From the warmth of garlic and dried herbs comes a rustic blend of rosemary, marjoram, basil, and garlic powder in our Garlic & Herb Dip. It complements vegetables, bread, crackers, roasted potatoes, baked potatoes, and creamy bases with earthy richness and a gently aromatic bite. Ideal alongside grilled beef, roasted chicken, and simply prepared fish, where its savory depth enhances heartier flavors.
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\nMake an excellent topping for baked potatoes and a flavorful spread for sandwiches and wraps. Prepared as an aioli-style condiment, it also pairs beautifully with vegetables, seafood, roasted potatoes, grilled meats, and other everyday dishes, bringing balanced flavor and herbal depth to both casual gatherings and simple meals. Approximately 6 party servings per container. 3 oz tin.

Garlic and Olive Oil are the quintessential pairing. So with Flamingo Estate's 2025 Winter Harvest, we're simplifying and elevating our cook­ing by capturing it. The result is a complex Olive Oil that is rich, bright, and perfectly spicy, made by extracting the oil from Artichoke Garlic and infusing it in an exclusive harvest of Coratina Olives. The unfiltered, cold-pressed Olive Oil is grown and harvested in Ojai, CA. It is robust and peppery, and when mixed with the buttery complexities of the Garlic, it adds the perfect finishing touch to roasts, hearty salads, and pasta dishes.

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James Beard Award–winning writer Aleksandra Crapanzano shares the secrets of the cakes Parisians bake at home, from the simplest yogurt cakes to a deceptively easy bûche de Noël, from yuzu madeleines to boozy flourless chocolate confections.

When we think of French desserts, we tend to imagine ornate creations and confections. Perhaps we envision a tarte Tatin, but rarely a homemade cake, whipped up on a weeknight with little fuss. But that is exactly what Parisians make and eat. Gâteaux are simple, delicious cakes, both sweet and savory, served to family and friends.

As food-columnist Aleksandra Crapanzano spent time in Parisian home kitchens, she realized that the real magic is a certain savoir-faire, that distinctly French know-how that blends style and functionality in every aspect of life. By and large, the French do not try to compete with their chefs, nor with their boulangeres and patissieres. But many Parisians are natural cooks, and most finish dinner wi

Finalist, Tales of the Cocktail Spirited Award for Best New Book on Drinks Culture, History, or Spirits“An impassioned case against a senseless system . . . Come for the cocktail recipes, stay for the call to arms.” —Clay Risen, author of American Whiskey, Bourbon, and Rye “A potent, thought-provoking mixture of fun and ‘what the hell’ awareness.” —Lew Bryson, author of Whiskey Master Class Across this nation, in breweries, liquor stores, bars, and even our own homes, we’re being stripped of our most basic boozy rights. Thanks to Prohibition and its 100-year hangover, some of the most outdated, bizarre, and laughably loony laws still on the books today center around alcohol and how we drink it.

Beautiful mesh strainer can be used for cocktails or as a cooking tool. Perfect for sifting and straining.

3.5 Inch basket Diameter 2 Inch deep basket 9 Inches long with Handle

Brian Levy spent years making pastries the traditional way, with loads of refined sugar and white flour, at distinguished restaurants, inns, and private homes in the United States and Europe. But he discovered another world of desserts—one that few bakers have explored—where there’s no need for cane sugar or coconut sugar, for maple syrup or honey, or for anything like stevia. When Levy succeeded in making a perfect mango custard, harnessing only the natural sweetness of fruit with no added sugar, it was a breakthrough that inspired years of experimentation converting other desserts into nutritious indulgences.

In Good & Sweet, Levy stretches this experiment across 100 recipes that ingeniously deploy fruit (dried, juiced, and fresh), nuts, grains, dairy, and fermented products to create sweet treats whose flavor is enriched by whole-food, feel-good ingredients. Every recipe offers substitutions for dietary restrictions and includes a flavorful sweetener that exceeds cane sugar, from freeze-dried sweet corn to coconut cream and apple cider. A Pistachio-Studded Peach Galette gets its wings from fresh fruit, dried apricots, and orange juice; chestnuts, golden raisins, and dried apples perform a pas de trois in Chestnut Ricotta Ice Cream; and dates, milk powder, and a touch of miso paste make for a dense, caramely Sticky Toffee Pudding Cake. With sweets like these—ones that nudge you toward mindful eating but don’t compromise flavor—you’ll never have to give up dessert.

8.28 x 0.99 x 10.28 inches

From the bestselling author of Salt, Fat, Acid, Heat—and one of America’s most beloved chefs and teachers—125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion

With all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes—simply put, the things she most loves to cook for herself and for friends—and infuses them with all the beauty and care you would expect from the person Alice Waters called “America’s next great cooking teacher.” As Samin says, "Recipes, like rituals, endure because they’re passed down to us—whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool."

Good Things is an essential, joyful guide to cooking and living, whether you’re looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of

In a world that often feels disconnected and transactional, there's nothing more radically hospitable than welcoming people into your space, your table, and your life.

In this accessible, inviting book on hosting and entertaining, author, CEO, and internet big sister Chelsea Fagan guides readers on creating moments worth staying in for. From designing the right space, to crafting a menu that won’t keep you in the kitchen all night, to revitalizing the lost art of cultivating grown-up communities, this book will make you the perfect host at every budget. Having People Over includes guides for:

• Curating a space optimized for entertaining, so people can drop by without it sending you into a tailspin.
• A brief history of the cocktail hour—and its imagined future—including recipes with and without spirits.
• The 101 tutorial for all things dinner parties: inviting guests, setting the table, planning a menu, creating a mood board, and actually enjoying the evening yourself.
• Facilitating a (platonic) adult sleepover—and why you definitely should!
• How to be good guest wherever you go, from when to show up, to what to bring, to what absolutely not to do.

With chic, stylized photography and charming, illustrative line drawings throughout—providing everything from sample tablescapes to charcuterie board maps—and plenty of actual recipes for your next gathering, Having People Over will transform your relationship to entertaining, one apéritif at a time.

A delectable spread made from the finest Oregon hazelnuts, velvety and single origin pure dark chocolate, and organic date sugar - nothing else.

Flamingo Estate's olives are grown on a multi-generational family-run farm, and are hand-selected at peak ripeness then pressed immediately to ensure critical freshness. This farm operates with organic, sustainable and biodynamic principles, honoring the link between people, the land, and the community. The paste from pressing olives is turned into natural compost tea to fertilize the trees and benefit pollinators. They also irrigate their groves with water from their pond, which is rich in soil-beneficial micro-organisms.

WIRI is made from the whole fresh Wiri Wiri pepper — rare, fruity, and searingly bright — paired with four considered ingredients and nothing else.

Every bottle arrives in an embossed keepsake box. Made for the table, not the pantry.

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From the inimitable woman who popularized Italian cuisine in America, Marcella Hazan’s simple and elegant manual on how to shop for the best ingredients and prepare the most delicious meals is a must-have for every home cook.

When Marcella Hazan died in 2013, the world mourned the passing of the “Godmother of Italian cooking.” But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients—Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.

Before you know how to cook, you must know how to shop. From Artichokes to Zucchini, Anchovies to Ziti, Ingredienti offers succinct and compelling advice on how to choose vegetables, pasta, olive oil, Parmigiano Reggiano, prosciutto, and all of the key elements o

A good wine jelly starts with a good wine. Rich and complex with flavors of ripe cherry, cassis, and black plums set off by the spicy heat of black pepper. Perfect with cream cheese and crackers for easy tasty bites. Dimension: 12” x 9” x 4”.

This Chutney is a modern take on the traditional Italian condiment, mostarda de frutti, slow simmered Northwest figs, Bing cherries and plums are slow simmered with our house made Dijon and mustard seeds. Serve with any roast meat. It’s also terrific with charcuterie and cheese.