A new container of quality olive oil can really get us going, thinking of the tiny splash to finish dishes with a zing, the vinaigrettes we’ll mix all summer, baking an olive oil cake or two. But this olive oil is dedicated to those who can’t get enough of Taro, our beloved lavender-hued glaze that’s back for the season. More smiles in the kitchen, courtesy of Pineapple Collaborative, which uses its buying power to support exceptional women farmers, creatives, producers, leaders and chefs.
This oil is made from organically-grown Arbequina olives from the Ricchiuti family at ENZO Olive Oil Company in California’s Central San Joaquin Valley.

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

The Olive Oil

Title

This is a Pacific Ocean love story about sustainably-grown Wakame seaweed from a regenerative ocean farm in Alaska and sea salt from the California coast. Toss in a big pinch before you slow-roast root vegetables. Shake a spoon of it over hot popcorn after the butter or olive oil. Punch up numberless sauces and salad dressings. People will wonder how you got all that flavor going.

Seaweed Salt

This gourmet shoyu is smooth, complex and delicious. Caramelizing garlic by heating it slowly in the bulb yields a sweetness that hints at balsamic vinegar or tamarind, a note that makes this shoyu singular. Sashimi loves it, grilled salmon adores it and seitan calls it a close friend. A perfect finishing sauce, it makes us love a simple bowl of rice even more.

Black Garlic Shoyu

Its editors call Dinner Bell Magazine “a (weird) food writing publication.” We agree, as long as they mean weird as in genre-defying, personal, boundary-dissolving writing and art that’s about eating, tasting, making, remembering, witnessing, telling and whatever category you place using tarot cards to end restaurant menu indecision and a list of food-related things saved to a phone, one of which is a photo of Dwayne “The Rock” Johnson with a stack of chocolate chip pancakes.

Dinner Bell Mag: Volume 2

Tarragon vinegar is a staple in French cuisine, but this one comes from a farm outside of Birmingham, Alabama. Brighten up a green soup with a few drops and see about sauces for grilled asparagus and artichoke. You’ll wonder where this one has been all your life.

Tarragon Vinegar

All you need is noodles. Steep a Dashi bag in hot water and there’s the broth. Season at the table with Yuzu Shichimi Togarashi held by this elegant-meets-functional dispenser. How it works: Fill via the square hole on the top, and dispense spices from the small hole near the bottom (which is ingeniously plugged by the round peg).

Japanese Spice Set

John deBary crafted the kind of drinks that many credit with starting the modern speakeasy trend at the James Beard award-winning cocktail bar PDT ( Please Don’t Tell) before a nearly decade-long stint as bar director of the Momofuku restaurant empire. This book is a call to people who have never made a single cocktail and don’t know where to start, to those who wish the drinks they make could be more creative—and delicious—and also, to bar professionals looking for a fresh perspective on familiar recipes.

Drink What You Want

The correct way to pronounce the title of this book is “vidls,” another name for food, provisions, or that which serves, as gifted storyteller and food writer Ronni Lundy has it, as “the connections between earth and the table, and between the table and the people seated around it” in southern Appalachia, where her family set down roots generations ago.
Through recipes, essays and interviews with farmers, curers, hunters, and chefs, Victuals tells about the diverse and complex current-day food scene of the Mountain South and defining food or tradition of the region.

Victuals: An Appalachian Journey With Recipes

What makes this Japanese all-purpose knife different from its western counterparts? The hand-honed blade is curved, thinner and made of harder steel. It’s also hand-hammered, which keeps food from annoyingly clinging to the blade. It has a true katana edge that will hold its sharpness much longer than other blades.
If you’ve been looking for a knife to make your favorite, it has to feel natural in your hand, light in weight, with a blade shaped to make slicing, chopping and rock-chopping effortless, even if you’re logging long hours in the kitchen. Really, truly, finally—we think we’ve found all of that here. Didn’t even mention how beautiful this knife is.

Artisan Chef's Knife

“Forget PB&J: I grew up in a peanut butter and honey sandwich family. As an adult, you’re more likely to find me adding this creamed honey to a cheese plate (pair with very salty cheeses), but it tastes just as nice on cornbread, biscuits, really any type of bread....and on a peanut butter sandwich when I’m feeling nostalgic.” - Virginia

Creamed Honey

Made of high-quality, single-origin nixtamalized maize grown on small farms in Oaxaca, Mexico, this masa harina will have you making everything from tamales, pupusas, sopes, empanada dough and yes, tortillas at home.
Masienda, in its own words, has a vision of building a new kind of masa value chain, from scratch. It began with building relationships with farmers in Oaxaca, Mexico who are offered a fair price for their crops and extends to collaborating with chefs to develop in-house specialty masa harina programs for their restaurants to educating home cooks about the history of this product, which dates back centuries, and making exceptional dishes with it.

Masa Flour

Also known as Nocellara del Belice, these olives are vibrant, meaty and, because they aren’t fermented, really sing their own mild song. Right there, please, on the charcuterie board while I pour us some Sauvignon Blanc. Unless we’re having martinis. Also great chopped in salad or in a pistachio, garlic, lemon and herb tapenade with crusty bread. But sometimes, right out of the jar with the refrigerator door still open.

Sicilian Castelvetrano Olives

“The inspired and delicious recipes in Jennifer Lapidus’s Southern Ground make the case that fresh flour—which is to say freshly milled flour—is the foundation of Southern cuisine. Which makes this more than a cookbook—it’s a blueprint for the future of American baking, powered by a dedicated community of millers, farmers, and bakers.”—Dan Barber, executive chef and co-owner of Blue Hill at Stone Barns
About the Author: Jennifer Lapidus is the founder and principal of Carolina Ground flour mill here in Asheville. Prior to that, in a wood-fired brick oven, she baked with flour she milled in-house at Natural Bridge Bakery, which she opened in 1994. Her bakery was the first of its kind in Western North Carolina.

Southern Ground

Erjingtiao chili and tribute peppers are the superstars here. The hot, spicy intensity stops short of going over the top, all the better for the numbing sensation to come get you, and the crunch? You could give up on pourable bottled hot sauce. What are you going to do with this chili crisp?
The question is, what aren’t you going to do? Noodles, eggs, pizza, dumplings, rice, salads, a little on your spoon, stirred into your previously ho-hum soup, and on and on ‘til the break of dawn.

Sichuan Chili Crisp

Masseur Birch is the name for wood from the Birch Tree gone rogue—when small pieces from the outside of the green overgrow as the tree’s heart expands. The flecks you see in the wood are specks of the bark that have grown into the grain of the wood.
To clean, wipe the blade with a cloth and warm water and a little mild detergent. No need to go wild with scrubbing—i t should wipe off pretty easily. Don’t let the handle sit in water—it might warp!

Birchwood Paring Knife

This versatile flour will find a home in your pantry and a place in your favorite breads, cookies, cakes, pie crusts, waffles and crackers.
Asheville’s Carolina Ground is a mill that offers a range of locally-grown and ground flours and select whole grains, but it’s also a network of farmers, bakers and millers who are invested in sustainable food systems. Founded by Jennifer Lapidus, whose Natural Bridge Bakery, with its wood-fired brick oven and flour milled in-house, was the first of its kind in Western North Carolina when it opened in 1994.

Carolina Ground All-purpose Flour

No cookbook collection is complete without it, in our humble opinion. Read the story and cook the recipes behind the chef and cuisine that changed the modern-day culinary landscape.
Chef Ferran Adrià has written, “David Chang is magical–that’s why it’s so difficult to explain what he does. I can only tell you that you need to experience his cooking; it will move you deeply. He is a chef of prodigious talent–and also a great guy.”
Among numerous other awards, David Chang has won five James Beard Awards, including Outstanding Chef and Best Chef: New York City. He is well-known for combining Asian and American flavors with French technique, experimenting with molecular gastronomy and helming the Momofuku Group, a culinary empire with locations in New York City, Washington D.C., Toronto, Boston, Los Angeles, Las Vegas and Sydney; one online platform offering nationwide delivery of Milk Bar desserts and another that sells Momofuko salts and other pantry items; the Booker and Dax Lab, which seeks to solve “real world food, beverage and cooking issues”; and Momofuku Culinary Lab, purveyor of seasonings used by restaurants like Estela, Gramercy Tavern and Jean George.

Momofuku

Start with the revelatory section on spice blends and put it in action with recipes for greens, breads, curries, desserts, drinks and so much more. While you’ll find festive dishes that are a bit more complicated to master, the heart of this book is the simple fare that’s made in many Indian homes.
About the Author: Pushpesh Pant is a noted academic, food critic and historian who, in his 40+ year career has brought attention to ancient Indian food culture, inspiring contemporary chefs and home cooks alike.

The Indian Vegetarian

Spread a nice thick layer of this bright, yellow jelly on toasted brioche. Also highly recommended: paired with mascarpone or cream cheese in stuffed French toast. A little later: filling for thumbprint cookies.

Meyer Lemon & Lavender Jelly

In his foreword, David Chang says, “It is not an understatement to say that Jeremy Fox makes the best tasting vegetables on the planet.” He also calls Fox one of the greatest chefs America has ever produced. We’re not saying this book will turn you into Jeremy Fox, or a vegetarian (Fox isn’t one), but after making just a handful of these recipes, you may find yourself thinking about cooking in a whole new way. That is Fox’s modus operandi, carried out over these many revelatory recipes.
About the Author: Three-time James Beard Awards nominee and Food & Wine Best New Chef Jeremy Fox is executive chef of Rustic Canyon Wine Bar and Seasonal Kitchen in Los Angeles.

On Vegetables

We present pots in Pinto, a glaze that in some light looks like the skin of this humble, beloved bean.
You know Samin Nosrat from her television show Salt, Fat, Acid, Heat and the acclaimed book of the same name. You know her from the podcast Home Cooking and from her New York Times Magazine columns, but perhaps most of all, you know her from your very own cooking—the lessons she taught you about the four pillars of great cooking.
Samin kept it close to her home and her heart when she chose East Oakland’s Acta Non Verba: Youth Urban Farm Project as the recipient of 10% of the proceeds of all the pots in Pinto we sell. These funds will help open The DEEP, a worker-owned grocery cooperative that will offer fresh organic produce, community education, and cooperative economics.
Please note: All of our pottery is made by humans in Asheville, North Carolina, with dynamic, regional, lead-free stoneware clays. Slight variations should be expected and embraced! Our work is dishwasher and microwave safe and made for daily use.

Dinner Plate In Pinto

Color

Dinner Plates

So many steak knives scream “steak knife!” and really assert themselves on the place setting, looking like an exaggeration. Not their fault: their work just can’t be done by butter knives. Still, many of them seem like aspiring hunting knives, which makes for a weird fit at the table.
This knife solves all of that. Sharp and streamlined, you can trust it to handle all your tableside cutting needs with ease and it’s great for paring, too. The jaunty orange handle really sealed the deal for us.

Colorful French Steak Knife

Steak Knives

Womp, womp. It seems our Mugs are flying off the shelves faster than we can make 'em! We know it sucks to keep using whatever sad hand-me-down, inelegantly-handled mug you have been, and hope you will check back later! We're replenishing as fast as we can. As condolence, here's a super comfy, cotton tee to sport while you wait.