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.
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.
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.
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.
Collaborating with PMIA (Proudly Made in Africa), MIA’s confectionary offerings are made entirely in African countries and benefit local communities. This bar in particular—which employs rich, dark chocolate and baobab powder (a superfood with numerous health benefits) from Madagascar—is slightly salty, but leaves a fresh, red fruit flavor behind. Price is in Pounds.
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.
Czech natural winemaker Milan Nestarec’s Danger 380 Volts is a funky and dry pétillant naturel that includes refreshing notes of apple, grapefruit and white peach. Crafted in the pétillant naturel style (aka the méthode ancestrale, in which wines are bottled before initial fermentation is finished, resulting in a natural sparkling), it’s slightly bubbly, cloudy and has an almost cider-like quality.
A blend of chocolate, cocoa nibs from Costa Rica, Himalayan salt and black pepper, Xocol’s Cacao Holic Salt accents dishes with a savory/sweet twist. Made in Kagoshima, Japan, the seasoning isn’t delicate; all of the components unite to amp of the flavor profile of whatever they’re added to.
Handcrafted by Canadian studio Concrete Cat, this striking Lazy Susan is made from pigmented concrete and is available in lots of otherworldly colorways. Some 14 inches in diameter, each one is handmade, unique and a striking addition to the home.
Musa Dağdeviren’s The Turkish Cookbook is a sprawling how-to on the country’s cuisine. It features a whopping 500+ recipes, ranging from classics like bulgur, kebabs and baklava to lesser-known regional treats like milk-poached fish and stuffed quince. With a somewhat old-world vibe, the book is rich and vibrant—much like the cuisine. Istanbul-based, Nizip-born chef Dağdeviren focuses on history and culture, and this book adds to his ongoing bid to keep his country’s culinary traditions alive.
Restaurateur and chef at the beloved Contramar, Gabriela Cámara provides 150 recipes in My Mexico City Kitchen—a bright, beautifully designed and photographed cookbook. With plenty of classics (including tacos and tamales, and her famous tuna tostadas), the book offers a contemporary take on Mexican food, with lots of vegetable- and seafood-focused dishes—from cold avocado soup to prawns with green rice.
The Iwachu workshop has been hand-crafting cast iron since 1902, and their team of artisans also does an incredible job updating its collections to include more contemporary pieces—all while remaining true to their traditional processes. The Morioka-based makers turned a typical cast iron teapot into a sculptural work with distinct personality and ultra-functional features. Plus, the deep blue hue, because of the texture of the material, appears speckled in the right light.
Packed inside this “Amish Popcorn Library” are 12 separately packaged varietals of corn grown in Indiana’s Amish country. Each four ounce bag is one serving—enough for a few light snackers or one hungry human. They’re non-GMO, tender and colorful alternatives to the industrialized kernels inside supermarket bags. And, you’re purchasing directly from a family farm when you buy a box—Brian Lehman’s to be exact.