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.
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.
New York-based Mochidoki’s signature collection gift box includes 24 mochi ice cream in 12 different flavors—from classics like matcha, black sesame and red bean to delectable concoctions like salted caramel, vanilla chip and raspberry crunch. Founded by Ken Gordon in 2015, the brand utilizes the highest-quality ingredients under the watch of its culinary director, chef Natsume Aoi—who grew up making mochi in her grandmother’s Okinawa kitchen. Shipping for the signature collection is free, and Mochidoki guarantees the sweet treats will remain frozen until midnight on the day they’re delivered.
Produced with fruit carefully selected from a family-run farm in California’s Central Coast, Brightland’s two double-fermented table vinegars—PARASOL, a zingy champagne vinegar, and RAPTURE, a luscious balsamic vinegar—exemplify quality in the category. Made in California (much like the brand’s high-quality olive oils), these vinegars incorporate fresh chardonnay and zinfandel grapes, triple crown blackberries and navel and valencia oranges. Both are distinct enough to punch up recipes that call for vinegar—and their impact is noticeable to beginners and established chefs.
Beloved artist Yayoi Kusama applies her uniquely whimsical vision to a limited edition gift box of Veuve Cliquot’s La Grande Dame 2012 Champagne, which features a label showcasing the artist’s speckles, too. For the collaboration, Kusama also produced a select number of colorful, twisting floral sculptures—though, as one may suspect, they’re not included in the limited edition gift box and can only be acquired by emailing email@example.com. Image courtesy of © Yayoi Kusama
Omsom’s starters comprise the sauces, aromatics, and seasonings needed to cook quintessential Southeast Asian dishes like Vietnamese Lemongrass BBQ, Thai Larb, and Filipino Sisig. The Omsom Sampler Trio—a box of six starters; two for each aforementioned dish—comes complete with cooking instructions. Each serves two or three people, meaning the pack provides the base for 12 to 18 meals. Plus, 5% of their June sales go to Color Of Change, a non-profit dedicated to building power in Black communities.
Using old-world techniques, Good Intentions Wine Company crafts their wines with minimal intervention. All fruits are hand-picked at their three vineyards, located at the base of one of Australia’s youngest volcanoes, Mount Gambier (also known as Ereng Balam) on South Australia’s Limestone Coast. The cool climate, rainfall and limestone of the region all contribute to making fantastic wines, which Good Intentions ferments with indigenous yeasts. Their Relatively White (2018) is made from sauvignon blanc grapes that are macerated on skins. With notes of flowers, citrus, peach and ginger, this unfiltered wine pops with the right amount of acidity.
From second-generation natural winemaker Milan Nestarec, Fork & Knives tastes surprisingly savory, with just enough crispness. Made from 100% Neuburger grapes (between a Roter Veltliner and Sylvaner) in the South Moravia region of the Czech Republic, the wine offers a touch of apricot at first, leading to plenty of salinity. Available at good wine stores.
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.
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.
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.
Spicy, smoky and funky—this sambal-inspired hot sauce is a collaboration between chef Edward Lee and Bourbon Barrel Foods. With a base of fermented chili bean paste, the sauce is then blended with fish and soy sauce providing an umami kick. The result combines flavors from Southeast Asia and the American South for something quite special.
Luke Burgess and Michael Ryan’s Only in Tokyo—part city guide, part storybook—is a celebration of food, travel, culture and photography. The Australian chefs (and Japanophiles) take readers on a wild ride through some of the city’s best restaurants, bars and cafes, and offer insight into the individuals that make these locales so special. With interviews, notes on favorite dishes and lovely photos by Burgess, the book blossoms into a personal and captivating tale.
Made from recycled sewing machines and other scrap irons, Verve Culture’s cast iron tortilla press comes in an FDA-approved, bright red hue. A simple lever mechanism flattens soft masa flour dough balls into the perfect taco base, with minimal effort. Simply place the dough between saran wrap or ziploc bags and press—the result is a homemade tortilla that typically takes heftier stations to create. The diameter is precisely sized to be synonymous with street tacos found in Mexico.
A family recipe, The Original Japanese Barbecue Sauce was developed by Justin Gill and his bachan (aka granny) Judy Yokoyama. This bbq sauce is unlike North American iterations: it’s less viscous, less sweet and has a bold flavor with just the right amount of umami. Additionally, it’s made with simple ingredients (including non-GMO soy sauce, cane sugar, organic garlic, ginger and green onion) rather than filler oils and preservatives. Their website also offers plenty of recipes—from pan-fried salmon with soba to chicken wings.