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  • Photograph: Paul Wagtouicz

    Christine Ferber Jams at picerie Boulud

    Christine Ferber Jams at picerie Boulud
    For years, Daniel Boulud has served these cult jams from Alsace with the breakfast pastries at his DB Bistro Moderne. Now, for the first time in the U.S., they're available to take home from his new picerie. Made with the finest whole fresh fruit at its prime (whether succulent Indian mangoes or tart pamplemousse), they're well worth the exorbitant price tag and the attendant hype---new flavors are unveiled annually like a couture collection. 1900 Broadway at 64th St (212-595-9606, danielnyc.com/epicerie.html). $19.

  • Photograph: Lauren Foy

    Green-tomato dip from Dolce Nonna

    Green-tomato dip from Dolce Nonna
    When Dolce Nonna founder Wendy Civale found herself with an excess of her signature marinated green tomatoes, this sandwich savior was born. Aromatics including garlic, oregano and parsley lend an herbaceous edge to chunks of the seasonal fruit plus chickpeas, Parmeggiano Reggiano and almonds. dolcenonnas.com.8oz $8.

  • Empire Mayonnaise

    Empire Mayonnaise Co. mayo
    For the betterment of BLTs everywhere comes this line of artisanal mayo from experimental toque Sam Mason and designer Elizabeth Valleau. Whipped to a flawless, creamy consistency with oil and just-pasteurized local eggs, these exquisite spreads proved endlessly useful as fridge fodder this year. The black-garlic version, swirled with flecks of the funky fermented cloves, was an egg-salad game changer; we dunked tempura-fried shrimp in the umami-blasted nori variety. And with ever-more outr flavors available each week (foie gras, vegan varieties, even emu egg), there's plenty of room for experimentation. Look out for a brick-and-mortar shop opening this fall in Prospect Heights. Sat through Oct 29, Smorgasburg, 27 North 6th St between Kent Ave and the East River, Williamsburg, Brooklyn (empiremayo.com). 4oz $5.

Photograph: Paul Wagtouicz

Christine Ferber Jams at picerie Boulud

Christine Ferber Jams at picerie Boulud
For years, Daniel Boulud has served these cult jams from Alsace with the breakfast pastries at his DB Bistro Moderne. Now, for the first time in the U.S., they're available to take home from his new picerie. Made with the finest whole fresh fruit at its prime (whether succulent Indian mangoes or tart pamplemousse), they're well worth the exorbitant price tag and the attendant hype---new flavors are unveiled annually like a couture collection. 1900 Broadway at 64th St (212-595-9606, danielnyc.com/epicerie.html). $19.

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