Milk Street Közmatik
When a recipe calls for charring vegetables, what do you do? Well, you can fire up the grill but that is a lot of work for just one eggplant or two bell peppers. In Turkey, however, they have a better solution called the Közmatik, a metal disk that fits perfectly over the burner of a gas stove. Evenly spaced holes allow heat to circulate around the vegetables, so you are truly roasting, rather than searing as you would on a skillet. The holes are close enough to hold even small veggies, like slender spring onions, and the disk is large enough to keep several bulbous eggplants from rolling off. It’s also less messy than charring directly on the burner: The Közmatik catches nearly all of the bits of charred vegetable skin and juices that would leak onto the surface of the stove. And, once cooled, it can be thrown in the dishwasher for easy cleanup.
Christopher Kimball for Kuhn Rikon: Ratchet Grinder
Most pepper mills (this model also grinds spices) take forever to grind just one tablespoon. This new design—which we developed with Kuhn Rikon—is easy to use and produces all the spice you need quickly. Its innovative back-and-forth ratchet action is simpler than a twist-style mill, especially for those with hand issues. The precision ceramic grinder is effective and durable, and the front-loading hopper is far better than top-loading grinders, where half the spices inevitably spill during filling. Perhaps our favorite feature is the removable bottom container, which makes it easy to measure and transport spices to a stovetop pot or mixing bowl.
Milk Street Fast & Slow and Cookish Set
Milk Street: Fast and Slow
The New Home Cooking comes to the Instant Pot! Milk Street Fast and Slow shows you how to make the most of your multicooker, 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: Cookish
It’s not cooking. It’s Cookish. Cookish is a fresh take on fast food at home. Six ingredients. Minutes, not hours. Fresh, bold flavors for any night of the week. Here at Milk Street we make this possible by traveling the world to find new ingredient combinations and new cooking techniques that make Cookish possible. And these recipes are so simple that we say, “Make a Cookish recipe once and you can easily make it again, without the recipe.” And when we say big flavor, we mean it. Charred Ginger-Lime Chicken, Turmeric Potatoes with Red Onion and Chutney, Coconut-Cilantro Rice, Pasta with Parmesan Cream, Salmon in Chipotle-Tomato Sauce, Spice-Crusted Pork Tenderloin Bites, and Swedish “Sticky” Coffee Cake to name just a few. You also get dozens of “Cookish Basics”, basic recipes that you can make over and over, using our suggested flavor variations. This is the cookbook you have been looking for.Recipes that deliver big flavors fast, not with tricks or gimmicks, but with solid cooking techniques and flavor combinations from around the world. Big flavor in minutes not hours. That’s the promise of Cookish.
Artelegno Double Sided Plate/Cutting Board/Tray
This eye catching double sided chopping board/tray entirely made in Italy is the result of a keen research on functional designs of multipurpose products for an ideal use in a household as well as restaurants and hotels.
This product is an ideal light use cutting board. But can also be used as a serving plate for appetizers cheeses and other dishes. This cutting board/tray is made of solid beech wood and is entirely recyclable. It is treated with food safe oils that gives it a smooth finish, a good hydrorepellence and resistance to stains
Milk Street Noodles Cookbook
Nearly every culture serves some sort of noodle, from fettuccine, ramen and spaetzle to lo mein, gnocchi and udon. So we traveled the world to learn the secrets to the best pad Thai, Italian ragù, spicy North African couscous and buttery Turkish noodles flecked with feta cheese. In Italy, we were taught the real fettuccine Alfredo—so much lighter, simpler and satisfying than what we knew. In Sapporo, Japan, we learned to develop the deep umami flavors of miso ramen with minimal time and effort. And from Ho Chi Minh to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pasta. Noodles are a perfect canvas for spring and summer vegetables, as well as hearty wintertime baked casseroles. And if speed is the need, try hoisin-ginger noodles or our cheesy one-pan cacio e pepe, both ready in 20 minutes. What’s for dinner? Use your noodle.
Tensira Full Apron
Hand spun, woven and dyed in West Africa, Tensira’s striped full aprons were made just for Milk Street. A sustainable, functional and beautiful addition to your kitchen, these aprons feature an adjustable button neck loop, two handy front pockets and an easy wrap-around tie to help secure around your waist. Made of 100% cotton using traditional looms with practices that eliminate fabric waste and highlight traditional Guinean practices of weaving. Available in four beautiful colors.
Yuasa Ki-ippan Kuromame Shoyu
Made from premium black soybeans and aged in cedar barrels for over two years, this Ki-ippan Kuromame Shoyu is thick and rich in flavor—full of funk, earthiness and a bit of sweetness. Crafted by fifth-generation Japanese company Yuasa Soyu Sauce Co. in Yuasa—a traditional brewing city that’s like a living soy sauce museum—it has won the Grand Gold Medal at the Monde Selection for 10 consecutive years. The deep umami and sweet notes that make this shoyu stand out come from the premium black soybeans, sourced from Tanba in Hyogo Prefecture. Known also as “Kuromame,” they have a black skin and white interior, and contain a distinctive taste. Use this anywhere you would soy sauce, from dumplings to meat to noodles, or in marinades, dipping sauces and salad dressings.
RT1home Tool Wrap Apron
This 2-in-1 design functions as both a tool wrap and an apron, able to protect your clothes while gardening and keep your tools secure. When planting, simply tie the apron around your waist and place any necessary tools in the pockets. And when you’re done, undo the straps, roll it up and tie it closed to keep your tools neatly tucked away. Plus, the apron is made from Sunbrella fabric, a sturdy but pliable canvas used on boats and for awnings. The fabric is resistant to UV rays, water, mold and mildew, so it can take on all the elements outdoors.
Soom Premium Tahini
Many supermarket tahinis are over-roasted, which gives them an unpleasant, bitter flavor. They are also too thick and hard to stir into a creamy blend. Soom's tahini has a full, nutty flavor as well as a pourable and well-balanced texture, made from roasted and pressed premium white sesame seeds that have an ideal oil-to-protein ratio.
Oliveri Funghi Porcini Powder
We already love Oliveri’s high-quality dried mushrooms from Piedmont, Italy—now they come in a potent, savory powder. Clean, rich and funky, with a distinct buttery, earthy essence, these porcini from Oliveri are hand-foraged before being dried and pulverized. The powder tastes nutty and meaty, bringing incredible, concentrated umami to anything it’s added to—we love skipping the step of having to hydrate whole mushrooms. Use as a seasoning, add to a spice mix for meat and vegetables or sprinkle into soups, pastas, sauces or risottos.
Suncraft 9-inch Seseragi Bread Knife
With three unique blade edges, this smartly-designed serrated knife combines the function of two knives in one—slicing through any and all loaves with ease. The blade is 9 inches, so long enough to cut the largest loaf cleanly without sawing back and forth. And the tapered blade features a gently curved belly to facilitate clean slicing. A 2-inch section of wide wave serrations located closer to the tip of the knife dives in and saws through a crunchy, rustic outer crust, while the smaller teeth cleanly slice through the inner crumb. It’s also ideal for delicate foods like soft sandwich breads and juicy tomatoes. The knife features a small length of straight blade at the tip to pierce through tough crusts, tomato skins or melon rinds. Plus, the handle is specifically designed for a comfortable grip, with a slight curve to it.