BEST JELLY - 2006
Frasca's red-pepper jelly, which serves as a condiment on its cheese plates, is amazing. It has a haunting flavor -- sweet, peppery, sharp, astringent and salty all at the same time, tasting vaguely like the egg roll sauce at a good Chinese restaurant, a little like expensive port-wine jelly, and solidly of red bell peppers. Once you start eating it, it's difficult to stop; you want it for breakfast, lunch and dinner, forever. As a kid, chef Lachlan MacKinnon-Patterson ate it on everything from cheese to turkey. He later got the recipe from his grandmother, Betty Mackinnon, and the jelly appeared on the menu the day that Bobby Stuckey and Mackinnon-Patterson opened Frasca last year. And now you can eat it anytime, too, because Frasca sells Grandma's jelly, for $9.95 a jar. That may sound a little steep for nine ounces, but it's not. We'd pay double for just one spoonful.