Haand 6" Ripple Side Plate | Matte White
Designed with the perfect size for appetizers and desserts, the Ripple Side Plate boasts a unique, slightly skewed circular shape that exudes a relaxed and organic vibe. With their low rim and graceful, fluid outlines, it is a masterpiece that adds a painterly touch to your tablescape. Elevate your dining experience with the Ripple Collection's harmonious blend of form and function.
$26.00
Haand 6" Skali Coupe Side Plate | Terra
The Skali Coupe Side Plate is a versatile beauty that is the perfect companion for side dishes or as a charming bread plate. Its adaptability knows no bounds, seamlessly fitting into your culinary mise en place or even finding a place in your bedroom or bathroom to stylishly organize your cherished trinkets.
$29.00
Griff's Toffee 7oz. Pecan Toffee
This 7-ounce box of Griff’s Dark Chocolate Pecan Toffee is handmade in Chapel Hill, North Carolina. The Graves’ top-secret family dark chocolate flavors with pecans for a unique twist that will instantly melt in your mouth. The Pecan Toffee is 100% natural and is also gluten free. It’s as healthy as chocolate can get! This toffee is perfect to eat on its own or to be used in countless recipes. One signature recipe is the Griff’s Pecan Toffee Pecan Pie, that is so easy to make. The recipe serves up to 8 people and only takes 10 minutes of prep time. This toffee is made in loving memory of Griff Graves, the original creator of Griff's Coffee Toffee. Griff and his family spent countless hours in their kitchen and over the heat of the stove to develop a toffee that he would love. After Christy Graves’ mother, Dina, lost her battle with ovarian cancer, the Graves and Griff’s toffee decided they had the platform and the ability to save people’s lives. In memory of Dina, a portion of the proceeds from every purchase are donated to Dina’s Dynasty Ovarian Cancer Fund to help develop a reliable screening method to diagnose ovarian cancer.
$15.00
Middleton Made Knives 8" Echo Chef Knife | Blue
Forged out of AEB-L. stainless steel, which is a non-powder stainless steel renowned for its corrosion resistance, hardness, and ease of sharpness, Middleton's 8" Echo Chef Knife is completely handmade with a dymalux handle that is dyed birch veneers. A chef knife is the primary knife used by the chef due to its extra durability and work horse nature for cutting a variety of ingredients.
$285.00
Middleton Made Knives 8" Echo Chef Knife | Charcoal
Forged out of AEB-L. stainless steel, which is a non-powder stainless steel renowned for its corrosion resistance, hardness, and ease of sharpness, Middleton's 8" Echo Chef Knife is completely handmade with a dymalux handle that is dyed birch veneers. A chef knife is the primary knife used by the chef due to its extra durability and work horse nature for cutting a variety of ingredients.
$285.00
Middleton Made Knives 8" Echo Chef Knife | Walnut
Forged out of AEB-L. stainless steel, which is a non-powder stainless steel renowned for its corrosion resistance, hardness, and ease of sharpness, Middleton's 8" Echo Chef Knife is completely handmade with a dymalux handle that is dyed birch veneers. A chef knife is the primary knife used by the chef due to its extra durability and work horse nature for cutting a variety of ingredients.
$285.00
Haand 8" Skali Coupe Salad Plate | Terra
The Skali Coupe Salad Plate is a versatile essential that effortlessly transitions from casual dinners to delightful lunches. This remarkable plate shines as a salad centerpiece or as a perfect companion for sides to elevate your dining experience. Immerse yourself in its unparalleled functionality and style, as it gracefully accompanies any meal.
$36.00
Haand 8.5" Ripple Salad Plate | Matte White
The Ripple Salad Plate is the stunning centerpiece of the Ripple Dinnerware line. Meticulously crafted to showcase its functionality and elegance, this exquisite piece is designed to perfectly cradle your main dish. The captivating organic lines evoke the serene beauty of a flat river rock, ensuring that each place setting becomes a truly unique work of art. With its graceful low rim and fluid outlines, the Ripple Collection effortlessly adds a painterly touch to your tablescape, transforming every meal into a feast for the senses.
$38.00
Food for the Southern Soul 82 Queen She-Crab Soup Mix
There are few dishes that say ‘south’ more than an impossible balance bowl of delectable she-crab soup, and there are few places that do it as well as 82 Queen. As one of Charleston's most revered dining establishments, 82 Queen is famous for its flavorful and authentic Lowcountry fare they have been serving up since 1982. She-crab soup, a Charleston and southern favorite, is just one of the restaurant’s famed dishes. Beloved for its richness and creamy texture (similar to that of a bisque), this soup satisfies any time of year. It’s no wonder, then, that it’s one of the must-try dishes for people visiting Charleston and the Lowcountry. Can’t make the trip? We have good news. You don’t have to travel to the Holy City to try this traditionally southern dish. Instead, you can now whip up 82 Queen's award-winning she-crab soup right at home with their easy-to-make She-Crab Soup Mix! You'll just need to add a few fresh ingredients to the mix before your kitchen starts to smell like the aromas that waft up and down Queen Street. Their She-Crab Soup Mix also makes an excellent gift for anyone who’s missing the Lowcountry or wants to experience its flavors from home. Beside that you can also include Shem Creek Shrimp Grits Gift Box. You can easily ship a locally-made taste of the South to loved ones and friends, simply order it to enjoy yourself, or – as we recommend – both! It’ll ship to you directly from the Holy City!Packaging: One 6-ounce plastic container.
$10.00
Haand 8oz Short Mug | Birch
The Birch Short Mug is inspired by the cherished design of classic tin camping mugs known for their compact and sturdy shape. We have meticulously crafted these mugs to embody the perfect balance of form and function. It possesses just the right amount of leverage for a satisfying sip and confidently rests on any table or workbench. But that's not all—the Short Mug also boasts a lower center of gravity, adding an extra layer of security to prevent accidental spills. Its clever design makes it more resistant to tipping over, providing peace of mind during busy moments.
$35.00
Haand 8oz Short Mug | Burl
The Burl Short Mug is inspired by the cherished design of classic tin camping mugs known for their compact and sturdy shape. We have meticulously crafted these mugs to embody the perfect balance of form and function. It possesses just the right amount of leverage for a satisfying sip and confidently rests on any table or workbench. But that's not all—the Short Mug also boasts a lower center of gravity, adding an extra layer of security to prevent accidental spills. Its clever design makes it more resistant to tipping over, providing peace of mind during busy moments.
$35.00
Blanc Creatives 9 Inch Pro Roaster
A lightweight roaster with a small footprint. Great for baking, stove-top eggs, frittatas, small roasts, and for dishes served tableside.
$240.00
Blanc Creatives 9 Inch Pro Skillet
Perfect for frying eggs, browning small proteins, or for prepping larger meals.
$220.00
Marble and Steel Craft Chocolates 9 Piece Bonbon Gift Box
Experience an assortment of hand crafted Marble & Steel bonbons in one of their signature 9 piece gift boxes. Their chocolates are made fresh without preservatives, and are best enjoyed within 14 days of purchase. Chocolate boxes are best stored in a cool dry place away from direct sunlight.
$32.00
Marketplace Books A Beginners Meal Guide to Smoke Any Food
Author: Sunny Wickens
$46.00
Marketplace Books A Bite of Arkansas: A Cookbook of Natural State Delights
Author: Kat RobinsonIf we are what we eat, Kat Robinson is made of Arkansas cuisine. The food historian, travel writer and TV host has spent a lifetime within The Natural State's borders, from toddlerhood to teenage years to adult traveler and explorer. Now the author of Arkansas Food: The A to Z of Eating in The Natural State sits down with memories, recollections and ingredients to craft the dishes of her life.Enjoy this volume of dishes from every era of Robinson's life, from country breakfasts to humble desserts, wild game tometropolitan appetizers, stews, casseroles and so many pies. Dig into Arkansas favorites such as beans and cornbread, fried chicken, catfish dinners and pot roast.This gorgeously photographed collection of more than 140 authentic, made and shared culinary items are beautifully paired with stories from this Arkansas woman's life, an insight into the dishes that inspired her to document and share a rich and diverse food history of an entire state.About the AuthorRobinson, Kat: - Kat Robinson is Arkansas's food historian and most enthusiastic road warrior. The Little Rock-based author is the host of the Emmy-nominated documentary Make Room For Pie; A Delicious Slice of The Natural State and the Arkansas PBS show Home Cooking with Kat and Friends. She is a member of the Arkansas Food Hall of Fame committee, a co-chair of the Arkansas Pie Festival, and the Arkansas fellow to the National Food and Beverage Museum. She has written nine books on food, most notably Arkansas Food: The A to Z of Eating in The Natural State, an alphabetic guide to the dishes, delights and food traditions that define her home state. Her two most recent travel guides, 101 Things to Eat in Arkansas Before You Die and 102 More Things to Eat in Arkansas Before You Die define the state's most iconic and trusted eateries. Robinson's Another Slice of Arkansas Pie: A Guide to the Best Restaurants, Bakeries, Truck Stops and Food Trucks for Delectable Bites in The Natural State outlines more than 400 places to find the dessert, an extraordinary accomplishment that took thousands of miles, hundreds of hours and so many bites to properly document and catalogue. In this book, Robinson shares recipes from her own kitchen, alongside stories from her lifelong adventures in Arkansas. The book is her first state-specific cookbook. In 2020, she edited and contribut- ed to 43 Tables: An Internet Community Cooks During Quarantine, a Kat Robinson collection of recipes from social media connected friends who turned to their kitchens to experiment and to feed their families during the early days of the COVID-19 pandemic response. Her previous books include the popular Arkansas Pie: A Delicious Slice of the Natural State (2012), Classic Eateries of the Ozarks and Arkansas River Valley (2013), and Classic Eateries of the Arkansas Delta (2014). Robinson has also served as guest editor for the University of Arkansas publication Arkansauce: The Journal of Arkansas Foodways, and was recognized as the 2011 Arkansas Department of Parks and Tourism Henry Award winner for Media Support. Her work has appeared in regional and national publications including Food Network, Forbes Travel Guide, Serious Eats, and AAA Magazines, among others. Her expertise in food research and Arkansas restaurants has been cited by Saveur, Eater, USA Today, The Wall Street Journal, The Outline, and the Southern Foodways Alliance's Gravy podcast, and her skills and talents have been celebrated in articles by Arkansas Good Roads, Arkansas Business and the Arkansas Democrat-Gazette. She has served as the keynote speaker for the South Arkansas Literary Festival and has spoken before the Arkansas Library Association and at the Six Bridges Literary Festival, Eureka Springs Books in Bloom and the Fayetteville True Lit Festival. While she writes on food and travel subjects throughout the United States, she is best known for her ever-expanding knowledge of Arkansas food history and restaurant culture, all of which she explores on her 1200+ article website, TieDyeTravels.com. She is also the host of the podcast Kat Robinson's Arkansas. Robinson's journeys across Arkansas have earned her the title road warrior, traveling pie lady, and probably some minor epithets. Few have spent as much time exploring The Natural State, or researching its cuisine. The Girl in the Hat has been sighted in every one of Arkansas's 75 counties, oftentimes sliding behind a menu or peeking into a kitchen. Before entering full time into the world of food and travel writing, Kat was a television producer at Little Rock CBS affiliate THV and Jonesboro ABC affiliate KAIT, as well as a radio producer and personality for KARN Newsradio. Kat lives with daughter Hunter and partner Grav Weldon in Little Rock.
$32.00
Marketplace Books A Booze & Vinyl Christmas: Merry Music-And-Drink Pairings to Celebrate the Season
Author: André DarlingtonCelebrate the holidays with this merry collection of beloved Christmas albums paired with mood-setting cocktails--a companion to the bestselling listening party guide, Booze & Vinyl. Whether you're planning your finest Ugly Christmas Sweater Party or spending a quiet evening by the stocking-lined fireside at home, make the season bright with this guide to 40 favorite holiday albums from the 1940s to the present. Each entry features liner notes on the album and accompanying boozy beverage recipes that complement the music or connect the drink to the artist. Select holiday food recipes throughout complete the experience. Among the artist albums featured are: Johnny Mathis, the Beach Boys, Elvis, the Jackson 5, Mariah Carey, Bob Dylan, Justin Bieber, Gwen Stefani, Sia, Dolly Parton, Bing Crosby, Nat King Cole, Vince Guaraldi, Barbara Streisand, Willie Nelson, Boyz II Men, Celine Dion, Carrie Underwood, Frank Sinatra, Ella Fitzgerald, Dean Martin, Michael Bublé, and John Legend. About the AuthorAndré Darlington is the author of Bar Menu and Booze Cruise, among many other food and drink titles, as well as the co-author of Booze & Vinyl, The New Cocktail Hour, and Movie Night Menus. He lives in Greensboro, North Carolina.
$26.00
Marketplace Books A Confederacy of Dunces Cookbook: Recipes from Ignatius J.
Author: Cynthia Lejeune NoblesIn John Kennedy Toole's iconic novel, Ignatius J. Reilly is never short of opinions about food or far away from his next bite. Whether issuing gibes such as canned food is a perversion, or taking a break from his literary ambitions with an occasional cheese dip, this lover of Lucky Dogs, café au lait, and wine cakes navigates 1960s New Orleans focused on gastronomical pursuits.For the novel's millions of fans, Cynthia LeJeune Nobles's A Confederacy of Dunces Cookbook offers recipes inspired by the delightfully commonplace and always delicious fare of Ignatius and his cohorts. Through an informative narrative and almost 200 recipes, Nobles explores the intersection of food, history, and culture found in the Pulitzer Prize--winning novel, opening up a new avenue into New Orleans's rich culinary traditions.Dishes inspired by Ignatius's favorites -- macaroons and toothsome steak -- as well as recipes based on supporting characters -- Officer Mancuso's Pork and Beans and Dr. Talc's Bloody Marys -- complement a wealth of fascinating detail about the epicurean side of the novel's memorable settings. A guide to the D. H. Holmes Department Store's legendary Chicken Salad, the likely offerings of the fictitious German's Bakery, and an in-depth interview with the general manager of Lucky Dogs round out this delightful cookbook.A lighthearted yet impeccably researched look at the food of the 1960s, A Confederacy of Dunces Cookbook reaffirms the singularity and timelessness of both New Orleans cuisine and Toole's comic tour de force.About the AuthorAuthor of The Delta Queen Cookbook and series editor for The Southern Table, Cynthia LeJeune Nobles is a food columnist for the Advocate of Baton Rouge, New Orleans, and Acadiana, and a member of the Newcomb College Culinary History Writers Group. She lives in Baton Rouge with her husband.
$37.00
Marketplace Books A Date with a Dish: Classic African-American Recipes
Author: Freda DeknightAn outstanding feast of distinctively American culinary genius, this comprehensive collection of authentic African-American recipes was assembled by a well-known cooking columnist for Ebony magazine. Freda DeKnight was baking bread and biscuits by the time she was five years old. In the course of her career as a teacher and counselor of culinary arts, she assembled and shared thousands of fabulous recipes, the best of which appear here.Filled with the aroma of childhood memories, this guide helps modern cooks re-create hundreds of classic dishes for every meal of the day, from chicken and oyster gumbo to sweet potato pudding. The recipes start with appetizers, cheese, soups, relishes, and sauces, advancing to meats, fowl, fish, and all-in-one dishes. In addition to suggestions for vegetables, salads, and breads, the menu includes a mouthwatering selection of Creole dishes and delightful desserts.About the AuthorFreda DeKnight was the Home Service Director for Johnson Publishing Company and author of Ebony magazine's monthly column, A Date with a Dish.
$17.00
Marketplace Books A Good Meal Is Hard to Find: Storied Recipes from the Deep South (Southern Cookbook, Soul Food Cookbook)
Author: Amy C. Evans, Martha Hall FooseA Good Meal Is Hard to Find is more than just a cookbook: it's a love letter to the women and food of the Deep South. With charming narratives, visual storytelling, and delectable recipes, A Good Meal Is Hard to Find is everything you've ever wanted in a Southern cookbook. Inside are 60 go-to recipes organized into five chapters--Morning's Glories, Lingering Lunches, Dinner Dates & Late-Night Takes, Afternoon Pick-Me-Ups, and Anytime Sweets. Recipes written by award-winning cookbook author and Southern food expert Martha Hall Foose, as part of a collaboration with Amy C. Evans. - Each of the 60 recipes opens with a short vignette about a story about a unique Southern character.- Divided into five chapters from breakfast to dinner, with cocktails and desserts in between- Recipes paired with gorgeous, vintage-inspired acrylic paintings by Amy C. Evans Inspired by generations of storytelling and Southern comfort food, this genre-bending cookbook is a must-have for cookbook lovers, vintage collectors, and Southern cooking enthusiasts alike. Recipes include Francine's Strawberry-Glazed Doughnuts, Camille's Bridge Club Egg Salad, The Suzy B's Spinach and Mushroom Frito Pie, Stella's Harissa Gold Chicken, and Estelle's Butterscotch Pound Cake. - Master the art of traditional Southern cooking and soul food.- Perfect for fans of Poole's: Recipes and Stores from a Modern Diner by Ashley Christensen, Magnolia Table by Joanna Gaines, and Heritage by Sean Brock- A great cookbook gift for readers of Southern Living and Garden & GunAbout the AuthorAmy C. Evans is an artist and storyteller. She spent more than a decade documenting Southern foodculture through oral history fieldwork, and her paintings continue to be a reflection of her explorationsof the South. Amy makes her home with her daughter in Houston, Texas. Martha Hall Foose is a cookbook author and storyteller. Her bestselling debut, Screen Doors and SweetTea, won the James Beard Award for American Cooking and the Southern Independent BooksellersAlliance Book Award. Martha makes her home with her family in the Mississippi Delta.
$27.00
Marketplace Books A Gullah Guide to Charleston: Walking Through Black History
Author: Alphonso BrownJoin Alphonso Brown, owner and operator of Gullah Tours, Inc., on three accessible walking tours and a bonus driving tour through the places, history and lore relevant to the rich and varied contributions of black Charlestonians. Visit Denmark Vesey's home, Catfish Row, the Old Slave Mart and the Market; learn about the sweetgrass basket makers, the Aiken-Rhett House slave quarters, black slave owners and blacksmith Philip Simmons. Brown's distinctive narration, combined with detailed maps and vibrant descriptions in native Gullah, make this a unique and enjoyable way to experience the Holy City.About the AuthorBrown, Alphonso: - Alphonso Brown was born and reared in Rantowles, South Carolina, a rural area about twelve miles south of Charleston. Mr. Brown is a licensed tour guide for the City of Charleston and owns and operates Gullah Tours. He is a lecturer on the Gullah language and black history of Charleston. He has given countless lectures and Gullah presentations has made numerous radio and television appearances. Mr. Brown's Gullah Tours has been featured in Charleston Magazine, Southern Living magazine, Reader's Digest, the Boston Globe, New York Times, and Charles Kuralt's bestseller America. He is a recipient of the very prestigious "Three Sisters Award."?
$34.00
Marketplace Books A Real Southern Cook: In Her Savannah Kitchen
Author: Dora Charles"Dora Charles is the real deal, and hers may be the most honest - and personal - southern cookbook I've ever read." - John Martin Taylor In her first cookbook, a revered former cook at Savannah's most renowned restaurant divulges her locally famous Savannah recipes--many of them never written down before--and those of her family and friends Hundreds of thousands of people have made a trip to dine on the exceptional food cooked by Dora Charles at Savannah's most famous restaurant. Now, the woman who was barraged by editors and agents to tell her story invites us into her home to taste the food she loves best. These are the intensely satisfying dishes at the heart of Dora's beloved Savannah: Shrimp and Rice; Simple Smoky Okra; Buttermilk Cornbread from her grandmother; and of course, a truly incomparable Fried Chicken. Each dish has a "secret ingredient" for a burst of flavor: mayonnaise in the biscuits; Savannah Seasoning in her Gone to Glory Potato Salad; sugar-glazed bacon in her deviled eggs. All the cornerstones of the Southern table are here, from Out-of-This-World Smothered Catfish to desserts like a jaw-dropping Very Red Velvet Cake. With moving dignity, Dora describes her motherless upbringing in Savannah, the hard life of her family, whose memories stretched back to slave times, learning to cook at age six, and the years she worked at the restaurant. "Talking About" boxes impart Dora's cooking wisdom, and evocative photos of Savannah and the Low Country set the scene.About the AuthorFrom a huge Savannah family of accomplished cooks, DORA CHARLES worked in Savannah's most famous restaurant for 22 years, where she taught dozens of staffers and managers.
$32.00
Marketplace Books A Savory History of Arkansas Delta Food: Potlikker, Coon Suppers & Chocolate Gravy
Author: Cindy GrishamUp and down the Arkansas Delta, food tells a story. Whether the time Bill Clinton nearly died on the way to a coon dinner or the connections made over biscuits and gravy or the more common chicken and dumpling feuds, the area is no stranger to history. One of America's last frontiers, it was settled in the late nineteenth century by a rough-and-tumble collection of timber men, sharecroppers and entrepreneurs from all over the world who embraced the traditional foodways and added their own twists. Today, the Arkansas Delta is the nation's largest producer of rice and adds other crops like catfish and sweet potatoes. Join author Cindy Grisham for this delicious look into Delta cuisine.About the AuthorGrisham, Cindy: - Dr. Cindy Grisham is a historian living in Benton, Arkansas, and is the former interpreter for the Southern Tenant Farmers Museum and the Parkin Archeological State Park. A native of the Missouri Ozarks, Dr. Grisham earned an MA and PhD in Heritage Studies from Arkansas State, as well as an additional MA in political science.
$34.00
Marketplace Books A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia
Author: Bernard L. HermanNestled between the Chesapeake Bay and the Atlantic Ocean, and stretching from Hampton Roads to Assateague Island, Virginia's Eastern Shore is a distinctly southern place with an exceptionally southern taste. In this inviting narrative, Bernard L. Herman welcomes readers into the communities, stories, and flavors that season a land where the distance from tide to tide is often less than five miles. Blending personal observation, history, memories of harvests and feasts, and recipes, Herman tells of life along the Eastern Shore through the eyes of its growers, watermen, oyster and clam farmers, foragers, church cooks, restaurant owners, and everyday residents. Four centuries of encounter, imagination, and invention continue to shape the foodways of the Eastern Shore of Virginia, melding influences from Indigenous peoples, European migrants, enslaved and free West Africans, and more recent newcomers. Herman reveals how local ingredients and the cooks who have prepared them for the table have developed a distinctly American terroir--the flavors of a place experienced through its culinary and storytelling traditions. This terroir flourishes even as it confronts challenges from climate change, declining fish populations, and farming monoculture. Herman reveals this resilience through the recipes and celebrations that hold meaning, not just for those who live there but for all those folks who sit at their tables--and other tables near and far. About the AuthorHerman, Bernard L.: - Bernard L. Herman is George B. Tindall Distinguished Professor of Southern Studies and Folklore at the University of North Carolina at Chapel Hill.
$30.00
