Love to cook, but hate the clean up? The Walnut Scoop does a little bit of everything: serves, mixes, ladles, and scrapes. It’s what we grab when making curries, where you start out sautéing and end up serving something creamy. And bonus, it holds a little bit more than a traditional wooden spoon.

East Fork makes and sells contemporary ceramic dinnerware made by hand with regional materials and a lot of integrity in the Blue Ridge mountains of Asheville, North Carolina.

East Fork

Walnut Scoop

Title

Hu-Kwa is the potters' staple post-lunch pick-me-up at the East Fork workshop. Lapsang Souchong is a smoky black tea, and Mark T. Wendell's Hu-Kwa variety "gains its distinctive flavor and smoky tang from the pine fires over which it is fired during the final drying process," creating a satisfying mellow cup for any time of day.
Brewing instructions: Bring cold, filtered water to a rolling boil (205-212° F). Using one rounded teaspoon of loose tea or one teabag for each cup required, pour the boiling water over the tea leaves. Allow your Hu-Kwa Tea to steep for 5-5 ½ minutes. Stir, and let the tea settle for about one-half minute.

Hu-kwa Tea

Steep one tablespoon per cup of hot water for at least three minutes and enjoy this beautiful, amethyst color tisane. A great caffeine-free alternative to tea!
Heilbron Herbs are tenderly and regeneratively farmed and wild-harvested in Western North Carolina. 100% of their herbs and plants are grown here in the U.S. We hope to inspire stewardship of the lands that give to us so fruitfully.

Color Therapy

What a spoon! This exquisite piece is hand-hammered in the Lue Brass workshop in Setouchi in the Okayama prefecture of Japan. An excellent shape for serving family style dinners. As with all brass, the surface will soften and patina with use.

Brass Lotus Spoon

Tabletop & Dining

If you’re not already using a pepper mill, making the switch (from pre-ground pepper) is one of the easiest things you can do to upgrade your cooking and eating experience. This streamlined, beech version from Crane Cookware has a distinctive recess between the top and bottom parts to allow for easy separation and refilling.

Beechwood Pepper Mill

The Bread Basket is versatile in function, yet takes up less surface area on your counter or tablescape than your usual serving bowl. It’s made by our Digital Manager, Lindsey Zinno! Lindsey says, “I keep hearing so many fun ways to use this basket. I’ve seen it hold diapers on a changing table, proof bread (with a towel as a liner), and even hold toilet paper on the back of a toilet! It’s a great piece to hide clutter in plain sight.”

Woven Bread Basket

Color

Serving Baskets

Quick tip if you feel like going all-out traditional with your place settings: make an a-okay symbol with each hand, then set them straight down on the table in front of you. Your right-hand looks like a lowercase D, reminding you to place your water glass there. Your left-hand looks like a lowercase B, and that’s where your Cake Plate goes.

Cake Plate

Serving Platters

A note about Borosilicate glass: Borosilicate glass is a premium glass used to make vessels appropriate for everyday use. Unlike other glass, it does not crack under extreme temperature changes. For the Luisa collection, we recommend hand-washing with a nonabrasive sponge for greatest longevity of its hue. Borosilicate glass is made up of about 15% boron trioxide, an ingredient that changes the behavior of glass and makes it thermal shock resistant. This allows the glass to resist extreme changes in temperature—borosilicate glass has the ability to go straight from a freezer to an oven without cracking and withstand temperatures of up to 932 °F.  And so, this glassware can be used for both hot and cold beverages.
R&D uses borosilicate glass made by the company that invented it in 1893! Using borosilicate glass leaves a low carbon footprint as it is made from naturally abundant materials and do not require excessive mining.  If handled with care, borosilicate glass will last a lifetime.

Luisa Carafe

Carafes

We set the table with these beauties day and night. Lightweight, but with a sturdy base and at a killer price-point, these recycled glasses are just the ultimate, easy-to-style, won’t-cry-if-your-drunk-guest-breaks-one lil' sipper.

Recycled Moroccan Glassware

Size

Drink & Glassware

Give the spices you reach for again and again the royal treatment in this elegant meets functional dispenser. Fill via the square hole on the top, and dispense spices from the small hole near the bottom (which is plugged by the round peg). An especially stylish option for those spices you want on-hand at the table.

Togarashi Dispenser

Yogurt, kombucha, kimchi, sauerkraut, miso, pickles, sourdough. You know fermented foods. You love fermented foods. And now you want to make fermented foods. We can’t tell you what to make first, but we can tell you where to start: with Sandor Katz’ Wild Fermentation.
Wild Fermentation is a passionate exploration of cooking, eating, and enjoying all things fermented. Katz has traveled and taught all over the world, and this updated and revised version of his 2003 classic (hailed as the “fermentation bible”) brings all that knowledge right to your kitchen, one jar of sauerkraut at a time.

Wild Fermentation

In the Japanese town of Hatsukaichi lives the world’s largest rice scoop. Roughly 25 feet long and weighing in at a cool 5,000 pounds, this shamoji is of special significance to the people of Itsukushima (popularly known as Miyajima, or “shrine island”). It was on this island that the form of the shamoji came to a Buddhist monk in a dream. Now used all over Japan, this paddle is ideal for stirring and serving rice, as well as crushing vegetables.

Miyajima Rice Spatula

The name “white tamari” is a bit tongue in cheek: tamari often refers to soy sauce made with little or no wheat, but Nitto Jozo’s recipe is entirely wheat based. Yoichi Ninagawa, Nitto Jozo’s president, makes this tamari himself using only mountain spring water, sea salt, and wheat: add a dash to miso soup or stir into a dressing to accent a dish’s flavor.

White Tamari

Stephanie Summerson Hall’s grandmother, Estelle, had a signature treat she’d make for guests: “a from-scratch decadent vanilla pound cake…on a colored glass cake stand and served with a side of strawberry JELL-O topped with whipped cream.”
Meant for “old family recipe” cake, made-from-a-box cake, and every cake in between, this luxurious, colored glass cake stand will become a family heirloom—and may even outshine the cake.

Cake Stand

Serving Stands

“Growing up during the Disney Princess heyday of the 1990s, a big part of “back to school” shopping was making the crucial decision of which princess would grace the year’s lunch box.* I may have aged out of that aesthetic, but I still need a way to tote my lunch. This option from Toyo Steel is durable yet lightweight, with a utilitarian vibe that screams ‘coolest kid in school.’”—Virginia
*This decision could be circumvented by picking a lunchbox that displayed the full pantheon of princesses.

Stuff Box

A candle and a candle holder make the most mundane acts⁠—washing your face, eating a Pop Tart over the sink for dinner—an occasion. Inspired by industrial smoke stacks, the minimal design provides versatility: these holders look great alone or grouped with vintage pieces.

Oak Candle Holder

Buy tinned fish, a red onion, 3 bottles of good, minerally P é t-Nat. Slice the onion really, really thin, put in a bowl and cover with white vinegar and a pinch of sugar. Let the onions sit in the vinegar for about an hour or ten in the fridge. When you’re ready for fun, light candles, invite your friends in, rip open some crusty bread. Spread warm butter on the bread as if it were cheese. Eat the smoked trout with the pickled onions and maybe some dill, or maybe not. Drink the wine.

Smoked Trout Fillets In Olive Oil

If you know, you know. And if you don’t, we’re pleased to introduce you to green chiles, grown in New Mexico’s Hatch Valley, roasted, peeled, chopped and seasoned with just a little lime, salt, and garlic. Use to make chile con queso or salsa verde.

Hatch Valley Green Chile

Jubilee is a revelation. Award-winning food and nutrition journalist Toni Tipton-Martin consulted historical texts and rare African-American cookbooks to compile 125 recipes that celebrate Black cooks' foundational contributions to American cuisine. As much historical text as it is cookbook, Tipton-Martin introduces us to chefs, bartenders, home cooks, cookbook authors, and activists, “illuminating Black American food history from the early days of the American Revolution to today.” A beautiful and reverent observance of Black culinary genius that belongs on all of our shelves.

Jubilee

Shallow Bowl Nesting Set

Decorative Bowls

Give someone the gift of a proteins, lipids, vitamins and minerals all wrapped in the cutest little tin you ever did see. Ventrusca tuna is an especially fatty specimen—rich and delicious! Mix it into a simple, herby tuna salad, or serve alongside pickled onions and crusty bread.

Ventrusca Tuna In Olive Oil

A great substitute for kidney and navy beans, these little buddies stay whole even with extended cooking. Try cooking in chicken stock, bay leaves, a head of garlic chopped in half horizontally, and a lemon peel, straining, then mixing in butter and salt to serve. Also lovely with fresh or canned tomatoes.

Flageolet Beans

How cool is this—water buffalos provide 20-40% of the “horsepower” so to speak on farms in Southeast Asia. They’re essential to the economy and culture, where they work the fields, provide nutrient-rich meat and milk, poop out dung that becomes fertilizer which, when dried, can be used as fuel. Horns, bones, and leather become materials for making musical instruments, utensils, jewelry, shoes, and more. When a water buffalo dies, every part of the animal is used as to not waste and honor its life.

Horn Salt & Pepper Set

Named for the shape of its shell, which is said to look like an old-fashioned straight razor, these clams are dense, delicious and if you have visited tapas bars in Spain, will bring back memories of exuberance, befriending the people whose shoulders kept touching yours and all those little plates you couldn’t stop ordering.

Razor-shell In Brine

Some people call the coupe a “saucer,” which delights. We’re bringing back this charming shape with names to match. Let’s meet in the yard for some saucers. Let’s park it on the porch with a couple of coupes.
The artisans at Milan-based R&D Lab use borosilicate glass made by the company that invented it in 1893. Using beautiful, durable borosilicate glass leaves a low carbon footprint as it is made from naturally abundant materials that do not require excessive mining. If handled with care, borosilicate glass will last a lifetime.

Velasca Coupes

Cockles are sweet, tender and have a name that’s fun to say out loud. They taste great tossed with pasta, a splash of olive oil, a squeeze of lemon and a shit ton of parsley. But even greater atop salty potato chips. Get a seafood charcuterie board going with our other José Gourmet offerings.

Cockles In Brine

We are very happy to carry this exceptional Turmeric, sourced by our friend Sana, who's shaking up the extremely oppressive spice trade with a new way of doing business. This single-origin Pragati Turmeric from Vijayawada, Andhra Pradesh, is "grown by the Kasaraneni family amidst marigolds, bananas, and black rice on their 4th generation farm."
Use it for Golden Milk, in smoothies, on vegetables, poultry, and fish. In stews, mixed into yogurt, emulsified into salad dressing, or to dye a very special piece of silk fabric.

The Very Best Turmeric

Perfect Linen Napkins to pair perfectly with our full range of glaze colors. Beyond being the obvious choice over paper when you're keeping the planet in mind, using a cloth napkins makes even the blah -est of leftovers feel special. And really, why own any textiles that aren't made of linen?

Perfect Linen Napkins

Napkins

Popcorn Bowl

After the dissolution of the samurai class in late 19th century, Japan, demand for weapons plummeted, leaving metalsmiths scrambling for new sources of income. In 1896, this clever design for a folding pocket knife was introduced: with no locking system, the knife opens with a simple press of the lever at the top of the handle; keeping your thumb on the lever while cutting keeps the knife from closing during use.
Higonokami were a hit, and their classic design proves just as handy today. And with a 02 carbon steel blade, this knife is sharp.