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June 23, 2022

2021 Harvest Olive Oil from the Marqués de Valdueza

Excerpt from Ari’s Top 5 enews Amazing harvest olive oil from a 1000-year-old family business in western Spain It’s not every day you get to buy a craft product from a family business in Spain that started up a thousand years ago. If you’re looking for a wonderful, world-class olive oil, you should buy a bottle of […]

June 23, 2022

Espresso Blend #1 from Daterra Estate

Excerpt from Ari’s Top 5 enews A sure shot, whether you get it as an espresso or brewed by the cup If you have had a cappuccino, a latte, or a shot of espresso here at Zingerman’s in the last 18 years, it’s pretty certain that you’ve enjoyed a cup of this marvelous coffee made with the […]

June 23, 2022

Farmstead Manchego from Central Spain

Excerpt from Ari’s Top 5 enews The cheese of Don Quixote at the Deli Back in 1982 when we opened the Deli, Manchego cheese from Spain was almost impossible to find in the U.S. Today, it’s readily available in specialty shops. That said, it’s important to know that there’s as much variation in quality and flavor amongst […]

June 20, 2022

Chitra Agrawal’s Amazing Tomato Achaar

Excerpt from Ari’s Top 5 enews A symphonic set of Indian flavors made and bottled in Brooklyn Harissa, lutenitsa, tomato chutney, Sriracha, salsa, ketchup … the versatility and vitality of pepper- and tomato-based condiments like these seems to be universal. In the same way that most every culinary culture has some form of bread that they rely […]

April 27, 2022

Koeze Peanut Butter from Grand Rapids

  Excerpt from Ari’s Top 5 enews Appreciating an amazing artisan peanut butter One of the best quality improvements we’ve ever done in the ZCoB came about 20 years ago when we made the move to upgrade our peanut butter by buying this artisan offering from the Koeze family in Grand Rapids. For our peanut buttery purposes, […]

April 27, 2022

Incredible Wild Caraway Seeds from Quebec

  Excerpt from Ari’s Top 5 enews A rare treat from the wilds of the Gaspe peninsula I doubt there were many people walking around southeastern Michigan last week wondering where they could source some wild caraway seed. Having tasted a sample from our friends at Épices de Cru in Montreal a few months ago though, I was […]

April 27, 2022

Meet the Deli Detail: Wendy Bauer

We’re introducing you to our passionate team of experts. Today’s featured deli crew member is Olive Oil Sommelier, Wendy Bauer   Meet Wendy Wendy Bauer is a townie (local lingo for someone originally from Ann Arbor) with an artistic bent—holding degrees in illustration from the Center for Creative Studies and scientific illustration and botany from […]

April 23, 2022

Russian Dressing

  Excerpt from Ari’s Top 5 enews Dressing up thousands of Reubens every week for nearly 40 years Our recent 40th anniversary has my mind drifting back now and again to the early days at the Deli, when the first of what have now been millions of Reubens were getting made on the grill. It would have […]

April 8, 2022

Cooking with Full-Flavored Fat: Tallow and Lard

A Benefit of Whole Animal Butchering by Connor Valone, Zingerman’s Delicatessen Meat Buyer/Specialty Foods Supervisor Each of our Butcher’s Monthly boxes comes with either beef tallow or pork lard, and one of the most common questions we get from our guests is “What should I do with all this fat?”  My reply is simple: What […]

April 2, 2022

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 Terre Rouge in France for I think two decades now. The Cognac, Mushroom, Absinthe, and the purple-hued, coarse-grained Violet mustard are all amazing, as is […]

April 2, 2022

Castello di Paneretta from the Chianti region

  Excerpt from Ari’s Top 5 enews New Harvest 2021 Oil from Tuscany I visited Castello di Paneretta for the first time nearly 30 years ago. Back in an era when fax machines were the height of technological efficiency and international phone rates were uncomfortably expensive, working out the details of bringing it to Ann Arbor was […]

April 2, 2022

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 part of our Passover menu (the menu is not kosher, but it does feature ceremonial seder plates, complete seder meals, and plenty of a la […]

April 1, 2022

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 we updated our classic, decades-old matzo ball recipe to use their matzo. But we also wanted to make sure to spread the word about the […]

March 24, 2022

Pasilla de Oaxaca Chiles from Epices de Cru

  Excerpt from Ari’s Top 5 enews A great way to perk up a pot of soup, a salad, or beef stew When one of the most quality-centric suppliers we have, a company that has spent three decades searching and researching the world’s spice markets and has put together a portfolio of over 500 super high-end offerings, […]

March 24, 2022

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 longtime favorites. While Balsamic continues to dominate headlines and sales statistics, Banyuls, I believe, is one of the most underrated vinegars we’ve got. Much less […]

March 22, 2022

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, and b) It has a drawing of a cute dog on its lovely label. I’m biased in favor of dogs, and the cute, fire-breathing canine […]