The Deli Dish

  • Domaine de Terre Rouge Dijon Mustard

      Excerpt from Ari’s Top 5 enews A swirl of complex flavors in a lovely jar of smooth stone ground mustard We’ve been getting the wonderful mustards from the folks at Domaine … Continued

  • chicken broth

    Zingerman’s Deli Matzo Ball Soup Recipe

    So good your bubbe might ask for seconds There’s nothing quite like matzo balls bobbing in rich, chicken broth—it wouldn’t be Passover without them. Matzo Ball Soup is a beloved … Continued

  • Introducing The Matzo Project

    Matzo worth updating a classic recipe for It’s true, a few years ago, we were so blown away by the taste, quality, and values of The Matzo Project matzo, that … Continued

  • 6-Year-Old Banyuls Vinegar

      Excerpt from Ari’s Top 5 enews A superb, little-known specialty from the South of France If you don’t yet know about Banyuls vinegar, let me introduce you. It’s one of my … Continued

  • Zab’s Hot Sauce

      Excerpt from Ari’s Top 5 enews A spicy new addition made from a very special pepper The two key points for me about Zab’s Hot Sauce are a) It tastes terrific, … Continued

  • Snowberry Honey from Idaho

      Excerpt from Ari’s Top 5 enews Golden Reserve honey brings bittersweet beauty to our days Snowberry honey is something of a secret in most of the world, but it’s been one … Continued

  • Introducing Boonville Barn Collective

    A small farm that produces hard to find chile powders in Boonville, California   Boonville Barn Collective is a woman-owned farm that’s been producing unique chile powders for 10 years … Continued

  • Real Fig Vinegar from Northern Italy

      Excerpt from Ari’s Top 5 enews Wonderful, naturally sweet condiment The problems of nationalism, conflict, and the shifting of political borders are neither unique to Ukraine nor new to the world … Continued