Designed by Aruliden, this colorful set of six coasters does more than protect a surface from moisture. The temperature- and scratch-resistant TPU discs can be linked in an array of sculptural combinations, when not in use. They’re a vibrant addition to any kitchen or dining space, whether they’re used for a cocktail party or with a morning coffee.
Modeled after traditional Korean Dolsot bowls used for bibimbap, this set—comprised of a stoneware bowl, bamboo lid and chopsticks—is designed to recall the joy of home. When using it, lifting the lid from the heat-storing bowl reveals a cloud of steam, a moment that Hong Kong-founded homeware brand JIA Inc crafted to invoke memories of sitting down for a home-cooked dinner. While minimalist in aesthetic appearance, this set carries deep sensorial and traditional roots.
With a mission to bring tranquility to people’s daily rituals, Lisa Li founded The Qi, a tea brand that uses whole flowers. Sourced from small, family-owned farms, the high-quality blossoms are hand-picked, cultivated sustainably and grown organically. The Tri-Bouquet Set is an enchanting bundle of naturally caffeine-free teas comprised of three flowers: Blue Lotus, Shangri-La Rose and Royal Chrysanthemum. In addition, the bundle includes a bamboo tong and glass server. From the fragrance to flavor and watching the colorful flowers unfurl, The Qi offers a multi-sensory experience.
Curated by award-winning chef and activist Bryant Terry and published by 4 Color Books, Black Food: Stories, Art, and Recipes from Across the African Diaspora (A Cookbook) traverses time and location to capture the expansive multiplicities in Black culture. Through recipes, poetry, artwork and essays that explore food’s intrinsic connection with community and history within the diaspora, this rich cookbook encompasses the work of more than 100 Black luminaries, including visuals from Black Panther Party creative director Emory Douglas. Featuring a blend of traditional, contemporary and remixed dishes (from jerk chicken ramen by Suzanne Barr to okra and shrimp purloo by BJ Dennis) as well as an original playlist curated by Terry himself, this book is a treasure trove that readers will delight in losing themselves within.
Panamanian drummer and music producer Jahphet “Jah” Negast Landis (also known under the moniker Roofeeo) founded Jah Mama Sauce in celebration of his late mother and her original hot sauce recipe. Blending his memories of her and their home into a sensorial and spicy experience, the eponymous sauce consists of select Scotch Bonnet peppers (popular in the Caribbean, and measuring around 80,000 to 400,000 on the Scoville scale), Fresno chiles, dates, carrots and other all-natural ingredients that result in a well-rounded condiment that’ll kick up any dish.
Produced for The Heirloom Project—designer Madeline Weinrib’s initiative to honor the 10th anniversary of the Islamic Wing at The Metropolitan Museum of Art and to preserve historic techniques and design principles through partnerships with global artisans—this set of four fine bone china dinner plates invokes a floral motif attributed to late-17th century India. Each plate is made in India by Good Earth, the studio founded by potter Anita Lal, which is also on a quest to preserve traditional craft. Sales of The Heirloom Project items directly benefit The Met.
Behind the simulated nubuck leather cover of Horror Caviar lies a sweet, savory and delectable exploration of A24’s cult classic films as well as the larger cannon of horror movies. With recipes inspired by 29 films (including Possession, Ganja & Hess, Midsommar, Trouble Every Day, The Shining and The Witch), this book comprises a collection of work by 25 artists, stylists and chefs, and original essays, such as As Hamrah’s meditation on food consumption as horror, Sohla El-Waylly’s chronology on appetites of horror and more. Be it the roasted leg of lamb and carrot flan inspired by Rosemary’s Baby or a biscuit joconde taken from Blood Diner, this unique book will delight film and food enthusiasts.
The green paste presented alongside raw fish at many Japanese restaurants is actually oftentimes horseradish with food coloring. Real wasabi has a more refined, distinctive flavor and is a difficult plant to grow. Historically it comes exclusively from Japan, but now Jurt Hydroponics in Reykjavík has figured out how to grow wasabi sustainably in Icelandic greenhouses—and it’s delicious. Nordic Wasabi, as they call it, is already used at high-end restaurants around the world and now is available via overnight delivery to your home. Price is in Euros.
Complex, floral and with a littler black pepper and red cherry, Tank Garage’s 2019 Self-Love is a blend of 41% Syrah from Napa Valley’s Carneros AVA, 31% Cinsaut from El Dorado’s Snows Crossing, 22% Grenache from Carneros AVA and 6% Valdiguié from Wilson Farms in Clarksburg. A bold California red, it’s a rich and juicy drink that pairs well with hearty food. Best of all, one dollar from every bottle sold will go to the National Alliance on Mental Illness to foster self-love and raise awareness about mental health.
Mriga Kapadiya and Amrit Kumar’s Bombay-based NorBlack NorWhite partnered with Diaspora Co (an equitable spice trade company that empowers 150 farms across India and Sri Lanka) on this vibrant, functional apron. Hand-dyed and screen-printed by NBNW’s team, each apron is fitted with deep pockets for handy storage and designed for machine washing. This classic style is uplifted by bright, sunset-inspired shades of yellow, orange and pink.
For those who enjoy a dry gin with a citrus tinge, this iteration from LA-based AMASS promises notes of various fruit peels, lemongrass, pepper and more. Crafted using 29 botanicals (11 of which are grown in California), with no artificial additives, it’s complex but easy-drinking, and works in most cocktails—especially a classic martini.
Chinese tea is incredibly layered with story and nuanced with flavor. NYC’s Tea Drunk, the brainchild of tea connoisseur Shunan Teng, is a purveyor of exceptional teas from small farms in China’s best growing regions. Teng herself visits each farm and often selects the specific bushes she wants leaves from. This sampler of White, Green, Wu Long and Red teas is a great entry point for one who’s new to Chinese tea and also a collection of the best examples of classics for the longtime aficionado.
The Kombucha Shop’s brewing kit offers expert knowledge about fermenting live cultures in an accessible and straightforward way. It includes all the equipment needed to brew kombucha (a sturdy one gallon jar, organic live cultures, a liquid starter, pipette and thermometer) in addition to organic cane sugar and teas for a quality and tasty brew. To ensure the product grows, the kit also features step-by-step brewing instructions, a post-brewing guide and pH test strips to make sure each step of the process is clear and on track.
Complete with soil, seeds and a tray, the Microgreens Grower kit comprises everything needed to start a mini indoor farm. Simply pour the soil to a one-inch thickness in the tray, sprinkle the microgreen seeds, water them thoroughly with a spray bottle and cover with the lid for the first three days. With watering daily, the seeds will begin to sprout and, after two weeks, should be ready for harvesting.
Including one .5g hemp pre-roll accompanied by a sleek refillable lighter, Her Highness NYC’s Last Prisoner Project Set offers more than a relaxed smoking experience: 50% of the proceeds go to the advocacy and prison reform non-profit, which directly supports women who have been unjustly incarcerated for low-level cannabis infractions. Each pre-roll has been filled with CBD flower that’s been sourced from a minority-owned hemp co-op in Shelton, CT.
Helmed by Gabriel Fredericks Cohen and Jolie Mae Signorile, Fredericks & Mae is a design studio specializing in beautiful home objects that inspire the senses. Their oval, black and white cutting board is one such object. On food-safe plastic material, the board’s abstract, speckled black, grey and white sits between bright yellow handles. The dynamic design works as a serving platter, cheese plate or chopping board.
