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August 8, 2021

Orecchiette Pasta made with Senatore Cappelli Wheat

  Excerpt from Ari’s Top 5 enews Orecchiette Pasta or “Little ears” The unofficial pasta of our national effort to be better listeners Orecchiette, if you don’t already know them, are pasta shaped like little ears. Given that good listening is clearly a key to a better future for all of us, it seems like an opportune […]

August 4, 2021

Recipe: Ari’s Pasta with Sardines and Olive Paste

  Excerpt from Ari’s Top 5 enews Super fine supper from pantry to plate This dish has long been one of my old standbys. It offers comfort and a compelling combination of great flavors that consistently brighten my evening. The main ingredients are good pantry staples I try to have on hand all the time—top quality pasta, tinned […]

April 1, 2021

Recipe: Red Walnuts Make a Great Sauce for Pasta

  Excerpt from Ari’s Top 5 enews Red walnuts are a wonderful way to make dinner Salsa Noci is a pretty common item on the Italian Riviera, where jarred sauces are a wonderful everyday item. I got to thinking about it the other day—while putting some of the super good red walnuts we have at the Deli on a salad, […]

August 24, 2020

Pasta Cooking Tips

  Follow these pasta cooking tips from Mo, our partner at Zingerman’s Mail Order and fellow pasta importer, and you’ll be sure to have the best tasting pasta! SALT Salt the water heavily as soon as the water starts boiling. “Salty like the sea,” says Signora Passalacqua, the mother of my Sicilian friend Gioacchino. Salty […]

July 24, 2019

Prosciutto Pasta Carbonara Recipe

Try out this pasta carbonara recipe featuring Prosciutto di Parma, Pecorino Romano, Parmigiano Reggiano, and of course, your favorite pasta!

July 30, 2015

Pasta on Point

Food Trends and Playing Favorites Sometimes our push for traditional and full flavored actually means we’re going against the commercial current. Which is, obviously, both emotionally and economically harder to do. Writing about pasta right now fits that bill. Pasta in the moment is anything but on “trend-point.” Between the current belief that carbs are […]

March 22, 2010

The Historical Twists and Turns of Traditional Pasta

“Everything you see, I owe to spaghetti.” —Sophia Loren

“And art is always about relationship — to the material, to the self, and to the world in all its chaos and intrusion, its terror and its glory.” —Jeanette Winterson

Weird things happen when I least expect them. I was lying in bed, lamenting having had my third surgery in two months and working my way through the Sunday New York Times, when I came across a piece by Jeanette Winterson buried in the back of the Book Review.

“Art,” she wrote, “is always about relationship.”

October 6, 2009

Simple Seaside Pasta

Ingredients: 1 lb Latini Pasta 3/4 cup Parmigiano Reggiano (grated) 1/2 cup Fresh Parsley, coarse chop 4 Whole Boquerones (white anchovies), fine chop 3/4 cup Fresh Lemon Juice 1 1/2 tbsp Marash Pepper 1/3 cup Extra Virgin Olive Oil Sea Salt to taste Black Pepper to taste Directions: Cook pasta in plenty of boiling salted […]

October 6, 2009

Peas, Pasta, Pancetta & Parm

Ingredients: 1 package Al Dente Straw and Hay Pasta 6 oz Pancetta, diced 1 large Cooking Onion, diced 1 quart Fresh Peas or 1 cup Frozen Peas 1 tsp Freshly Grated Pepper 1 cup Chicken Stock 2 tbsp Parmigiano Reggiano, grated 1/4 cup Fresh Oregano, or other fresh herbs, chopped Directions: If using fresh peas, […]

October 6, 2009

Pasta with Mussels & Saffron

Ingredients: 1 package Al Dente Land and Sea Pasta 2 cloves Garlic, coarsely chopped 3/4 cup Dry White Wine 3-4 threads Spanish Saffron 2 large Ripe Tomatoes, seeded and diced ¼ cup Flat Leaf Parsley, chopped 1 Lemon, sliced 8 to 10 Large Mussels or Clams, cleaned & de-bearded 6 tbsp Extra Virgin Olive Oil […]

August 11, 2021

Tinned Trout from Scout, a Craft Seafood Cannery

  Excerpt from Ari’s Top 5 enews Delicious new Canadian convervas I’ve long been a huge fan of tinned fish, or what folks in Spain call conservas—tinned tuna, anchovies, mackerel, salmon, and sardines (about which I wrote a whole little hand sewn book, titled Sardines!), and I eat them all regularly at home. So, it’s no surprise that I’m so […]

July 20, 2021

Meet the Deli Detail: Rick Strutz

Meet the Deli Detail: We’re introducing you to our passionate team of experts. Today’s featured deli crew member is Rick Strutz, Managing Partner. Meet Rick Strutz, Managing Partner Rick has an impressively diverse resume. Before entering the glamorous hospitality industry he was a manicurist, a brick stacker, a shoe salesman, a bouncer, a DJ, an […]