Tienlon Ho and Brandon Jew's cookbook is not for the faint of heart (or light of equipment), but serious home cooks will delight in turning out food that wouldn't look out of place at Mister Jiu's. Among the easier recipes are those for nián gāo, a steamed fruitcake made of glutinous rice flour, and steak fried rice. Chef Jew's restaurant in San Francisco focuses on Cantonese cuisine spiced by the occasional Sichuan specialty bearing hyper-seasonal local produce and a liberating dash of creativity. The book is the same, with the welcome infusion of Jew's family history and the history of Chinese food in the US.
Take a trip to the end of the earth with this beautiful cookbook from chef Analiese Gregory of the late Franklin in Hobart, Tasmania, a covid closure. The photographs transport you to a wild, rugged place where you take bracing dips in the sea and wholesome rambles in a pair of Blundstones, and forage mushrooms on your drive to work. Embrace northern hemisphere winter with hearty potato gnocchi with lap cheong and kombu butter, or pretend it's still warm out with ricotta with bottarga, peas, broad beans and asparagus. Photo by Adam Gibson
Pistachio-matcha financiers from Baking with Dorie by Dorie Greenspan. Photo by Mark Weinberg
This is far more than a cookbook. Tipton-Martin, a food and nutrition journalist, intersperses 100+ recipes for mini curried meat pies, Nigerian black-eyed pea fritters, and a divine sweet potato mango with profiles of Black American chefs, cookbook authors, and food pioneers. The result is an unparalleled dive into two hundred years of Black American culinary tradition, made even more enticing by Jerrelle Guy's vibrant photos.
Navajo chef Freddie Bitsoe, formerly of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian in DC, introduces the cuisine if Indigenous Americans to readers. Learn to cook sautéed fiddleheads with appl, sumac seared trout with onion and bacon sauce, and an unfussy, delicious pumpkin bread pudding with chocolate.
Fresh off the printer is this unpretentious cookbook that will carry you through winter and yelp you utilize ingredients in your pantry, avoid extra supermarket trips, and make less of a mess in the kitchen (OK, this one we can't guarantee, but the one-pot meals should help). Za’atar salmon and tahini is an easy, nutrient-dense weeknight dinner; the very large couscous cake with a lightly zingy red pepper sauce is an unexpected party dish that will have guests practically licking the plate.
Kendal Brown pours his natural soy candles by hand in Baltimore's Pigtown neighborhood. There are 15 scents available in three sizes—a 16oz glass jar, a 9oz glass jar, and a 4oz travel tin (what better way to battle holiday-travel stress?). Fill your space with the aromas of coconut and bergamot, amber and sandalwood, and wild blackberry and absinthe. Photo by 228 Grant Street
This is the last tote bag you'll ever buy...until you want to gift one to everyone you know. Junes totes are made by a women's sewing co-op in Juarez, Mexico; its tiny all-female team manages ops from El Paso. A portion of sales from the bags goes to Global Fund for Women, which supports, advocates for, and defend women's human rights worldwide. The bags are chic, sturdy, and kind to the planet; thread comes from UNIFI, a sustainable textile manufacturer in North Carolina. Beach gear, farmers' market hauls, school books, and snacks all fit in totes of varying sizes and colors.
Owned by four women and with the expertise of oleologist Kathryn Tomajan, Pineapple Collaborative deals in olive oil made from organic Arbequina olives grown by ENZO Olive Oil Company, a farm outside of Fresno. Delicious, eminently drizzle-able, and the tins look chic, too. Photo by Lindsey Swedick
Caviar From Caviar Russe
Zhuzh up your Christmas spread with a dollop of luxe caviar from One Star Caviar Russe in New York. Tins of caviar start from $60; a set for one to two people, with caviar, blinis, and crème fraîche, starts from $145. Photo courtesy Caviar Russe
Great Jones Rye. Photo courtesy of Great Jones Distillery
Manhattan's newest distillery makes its bourbon and rye in a gleaming space in the heart of Soho. Go for the rye, available only at the distillery itself. It's made of rye from New York State, aged four years in American Oak barrels, and has notes of rye pepper, dried fruit from Great Jones' partner orchard, and vanilla.
When thinking of Hungarian cuisine, the names of paprika, stuffed peppers and goulash instantly bring water to one’s mouth—but there’s much more to discover about the rich and sometimes unusual traditions of this beautiful Central European country.
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