The Deli Dish

  • Rhubarb Cheesecake from the Bakehouse

    Excerpt from Ari’s Top 5 enews A terrific new sweet for the spring season I’ve loved cheesecake for as long as I can remember. And I’ve long believed that the Bakehouse’s version … Continued

  • Fourme d’Ambert From Central France

    Excerpt from Ari’s Top 5 enews This beautiful traditional blue cheese makes for some really fine eating While I’ve always liked it, I can’t say that the French cheese Fourme d’Ambert has … Continued

  • Spanish Anchovies from the Folks at Fishwife

    Excerpt from Ari’s Top 5 enews Superb hand-crafted anchovies from the Cantabrian Sea In the new “A Taste of Zingerman’s Food Philosophy” pamphlet, we included an Abecedary of Zingerman’s Foods. First on … Continued

  • Cabbage & Goose Fat Rétes at the Bakehouse

    Excerpt from Ari’s Top 5 enews Super tasty, traditional Hungarian savory strudel served up May 5-7 Cabbage Rétes (the middle one pictured) is a favorite Hungarian flavor we discovered during our time … Continued

  • Obama Buns from the Bakehouse

    Excerpt from Ari’s Top 5 enews Our best breakfast pastry? Saturdays and Sundays only When something is special, I will go a really long way to get it. We only make Obama … Continued

  • a photo of 4 products from Seka Hills: an olive oil, a jar of honey and 2 packages of beef jerkey

    Introducing Séka Hills

    Specialty Foods from the Yocha Dehe Wintun Nation The Origins of Séka Hills The Séka Hills story is one of longevity and perseverance. Séka Hills is owned and managed by … Continued

  • a photo showing packages of fish and pasta products from Patagonia Provisions

    Introducing Patagonia Provisions

    A Clothing Company That’s Making Us Rethink Our Food Chain From Sweatshirts to Salmon We know what you’re thinking, and yes, Patagonia Provisions, is a business venture by the outdoor … Continued

  • Grissini from Gragnano

    Excerpt from Ari’s Top 5 enews Terrific artisan breadsticks from the good people at Pastificio Gentile I’ve eaten many grissini (thin, crisp breadsticks) over the years while visiting Italy, but most, to my … Continued

  • Séka Hills Wildflower Honey

    Excerpt from Ari’s Top 5 enews Exceptional dark caramelly honey from the hills of northern California True varietal honey is one of the best examples I can offer of the beauty and … Continued

  • Pogácsa from the Bakehouse

    Excerpt from Ari’s Top 5 enews A classic Hungarian “biscuit” for breakfast, lunch or dinner Although aficionados have been enjoying them for years now, the Pogácsa (pronounced “poh-gotcha”) at the Bakehouse seem … Continued

  • Los Dos Socios Blend from Zingerman’s Coffee

    Excerpt from Ari’s Top 5 enews A beautiful brew from the coffee-growing star of Central America March means the rollout of a great single-estate coffee from Guatemala: Los Dos Socios is lovely, … Continued