Made from fresh hot chili peppers, onions, ginger, lemon juice, horseradish, turmeric, mustard and apple cider vinegar, Shaquanda’s Hot Pepper Sauce first made its appearance at queer party Bushwig in 2013. When asked to perform as Shaquanda (the drag persona of Andre Springer), Springer said she would oblige if food could be part of the show. After her performance, Shaquanda handed out samples to the crowd, and the response was overwhelming. With no fillers or starches, the hot sauce (along with three other condiments) is super-flavorful.
Originally released as a digital cookbook in May 2020, Kristin Tice Studeman and Bryan Fountain’s Serving New York: For All The People Who Make NYC Dining Unforgettable now comes in a hardcover, real-life book version. With 100% of proceeds going to ROAR (Relief Opportunities for All Restaurants) and Robin Hood’s restaurant relief fund, buying this book also offers financial support to NYC’s hospitality workers. Within the pages, there are 45 approachable recipes from some of the city’s favorite restaurants, including Gertie, Don Angie, Olmsted, Momofuku and more. With a foreword by ROAR founder (also the owner and chef of the beloved, now-shuttered west~bourne) Camilla Marcus, Serving New York is by New Yorkers and pays homage to New Yorkers, and is intended for everybody who loves (and misses) the joy of a dinner out in the city.
All proceeds from the sales of these limited edition, artist-designed plates—made in collaboration with Coalition for the Homeless, Prospect and Artware Editions—go toward providing unhoused people with crisis services, food, shelter and more. Selling out quickly, the plates are all priced equally and feature artwork by Nina Chanel Abney, Sterling Ruby, Marina Adams, Ugo Rondinone and others.
Handmade from New Mexico clay by California-based artisan Jenny Mulder (the founder of Sister Ceramics), these minimal stash jars incorporate a food-safe glaze on the inside—making them the ideal container for anything organic. Mulder employs an exquisite Japanese glaze technique attributed to tea ware from the Edo period. As each is made individually, there will be variation in size and color.
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.
From Made In cookware, with contributions from 17 award-winning chefs, comes the unique cookbook Family Meal Volume 1. Within, one finds 15 original recipes to try at home—imagined by the likes of Tom Colicchio, Eric Ripert, Melissa Perello and more. Additionally, 100% of the proceeds from this cookbook benefit the non-profit Future Chefs, which provides teens opportunities in the culinary world.
Inspired by the Dada art movement, Dada Daily purveys everything from home accessories to guilt-free snacks—always intending to challenge the status quo and revel in a little opulence. The brand’s Vegan Milk Chocolate Elderberry Boob Truffles are also free of gluten, dairy and refined sugars. Creamy, decadent and playful, they come in a beautifully designed box of six. Additionally, each purchase results in a donation to the Carriage House Birth scholarship fund.
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.
The sale of every one of Mello’s products results in 10% of the proceeds going to the Last Prisoner Project, an important non-profit organization focusing on bringing justice to the cannabis industry by working to free people who are incarcerated for drug offenses—many of which are actually legal now. A user-friendly edible, these sea salted caramels include 15mg of active CBD sourced in Colorado. Not only a tasty sweet treat, they also aim to provide benefit that include pain and anxiety relief, as well as help with sleep. Each box contains 20 caramels.
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.
Published by Smith Street Books and penned by Caroline Griffiths and Vicki Valsamis, Eat Plants, Be Happy: 130 Simple Vegan and Vegetarian Recipes outlines delicious plant-based dishes with vegetables as their centerpiece. The authors also demonstrate the value of eating plant-based meals—for the human body and the planet, too. Available for pre-order now, the cookbook releases 13 April next year.
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.