For travelers and coffee lovers, these Canyon Coffee single-serving instant coffee packs can save the day. To concoct the powder within, the team at Canyon teamed up with Swift Cup to transform their freshly roasted coffee into an instant form. The brand’s founders, Ally Walsh and Casey Wojtalewicz, chose coffee beans from Celinga, Ethiopia. Paired with a Japanese-made travel tumbler by Kinto, this kit will keep those on the move conveniently caffeinated, simply by adding the sachet to eight ounces of hot water.
One of LA’s most beloved treat-makers, Valerie Gordon of Valerie Confections, is well-known for her luscious petit fours, historic cake recreations and impeccable chocolates. She made these chocolate bars with Jon Shook and Vinny Dotolo of Jon & Vinny’s, where the bombolini are filled with Nutella and delicately presented in a bakery case reminiscent of classic Italian shops. For this collaboration bar, 38% milk chocolate has been tempered with Nutella—a homage to the restaurant’s delectable creation.
A delicious, soothing blend of 12 botanicals, the Love Conquers All organic tea utilizes rose, saffron, ginger, shatavari and more. This USDA-certified bouquet aims to support energy, focus, productivity and even the libido. The vision of actor, designer and entrepreneur Waris Ahluwalia, and created with the help of leading herbalists, Love Conquers All is one of three debut functional blends—and joins the roster of other thoughtful House of Waris products. Each tea tin includes 12 sachets.
At Milla Chocolates, chocolatier Christine Sull Sarioz looks to architectural forms for inspiration, particularly for the shapes of her bonbons and glossy bars. She also makes roasted and caramelized nut dragées with several layers of organic dark chocolate and dusts them with cocoa powder, raspberry, coffee or nuts. Dragées—also known as Jordan almonds—symbolize happiness, health, longevity and wealth. They are a traditional gift or favor for celebrations in European and Middle Eastern cultures, and eternally delicious otherwise.
This expressive Cabernet Sauvignon from Calistoga, Napa Valley boasts notes of dried cherries, baking spices, and espresso beans on first open. On the palate, blackberry jam and bright acid counteract its denser aromas. But, as Chateau Montelena explains, further resting results in more complex notes of dried ginger, anise and cocoa. A lovely wine to share over the colder months, it’s rich and full-bodied.
Made by Nagatani-en and designed by Iga Mono, the “Mushi Nabe” steamer lets chefs—at home or in a professional kitchen—cook a variety of dishes with precision and without unruly oils or fat-heavy butter. With holes in the lid to let steam escape, the removable ceramic tray within can hold meats or vegetables above the boiling water below it. As a result of being cooked by steam, juiciness and brightness is afforded without the heaviness of frying. It is six inches deep and 11.5 inches wide, and weighs nearly nine pounds. The manufacturer notes that it is gas-burner safe, but not suited for induction or electric burners, microwaves, or dishwashers.
Fusing Brooklyn-based streetwear brand Flan Labs’ most prominent interests—food and sports—this hockey jersey, inspired by NHL all-star iterations of yesteryear, comes covered in 18 Michelin stars, as well as little flan pastry logos, and embroidered text across the front. Available in six sizes, this jersey can stand in as a long-sleeve shirt in mild weather or a top layer in wintry conditions.
From the Saeco Xelsis touchscreen, users can easily select one of 15 different coffee or espresso drinks—and then further customize strength, temperature, portion and milk foam. Features like durable ceramic grinders, an AquaClean water filter system and an automatic HygieSteam self-cleaning process set the machine apart from competitors—including other Italian manufacturers. Saeco’s won numerous design awards and the Xelsis represents the best of its offerings, but most importantly it makes delicious drinks quickly and with undeniable ease.
Full of dishes that look and taste impressive but are actually simple to prepare, Alison Roman’s Nothing Fancy: Unfussy Food for Having People Over provides recipes and also encouragement for home cooks. From labne with scallions to a salad of crushed peas with burrata, the dishes are delicious and diverse. Roman also offers plenty of practical advice for those throwing a dinner party: whether it be never apologizing (for mismatched cookware, a late serve time, anything) to accepting help from guests, to selecting a good olive oil. While encouraging readers to embrace imperfections in the kitchen, Roman fills them with confidence.
LA-based Solstice Canyon‘s stone-ground raw organic almond butters come in three flavors: original, cardamom and clove, and aztec chocolate. Founders Rachael Sheridan and Jessie Kimmell exclusively work with certified organic, raw, unpasteurized ingredients and add low-glycemic ingredients to preserve the vital enzymes. These vegan, non-GMO, gluten-free nut butters offer a bit of California freshness to toast and oatmeal.
When Katie Gurvin and Scott Hebel debuted their handcrafted line of Hebel & Co halva, they set up at the Hollywood Farmers Market on Sunday mornings to talk about their sesame seed confection and earned the attention of shoppers and the bustling market. The crisp and flaky texture that melts on the tongue is undeniably delicious. In addition to their other flavors (pistachio, vanilla, chocolate, and strawberry almond poppy) they make this iteration, which features organic sesame seeds, Deglet Noor dates, toasted California walnuts, cinnamon, and allspice.
The Lopez family runs their successful Oaxacan restaurant, Guelaguetza, in LA’s Koreatown neighborhood. Having won numerous accolades (including a James Beard America’s Classics Award) for their cooking, Bricia Lopez and her family recently debuted the Oaxaca cookbook. Perhaps even better, jars of their famous mole bring the flavors of Oaxaca home, and are available together in this Festival Mole Bundle, which includes the Black, Red, and Coloradito.
Boasting all the benefits of a heavy cast iron pan, while being small enough to manage easily, Field Company’s #4 Skillet has a cooking surface that measures just under six inches and weighs under two pounds. Naturally non-stick, the pan comes pre-seasoned and can be used on gas, electric or induction stoves, on outdoor grills and live fires, or in the oven. Also available in larger sizes, the #4 is ideal for a steak or a couple eggs.
Including one pitcher, two glasses and one stirring rod—all of which are hand-blown—Glacce’s ritual cocktail kit integrates custom-cut quartz crystals into the cocktail-making process. The stirring rod features a round quartz bauble, whereas both glasses contain a beautiful crystal embed. Designed in collaboration with Mezcal Creyente, the limited edition set aims to bind the traditions of Oaxaca with the ritual of mixing drinks and the meditative nature of crystal healing.
Part art book, part cookbook, part biography, Mirka & George: A Culinary Affair documents the life of Mirka and Georges Mora, Melbourne-based couple by way of Paris. Their apartment became a hub for the artistic community and their restaurants accommodated the overflow. This book—through photos, prints of their art, recipes and more—explains why the pair were so beloved and became icons of the Australian city.
Made in small batches with certified organic durum semolina, all Semolina Artisanal Pasta is extruded through bronze dies to give the pasta a rough exterior texture—ideal for holding onto sauces. For this limited edition gift set, founder Leah Ferrazzani adds her favorite organic California-grown whole-peeled tomatoes from Bianco di Napoli, a box of Jacobsen Salt Co Kosher Salt from Portland, tomato paste, hot cherry peppers and a choice of a bottarga or fennel pollen.