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.
By chef and former farmer Abra Berens, Ruffage is a cookbook dedicated to vegetables. With a personal tone and a practical approach, the book contains 100+ recipes for everything from beets to turnips, sunchokes, peas and beyond. With an introduction including a glossary and a guide to a strong pantry, it’s a cookbook that’s entirely pragmatic and approachable, but the dishes themselves are at times decadent and always appealing.
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.
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.
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.
Made by HAY and designed by George Sowden (a founding member of the Memphis Group), this sleek bottle is available in several colorways and two sizes. Its interior is coated with stainless steel—keeping beverages cold for 24 hours or hot for 12 hours. Ultimately functional, this design doesn’t eschew practicality for style.
Penned by René Redzepi, chef and co-owner of Noma, and David Zilber, head of the restaurant’s fermentation program, The Noma Guide to Fermentation is a book as beautiful as it is informative. Fermenting is a vital part of the culinary world and continues to grow because of its health benefits and complex flavors. Using more than 500 step-by-step recipes and illustrations, the pair give readers exclusive insight into Noma’s famed kitchen, their fermentation practices and the end products—and, with a bit of practice (plus access to great ingredients), anyone can follow along and ferment, too.
Made in Japan from heat-resistant silicone, this pig lid can be used on any kind of pot or plate—for stove-top or microwave cooking. Steam is released through its snout, which is ideal for more fragile ingredients as it eases the pressure within the container. It’s available in pink or white.
Divided into a set of eight notebooks, this collection of 100 “essential” cocktail recipes was devised by the editors at PUNCH. Each notebook focuses on one base ingredient–vodka, gin or tequila, for example–and helps readers builds out an expansive repertoire of drinks to have on hand for any occasion. In total, the collection is 384 pages worth of cocktail knowledge, recipes and tips.
With My Flavor’s clever skewer method (where the fruits and herbs stay afloat) makes infusing water neater and more effective. Not only to ingredients remain mostly intact and in place, but also the slight piercing from the skewer lets oils and flavors slowly seep out. Plus, when you’re ready to serve, the attachment can be easily removed. Made from borosilicate glass, silicone and stainless steel, all parts are dishwasher safe.
This simple design from Brabantia accommodates countertop waste and compost in a modern and discreet way. Topping out at six liters, the bin can be mixed, matched and combined with others in their line to create an organized system. It can also be wall-mounted or easily carried with its handle.
Designed for soil-free use, this hydroponic smart garden from Plantui can grow up to six plants at a time with autonomy and ease. The 18 lights tucked into the device’s lid fuel the plants’ germination and growth all year. The only work to be done is to add water to the chamber and adjust the lamp’s height as the plants grow. From first breach to full-grown plant, the process takes about six weeks.