Taste the World with This Author’s Favorite Things
From cured sumac to a pomegranate-shaped candle.
The Deligram shines a spotlight on the many incredible food artisans in New York and beyond, and we look to our friends to help us discover the best of the best every day. This week, we spoke to food historian Victoria Flexner, the founder of Brooklyn-based historical supper club Edible History and the author of the recently published book A History of The World in Ten Dinners (available now). A work many years in the making, Flexner’s culinary journey has led her to try a varied set of ingredients in the kitchen. So listen up.
Victoria Flexners’s Favorite Things
Victorinox Swiss Classic Paring 4" Serrated Spear Point Blade, $11, amazon.com
“It’s not super fancy and I know it’s not the knife you’re supposed to use for everything, but I use this knife for pretty much everything. From chopping vegetables to slicing meat or carving a chicken – you name it, I’m probably using this knife. Without a doubt it is my most used kitchen item.”
Fredericks & Mae Cutting Board, $95, openinviteshop.com
"I love a beautiful cutting board. Not just because they’re generally nicer to use, but they also double as a serving vessel. If I’m having people over for dinner, I usually have some kind of cheese/meat/crudité/snack board to start, and I’ll arrange it all on a big board like this one that my partner recently got me. I love the colors, it makes the whole table feel more festive.”
Burlap and Barrel Spices, from $6, burlapandbarrel.com
“So many recipes in our book, A History of The World in Ten Dinners, utilize spices that are specifically eastern in geographic origin. The idea behind recreating these historical recipes is to taste what someone in the past once ate – and a good way to ensure you’re coming as close as possible to what something used to taste like is to use really high quality spices from small local farms (of course if that’s cost prohibitive, big brands work too! It’s worth noting that Burlap and Barrel have a pay what you can option as well). A number of years ago I was introduced to Burlap and Barrel spices and was blown away. I love their Cured Sumac, Cobanero Chili, and Herbs de Provence.
Casa das Vellas Loreto, cazavellasloreto.com.pt
“My friend who lives in Lisbon introduced me to this incredible candle shop last year when I was visiting her. It’s like an apothecary (est. 1789!), but filled with the most beautiful candles I have ever seen – from long tapered candles of all colors, to decorative candles shaped like fruits, mushrooms, flowers, birds, starfish, Madonnas and angels – I could spend a fortune in this shop. Any candle from here makes a gorgeous dining room table centerpiece. I’m still mourning the end of my pomegranate-shaped candles.”
St. Agrestis Negroni, $25 for four, stagrestis.com
“For when you want a cocktail but don’t have all the various ingredients to make one. I love these pre-made negronis my local wine shop carries – and the glass bottle is so pretty. I would happily serve these to guests, or just put one on ice for myself.”
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An enthusiastic selection of stories about food makers, founded by Anna Polonsky from Polonsky & Friends and Teddy Wolff. Edited by Sarah Leon.