New York Times food writer Priya Krishna said Dorie Greenspan’s World Peace 2.0 cookies are impossible to hate. Sailor Book, Mark of HarperCollins

As they said, this is the best time of the year. That is, unless you order the latest gadget too late, and now it is in a supply chain dilemma.

Or, if you are the type of person who will leave shopping until the network is interrupted, such as Daniel Gritzer, Culinary Director at Serious Eats.

"I was the last-minute gift-giving person, searching on the Internet and thinking about all the things I might have thought of four months ago, then couldn't remember them, and had to fake other things in despair," Griezer said.

No matter what difficulties you have, we will provide you with protection during this holiday.

We have asked Gritzer and other food manufacturers and artisans to provide reasons for taking the homemade route this season, and provided the following recipes and project descriptions:

Gritzer said that when he first published his recipe for roasted dried grapes, many readers asked: "Why roast dried grapes when you can buy raisins?"

He said this is a valid question, but the raisins are special.

“When grapes are dried in the oven, the surface of the grapes will caramelize. Therefore, it is more fruity, brighter and fresher than a box of raisins on supermarket shelves,” he said.

Gritzer’s note: The exact cooking time may vary, depending on the size of your grapes (larger grapes require longer drying time than smaller grapes) and your oven capabilities (some ovens are prone to larger Temperature fluctuations, which may speed up and/or slow down the total drying time). Make sure to check the progress of the grapes regularly to avoid any accidents.

This recipe was originally published by Serious Eats.

If you feel more festive, New York Times food writer Priya Krishna recommends a trusted holiday classic: cookies. Specifically, she is talking about Dorie Greenspan's World Peace Cookies 2.0.

"If someone gave me a can of biscuits the size of a fire extinguisher, I would be very excited," Krishna said.

They are chocolate biscuits with a salty taste, Krishna said, "They can't be annoying."

Note from Dorie Greenspan: Although it is easy to make these cookies, each batch of cookies seems to have its own quirks. It's always easy, it's just not always the same. Sometimes the difference is related to cocoa. (I usually use Valrhona Dutch processed cocoa because I like its taste and color, but I made WPC with a variety of cocoa-they are always good, but not always the same.) Sometimes the difference is related to butter, There is usually the temperature of the butter—preferably at cool room temperature, but sometimes I miss the right moment. My suggestion is how long to mix the dough until it is pressed into a large, moist curd. Usually this happens quickly; as often, it takes more time than you think. let it be. Also, when you roll the dough into logs, check if they are solid-squeeze the logs to see if there are holes. If so, knead the dough into a ball and roll it into a log. Plan ahead: The dough logs need to be frozen for at least 2 hours or refrigerated for at least 3 hours. Storage: In sealed packaging, biscuits can be stored at room temperature for 5 days (they will dry out a bit, but they are still good) or in the refrigerator for up to 2 months.

Excerpted from Baking with Dolly, Dolly Greenspan.

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If your sweet tooth doesn't like sweets, Gritzer and Krishna recommend making Chile crispy-a spicy, crunchy, sweet, nutty, and savory condiment. They say you will want to eat anything.

"People have already made ice cream sundaes with Chilean shortbread on it," Griezer said.

Krishna makes dumplings during the holidays every year.

"So Chilean shortbread is the perfect gift for me," she said.

The New York Times cooking recipes written by Genevieve Ko are highly customizable, especially based on the calories you need.

It can make about 1 1/4 cups and takes about 10 minutes.

This recipe was originally published in The New York Times.

If working in the kitchen is not your business, don't be afraid. We also have crafts.

For Aris Rossi, the artisan and school teacher who runs the Instagram page Sailing Into Second, the first-choice gift is the "canned spa."

She filled a mason jar with nail polish, nail files or bath bombs.

"I would throw some of my favorite toiletries, or just a fun spa gift, and tie a big bow around it," she said.

Finally, for those who don't like homemade things, Ursula Carmona, who runs the DIY blog Homemade by Carmona, suggests combining store-bought things with something a little crafty.

"I have three teenage girls who don't want anything homemade," she said. "They just want cash, cold, hard cash."

But maybe she will make a bag to store cash.

"You don't have to be good at painting. You don't have to be good at many things to do something so simple and special," Carmona said. "And I think the receiver will still appreciate those sweet little moves."

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