Featuring glorious photography by Adrianna Glaviano, the book Edible Flowers: How, Why, and When We Eat Flowers by Monica Nelson is part practical guide, history book and personal story—all organized alphabetically by each bloom’s common name. 100 flowers are featured alongside their Latin name, locations, blooming seasons, flavor profiles and which part is edible. Also outlined are historical practices (from ancient Greeks and Romans drinking violet wine to help with hangovers to medieval women adding borage to drinks as a kind of love potion) and culinary and cultural uses (like hibiscus drinks in Cambodia and the use of rose water in cooking across the Middle East, India and North Africa). There are also various contributions—including recipes—from chefs, writers and artists.
This assortment of single-origin truffles from Dandelion Chocolate continues the brand’s “bean-to-bonbon” mission and comes complete with an illustrated guide to flavors, sources and harvest years. The 15 chocolates have five origins (Belize, Colombia, Ecuador, Madagascar and Tanzania) and several confectionary flavors, including molasses, banana, cream, fudge and even sourdough.
Yiayia and Friends celebrates Greek cuisine in the form of snacks, olive oils and culinary-centered objects. Not only are their treats tasty, the packaging—featuring the namesake yiayia (granny in Greek)—by Beetroot Design is bold, colorful and full of character, making their products great gifts. Made with minimal ingredients, these mini toasts are flavored with Greek extra virgin olive oil, olive pomace oil and oregano.
From visionary bartender Masahiro Urushido (the mastermind behind NYC’s award-winning Japanese cocktail bar, and CH favorite, Katana Kitten) and prolific food and drink writer Michael Anstendig, the 288-page hardcover Japanese Art of the Cocktail book includes 80 recipes that epitomize the nation’s contribution to cocktail culture around the world. From insightful information to step-by-step techniques and exquisite photography, the book surprises and delights as it prepares cocktail-curious individuals to replicate Urushido’s magic and artistry at home.
A different kind of tequila, Løs Sundays Reposado is aged in Tennessee-sourced American Oak whiskey barrels, after its traditional distillation in Jalisco, Mexico. Because it is produced from 100% blue Weber agave, natural cooked agave notes shine forth, as do the rich, oaky aromas from the barrels. On the palate, this tipple boasts the flavors of vanilla, caramelized fruit, nutmeg and a little coconut.
While founded 25 years ago, Tepozán tequilas (blanco, reposado and añejo) are now available in the United States. Made using traditional techniques, these tequilas are entirely grown, distilled and bottled at the source—in the highlands of Jalisco. Additive-free, the brand’s offerings are crafted with fully matured, estate-grown blue agave; volcanic-filtered water; and local, natural yeasts. The ingredients and method lend a verdant, bright flavor, along with notes of anise and citrus.
OCCO’s new Burger Sampler includes seasoning for four different types of burger: Lebanese kafta, garlic herb butter, spicy Sichuan and au poivre. All chefs have to do is select their protein, add the zesty spices and cook. Each blend is packed in an airtight pod that stays fresh for over six months, and the sampler is packaged in a card-deck style that’s ideal for gifting to any grilling enthusiast.
For their delicious new Cookies + Cream chocolate bar, the team at artisanal Icelandic chocolate purveyor Omnom embeds two lightly bitter chocolate cookies (made from 70% Tanzanian dark chocolate) into velvety white chocolate (composed of Icelandic whole milk powder, organic cane sugar, organic cocoa butter, sea salt and an emulsifier from sunflower). The experience lives up to its name.
Omsom’s Southeast Asian three-pack of dish starters are based on Vietnamese, Thai and Filipino flavors. Three sachets—for lemongrass BBQ, larb and sisig—are packed with difficult-to-find ingredients to create bold, aromatic dishes. Recipes are available online, but they’re super-simple: essentially just ripping open the starter pack, heating, adding protein and/or veggies and serving.
San Antonio’s Hotel Emma—named for Emma Koehler, an famous Pearl district figure who kept her late husband’s brewery running during Prohibition—has an online gift store full of goods for those who can’t visit right now. Among the products are several tasty treats by the hotel’s culinary director (chef John Brand) and his team. Our favorite is the Chile Pepita Crunch, a nutty, earthy, slightly spicy and crunchy relish-style condiment that can be added to salads, roasted vegetables, grilled fare and more. The blend is made up of pumpkin seeds, sesame seeds, hemp hearts, roast garlic, sunflower oil and morita chile and adds a little kick to your chosen dish.
From Eat Offbeat, The Kitchen Without Borders is part cookbook, part story book. With recipes by refugees and asylees from Syria, Sri Lanka, Iran, Eritrea, Venezuela and beyond, who relocated to NYC and became chefs at Eat Offbeat, the book contains diverse and delicious dishes. From fattoush to stuffed momos, the recipes will thrill home cooks. Much more than a list of ingredients and a method, the book profiles each chef. The overall result is imbued with tales of memories, places, family and identity.
Available in four colorways, Bornn’s enamel tumblers are a cheerful alternative to regular glasses and ideal for picnics. Designed in Turkey by Basak Onay and Oyku Thurston, their core is heavy gauge steel with porcelain fused over the top. Measuring 3.8 inches in height, each cup holds eight fluid ounces. Also in the Colorama collection are plates, serving dishes, tea pots and more. Price is in Euros.
Represent Mott St’s beloved noodle spot Big Wong with their Made in Chinatown collaboration sweatshirt. Designed by Harry Trinh, the garment is adorned with gold embroidery on the front and with images from the eatery’s menu on the back. Available in small to XL, the classic boxy design is intended for all genders. All proceeds go directly to Big Wong.
Launched in 2005, Tony’s Chocolonely was founded when Dutch journalist Teun van de Keuken was investigating the cocoa industry and found most grocery store chocolate was made from ingredients harvested by enslaved people. Working directly with farmers at seven cocoa cooperatives in Ghana and Ivory Coast, Tony’s Chocolonely makes fair trade treats that taste extra delicious. Our pick is the Dark Chocolate Pretzel and Toffee Bar which contains crunchy sweet and savory chunks.
For residents of Los Angeles, the food-and-art nonprofit Active Cultures’ Home Assembly Meal Kit 1 incorporates everything needed for an exquisite candlelit dinner for two. This not only includes recipes and ingredients for a three-course meal from chefs Niki Nakayama and Carole Iida-Nakayama (partially prepared at their two-Michelin-star establishment, n/naka) but also a limited edition sculpted candle by artist Glenn Kaino and a music program (with playlist) by Liza Richardson. From the Seared Albacore Sashimi Salad to the Yuzu Pound Cake, it’s a multi-sensory food adventure. With all proceeds supporting Active Cultures’ work, it’s also a gift that gives.
The first-ever official Prosecco Rosé to enter the US (following the approval of Prosecco Rosé DOC production by the Prosecco DOC Consortium in May 2020), Mionetto’s brand new liquid is 90% Glera and 10% Pinot Noir. Very dry and deliciously fruity, this well-balanced Prosecco Rosé sends fine bubbles skyward. This six-pack of 187ml bottles is the first iteration to be available for purchase and a slow expansion is expected moving forward.