The Milk Street Nakiri will ship by December 10th

What if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster? It is vastly better than the all-purpose European chef’s knife, which is clunky, heavy and too thick to precisely slice and dice onions, cut carrots into perfect coins or reduce chard into feathery ribbons. The solution is the Milk Street Nakiri. It’s light, thin and sharp, with a design that resembles a mini cleaver—2 inches deep with a squared-off tip. A very thin blade, just 1.6 millimeters at the top, tapers down even thinner toward the end so it slices through even tough ingredients effortlessly without bending. The broad blade shields your fingers when you chop and works as a bench scraper to transfer chopped veggies to the simmering pot. With the help of veteran industrial designer David Lewin, we added a few special touches. The blade is embossed with a nonstick file pattern that replicates the kourochi (blacksmith) or tshuchime (pear skin) finish to traditional nakiris, so sliced ingredients fall right off. A gentle curve accommodates fingers when choking up tight for control, and the handle has been designed to provide a nonslip grip.

Bring dan dan noodles, a popular Sichuan street food, home with this ready-to-use jarred sauce from Chinese Laundry Kitchen. The layered, umami-forward sauce gets its tingly spice from roasted Sichuan peppercorns and nutty flavor from sesame, a classic dan dan sauce ingredient. With a hint of sweetness and warm aromatic spice, it makes a near-instant dinner—just boil noodles and toss with the velvety sauce. But we also like it with other ingredients, like fried tofu or in a green bean stir-fry. Made with 100 percent real ingredients and no additives by a family-owned business in California. Each jar contains 6-8 servings.

Please allow 3-4 business days for this items to ship.

Most peelers do a lousy job. The blades are made of inferior steel so they do not peel easily and the peel itself is often too thick. The blades dull over time so you have to throw it out. Many designs have uncomfortable handles or the handles are awkward since they are not aligned properly with the blade. And when it comes to thick, tough skins such as butternut squash, you might as well give up before you start. That is why we just redesigned the peeler, using top-grade 420 stainless steel for the replaceable blade (why don’t all peelers have replaceable blades?) and a handle that is big enough for a firm, easy grip. Try it just once and you will find that it peels like cutting through butter. It’s that good!

Fast & Slow transforms the Instant Pot from a quicker way to prepare dinner to a better way! With 150 revolutionary recipes, we deliver fresh flavor combinations and big-flavor, one-pot meals that also simplify the cooking process.

Milk Street Fast and Slow shows you how to make the most of your multicooker (any brand will do, not just Instant Pot) with a host of one-pot recipes that show how to prepare the same dish two ways. For the quickest meals, use the pressure cooker setting to cut down on cooking time. Or if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead. Our 304-page cookbook contains more than 125 recipes all shown in full color, and more than half the recipes can be made either fast or using the slow-cooker option on your Instant Pot.

Milk Street Fast and Slow delivers recipes for everything from breakfast to dinner and includes dishes from around the world. There’s soups and stews, like Chicken Rogan Josh and Pork and Hominy Stew with Cilantro and Lime to bean dishes (without soaking!) like Hummus or Cranberry Beans with Spanish Chorizo and Red Cabbage. We cook pasta right in the sauce and make hearty grain pilafs in a fraction of the time with conventional cooking. This book puts the Instant Pot to its most effective and efficient use.

Mild and buttery, this batch of California-grown olive oil is a true team player—made from extra-delicate, early harvest arbequina and picual olives, it’s perfect for cooking and baking projects that require olive oil flavor in a supporting role. Grown and harvested in some of the best groves in northern California, the olives in this 2022 batch of oil offer tasting notes of fresh cream, dried flowers, walnut and ripe apple, for a fragrant, fruity, mellow blend with no pronounced pepperiness or spice. The bright green oil is made for everyday use as a cooking oil and a finisher; try it for sautéing produce, frying eggs, tossing with a salad or drizzling on pasta and finished dishes.

Hot Pot Queen’s Wild Mushroom Chili Sauce is a málà powerhouse hailing from the Chinese mountains of Yunnan. Unlike your run-of-the-mill chili oil or crisp, this spicy, robust topping of thick, chewy mushroom swimming in flavorful oil stands out with its hearty texture. Crafted from a blend of shiitake and wild Boletus mushrooms, sourced from prime foraging spots in Yunnan, this sauce offers a slightly sweet undertone from fermented soybeans, earthy notes from multiple mushroom varieties and toasty hints of sesame. It's the quintessential málà “hot pot” experience without overwhelming heat, adding depth to noodles, rice, fish, roasted vegetables, dumplings and fried eggs with its umami burst. Or try it to enrich soups, stews and stir-fries. It even works mixed into a bowl of hot water to create a sensational soup base.

Whip up a weeknight-friendly meal in minutes with Hot Pot Queen's Sichuan Noodle Kit, crafted by Sichuan masters with a legacy dating back to 1982. The perfect balance of spicy yet comforting, the kit was inspired by a popular street food dish: Here, a rich and savory sauce clings to wide, ribbon-like chewy noodles. Made from a blend of authentic Sichuan peppercorns and regional chilis, the sauce is full of peppery, tingly málà flavor, balanced out by funky fermented bean paste and fresh ginger. Ready in just five minutes and ideal for a quick, hearty meal, this kit beat out some of our favorite grocery store brands by a mile.

The Milk Street Bunka Knife is the turbocharged take on what an all-purpose knife can be. Similar in size to the more widely known santoku, the bunka’s nearly constant 6.75-inch blade width functions much like a nakiri, ideal for precise vegetable prep, safety (shields the fingers when slicing) and scooping up foods like a bench scraper into your mixing bowl or hot skillet. But unlike the squared-off tip of the nakiri, the bunka’s blade tapers into a chisel-like kiritsuke tip (translates as “slit open”), which allows for piercing cuts and fine detail work when prepping ingredients like meat. The nearly flat blade profile arcs subtly to the tip, meaning it can be used for rock chopping or mincing. You know those instances where you thought you sliced a pepper into thin strips and it all stuck together, like an accordion? Not a chance of that with the bunka. The mid-sized, premium German steel blade is also the perfect compromise in length. It’s long enough to cleanly slice proteins or span a whole cabbage, but short enough to always be in complete control without feeling unwieldy. And the ergonomic handle provides a comfortable grip regardless of your hand size. No more slipping and twisting when you really just want to hold tight. It’s a knife you can use for everything from peeling garlic and onions to chopping a precise brunoise and peeling the tough silverskin off a pork tenderloin, then slicing it into fine cutlets. If you’re confident with a razor-tipped chef’s knife and precision handling, the bunka is your answer.