Le Creuset’s New Dutch Oven Color Is Peak Fall


Welcome to What’s New, our column where we round up the latest in food products, beverages, and kitchen and cooking tools.

The leaves have turned, Caitlin Covington has gone to Vermont, and Le Creuset just released a Dutch oven in the color “nutmeg.” It’s fall, y’all. In this month’s installment of What’s New, we’ve also got a sleek chef’s knife from Hedley & Bennett, a big launch from Food52, and zingy noodle kits from XCJ. As a reminder, some of these items we’ve tried, but some are so new that we haven’t gotten our sweaty little hands on them yet. Regardless, all of the products mentioned are from brands that we know and love. Whether you’re in search of a gift for your favorite dinner party host or you just like to keep your pantry on trend, consider this a timely shopping guide.

We love Hedley & Bennett for their high quality chef’s workwear with personality, like this Grateful Dead tie dye apron and these comfy crew socks. This month, they entered the world of cutlery with their very own chef’s knife. It features a three-layer Japanese steel blade and a shallow belly for max durability and precision. You’ll appreciate that it’s lightweight and that it comes in three colors—green, white, and black. —T.H.

It was only a matter of time before Food52 launched a house brand of pantry staples. Their Five Two line of home goods and cookware is well-designed and reliable—we’re particularly into their bamboo cutting board and these durable cotton napkins—and we expect they’ll take a similarly thoughtful approach to sourcing organic bread flour, canned tomatoes, baking chocolate, pasta, and more. —M.C.F.

It doesn’t get more autumnal than a Dutch oven in the shade of nutmeg, Le Creuset’s new colorway. It’s modern and neutral, warm and cool, and yields a sophisticated ombre effect that goes from cream to a mink brown. Whether you’re in the market for a baking dish, bread oven, or tea kettle, this color is a vibe. —T.H.

BA staffers are on the recordmore than once—proclaiming their love for Fly By Jing. Whether it’s the chili crisp, Zhong sauce, or Sichuan sea salt (made in collaboration with Jacobsen Salt Co.), the brand holds a special place in our pantries. Their new Chili Crisp Vinaigrette is spiked with the brand’s own chili crisp and aged black vinegar, along with premium brewed soy sauce. It’s a delicious balance of salt, fat, acid, and heat that I’ll be using on dumplings as well as for salads and marinades. —T.H.

The tinned fish boom shows no sign of slowing, nor would we want it to. Recently launched by two married Spaniards living in Los Angeles, Siesta Co. sources its mackerel, squid, tuna, mussels, and sardines from Galicia. According to the brand, all are sustainably fished, not farmed, and packed into tins with organic extra-virgin olive oil. I wouldn’t dare judge a book by its cover, but I would probably buy these for the darling pastel packaging alone. —M.C.F.

Seemore’s sausages are packed with a heap of veggies—their Chicken Chile Verde is bursting with heat from three types of peppers—and their two new breakfast sausages are no different. Both are made with humanely raised chicken. The Cheesy Breakfast Hash Sausage features shredded potatoes, bell peppers, onions, and cheddar, and the Sweet Potato Sage Sausage is made with sweet potatoes, brown sugar, and sage. I’ll take three links next to my short stack, please. —T.H.

It’s not fair to compare XCJ’s noodle kits to a $4 brick of instant noodles; they’re more expensive ($50 for 6 portions), ship frozen (just like their xiao long bao, which I adore), and take longer to prepare (10 minutes as opposed to however quickly you can boil water). But they’re also premium. The reason why these noodle kits must be kept in the freezer is that the included sauce packet contains ground pork—either real or Impossible. Choose from spicy Sichuan Dan Dan, fragrant Shanghai Scallion Oil, or savory-sweet Beijing Zha Jiang flavors. —M.C.F.

The Lazy Susan Noodle Variety Kit

Between you and me, I wasn’t expecting too much from this no-ABV aperitivo; Wilderton’s other two N/A “botanical spirits” are good in an “I guess this is fine if I’m not drinking” kind of way. But the bittersweet red aperitivo is legit tasty whether you’re a teetotaler or not, with the right balance of citrusy, floral, and herbal notes. All of that is bolstered by the bitterness of gentian root, which makes Wilderton a compelling sub for Campari or Cappelletti. —M.C.F.

Wilderton Bittersweet Aperitivo

Calphalon’s already-great nonstick cookware just got an upgrade with the introduction of their new coating designs: MineralShield, which the brand says is five times more durable than their previous models, and AquaShield, a water-based nonstick coating that’s meant to keep cookware surfaces working like new for longer. We’re…not exactly sure what this means! But the nonstick pans were good before, so if they’re better now, count us in. —T.H.

Calphalon Nonstick Frying Pan Set, 8- and 10-Inch

Marni x Uniqlo, Run DMC x Aerosmith, Martha x Snoop—I live for a collaboration. Add to the list this joint effort from Big Spoon, which makes some of our favorite nut butters, and Rancho Gordo, best known for their beans. For this chocolate peanut butter, Rancho Gordo works with a cooperative of female cacao farmers in Guerrero who blend their roasted beans with piloncillo and cinnamon to make traditional Mexican chocolate. Eat it right out of the jar or as a base for a savory mole. —M.C.F.

Rancho Gordo El Rico Chocolate Peanut Butter

Source link

Leave A Reply

Your email address will not be published.