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Do Men Outspend Women on Valentine’s Day Gifts?

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A rose on top of a light brown card for Valentine's Day

In America, every holiday shares one cherished tradition: Spending money. Whether it’s Christmas presents, Halloween candy, or a catered Thanksgiving meal, every holiday has at least something that will “grace” your credit card statement the following month.  Much of this spending falls on women as homemakers or nurturers. Nearly half of women (49%) buy holiday gifts for others, compared with 41% of men. But there is one holiday that serves as something of an an equalizer: Valentine’s Day. Few other holidays have such a well-defined set of prescribed gifts: flowers, chocolate, jewelry, greeting cards. Iit’s the only holiday where men outspend women, and spend they do. Americans “invest” $25.8 billion in Valentine’s Day treats, evenings out, etc. 

Do Men Outspend Women on Valentine’s Day Gifts?

The data says yes. A 2024 Valentine’s Day spending survey via WalletHub illustrates that Women are 33% more likely than men to spend nothing, while men are twice as likely to spend over $100. Men spent almost twice what women did. Somewhat concerningly, 27% of Americans plan to go into credit card debt for Valentine’s Day, but 41% of that group plan to hide it from their significant other. The same survey found that people found financial irresponsibility as unattractive as bad breath, so…maybe don’t do that?

But people do, and the gendered pressure to gift often gets forgotten until the last minute. “Men definitely outspend women on Valentine’s Day, especially with last minute orders: our sales triple. Men seem to not worry about the cost when it is last-minute, and will take whatever we can offer quickly,” said Jillian Campbell, a florist who runs Blossoms by Jillian. Similarly, in 2024 Valentine’s Day spending on jewelry (a gift almost exclusively for women on Valentine’s Day) hit a record high of $6.4 billion.

So…Why?

“Women control something like 80% of consumer spending. They’re the ones who are buying for ‘The Household,’ so, women are the default people who know enough about the home to buy presents,” Annahid Samiljan, a financial advisor who often helps people understand why they gravitate towards the large purchases they do, said. She pointed to “Santa for Someone” by Jennifer Hudson, an R&B song about going into credit card debt for Christmas gifts, as an example of how ingrained this idea is.

“Valentine’s Day is basically the only day that’s specifically a gift for women. All of the other holidays are for ‘the family.’” Samiljan said. “Men’s gifts for themselves are often not coded as luxury spending the way women’s expenses are—if a guy goes out and buys a $400 cut of meat for smoking, that is seen very differently than a woman buying a $400 handbag. She’s being vain, he’s ‘experimenting with his craft,’” Samiljan said.

Last minute or uninspired Valentine’s Day gifting from men isn’t just a modern phenomenon. In 1797, a British publisher released A Young Man’s Valentine’s Writer, which had pre-written love poems for the poor lad who couldn’t come up with his own. Yikes. The modern version of this might be using ChatGPT to write a love poem. Pro tip: don’t.

At the end of the day, both women and men want gifts that make them feel appreciated. If you’re reading this, just go out and ask your partner what she wants. Sometimes, a one-of-a-kind handwritten card is the best route, but other times, women really do want a bouquet of flowers and diamond earrings. Like many conversations around gender disparities, this one requires bearing in mind that men and women are both, in fact, just complex human beings with varying desires and a need for affirmation and positive feedback.

Story by Emma Riva
Photo by Becca Tapert

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A Thai Getaway Cocktail for The White Lotus Season 3

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A tall martini glass holds an orangish thai getaway drink in honor of The White Lotus season with a lime wheel garnish.

We could all use the fantasy of a warm island vacation right about now, and thankfully, season three of The White Lotus is on its way to deliver. The darkly comedic HBO show is back, and this time, it’s taking us to Thailand with a whole new cast of characters and even a few familiar faces. To celebrate this guilty pleasure, we have a cocktail recipe that brings those island vibes right to your living room. With bright, fresh, and fruity flavors, plus the unique sweetness of lychee and coconut, you’ll be kicking your feet up on the beach in no time. Mix this cocktail up and get ready for the first episode of season three on February 16 (what a nice Valentine’s weekend treat).

What is Season 3 of The White Lotus About?

While we don’t know too much about the third season of The White Lotus, the cast, location, and general theme can give us clues. In terms of the cast, most of the characters we will see are new to the series like Jason Isaacs, Walton Goggins, Leslie Bibb, Carrie Coon, and Michelle Monaghan to just name a few. But, Natasha Rothwell’s character from season one sees the limelight again though this time as a guest on a work trip rather than an employee. Other than the cast, this new resort in Thailand brings about a new theme for the season. In a clip by Variety, show creator Mike White said that a look at death, Eastern religion, and spirituality through a satirical lens will preface the story line. To find out what exactly happens, you’ll have to tune in through an HBO Max subscription when the season arrives.

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A tall martini glass holds an orangish thai getaway drink in honor of The White Lotus season with a lime wheel garnish.

A Thai Getaway Cocktail for The White Lotus Season 3


  • Author: Sarah Cascone

Description

A tropical but unique cocktail to celebrate such an intriguing show.


Ingredients

Scale
  • 4 lychee
  • 1/2oz fresh pineapple juice
  • 1/2oz coconut sugar simple syrup (add more if needed)
  • Juice from 1 lime wedge (1/4 of a small lime)
  • 3oz vodka
  • 2oz G Joy Junmai Ginjo Genshu Sake


Instructions

  1. In a cocktail shaker, muddle the lychee, pineapple juice, lime juice, and coconut simple syrup.
  2. Add ice. Add vodka and sake. Shake vigorously until a frost forms.
  3. Strain pour into a chilled coupe glass and garnish with a lime wheel.

Recipe by Sarah Cascone
Styling by Anna Franklin
Photography by Dave Bryce

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Kat’s Love Poem Cocktail from 10 Things I Hate About You

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A short cocktail glass has an orange cocktail inspired by 10 Things I Hate About You with a cinnamon sugar rim and edible marigold inside. On the table around the cocktail lays marigold petals and red rose petals.

Who needs cheesy, sugary cocktails for Valentine’s Day when you can have a fiery drink that takes inspiration from Kat Stratford’s 10 Things I Hate About You rebellious love poem? Try a drink with a little more bite this holiday. Just like the passionate main character of 10 Things I Hate About You, Kat’s Love Poem is complex, unexpected, undeniably alluring, plus a little spicy and sweet at the same time. One sip, and you’ll be ready to confess your love this romantic season (or conquer karaoke night at the very least).

Tips for Perfectly Rimming a Cocktail Glass

In this cocktail recipe we rim our glass with cinnamon sugar to bring together the notes of orange and whiskey. To get the perfect rim, we recommend keeping around those oranges if you chose to make fresh orange juice for the recipe. You then want to gently rub a bit of orange (or whatever wetting agent you have handy) on the outside of the glass only. The purpose of a rim is to dust with your lips and tastebuds with flavor and sweetness after each sip. So, you don’t want the cinnamon sugar to overwhelm the drink by getting the coating on the inside of the glass. To help avoid this, you can pour your cinnamon sugar onto a flat surface and pressing the glass into it.

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A short cocktail glass has an orange cocktail inspired by 10 Things I Hate About You with a cinnamon sugar rim and edible marigold inside. On the table around the cocktail lays marigold petals and red rose petals.

Kat’s Love Poem Cocktail from 10 Things I Hate About You


  • Author: Kylie Thomas

Description

The perfect balance of citrus and whiskey with an added bit of sugar and spice.


Ingredients

Scale
  • 2 oz orange juice
  • 1 1/2 oz whiskey
  • 2 dashes orange bitters
  • Cinnamon sugar rim
  • Edible marigold


Instructions

  1. Shake all ingredients in a cocktail shaker with ice.
  2. Coat rim in a cinnamon sugar mix before straining the cocktail into a short glass with ice.
  3. Garnish with an edible marigold.

Story and Recipe by Kylie Thomas
Styling by Anna Franklin
Photography by Dave Bryce

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Sweet Home Alabama Slammer

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In a tall glass sits a red Sweet Home Alabama Slammer garnished with a heart formed orange peel and surrounded by pink roses on the table.

This Valentine’s Day, forget the champagne and roses and serve your partner up a Sweet Home Alabama Slammer, inspired by the charming rom-com. This cocktail would take Melanie Carmichael back to her roots with a blend of Southern Comfort, amaretto, sloe gin, and orange juice. Let this mix transport you to a porch swing under the Alabama stars, whether you’re sipping it with your sweetheart or enjoying a solo toast to self-love. Just be careful you don’t catch yourself texting your ex (or still not-divorced ex-husband) after a few too many of our Sweet Home Alabama Slammers.

What is Sweet Home Alabama About?

In Sweet Home Alabama, main character Melanie Carmichael (Reese Witherspoon) seems to have it all from her career as a fashion designer to her perfect fiancé. But, there’s just one issue that keeps Melanie from truly having it all, her marriage to her estranged husband, Jake Perry (Josh Lucas) back in Alabama. So, she decides to confront her past and head back to her hometown to end things with Jake, who still has feelings for her, once and for all. But, she may just discover that being home in the South isn’t too bad after all.

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In a tall glass sits a red Sweet Home Alabama Slammer garnished with a heart formed orange peel and surrounded by pink roses on the table.

Sweet Home Alabama Slammer


  • Author: Star Laliberte

Description

This classic rom-com deserves a classic cocktail companion.


Ingredients

Scale


Instructions

  1. Fill a Collins glass with ice.
  2. Add all 3 spirits over the ice, top off with orange juice, and give a gentle stir with a bar spoon.
  3. Garnish with an orange peel heart or orange twist and enjoy.

Recipe by Star Laliberte
Styling by Anna Franklin
Photography by Dave Bryce

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TABLE Magazine’s Ultimate Guide to Passover

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Tzimmes, a roasted root vegetable dish served in a large grey bowl with a dried fruit sauce.

Article Updated March 17, 2026

Passover isn’t just the Seder. Though that’s definitely the focal point and the most memorable part, you’re going to have a whole eight days where leavened bread (chametz) is off limits. That means no pasta, sandwiches, cakes, muffins, slices of baguette.

Why Are Passover Diets Limited?

The Passover kosher system is meant to put you in the mindset of understanding what it’s like to have less food available and have to leave home quickly, without indulgence and luxury in mind. The question that often comes up when planning is whether there’s a way to have an elevated meal on a holiday ostensibly about suffering? With these recipes, the answer is yes, because there’s another part of the Passover story: resilience, gratitude, and appreciation that you are alive to tell the story you sing around the Seder table each year.

What Can You Eat During Passover?

The rules of what’s “kosher for Passover” can be complex and can vary based on your observance. The lack of chametz is the baseline, but something being kosher for Passover is an extra step above being kosher. These laws, however, are not stagnant. Interestingly, after 800 years, rice and beans were officially ruled kosher for Passover in 2015. Sephardic Jews had been eating rice and beans for quite some time, but Ashkenazi Jews traditionally were staying away from away from not only leavened foods but also foods adjacent to bread such as barley, oats, rye, spelt, and wheat, but also corn and rice.

While there are definitely inventive things you can do for Passover, you may find yourself wondering what to cook during the week when all bread is off limits. There are, of course, traditions like gefilte fish and matzo. But this Ultimate Guide to Passover asks the daring question: What if you ate things that were kosher and delicious at the same time?

TABLE Magazine’s Ultimate Guide to Passover

What Vegetables Should I Cook for Passover?

Sweet Fried Eggplants

A mouthwatering plate of sweet fried eggplants, a delicious dish traditionally enjoyed during Hannukah celebrations.

Eggplant can be a filling, rich addition to any table, and it has a long Jewish history, as well. Sephardic Jews in Spain, Portugal, Turkey, and Morocco have long incorporated eggplants into both savory and sweet cooking. This recipe from Hélène Jawhara Piñer’s Jewish historical cookbook Sephardi: Cooking the History is a perfect Passover dish, both a delicious meal to eat and a thought-provoking way to honor Jewish history.

Bitter Greens Salad with Cranberry Vinaigrette

A close up picture of bitter green leaves littered with sliced fruit in the bitter greens salad.

The “bitter herbs” from the Passover seder are not known for being an enjoyable ingredient, nor are they meant to be: they represent the bitterness of the Israelites’ captivity. Noticing a theme here about affliction and suffering? Welcome to Jewish history. This salad is a much more enjoyable version of bitter herbs, using bitter, cold weather greens.

Brussels Sprouts in Orange and Apricot Sauce

Brussels Sprouts in Orange and Apricot Sauce

If you’re not looking to spend all day making vegetable sides, this brussels sprouts recipe is quick, easy, and filling. Like eggplant, brussels sprouts are a savory, flavorful vegetable. They definitely respond to a toss in oil and spices and a session in the roasting pan.

Modern Tzimmes

Tzimmes, a roasted root vegetable dish served in a large grey bowl with a dried fruit sauce.

Tzimmes is an underrated Ashkenazi Jewish food that you can make for pretty much any holiday. Some make it for Rosh Hashanah and Chanukah, but it’s also a good shareable vegetable side for a Passover dinner. You can experiment with what you put in it and make the recipe your own. Or you can try our recipe as is!

What Meats and Main Dishes Do You Have at Passover?

 Chicken Paprikash with Cucumber Salad

Chicken Paprikash served in a bowl along with bread and side dishes

Paprikash is a spicy, juicy Hungarian one-pot meal that if you’re a pro, you can make intuitively.  Chef Csilla Thackray never follows a recipe, like her Hungarian grandmother. But if you’e making paprikash for the first time, try her instructions for a great centerpiece dish for your Passover table. Skip the spaetzle shown here until Passover observances are complete.

Seared Filet Mignon with Roasted Maitake Mushrooms & Fennel

A filet mignon with mushrooms on a plate, displayed by Maribel Lieberman

This recipe from Maribel Lieberman of MarieBelle New York’s cookbook MarieBelle Entertains is an impressive, elevated meat dish to serve your guests. The sweet, licorice-forward taste of fennel and the earthy, savory mushrooms create a flavor balance with the meat. 

Wintertime Rice and Beans

Wintertime Rice and Beans served in a steel bowl

Here we go: the rice and beans that Sephardim have enjoyed for many years but which made the Ashkenazim wring their hands. They’re a lot healthier than matzo and a lot tastier than gefilte fish, that’s for sure.

Passover Brisket

A slab of smoked Passover Brisket sliced into pieces on a wooden table with a sauce sitting in the background.

Brisket is a classic. No doubt about it. Our recipe comes from Jonathan Haskel Barr, a brisket pro. He recommends embracing the long cooking time of brisket as a way to spend time with your family. That’s a lovely thought!

Kosher Wine & Cocktails

Kosher Cocktail

Two cocktails, bright ref in color sit in wine glasses and are garnished with lemon round, pomegranate arils, and mint leaves

This cocktail uses all strictly kosher ingredients, if you’re looking to spruce up your seder a little bit. Not all alcohol is kosher, and for this cocktail, you can find a list of kosher bourbon online so everyone at your table can enjoy your mixology creation.

Kosher Wine Recommendations

Kosher wine gets a bad rep. Wine writer Alice Feiring once embarked on a journey to the Republic of Georgia to try to make her own kosher wine for Passover because she was so fed up with the available options, but if you’re not that industrious, you can try some easier or more budget-friendly options. Carmel and Binyamina are two wineries to look for if you’re trying to find something that’s both kosher and, well, drinkable. 

And Dessert to Finish Your Seder

Coconut Macaroons

On a green table sits a plate with coconut macaroons, surrounded by walnuts and other topping bowls.

Macaroons are a great dessert to cheat the Passover chametz prohibition, given that they use coconut flakes instead of flour. Macaroons are also highly customizable, so add a chocolate drizzle or another garnish of your choice to make it fun.

Matzo Bark

A delightful dark chocolate bark with a Matzo base.

Oh, matzo. It’s really not that bad. If you put it in matzo bark with chocolate, it’s kind of like a gluten-free cookie, more or less. If you’re creative with it, matzo’s blandness is only a canvas for deliciousness.

Story by Emma Riva
Featured Photo by Dave Bryce

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Winter Citrus Recipes to Bring Some Zest to Your Plate

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A Citrus Salmon Carpaccio recipe plated in bright colors.

In the heart of winter, citrus can be a tart zing of sunshine (and a burst of color on your plate). Some of the citrus fruits that are in season in winter are clementines, grapefruit, mandarins, oranges, pummelos and tangerines. These fruits are all full of Vitamin C and fiber, which can help our bodies store energy and stay healthy during a time of year when we need it the most.

Winter Citrus Recipes to Bring Some Zest to Your Plate

Thyme, Oregano, and Citrus Roast with Cornish Hens

A cornish hen roast with oranges on the side, looking delightful and juicy

This roast from Diana Henry’s Mediterranean-inspired cookbook, Crazy Water, Pickled Lemons, is a perfect winter meal. It also makes a great culinary project for those times you’re stuck inside. Placing orange wedges in the oven with the Cornish hens allows the citrus to mix with the juices from the meat—truly mouthwatering.

Citrus and Fennel Marinated Olives

Three glass jars of marinated olives with cork tops and little gold forks tied to the jars with red ribbon sit on a black background with a bowl of olves to the right of them.

Here’s another snowy day project. Marinating these Castelvetrano olives in orange and lemon zest balances out their buttery flavor. Put these olives in a jar and bring them as your contribution to a winter gathering. They’re both delicious and healthy.

Citrus Salmon Carpaccio with Green Goddess Sauce

A Citrus Salmon Carpaccio recipe plated in bright colors.

Our Citrus Salmon Carpaccio with Green Goddess Sauce is probably the ultimate winter citrus recipe. You’ve got cara cara orange, blood orange, lemon, lime, and regular old orange all together. Using sushi-grade salmon is an important part of this recipe, as you’re eating it raw alongside the citrus.

Citrus Curd Cups

lemon lime and grapefruit curd dessert

Want to balance citrus out with sweetness? You can make these Citrus Curd Cups with the zest of any citrus of your choice, and combines both zest and juice for a dessert that both satisfies your sweet tooth and refreshes your palate.

Beet Carpaccio with Citrus Vinaigrette

A white plate holds an array of thinly sliced beats with an herbal topping to make a Beet Carpaccio with a Citrus Vinaigrette.

Here’s more Carpaccio, because once you make it once, you’ll realize it’s easier than it seems. The citrus vinaigrette on top of this beet carpaccio helps to bring out these colorful vegetables’ complex, earthy flavor and tangy acidity. You could ever combine this with the technique from the Salmon Carpaccio and throw in a few citrus slices.

Citrus and Kale Salad With Fig and Honey Vinaigrette

A plate with a salad on it has plenty of kale and citrus fruits like orange slices with drinks in the top right corner of the photo and more plates and forks to the left.

This salad is full of fiber from the kale, radicchio, fennel, and pine nuts. The juicy orange slices and delectable grapefruit wedges take what could be a vegetable mishmash and help give it an extra savory flavor. Part of what makes citrus in salad such a winning combination is that it prevents the salad from being too bland. For many dishes, citrus can be a flavor superhero!

Brown Rice and Lentil Salad with Citrus & Roasted Fennel

Brown Rice and Lentil Salad with Citrus & Roasted Fennel served in a black plate with a steel fork

Lentils are a protein-rich, natural way to cut some meat out of your diet. Say goodbye to Impossible Burgers or Chik’n Nuggets, this is nature’s protein bar. The citrus in this recipe keeps the lentils from being too soggy and flavorless.

Citrus and Seed Salad with Basil Vinaigrette

A citru salad with basil vinaigrette, greens and seeds on a white plate.

The seeds and citrus in this salad make it healthy, textural and balanced. Citrus and pomegranate seeds are a perfect pairing with the combination of tangy zest and tart juice.

Baby Kale Salad with Citrus-Marinated Artichoke Hearts

Baby Kale Salad with Citrus-Marinated Artichoke Hearts and Lemon Vinaigrette on a white plate with a fork in the salad and a container of dressing to the left.

This is a different way to use citrus than just tossing it into a salad.  Artichokes have detoxifying properties that can help with liver function, and they are one of the highest fiber vegetables. We love artichoke hearts, and in order to bring out even more flavor, we marinated them in citrus zest.

Story by Emma Riva

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Knowing Spices Can Completely Change Your Kitchen Game

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Various small white bowls of red and green spices sit amongst a white table with chili peppers and seeds scattered about.

Just the smell of spices wafting from the kitchen – sometimes homey and sometimes exotic – warms the appetite and ignites the imagination. James Beard-nominated Mark Diacono, author of 14 books on cooking and other kitchen matters, offers sage advice (pardon the pun) on spices, and encourages us to go forth boldly to try some new flavors.

The cover of a spices book featuring a burst of red and orange as well as chili peppers and anise stars.

Knowing Spices Can Completely Change Your Kitchen Game

I remember when my mother can home from the supermarket with a jar of mixed spice and dusted her apple filling with this mysterious powder. Despite eating as much of the Sunday roast as I could, the spicy scent coming from the oven had me hungrier than when I came to the table. This is the power of well deployed spices: their scent makes your nose a promise that their flavors deliver on. 

If your use of spices is limited by long-held habit or by lack of exposure, it is easy to feel intimidated. Where do you start your journey, and with what? 

Where to Start with Spices

The first rule of thumb is ‘easy does it.’ A heavy hand with something punchy like cloves can overpower your Christmas baking and put you off for life. That said, embrace the adventure without fear but with attention. Where a recipe allows, taste repeatedly as you go, adding more spice, incrementally, if you think it would improve the whole. Make notes for next time; scribble in the margin if you are following a written recipe. You will build up understanding and confidence surprisingly quickly. 

The Four Most Important Things About Spices

  1. Buy good quality spices. Even something as familiar as black pepper can be a revelation when well-sourced. It adds a pungent, even fruity earthiness to a dish and can be at home with sweet as well as savory recipes. Look for someone who specializes; they are likely to be online.  
  2. Buy whole spices where you can, in small quantities to enjoy them at their best, and keep them in jars out of direct sunlight.  
  3. Invest in an electric grinder to grind spices as you need them for maximum flavor and scent. If you have a coffee grinder it almost certainly will do the job. As much as I love a pestle and mortar, the quick zip of a grinder’s motor has much to recommend it. Grind your spices just before you use them and be amazed at their liveliness and complexity: you are unlikely to go back to store-bought and ready-ground. 
  4. Keep a nice, well-sourced clutch of spices in the pantry. Cardamom, cinnamon and vanilla resonate beautifully in baking. For meats, cumin, mustard, and chilli. For soups and stews, pepper and coriander. Because they’re ready and waiting, you’re more likely to spice things up with them. 

Lesser Used Spices 

Once you feel confident with widely available spices, keep feeding you inquisitiveness.  

Black Limes

Aka Persian limes, these are created by brining and drying limes. They add flavorful sourness without increasing the liquid content as adding lemon juice does. Use them whole in curries and stews, or as a powder: try it sprinkled over sweet and savory dishes (it particularly suits fish, lentils and roasted vegetables). 

Celery Seed

This spice has a soft, slightly bitter, celery flavor, along with gentler, grassy, earthy notes of parsley and mace. Wonderful in pickles and pakoras, celery seed makes a savory embellishment added to breads before baking. It is punchy, so go easy at first until you get to know it: stir 1 part celery seed into 2 parts salt and use where you would salt to get the measure of it. 

Long Pepper 

Along catkin-like pepper from Indonesia, with an extraordinary flavor of black pepper with hints of chocolate and cinnamon. Try it in tagines and pasta sauces, with lentils, or ground into a crumble topping. 

Mace 

From the same tree as we get nutmeg, mace shares much of nutmeg’s sweet, woody, citrus, clove, and mild peppery flavor and scent, with mace being softer and less resinous than nutmeg. It loves being infused in all kinds of dairy. 

How to Use Spices

Add in Late

Many ground spices and blends are best not cooked or barely cooked. Garam masala is almost always at its best like this. If you are using an unfamiliar spice or blend, sprinkling a little on part of the dish is a great way of getting to know its qualities and getting a handle on how much you like.  

Cooking

Some spices release their flavors over time, and/or need liquid to do so. For example, long, slow cooking of cinnamon stick in curries and allspice in stews brings a greater complexity of flavor.  

Marinades

A paste that is applied before cooking, with the intention of imparting deeper flavoring over time. 

Rubs

A dry form of marinade, or can be applied just before cooking. 

Tempering

Typically, where spices are lightly fried in oil or ghee or dry toasted in a pan, to be used at the start of cooking, or added before serving. 

Infusions

Where you take a spice’s flavor and aroma (without eating it) by infusing in a liquid. 

Once you become confident in using spices, and inquisitive about trying the different flavors, familiar recipes take on a new life: now, every time I cook, I think ‘would this be improved by a spice or two?’, and the answer is almost always yes. 

Where to Buy Spices

Supermarkets today carry a wide range of spices but for something truly tantalizing, try these online spice retailers. The quality is outstanding and you can usually buy in small amounts so you can try something new (urfu pepper, anyone?) and you’ll use them faster so they stay fresher. 

La Boîte 

The brainchild of Chef Lior Lev Sercarz, La Boite sources spices directly from the farmer and producer. Make sure and check out their specialty blends like Shabazi – a heady blend of cilantro, chili, garlic and lemon or smoked cinnamon – an oak-smoked cassia cinnamon that’s just the thing for your next batch of baking.  

Kalustyan’s 

Next time you’re in New York City, pay a pilgrimage to Kalustyan’s, an Aladdin’s cave of spices. Whole walls of chile, rows of cinnamon, as well as a secret stash of tinctures and tisanes await your perusal. Not in the big apple? You can experience it all at their online store.  

Penzeys 

We’ll admit we have a soft spot for Penzeys and their Pittsburgh bricks and mortar store. What’s not to love? They sell everything from adobo seasoning to za’atar, many available in trial bags so you can try something new – say, their Mural of Flavor with its blend of a dozen spices that’s so flavorful you can skip the salt.   

Los Chileros 

Fuel your inner chile fiend with an online visit to Los Chileros. Not only do they sell a huge range of dried whole chiles and powders but also other Southwestern goodies including their own line of rubs, mixes, salsas, and ground blue corn and posole. 

Mark stands in a green field, smiling in a blue button down shirt and black pants.

Author Bio

James Beard-nominated Mark Diacono has written 14 books, as well as writing for newspapers and food and gardening magazines. His latest book is Vegetables: Easy and Inventive Vegetarian Suppers.

Interested in diving into spices? Try Mark’s recipe for Smashed Kimchi Cucumber.

A large white bowl of smashed cucumbers with kimchi, parsley, and chili seasoning on top.

Story by Mark Diacono
Styling by Anna Franklin
Featured Photography by Dave Bryce

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Olive Oil Brownies

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Two olive oil brownies on a yellow background.

Reprinted with permission from The Olive Oil Enthusiast by Skyler Mapes and Giuseppe Morisani. Check out their olive oil tips. We (like everyone else) did a lot of baking during the COVID-19 pandemic. One of the recipes we made almost weekly was olive oil brownies. However, a lot of the recipes we tried produced brownies that were too dense or too cakey. We wanted brownies that embodied the essence of a blondie but with chocolate. So, we experimented!

Who Knew Olive Oil Could Be in Brownies? 

These brownies are for those who lick the spatula and scrape their finger across the bottom of the bowl – for those who like batter just as much as baked brownies. Rich and extra chocolatey, they’re perfect for a kids’ birthday party, friends-giving, or as a gift for a new neighbor. Olive oil makes a fantastic preservative, and the result is phenomenal. The oil will help keep these brownies soft for days.

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Two olive oil brownies on a yellow background.

Olive Oil Brownies


  • Author: Skyler Mapes and Giuseppe Morisani
  • Yield: Serves 12 1x

Description

Olive oil isn’t just for savory dishes!


Ingredients

Scale

 

  • ¾ cup chopped dark semi-sweet chocolate
  • ½ cup boiling water
  • 1/3 cup Dutch process cocoa powder
  • 1 tsp vanilla extract
  • ½ cup firmly packed brown sugar
  • ¼ cup granulated sugar
  • 1/3 cup extra-virgin olive oil
  • 3 eggs, at room temperature
  • 1 cup all-purpose flour
  • 1/8 tsp baking powder
  • ¾ tsp sea salt


 

Excerpted with permission from The Olive Oil Enthusiast, Copyright © 2023 by Skyler Mapes and Giuseppe Morisani, published by Ten Speed Press, an imprint of the Crown Publishing Group
Photo by Kawê Rodrigues

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Tea Cozies Go Beyond Grannycore

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A red embroidered tea cozy staged with a cup of tea on a marble countertop

If you’re a tea drinker, you know it can sometimes be difficult to keep your brew hot, especially in the winter, when you need its radiant heat the most. A cozy placed over the pot will extend the temperature for quite a long time, allowing you to down cup after cup on a cold day. You can find a cozy in many forms, including super chunky crocheted versions that look like someone’s sweater project went terribly wrong. Personally, I find those to be a little odd, although I very much admire anyone with the skills to make one!

If you’d prefer something less granny and more mod, there are a few covers to keep your pot snug and your cuppa hot. One caveat: be sure to look at the measurements to make sure the cozy will fit over your pot, which is why we included sizes.

Tea Cozies Go Beyond Grannycore  

A red embroidered cozy from Svenkst Tenn
Photo courtesy of Svenkst Tenn

Josef Frank Tea Cozy Baranquilla

Austrian designer Josef Frank is a personal favorite, and his work is well represented at the Svenskt Tenn shop in Stockholm. He emigrated to Sweden in 1934 to escape increasing antisemitism in his home country. He was hired in an artistic role by Svenskt Tenn and, along with Estrid Ericson, made a big splash at the World’s Fairs in Paris, San Francisco, and New York in the late 1930s, He designed furniture, prints, and interiors for many years while Ericson curated them, until his passing in 1967. Their unique style continues to define Swedish Modern. This striking linen cozy is a prime example of the joy that is Josef Frank.

Size: 10.5”h x 9”w

A green and white tea cozy from Gyllstad on a white background

Gyllstad Tea Cozy

With cotton percale and a special heat-protective wool/synthetic blend, this cutie will keep things hot for a couple of hours. Designed by Ulrika Gyllstad, who has a deep fascination with nature, and produced in Sweden and the EU.

Size: 14”h x 11.75”w

An elephant-shaped tea cozy with green and red embroidery on it.
Photo courtesy of GlobeIn.

Indian Marching Elephant Tea Cozy

More fun than a tea cozy has a right to be, this elephant design by Indian designer Amit Moza has an allover elaborate chain stitching. Made from wool, cotton canvas, and a foam lining.

Size: 12.3”h x 15”w

A beige and white tea cozy with a black tree design o it.
Photo courtesy of Red Horses

Taupe Trees Tea Cozy 

This hand-printed cozy fits over a 6-cup standard Brown Betty and is made from linen with a spare tree pattern in neutral colors. It looks like a chilly scene of winter while keeping you from having to experience it.

Size: 10.5” x 13”

A tea cozy with black and white designs on it including swans and flowers.
Photo courtesy of Kautana Kotoa

Kaukana Kotoa Tea Cozy

Another Scandinavian beauty, Kaukana kotoa means “far from home” in Finnish. The pattern invites you to examine its many patterns and make up a story combining them. Saana ja Olli, the design company’s name, is derived from the first names of its founders. Made of 100% hemp.

Size: about 13.4”h x 13.75”w

While you’re at it . . . don’t forget the treats:

A box of chocolates wrapped in a green and pink cozy.
Photo courtesy of Laduree

Ladurée Eugénie Box of 18

A new introduction from the famous French company that made the macaron a sweet phenomenon. The crispy confection mixes a chocolate shell, a macaron-like center, and a gluten-free biscuit. It also comes in a Toile de Jouy-patterned box for gift giving.

Story by Stephen Treffinger
Lad photo courtesy of Svenskt Tenn 

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Everything You Ever Wanted to Know About Olive Oil

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A set of small containers of olive oil, displaying their different colors and qualities from above.

We typically see three grades of olive oil on grocery store shelves in North America: regular, virgin olive oil, and extra virgin. While each derives from the olive fruit, they are very different. Learn a bit about their varying flavors and uses from Skyler Mapes and Giuseppe Morisani. Mapes and Morisani are the founders of EXAU, an olive oil company whose offerings come from Calabria. They’re also the authors of The Olive Oil Enthusiast: A Guide from Tree to Table, with Recipes, published by Ten Speed Press. They shared their olive oil knowledge with us, and you’ll never look at it the same way. 

Skylar Mapes and Giuseppe Morisani stand in front of a pair of French doors.
Skylar Mapes and Giuseppe Morisani. Photo courtesy of Skylar Mapes.

How Is Olive Oil Made?

First, let’s break down how regular olive oil is made. The fruit of the olive tree is harvested and made into lampante oil. Lampante goes through several refinement processes such as decolorization and deodorization which transforms it into refined olive oil.

Regular olive oil is made with a mix of refined olive oil and virgin olive oil making it a highly processed fat. It has a free fatty acid count of below 3.3% and a very neutral taste.

Virgin olive oil is made with fruit that has fallen due to the natural ripeness into nets placed below the trees and then milled. Free fatty acid levels are below 2%. This product can be high in undesirable flavors, aromas and textures.

Extra virgin olive oil is produced with olives that are freshly picked from the tree and milled into oil at a temperature below 80.6 degrees. It has little to no flavor problems and should be bottled in either a dark glass or metal container to preserve the quality. It has a free fatty acid level below 0.8%.

Prices

Now that we’ve broken down the types you’ll find on a grocery store shelf, it’s important to take things a step further to better understand why there is such a big price range among extra virgin olive oils. This is because of the differences between ordinary extra virgin olive oil and specialty extra virgin olive oil. The former is usually from larger companies that grow olive trees in high-density industrial farming which isn’t the best for the environment as it requires the replacement of trees every twenty years. This is a sad reality, as olive trees can live for thousands of years.

Specialty extra virgin olive oil, while more costly, is an artisanal product and a true labor of love. Highly studied pruning and harvesting methods are used to maximize the yields from trees each year, however, this must be done in a way that doesn’t negatively impact the plants. Specialty extra virgin olive oil is usually produced by smaller farmers. These farmers follow more environmentally friendly farming practices, such as planting the trees further apart to allow the trees to mature and have full lives.

In addition, specialty extra virgin olive oil tends to be a higher quality product with increased antioxidant levels, lower free fatty acids, and overall more complex and interesting flavor profiles. It’s challenging and more costly to produce. Honestly, it’s an art and should receive the same respect we give to great winemakers. The higher price tag for the product is very much earned.

Storage 

Think of olive oil as a vampire which should be stored in a cool, dark, dry place. Keeping the product on the counter next to the stove or oven is convenient because it’s within arm’s reach when cooking. Also understandable, if the bottle has a beautiful label then you probably want to show it off. However, the olive oil shouldn’t sit where it’s exposed to artificial or natural light.

Once a bottle of EVOO is open, try to consume it within 45 days to experience the best flavor profiles. Olive oil begins to oxidize when exposed to air. This process isn’t immediate but the oil will begin to fall flat the longer the bottle is open. So, make sure to always close the top when you’re not using the product.

How to Choose the Right Olive Oil

If you had to choose one grade of olive oil, extra virgin is without a doubt the best option for everyday use. It’s incredibly versatile and can be used for everything from eggs to salads to soups or steak. Extra virgin is really good for cooking and shallow frying foods like zucchini fritters, breaded mushrooms, or chicken cutlets. However, it’s not ideal for deep frying.

As a general rule, if you need to use more than ¼ or ½ cup to fry something, choose a less expensive oil. EVOO can be used for drizzling over salads or bread and charcuterie boards, and even in baking. We have an incredible olive oil brownie recipe in our book, The Olive Oil Enthusiast.

Tips for Shopping for Olive Oil

When shopping for oil at the grocery store, look for extra virgin olive oil in a dark glass bottle or metal tin. Turn the bottle around and look for a harvest date. You’ll want the most recent harvest date. In the northern hemisphere, we harvest and mill in the fall, from September – December. A harvest date of 2024/2025 is what you should be purchasing right now.

Next, look for a single country of origin such as Italy. It’s even better if you can find a single region of origin. For example, at EXAU we exclusively grow and mill olives in the southern Italian region of Calabria. It’s best to buy from smaller producers who are transparent about their harvesting practices, own their trees, and overall have more agency over over the production.

Smoke Point

Don’t worry about smoke point unless you’re using a wok. Olive oil, especially a specialty extra virgin, has a very high smoke point. What we perceive to be the smoke point when cooking at home is not the actual one. When scientists run these tests, they are doing so in a controlled environment. They heat the oil and test it at a continuous temperature for an extended period of time. None of us are boiling oil at home for six hours straight. Use EVOO to cook your steak. It will be okay.

Health Benefits

The health benefits of extra virgin olive oil seem to be nearly never-ending. It’s rich in antioxidants which is incredible for overall health as well as antiaging. The health benefits include but are not limited to the prevention of neurodegenerative diseases, obesity, cardiovascular diseases, type 2 diabetes, and osteoporosis. The product also has antibacterial and antiviral properties, as well as anticancer effects.

Check out the rest of our food education series:

Or, for another way to expand your epicurean horizons, pour a drink of choice and get yourself some liquor education: 

Story by Skyler Mapes and Giuseppe Morisani
Styling by Anna Franklin
Photography by Dave Bryce

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