The undeniably charming Phoenicia Diner was built on Long Island in 1962 and moved to the Catskills in the ’80s, but it was in 2011 that Mike Cioffi bought it and transformed it into a beloved institution. Now he (along with chef Chris Bradley and author and professor Sara B Franklin) is releasing a cookbook full of the restaurant’s comfort food. Drenched in Americana, the book includes classics like buttermilk pancakes and “The Perfect Bacon, Egg and Cheese” along with modernized takes such as the cider-braised duck and grits. With 85 recipes within, a comprehensive guide to preparing eggs any style, and plenty of photographs of the venue and its gorgeous surrounds, this book will have readers keen to create their own roadside diner at home.
With more than 50 recipes from menus past and present at Dimes—the beloved all-day restaurant in Manhattan’s Chinatown—Dimes Times: Emotional Eating lets regulars (and everyone else) bring home some of their healthy, delectable dishes and signature sauces. Founded by Sabrina De Sousa and Alissa Wagner, Dimes (and later, its companion, the nearby Dimes Deli and Market, founded with Sophie Helsby) changed the culinary landscape of its neighborhood. The cookbook features snippets of conversation from inside the restaurant, captured by Wagner and Toniann Fernandez, and honors its loyal community. Mary Manning contributes numerous photographs and Erin Knutson, who co-designed the book with De Sousa, adds the abstract graphics.
For carbonating water at home, Aarke’s compact Carbonator II does the job in the most quality packaging option on the market, now available in a black chrome finish. The use of stainless steel instead of plastic sets the countertop device apart from competitors, promising a longer lifespan and delivering a more eye-pleasing look. With its lever-operated function, it’s also easier to use.
Owner of Lincoln, Nebraska’s Goldenrod Pastries, baker Angela Garbacz’s first-ever cookbook, Perfectly Golden, collects some of her beloved dairy- and gluten-free recipes (which can also be made with butter, all-purpose flour and other alternatives, if one so pleases). More than 100 photographs accompany the recipes—which range from her grandma’s famous peach coffee cake to lemon meringue pie and chewy almond cookies. Garbacz dedicates an entire section to “Frostings + Fillings + Extras,” too. Lessons from her mother and grandmother, as well as learnings from her community bakery, all found in this book, represent an inclusive philosophy that all bakers will benefit from.
A limited-edition tribute to the traditional Irish pot still style, Kilbeggan’s Single Pot Still Irish Whiskey draws inspiration from recipes used at the historic distillery in the late 1800s. With a mash bill of malted barley, raw barley and 2.5% oats (a nod to Ireland’s oat-growing past), the liquid is only the second to be distilled and matured entirely at Kilbeggan Distillery since its restoration in 2010. From a light spice to an acidic, fruity crispness, the 43% ABV whiskey lingers through its creamy finish.
Handmade in London, artist Louise Madzia’s ceramic Your Eyes Big Mug contrasts an elongated handle with an equally unusual figurative artwork on its body. The screen-printed character bears more than a dozen eyes along its face and body—and a reach that also defies normal proportion. Yowie recommends that you only hand wash this mug to refrain from breaking the handle.
With the introduction of their 3X Bluicer Pro, Breville coined the term “bluicing,” a portmanteau of blending and juicing. That’s exactly what this countertop appliance does—preparing everything from green juices to smoothies and frozen cocktails in its 50oz. jug (and 101-oz. pulp bin). Its interchangeable design and pre-set programs allow for ease of use and precise results. And all parts—except the motor base and food pusher—are dishwasher safe.
To play upon the debate over how to pronounce GIF—with either a hard G or soft G—peanut butter brand Jif has partnered with the search engine GIPHY on a clever, collaborative product. Their limited-edition jar features a double-sided JIF/GIF label and holds about 34 servings of peanut butter. In a joint proclamation, they declare that “A GIF is a looping animation. A Jif is a jar of peanut butter. If you’ve ever called a GIF a Jif… we forgive you.”
Travel and food magazine Fifty Grande addresses the various scenes—both small and large in scale—across the US, encouraging readers to enjoy the nation’s domestic and culinary grandeur. For its first issue, the focus lies on hometowns. But, to introduce readers to the magazine’s particular lens, it all begins with a thesis statement of sorts: “How do you begin a fresh exploration of the United States in 2020? It’s home to 328 million residents in 3.8 million square miles…It’s also an idea as much as it is anything else: A better way of life, achieved through democracy, liberty and opportunity. Exploring the country is all of this: people, places, ideas and more, across all 50 states.” From Boston and Chicago to New York and Houston, cities are explored with a particular intimacy and care for conveying their complexity. Editor and founder Chris M Walsh guides the collective force’s debut, but allows for it to bound off the page, much like those beloved food magazines that are now bygone.
Waka Coffee contradicts the expectations of instant coffee by employing a freeze-drying process that preserves the natural flavors in each bean. This particular coffee comes from 100% Arabica beans, sourced from India and hit with a light roast that imparts notes of dark chocolate and smooth hazelnut. Made in seconds, by mixing hot water with the crystalized beans, this coffee proves nearly indistinguishable from machine-made brews.
Made with high-quality shade-grown, stone-milled Japanese matcha and Belgian white chocolate, Kettl’s Matcha Chocolate boasts complex flavors and aromas. There are 2.5 servings of matcha in each bar, which contributes to the chocolate’s rich green coloration, too. It’s available individually or in a box of six.
One of three bowls in Case Studyo’s collaborative collection with French artist Jean Jullien, this Skate Bowl features skaters in various positions on the inside, while the exterior is a plain, muted, concrete gray. The limited edition piece is made from porcelain and measures 23cm in diameter, and holds approximately three liters. The other two serving bowls in the collection are decorated with Jullien’s illustrations of fish. Each comes in custom packaging. Price is in Euros.
Published by FUEL and compiled by Trunk Records owner (and self-proclaimed nostalgia lover) Jonny Trunk, Wrappers Delight features 500+ images of British drink, confectionary, and candy packaging from 1950 through 1980. “Decisions about what to include were based on three parameters set by FUEL and myself,” Trunk writes in the book’s introduction. “1) We had to like the item for nostalgic reasons. 2) We had to like it for graphic reasons. 3) We had to have room for it in a 240-page book, which was looking problematic as we started with well over 1,500 items I had selected.” Whether using the book as a reference point for design projects or source of inspiration and entertainment, the contents are sublime—bright, bold, retro, kitsch and everything between.
Featuring a variant of their beloved Always Pan, Our Place’s Year of the Rat Bundle nods to the Chinese New Year and the delicious meals made during the celebration. Included in this four-piece ensemble are the 10,000 Abilities 万能 Always Pan in red, a circular Fair Weather 好云 Platter, an elongated Tip the Scales 龙运 Platter, and a super-handy Eternal Strength 永力 Cleaver. Each was made in China, by local makers when possible. Whether you’re steaming dumplings in the pan’s accompanying bamboo tower or serving noodles on the circular platter, this set covers the bases and beyond.
Composed around 12 recipes that define his career thus far, celebrated chef Jean-Georges Vongerichten’s memoir-cookbook hybrid, JGV: A Life in 12 Recipes, traces his steps from trainee to world-renowned restaurateur. Insightful, humorous and delightfully warm, the book—which includes personal photography and hand-drawn sketches—caters to fans of Vongerichten’s cuisine, and anyone curious about his imagination and Michelin-starred ascent.
The Iwachu workshop has been hand-crafting cast iron since 1902, and their team of artisans also does an incredible job updating its collections to include more contemporary pieces—all while remaining true to their traditional processes. The Morioka-based makers turned a typical cast iron teapot into a sculptural work with distinct personality and ultra-functional features. Plus, the deep blue hue, because of the texture of the material, appears speckled in the right light.