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.
Patagonia is the gold standard for ethical and sustainable outdoors products. Reaching beyond apparel and gear, their Provisions line sets the same standards for packaged foods intended for outdoor adventures. This kit includes snack pouches, meal bars, soup mixes and a variety of proteins that are all mindfully sourced and easily prepared following the included recipes. Delivering 2400 calories of energy per day, per person it’s all the food you need for a weekend adventure.
Known for their handmade tea canisters, Japanese brand Kaikado is now run by third-generation artisan, Takahiro Yagi. Their simple design creates a vacuum seal when they gently slide closed. We commissioned the brand to create 30 items with this very unique finish—using our original CH Omakase pattern. This marks the first time Kaikado was able to match a hand-engraved pattern and then cover it in lacquer. The more you touch this object the more patina the lacquer will acquire. And of course it can be used for more than tea—coffee, pot, candy and more will be quite happy inside.
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.
Diaspora Co’s customizable trio offers an array of spices packaged in a pint-sized set. For your box, choose one of three from their rotating list. Right now, they’ve made their Pragati turmeric, Aranya pepper, Nandini coriander, Nagauri cumin, Kandhamal black mustard, Baraka cardamom and Sannam chillies available. All of their offerings are made in India and the company aims to foster more equitable and seasonal spice sales.
From experimental Icelandic chocolatiers, Omnom, the Big! Sea Salted Almonds bar utilizes a handful of premium ingredients—organic cane sugar and cocoa beans, cocoa butter, Icelandic milk powder, sea salt, almonds and sunflower lecithin—to deliver larger-than-life flavor. It’s a delectable small-batch, bean-to-bar delicacy, designed and made in Reykjavik. It’s worth exploring the brand’s roster of other items, too.
This annual special edition from Kyoto-based Ippodo Tea (one of our favorite tea shops in Japan) features higher grade green tea leaves than their typical Genmaicha. Obukucha tea is intended to be enjoyed near the new year, celebrating a 1,000-year-old tradition for bringing good fortune and good health.
Trufflin’s Black Truffle Ranch doubles as a dipping sauce and a salad dressing. The NYC-based brand’s consideration for the condiment’s thickness lends it its duality. Plus, the formulators toyed with the percentage of black truffle oil the entire composition should be—in this case it’s olive oil mixed with 1% black truffle concentrate. A blend of herbs and spices contribute to the overall flavor, and a new squeeze-top makes it easy to dole out the right amount. The brand does recommend that the ranch is refrigerated upon arrival and before first use. After it’s opened, it’s safe for consumption for up to 10 days.
From Sonoko Sakai, author of Japanese Home Cooking: Simple Meals, Authentic Flavors, this curry brick kit includes all of the spices necessary to make three bricks of curry powder at home (for immediate use in any number of recipes or to be saved and stored for later). This blend includes turmeric, cardamom, chili pepper and 14 more flavorful components needed for a nuanced, mild curry. Each of the three curry bricks then translates to 12 servings.
Located in NYC’s LES neighborhood, Chop Suey Club prides itself on celebrating contemporary Chinese culture through books, magazines, homeware, art, apparel and accessories. With plenty of products that aren’t widely available or super-familiar, their store (both online and brick and mortar) is a treasure trove. One such item is this Mahjong Mold. Made from FDA-approved, food-grade silicone, each tray features 21 Mahjong “tiles.” Use it for ice, chocolate, stock or just about anything else.
Textured, luscious and just juicy enough, The Prisoner Wine Company’s 2017 “The Prisoner” boasts notes of ripe berries balanced by rich flavors of chocolate and roasted fig. The Napa Valley blend (inspired by the field blends, or “mixed blacks,” traditionally made by European farmers) incorporates zinfandel, cabernet sauvignon, syrah, petite sirah and charbono. Rather than becoming a flavor hodgepodge, the mélange of grapes results in a remarkably smooth but striking wine.
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