Rirkrit Tiravanija and Antto Melasniemi’s The Bastard Cookbook is part cooking guide and part exploration of cosmopolitanism. Inside there are recipes from Tiravanija and Melasniemi (aka the “Bastard Brothers”) accompanied by interviews with chefs and purveyors, insights from journalists and scholars and plenty of photography. The pair has cooked together everywhere—from Bangkok, Venice and Stockholm to Basel, Hong Kong and NYC—and The Bastard Cookbook is their experiences in summation.
Available in three iterations (smooth, swirl or dot), HAY’s Sip Straws are made from colorful, dishwasher-safe borosilicate glass. Crafted to resemble plastic straws, these eco-friendly versions can be used with hot or cold drinks. Each set comes with six straws in six different hues—and a cleaning brush.
Handmade from organic cotton, Etee’s reusable food wraps are sustainable and compostable alternatives to plastic and paper bags. Available in sets of three, these medium-sized wraps “activate” and become tacky with the warmth of your hands, and can be used for fruits, nuts, and sandwiches—anything. Each one offers some 120+ uses and they can be composted when they’re no longer adhesive.
Commemorating the 50th anniversary of the first moon landing, Seattle Chocolate and The Museum of Flight concocted an out-of-this-world bar. Featuring a delightfully rich and creamy milk chocolate truffle base and popping rock candy, it’s a playful treat that’s drenched in nostalgia—right down to the Jessica Allen-designed packaging.
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.
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.
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.
Restaurateur and chef at the beloved Contramar, Gabriela Cámara provides 150 recipes in My Mexico City Kitchen—a bright, beautifully designed and photographed cookbook. With plenty of classics (including tacos and tamales, and her famous tuna tostadas), the book offers a contemporary take on Mexican food, with lots of vegetable- and seafood-focused dishes—from cold avocado soup to prawns with green rice.
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.