured ham of choice). The next morning, your oatmeal will be happy to have any of the leftover butter-toasted hazelnuts."
Spanish Red Wine Vinegar: "Red wine vinegar may seem like the most basic pantry staple, but once you start to cook with a good one, like this one, you can’t believe you ever made vinaigrettes any other way."
Taralli Olive Oil Crackers: "Not too salty or rich, taralli can fit in at any party. Even when I’m just ordering pizza with friends, I love to set out a bowl of olives and a bowl of taralli, nestled among shards of Parmesan."
Zzang! Original Candy Bar: "Every time I buy a candy bar at a gas station or pharmacy, this is what I’m actually craving."