Most vaporizing devices are either for flower or extract. The Pax 3, however, can handle both. While the form of Pax’s vaporizer has remained the same with each iteration, the technology is constantly upgraded. In addition to its dual-use functionality this third version has better temperature management, longer battery life and elegant color choices.
When stacked upside-down, these bright green Saguaro glasses resemble a cactus. The set (from DOIY Design) comprises six different shapes—two cups with handles, three without and one with a rounded bottom—all of which have an eight-ounce capacity. Not only do they create the silhouette of a Saguaro when stacked, they also serve different purposes individually. Dishwasher- and freezer-safe, they’re a playful addition to any at-home meal.
This three-tiered tool from Sackville & Co allows users to grind more dried herbs than typical grinders. Though ideal for cannabis flower, the rose gold Gilded Grinder also conquers dried blends—achieved simply by placing a bouquet in the top chamber. Super-sharp teeth ensure an even grind, and a magnetic closure guarantees no herbs escape.
Beloved Israeli-English chef, restaurant-owner and food writer Yotam Ottolenghi teamed up with Ixta Belfrage (who works in the Ottolenghi test kitchen) for this vegetable-centric cookbook. Featuring recipes like tofu meatball korma, sticky rice balls in tamarind rasam broth, swede gnocchi with miso butter and more, Ottolenghi Flavor focuses on three fundamentals: process, pairing and produce. Perhaps the most important when it comes to vegetarian food, the techniques (from charring to infusing and beyond) explained within the 320-page book help rookies and experts bring out the flavors in their produce. The resulting dishes are satisfying and robust.
From English cook and food writer Nigel Slater comes Greenfeast: Autumn, Winter, the second of a pair of recipe books based on the seasons. Each dish (all of which are vegetarian) included within the 320 pages promises to be straightforward and with a firm focus on fresh, seasonal produce. With easy-to-find ingredients and minimal steps, these approachable recipes include cabbage with berbere spice and breadcrumbs, fregola with greens and pecorino, and fennel with cream and pine nuts. Most dishes incorporate dairy, however, so vegans might need to get creative when switching out ingredients.
An elegant and timeless looking at-home coffee essential, Fellow’s powerful Ode Brew Grinder specializes in transforming beans into grinds for brewed coffee—pour-overs, drip, French press and more. The professional-grade appliance uses stainless steel flat burrs with 31 different grind settings for absolute customization. And delight is in the details, like the catch that magnetically aligns so grounds never make a mess.
Tenured interdisciplinary cannabis entrepreneur Mennlay Golokeh Aggrey authored The Art of Weed Butter—part guidebook, part memoir, and entirely an advocate for the thoughtful use of cannabis and cannabutter. With recipes for 35 edibles, Aggrey’s book delves into infusion techniques and the optimal way to transfer THC from cannabis. It also addresses the racist, social justice failures that have plagued decades of marijuana policing.
Chef and food writer Meera Sodha collaborated with dozens of East Asian and South East Asian cooks and chefs for her 304-page East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing. Emphasizing uncomplicated dishes, the book takes readers on a virtual tasting through India, Indonesia, Singapore, Japan, China, Thailand and Vietnam, and spotlights the flavors and methods that both link the cuisines together and set them apart. With easy-to-find ingredients, the recipes are layered but approachable and include rich dishes like chard, potato and coconut curry; lighter snacks like tangy kimchi pancakes; as well as desserts.
Available in a limited quantity, the collaboration from Brightland and Slow Factory—called A Special Duo—sees 100% of the proceeds donated to The Slow Factory Foundation, a 501c3 non-profit organization that fosters community and increases education at the crux of culture and our climate. The set includes Brightland’s ALIVE olive oil and ARDOR chili olive oil, both of which are drawn from heirloom olives at a certified organic mill. For ARDOR, the brand blends red chili peppers, jalapeno peppers, chipotle peppers and paprika into the already tasty oil. The glass bottles (with designs adorned via environmentally friendly, UV-energy cured, 100% organic water-based inks) hold 375 milliliters each. All packaging is plastic-free and recyclable.
Comprised of a ceramic base, a Borosilicate glass carafe (with ML measurements) and a brewer, Manual’s Coffeemaker Nº4 celebrates the tech-free ritual of coffee making. A glass nest offers room for Hario v60 or Kalita Wave filters and plenty of grounds. Below, the glass carafe catches each drop. The entire system (which stands at 10.5 inches) looks gorgeous on the kitchen counter, too. Ultimately slower than automated drip offerings and many pour-over systems, the Coffeemaker Nº4 rewards patience.
Run by mother-daughter duo Molly and Mary Ann Mathias, Magic Hour offers an assortment of sweet, handmade ceramic tripods. When ordering, you can view the suite of selections on the product page but the one you’ll get remains a surprise unless specifically requested otherwise. The two-by-two-inch pieces range in color, pattern and texture, but all perform the same function: storage for something like salt in the kitchen or delicate jewelry in the bedroom.
From Sparnicht Ceramics, this Not Stoked mug is the result of a collaboration between Michelle Sparnicht and artist Tamiko Sidore. The cheerful lettering and colors don’t quite match the message, balancing perfectly for those mornings that feel off-kilter. Available as a 14-ounce mug or a two-ounce espresso cup, these ceramic vessels are not safe for the dishwasher, but can be used in the microwave.
A striking object and guaranteed conversation piece, the Stündenglass Gravity Hookah is a pure and hearty tool for consuming cannabis and can be used for so much more. One side of the device is filled with water; when rotated, that liquid’s movement to the other side creates a vacuum that pulls in smoke or vapor from whatever is in the bowl. A second turn then pushes that smoke out the hose for touch-less consumption. Beyond cannabis, this hourglass can be used to extract smoke from many things and is particularly intriguing for adding new flavors to cocktails or food.
From Australian chef, restaurant-owner and plant-based poster girl Shannon Martinez comes Vegan With Bite, her third cookbook. With approachable recipes for tasty dishes and grocery shopping tips, the book also provides information about products that are believed to be vegan but aren’t—including some surprising ingredients like bread crumbs. Featuring recipes like soufflé pancakes, shakshuka with coriander dumplings, mapo tofu, congee and much more, Vegan With Bite offers plenty for longtime vegans, newcomers and carnivores looking to reduce their meat and dairy consumption.
Cann’s cannabis-infused “social” tonics offer a gentle buzz from a 2:1 CBD to THC ratio. Even if one were to drink the entire six-pack, just 12 milligrams would be consumed—a relatively standard dose for edibles. Our favorite iteration, the smooth and citrusy Grapefruit Rosemary flavor, goes down with a slight viscosity and pleasant carbonation. Of course, that’s all without the residual impact of alcoholic drinks.
Frequent flyers (and many city-dwellers) know the joy of settling into a signature cocktail at an acclaimed hotel bar. With travel presently paused, Behind the Bar: 50 Cocktail Recipes from the World’s Most Iconic Hotels allows the adventurous to tour the world with their tastebuds. Budapest-based writer/editor Alia Akkam penned the celebratory collection, drawing inspiration from her years on the road, reporting about developments in hospitality. She’s peppered the pages with anecdotes that support the recipes, too. Cover image of Behind the Bar by Alia Akkam (Hardie Grant) Illustrated © Evi-O.Studio, Kait Polkinghorne and Susan Le