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Rustic Nut Bowl
$38.00
Visit product page →The Nut Bowl is perfect for serving peanuts, pistachio and sunflower seeds. The dish can also be used for decoration or to hold jewelry, keys, etc.
Olive wood is a hard wood making it very dense and durable for everyday use. Olive wood is nonporous so no germs or odors are retained. All products are made from a single piece of wood—they are seamless and no two pieces are alike. To care for the wood, hand wash with soap and water, then coat with olive oil or mineral oil often.
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Rustic Snack Dish
$24.00
Visit product page →The Rustic Snack Dish is perfect for serving olives, snacks, dips much more. The dish can also be used for decoration or to hold jewelry, keys, etc. Olive wood is a hard wood making it very dense and durable for everyday use. Available in two sizes.
Olive wood is nonporous so no germs or odors are retained. All products are made from a single piece of wood—they are seamless and no two pieces are alike.
To care for the wood, hand wash with soap and water, then coat with olive oil or mineral oil often. -
Sold outOlive Wood Citrus Juicer
Sold out
Visit product page →The Citrus Juicer is a great tool to extract the juice from lemons and limes.
Olive wood is a hard wood making it very dense and durable for everyday use. Olive wood is nonporous so no germs or odors are retained. All products are made from a single piece of wood—they are seamless and no two pieces are alike. To care for the wood, hand wash with soap and water, then coat with olive oil or mineral oil often.
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Visit product page →With its eye-catching shapes and sleek design, the Madras Mango Wood Oval Dish is a true showstopper. Handcrafted from protected groves, each piece is uniquely infused with its own set of natural striations and subtle highlights.
- Measurements: 12.5″ x 5.75″ x 1.5″
- Imbued with a food-safe enamel coating.
- Sustainably sourced from protected groves in India.
- Ethically crafted in small batches.
Care Instructions: Protect your bowl for many meals to come. Hand wash with mild soap and avoid harsh detergents or soaking.
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Rhubarb Cookbook
$20.00
The Cookbook That Captures the Taste of Summer An unusual yet surprisingly common perennial, rhubarb is as versatile as it is iconic. With a subtle yet distinct tart, earthy flavor, it’s perfect as a sauce, in a drink, and, of course, baked in a pie. Rhubarb is a cookbook by food stylist Corrine Kozlak that features 50 tried & true recipes to please friends, neighbors, and the entire family. The author has compared, tested, and tasted every recipe, while professional food photographer Kevin Scott Ramos has beautifully photographed each dish. Classic desserts, smoothies, salads, and even main dishes, the options presented here will become instant favorites, enjoyed time and again. Growing tips and the food’s fascinating history make this cookbook even more useful. People love rhubarb because it connects them to the past and to the future. It reminds them of summers long ago, and it is a predictable, dependable plant that promises to return. Authored by Corrine Kozlak.Visit product page → -
Visit product page →A soulful tour of Palestinian cooking today from the Ottolenghi restaurants' executive chef and partner--120 recipes shaped by his personal story as well as the history of Palestine.The story of Palestine's food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever.
In Falastin (pronounced "fa-la-steen"), Sami Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks' ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River--East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip--recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi.
From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including:
- Hassan's Easy Eggs with Za'atar and Lemon
- Fish Kofta with Yogurt, Sumac, and Chile
- Pulled-Lamb Schwarma Sandwich
- Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom
Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef. -
Visit product page →In Simple, powerhouse author, chef, and restaurateur Yotam Ottolenghi presents 130 flavor-forward recipes that can be made easily in one or more ways: in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for easy weeknight meals.Beloved for his innovative recipes that incorporate flavor-packed Middle Eastern ingredients, superstar chef Yotam Ottolenghi has become a household name the world over. And while countless home cooks have been inspired to integrate tahini, pomegranate molasses, za'atar and other Middle Eastern staples into their cooking, sometimes the long ingredients lists or hard-to-find recipe components relegate this recipes to weekend projects. In Simple, Ottolenghi presents a collection of delicious, pared-down dishes that are packed with his signature nuanced flavors, but none of the complexity. Recipes like Roasted Baby Carrots with Harissa and Pomegranate, Roasted Red Onion and Chickpea Salad with Tomato and Tahini, and Spring Roast Chicken with Preserved Lemon are organized by type of dish (brunch dishes, soups, vegetables, grains and legumes, pasta, fish, meat, and desserts), making any meal brilliantly, deliciously simple.Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. -
Visit product page →The New York Times bestselling author of Plenty joins up with the Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is amplified in more than 100 innovative, super-delicious plant-based recipes.Yotam Ottolenghi--the beloved chef and influencer who has captured the hearts of home cooks looking for inspiration and great-tasting vegetable cooking--is back. In Ottolenghi Flavor, Yotam collaborates with longtime colleague Ixta Belfrage to identify the principles behind his stylish, innovative brand of cooking with a new collection of revolutionary plant-based recipes. Yotam and Ixta build on the vegetarian cooking that made Plenty and Plenty More phenomenal bestsellers, this time adding Italian and Mexican influences and revealing how to understand, build, and amplify flavor through more than 100 vegetarian recipes (half are also vegan). In essence, Yotam and Ixta show how to evolve creatively, be intuitive in the kitchen, and become ever-better cooks through the "three P's":
- Process: Key reactions that happen when vegetables or supporting ingredients are cooked.
- Pairing: Matching vegetables with flavorings to accentuate their qualities.
- Produce: Identifying key ingredients that make vegetables shine.
With surefire hits, such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagna, and Vegetable Schnitzel, plus stunning photographs of nearly every recipe, Ottolenghi Flavor is the exciting, next-level approach to vegetable cooking that Yotam's fans, home cooks of all levels, and vegetable lovers everywhere have been craving.
