While we love boutique cans and jars of tuna imported from Italy, Spain and Portugal, their prohibitive pricing makes them feel like a real splurge. This Pacific albacore tuna is caught and canned often within the span of a day, so its freshness rivals the European quality but at a much lower price point. Unlike supermarket tuna, which can be mealy or soggy, CS Fishery's product is wonderfully dense and flaky—you can tell this is tuna meat. The fresh, mild and meaty fish is packed in olive oil and seasoned with Jacobsen sea salt, made from the same waters from which the fish are caught. This is premium American tuna—with a clear supply chain—at a reasonable price.
While we love boutique cans and jars of tuna imported from Italy, Spain and Portugal, their prohibitive pricing makes them feel like a real splurge. This Pacific albacore tuna is caught and canned often within the span of a day, so its freshness rivals the European quality but at a much lower price point. Unlike supermarket tuna, which can be mealy or soggy, CS Fishery's product is wonderfully dense and flaky—you can tell this is tuna meat. The fresh, mild and meaty fish is packed in olive oil and seasoned with Jacobsen sea salt, made from the same waters from which the fish are caught. This is premium American tuna—with a clear supply chain—at a reasonable price.
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.
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.
Enjoy the best of both worlds with Graza’s “Drizzle & Sizzle” combo pack of extra-virgin olive oils. Grown and made in Jaen, Spain, the country where about half the world’s olive oil is produced, Graza uses 100% picual olives for both their blends of extra virgin olive oil. Use “Drizzle” for finishing, made from olives harvested by hand in October when they are still young, green and not fully ripe. The younger olives make an olive oil that is full of attitude, grassy and peppery, with a spicy zip that finishes a dish beautifully. “Sizzle” is for everyday cooking, made from picual olives harvested in December and January, when they are more mature and juicy. Once pressed, “Sizzle” is a bit more mellow and milder in flavor—though still with a grassy, peppery bite—perfect for roasting, searing, poaching, pan frying, baking and marinating. Both versions also come packaged in an easy to use squeeze bottle, so you can emulate exactly what chefs do in restaurants.
Enjoy the best of both worlds with Graza’s “Drizzle & Sizzle” combo pack of extra-virgin olive oils. Grown and made in Jaen, Spain, the country where about half the world’s olive oil is produced, Graza uses 100% picual olives for both their blends of extra virgin olive oil. Use “Drizzle” for finishing, made from olives harvested by hand in October when they are still young, green and not fully ripe. The younger olives make an olive oil that is full of attitude, grassy and peppery, with a spicy zip that finishes a dish beautifully. “Sizzle” is for everyday cooking, made from picual olives harvested in December and January, when they are more mature and juicy. Once pressed, “Sizzle” is a bit more mellow and milder in flavor—though still with a grassy, peppery bite—perfect for roasting, searing, poaching, pan frying, baking and marinating. Both versions also come packaged in an easy to use squeeze bottle, so you can emulate exactly what chefs do in restaurants.
Too many supermarket hoisin sauces come across as cloying—usually candy-sweet with an occasional aftertaste of unpleasant chemical bitterness. Tan Tan’s version of the classic Chinese fermented soybean condiment, however, yields the perfect balance of sweet, earthy and savory notes with an addictive umami core that adds even more depth. An elegant hint of anise floats in and adds aromatic, nuanced complexity, while garlic grounds the sauce without overwhelming its other flavors. It’s texture is satisfyingly syrupy, not too molasses-thick like some brands, and it’s made with no preservatives from a family recipe—the epitome of an elevated pantry essential.
Too many supermarket hoisin sauces come across as cloying—usually candy-sweet with an occasional aftertaste of unpleasant chemical bitterness. Tan Tan’s version of the classic Chinese fermented soybean condiment, however, yields the perfect balance of sweet, earthy and savory notes with an addictive umami core that adds even more depth. An elegant hint of anise floats in and adds aromatic, nuanced complexity, while garlic grounds the sauce without overwhelming its other flavors. It’s texture is satisfyingly syrupy, not too molasses-thick like some brands, and it’s made with no preservatives from a family recipe—the epitome of an elevated pantry essential.
Translating to “grilled meat” in Japanese, yakiniku is a social style of cooking and eating around a communal grill. Popular throughout Japan, family and friends gather around a tabletop grill to cook meat, vegetables and fish together before dipping them into a several kinds of yakiniku sauces. Shibanuma’s Yakiniku BBQ Sauce is inspired by this concept. Crafted by a 330-year-old esteemed Japanese soy sauce maker, it is no surprise that the first ingredient in this sauce is an umami-rich soy sauce, which is brewed and aged in wooden barrels. The soy is then combined with onion, fruity apple and zingy sansho pepper—a fragrant and floral Japanese peppercorn—to cut through the richness and balance out the flavors. The result? A complex grilling sauce that works just as well as a marinade as it does drizzled over rice.
Translating to “grilled meat” in Japanese, yakiniku is a social style of cooking and eating around a communal grill. Popular throughout Japan, family and friends gather around a tabletop grill to cook meat, vegetables and fish together before dipping them into a several kinds of yakiniku sauces. Shibanuma’s Yakiniku BBQ Sauce is inspired by this concept. Crafted by a 330-year-old esteemed Japanese soy sauce maker, it is no surprise that the first ingredient in this sauce is an umami-rich soy sauce, which is brewed and aged in wooden barrels. The soy is then combined with onion, fruity apple and zingy sansho pepper—a fragrant and floral Japanese peppercorn—to cut through the richness and balance out the flavors. The result? A complex grilling sauce that works just as well as a marinade as it does drizzled over rice.
The worst recipe ingredient is, “4 cloves garlic, minced.” You know that it is going to be hard to do, it will make a mess, and you will end up with garlic all over your cutting board and knife. Jarred supermarket garlics are, well, awful! They often taste bitter and harsh or lack flavor altogether. Our solution to this problem is to create a garlic confit—mellow but full-flavored and enhanced with a few nice touches, including bay leaves, Aleppo pepper, ghee, olive oil and a hint of lemon. You will never have to mince garlic again!
The worst recipe ingredient is, “4 cloves garlic, minced.” You know that it is going to be hard to do, it will make a mess, and you will end up with garlic all over your cutting board and knife. Jarred supermarket garlics are, well, awful! They often taste bitter and harsh or lack flavor altogether. Our solution to this problem is to create a garlic confit—mellow but full-flavored and enhanced with a few nice touches, including bay leaves, Aleppo pepper, ghee, olive oil and a hint of lemon. You will never have to mince garlic again!
