Vietri Campagna Collection Olive Oil Bowl
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Complete your Vietri tabletop with this sweet, petite bowl: It’s designed for serving olive oil or your favorite dip. Inspired by pastoral southern Italy, every unique ceramic piece from Vietri’s flagship Campagna collection features a playful hand-rendered painting of a horse, rooster, cow, pig, fish or bird, plus vibrant wildflowers or bright coastal algae native to the area. Terracotta, locally sourced from the Amalfi Coast, has been used for Italian ceramics for centuries: the first pieces were dried in the sun. Today, Vietri’s artisans make the Campagna line the same way ceramics have been made for 500 years, but instead of using the sun’s heat to set each piece, each one is fired in a kiln. Careful control of the kiln’s temperature influences each unique piece’s shape and glaze colors. The Campagna line’s cheeky name refers both to the line’s inspiration—“campagna” is Italian for “countryside”—and Vietri’s origins in Campania, a rural, coastal region of southern Italy.
Miya Company Pacific Forest Matte Bowls - set of 4
Made from Japanese stoneware, this set of four minimalist bowls are deep enough for a side of rice, noodles or soup. Finished with a matte glaze, the bowls come in four complementary tones of green and brown; hints of the stoneware’s brown color peek pleasantly through the glaze.
Koy Pantry Tomato Paste
Koy Pantry’s Tomato Paste is well seasoned, deeply rich and comes in a wide-mouthed jar for easy measuring. Made in Hatay, Türkiye, from local tomatoes harvested at the peak of freshness, the only other ingredient in this savory paste is salt, which is used to break down the produce and turn it into a smooth, spreadable paste that doesn’t run. The resulting flavor is outstanding—slightly acidic, sweet and fruity with a punch of a umami and a hint of salt. The robust tomato flavor makes it the perfect candidate for any range of cuisines or dishes, from pastas and stews to beans and marinades. Plus, because it comes in an easy-to-scoop jar, you’ll be able to spoon out every last bit—and won’t get any of the metallic taste you may find from canned or tubed versions.
Sfoglini x Sporkful Quattrotini
An upgraded version of the cinque buchi, a Sicilian pasta shape that translates to “five holes,” Sfoglini x Sporkful’s Quattrotini pasta enhances the eating experience with maximized “forkability,” “sauceability” and “toothsinkability.” Made from high-quality North American wheat and slow-dried for over nine hours, it has a good toothsomeness and clean pasta flavor—plus, there are no eggs in the dough, which keeps it from being too rich and tender. The thing that really sets apart this experimental pasta though is the unique combination of two pasta shapes put together. The center tube is similar to rigatoni while the four outer tubes are like bucatini but with ridges—creating the perfect vehicle to hold on to more sauce. And unlike other shapes, which are hard to keep on your fork, Quattrotini’s excellent texture helps each noodle stay put—sauce and all.
Sfoglini x Sporkful Vesuvio
Taking shape inspiration from Mount Vesuvius, Sfoglini x Sporkful’s Vesuvio pasta enhances the eating experience with maximized “forkability,” “sauceability” and “toothsinkability.” Made from high-quality North American wheat and slow-dried for over nine hours, the toothsome pasta has a clean flavor—plus, there are no eggs in the dough, which keeps it from being too rich and tender. The thing that really sets apart this experimental pasta shape, though, is the unique spirals. Sauces of all consistencies cling to the many spiraled ridges of the shape flawlessly, from bolognese and pesto to creamy béchamel for mac and cheese. And unlike fusilli, which is hard to keep on your fork, Vesuvio stays put—sauce and all.
Woon Kitchen Stir Fry Sauce
Packed full of savory, umami flavor, Woon Kitchen’s Stir Fry Sauce is a quick and satisfying addition to noodles, vegetables, rice, meat and more. Based in LA, the mother and son duo behind the company began selling Chinese comfort dishes at a pop-up restaurant. Immensely popular today, Woon Kitchen now has a brick-and-mortar location where they sell the same comfort food and some of the ingredients that make it—including their stir-fry sauce. Packaged in an easy-to-squeeze bottle, perfect for controlling your drizzle, this sauce combines a punch of oyster sauce and the funk of mushrooms, balanced out by a hit of sugar and salty soy sauce. It coats udon noodles and vegetables evenly, or makes a fantastic marinade for grilled meats.
Milk Street Digital Class: Fried Noodles with Rosemary Gill and April Dodd
Crispy and crunchy, toasty fried noodles are fun, delicious and useful. They can become a pancake-like base that supports a whole meal, function like croutons or tortilla chips for a finishing crunch on lentils and salads, or be that just-crisp-enough addition to a frittata or casserole that takes it from good to outstanding. How you fry them is crucial to the end result and in this 75-minute pre-recorded Zoom class taught by Milk Street’s Rosemary Gill and April Dodd, you’ll learn everything you need to know to start experimenting. We’ll make two dishes from Milk Street’s new book, aptly named “Noodles” : Mi Xào Giòn (Vietnamese Pan-Fried Noodles with Shrimp and Bok Choy) and Harak Osbao (Syrian Pasta and Lentils with Pomegranate Molasses). In the mì xào giòn, we pan-fry fresh egg noodles in a skillet into a crisp-crusted cake and top it with a slightly-saucy stir-fry of shrimp and mixed vegetable, the heat from which softens the noodles to crunchy-chewy deliciousness. To make the harak osbao, we use fried noodles very differently. Rather than being the foundation of the dish, they are a crunchy garnish, adding a textural pop to a base of lentils and boiled pasta brightened by sweet-and-sour pomegranate molasses and lemony cilantro. As we cook, we talk about more approaches for frying noodles and uses for them. Join us to fry up some noodles and make two delicious meals.
Hot Pot Queen Chongqing Spicy Hotpot Thick Cut Noodle Kit
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.
Yamashin Ginger Shiro Dashi – Concentrated Soup Base
For over 200 years, Yamashin Jyouzou has been creating exceptional soy sauce, featured prominently in their Ginger Shirodashi Concentrated Soup Base. The rich, umami-packed base of salty bonito stock and savory white soy sauce are accented with a bright zing of fresh ginger. A common broth base or seasoning in Japan, this shirodashi is ideal for enhancing broths, seasoning rice, drizzling over tofu and more with its refreshing ginger spice and complex depth.
Enokida Jozo Yuzu Miso
Saucy and full of punchy yuzu flavor, Enokida Jouzo's Yuzu Miso is a lovely twist on a typical umami-packed miso. With a texture perfect for spreading or glazing, this slightly sweet miso is made from rice malt and yuzu, a tart citrus fruit grown in Japan. Add this citrusy flavor bomb on top of rice, mixed into noodles, on vegetables, fish, chicken, meat and more. Based in the Gunma Prefecture at the foot of Mt. Akagi in Maebashi City, a place known for its fermented foods, the company has been in business for over 100 years.
Kikka Blue Donabe 10-Inch Casserole
Made in central Japan, this striking blue casserole is a rarity: a ceramic donabe that’s electric-stovetop friendly and doesn’t require seasoning before first use. The donabe is made of banko ware, a traditional stoneware that’s become increasingly rare because of the high skill required to manipulate it. Often fired by direct flame, banko ware is valued for its durability and high heat tolerance. Lightweight and fast-heating, the donabe holds heat longer than other models we’ve tried, even after the heat is turned off, and easy-grip handles make transferring the pot to the table safer. Use the donabe to cook rice, soups, stews, braised dishes or even as a hot pot. The donabe can go on a gas or electric stovetop, as well as in the oven and microwave—and it’s beautiful enough to go from stove to tabletop.
Yokofuku Japanese Garlic Paste with Shio Koji
Crafted from Japanese-grown garlic, this velvety, creamy paste is a game-changing flavor booster—every jar contains two whole heads of garlic, finished with a hint of fermented funk from shio koji. Its texture resembles garlic butter—the garlic is raw when pureed into paste. The paste is ready to use out of the jar, bringing garlic, salt and umami to dishes without making a sticky, pungent mess of your hands or cutting board.
The first note is a bold hit of sweet garlic, with zero pungency or bite to follow up. The koji provides an earthy, rounded sweetness like other fermented ingredients—like gochujang or miso—and is our secret to perfect marinades. Shio koji’s enzymes break down proteins, for juicy, tender meat and fish. Mix it into marinades or brines (the fast-working shio koji save tenderizing time), toss with stir-fries or pastas, stir into soup or rub as is on to steak or chicken legs. We also like it as a condiment—slather it on toasted bread, serve on a charcuterie board or with antipasti, dish some up alongside grilled vegetables or fried chicken. This premium seasoning is made with zero artificial additives.
Flavored Toasted Sesame Seeds (Kimchi & Wasabi)
Adding a punch of flavor and texture, these toasted Japanese sesame seeds are the definition of “good things come in small packages.” Available in Kimchi and Wasabi flavors, this crunchy topping far surpasses your standard toasted sesame seed. Tangy, garlicky and sweet, the Kimchi flavor pairs well with the warm, gentle nuttiness of sesame, while the Wasabi packs a hint of salt and mustard-heat to tickle your palate. Add either flavor just about anywhere, from sauces and stir-fries to noodles, veggies and meat. You may even find yourself popping a handful into your mouth on their own—we certainly have.
Marukin Mentsuyu All-Purpose Noodle Sauce & Soup Base
Used widely across Japan as a standalone sauce, soup base and dressing for cold noodles, this umami-packed mentsuyu from Marukin needs no diluting. Unlike other similar products on the market, this full-flavored, complex sauce is completely ready to use—without adding any water. A blend of premium soy sauce and dashi broth, each high quality ingredient is sourced from Japan. Balancing both salty and sweet, each bite is smoky and briny without overpowering. With a variety of uses, we like it served alongside both hot or cold noodles, as a dipping sauce or as a broth. It also works well as a dipping sauce for tempura, as a base for other soups, subbed in for dressing, marinade, pickling liquid or splashed in as a flavor enhancer for egg dishes.