Comprising three high-quality Italian products—olive oil from Lazio, tomato puree from Puglia and spaghetti from Umbria—Sardel + Roscioli’s pasta cooking kit perfectly illustrates how delicious a simple meal can be. All the products can also be found at Roscioli, a beloved family-run restaurant in Rome.

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Smoked Old Fashioned Maple Cocktail Syrup

$17

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For anyone seeking an exciting addition to the classic Old Fashioned cocktail (or any number of beverages, boozy or otherwise), family-owned and Vermont-based Runamok Maple’s Smoked Old Fashioned Maple Cocktail Syrup lends complex complementary flavors. This cocktail syrup is composed of their acclaimed, pure and ultra-premium Pecan Wood Smoked Maple syrup and real orange essence. It is not too sweet and lightly smoky. Runamok is certified organic by the Northeastern Organic Farmers Association—and certified bird friendly by the National Audubon Society. They’ve also launched a brand new line of bitters, too.

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Poilâne’s sourdough Miche (a large, round loaf with a signature P carved before baking) is a Parisian staple. Now available for delivery, it brings a little bit of Paris to us when we aren’t able to visit. Four humble ingredients—sourdough starter, stone ground wheat flour, sea salt from Guérende and water—are baked to perfection in a wood-fired oven. Much like a NYC bagel or yakitori in Japan, this bread delivers perfection in its simplicity, texture and terroir that can’t be found elsewhere. While shipping can be pricey, it’s an indulgence for bread lovers.

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Coconut Matcha Plant-Based Cold Brew Coffee

$24

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From the first-ever Vietnamese bottled cold-brew coffee brand, Omni Bev—founded by first-generation Vietnamese-American entrepreneur Tammy Huynh—comes this six-pack of dairy-free Coconut Matcha Plant-Based Cold Brew Coffee. This delectable and delicately sweet beverage contains more than two times the caffeine of a regular cup of coffee. Omni Bev’s products are also sustainable and fair trade. For those who love the flavor as much as we do, the brand also offers subscriptions.

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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.

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2-Day Camp Meal Kit for Two

$89

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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.

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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.

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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.

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Build Your Own Trio Spice Set

$27

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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.

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Big! Sea Salted Almonds

$24

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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.

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Obukucha (Good Fortune) Tea

$14

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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.

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Black Truffle Ranch

$20

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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.

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Japanese Curry Brick Kit

$18

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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.

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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.

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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.

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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.

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