Inspired by the lack of affordable, well-designed furniture, Dims. launched to fill a void. Addressing needs in his own home, founder Eugene Kim set out to tap designers for cornerstone pieces and to offer transparent pricing and sourcing. This Barbican Trolley, in “Wimbledon Green,” is modern, minimal and multi-functional. Whether placed in a kitchen for extra counter space or used as a roving cart at a party, it’s a well-designed and functional piece that’s available at an accessible price. Perhaps best of all, it comes pre-assembled.
A no-mess vaporizer, the Omura Series 1 Vaporizer heats (rather than burns) whole flower, which is packed into a tiny, pre-dosed stick. The stick (which is available in packs and sold separately) is tucked into the vaporizer and to smoke it, users simply press the button until the device vibrates—then inhale as it heats. The smoke is much less harsh than a joint, but you retain the true flavor and aroma of cannabis flower—with no charring or ash.
Chewy, colorful and cute, these rainbow sprinkle treats come from NYC-based Danny Macaroons, who started making them for his family. Now, he and his staff make 1000+ a day. For these sweet snacks, long strands of freshly processed coconut lend flavor and consistency. Then there are just four other ingredients: condensed milk, eggs, salt and vanilla. Available in packs of four, they are a delectable and playful treat.
Crafted from borosilicate glass, this Closca bottle is an eco-friendly water vessel you can wear. Thanks to its secure proprietary “FidLock” system, a silicone wrap exterior can be latched onto a bike, stroller, bag, and more. The BPA-free bottle comes with an infuser for those who want to flavor their water, and also offers dual openings (at the lip and the base) for easy washing. Further, the Closca Water App offers information on closest fill-up stations so users can avoid single-use plastic at all times.
Musa Dağdeviren’s The Turkish Cookbook is a sprawling how-to on the country’s cuisine. It features a whopping 500+ recipes, ranging from classics like bulgur, kebabs and baklava to lesser-known regional treats like milk-poached fish and stuffed quince. With a somewhat old-world vibe, the book is rich and vibrant—much like the cuisine. Istanbul-based, Nizip-born chef Dağdeviren focuses on history and culture, and this book adds to his ongoing bid to keep his country’s culinary traditions alive.
Perfect for rookie cannabis cooks, Edibles is 130+ pages of low-dose sweet and savory snacks that are perfect for sharing. Beyond the classic pot brownie (which is included), there are mac-n-cheese bites, sliders, tea sandwiches, cheesecakes, apple crumble and more. The introduction explains all the vital details—from strains to potency, odors and terpenes; to the benefits of various cannabinoids; dosage and equipment. Of course, there are plenty of dairy- and gluten-free recipes too.
Andrea Nguyen’s latest book is a how-to guide to Vietnamese food for home cooks—utilizing ingredients that are readily available. Nguyen converts intimidating dishes—including pho and rice paper rolls—into foolproof recipes, making them approachable and enticing. But she does so without sacrificing flavor or authenticity. There are even recipes for the perfect rice, dipping sauces, broth and Vietnamese coffee, as well as tips for shopping and equipment.
Designed by Sruli Recht and produced in the Czech Republic from lead-free crystal, Norlan Glass’ Drave Carafe is accompanied by a milled, tumbled and anodized aluminum pipette. The set highlights the tradition of adding a few drops of water to one’s dram of whisky, which further opens up the nose and taste profile. Both pieces feature emphasized, future-forward geometric forms.
Written by James Beard Award-winners, Aaron Franklin and Jordan Mackay, Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. is the ultimate guide to assessing, preparing and cooking steak. Complete with variations for every single cut and plenty of tips on how to build your fire (whether that be on a grill, in a pit, or on the stove), everything is covered. In just over 200 pages, Franklin and Mackay answer just about every question that could be asked about steak—whether it’s cattle’s history, mysteries around dry-aging or how to buy and season the best cuts.
Curious Elixirs’ drinks are complex and nuanced takes on classic cocktails, without alcohol. This one—billed as something somewhere between a Negroni and an Old Fashioned—is herbaceous, bitter and boasts notes of pomegranate and orange peel. Plus, every bottle comes packed with an adaptogen blend designed to supply the body with antioxidants, increase and improve circulation and fight usual fatigue. In this lightly carbonated iteration, there’s both gentian root and golden root extract.
Sourced from Bee Local in Portland, Oregon, Alto Essentials‘ CBD-infused honey is dark, robust and incredibly high-end—and it contains the cannabinoid best known for soothing inflammation and stress. Use the honey as you normally would and reap the benefits of the 5mg serving of CBD.
Based on an official recipe from the Saison, Bière de Garde and Farmhouse Ale Appreciation Society, American Solera’s L’Internationale is a saison as it should be—crisp, peppery, light, refreshing and around 6% ABV. The Tulsa, Oklahoma brewery was one of 10 to brew the recipe and they’ve released it to widespread acclaim.
A collaboration between Four Pillars and Hernö culminates in a limited edition spirit: Dry Island Gin. Distilled with meadowsweet from Sweden and juniper, river mint and strawberry gum from Australia, the gin is deliciously bright, with notes of cut grass and pine forest. Clean and in the style of a London Dry, this gin is perfect for a martini.
Created in collaboration with Corkcicle, this Poketo canteen is decorated with a confetti-like pattern that’s both sparse and playful. Using this one is a surefire way to ensure that your bottle won’t get lost amongst the sea of dull options. Plus, this one can keep cold drinks ice-cold for 25 hours and hot ones hot for 12—with a capacity of 12 oz.
Reiko Yamamoto’s handmade fruit bowl (measuring six by 15 inches) is a sturdy and versatile piece that doesn’t sacrifice style. Its shape and feel are pleasantly natural—with clean lines and a sleek silhouette. Because each one is individually handmade, they may differ slightly in shape and finish—custom glazing ranges from high-gloss to matte.
An X represents so much—a spot containing something valuable, a kiss, a crossing or the intersection of two things. NYC-based architectural firm Reddymade Design won this year’s annual Times Square Valentine’s Day Heart competition with their X-shaped sculptural pavilion, on view through 28 February. For anyone looking to bring it (or its message) home, weR2’s commemorative chocolate puzzle embodies the spirit—and tastes delectable. One part dark chocolate, one part milk chocolate, the pieces can be assembled, appreciated and then devoured.