The Deli Dish

Butcher's Monthly

April 2, 2021

Chicken Cacciatore

A BUTCHER’S MONTHLY RECIPE FROM MARROW This recipe for Chicken Cacciatore comes to us from Nick the Butcher at Marrow, Detroit’s neighborhood butcher and a knowledgeable source for meat.  They work directly with local farmers and producers to guarantee fresh never frozen quality meat from people we trust.  We’ve partnered with them to bring you Butcher’s Monthly, […]

Ari's Favorites

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, […]

Ari's Favorites

April 1, 2021

Bayley Hazen Blue Cheese from Vermont

  Excerpt from Ari’s Top 5 enews Raw milk, handmade, and marvelously delicious One of the tastiest blue cheeses in our Deli cases right now is the Bayley Hazen from Vermont, handmade by Mateo Kehler, Andy Kehler, and the caring crew at Jasper Hill Creamery. You’ll know why we get along so well when you see their slogan: […]

Recipes to Try

February 18, 2021

Smoked Honey Whiskey Sour

a cocktail recipe from Bittermilk We’re pretty excited about these cocktail mixers from Bittermilk in Charleston, SC.  These mixers are hand crafted and hand bottled, all you need to do is add the booze! Husband and wife team MariElena and Joe Raya developed Bittermilk to make it easier for you to make craft cocktails at […]

Recipes to Try

February 18, 2021

La Cabra Cocktail

a cocktail recipe from Bittermilk We’re pretty excited about these cocktail mixers from Bittermilk in Charleston, SC.  These mixers are hand crafted and hand bottled, all you need to do is add the booze! Husband and wife team MariElena and Joe Raya developed Bittermilk to make it easier for you to make craft cocktails at […]

Recipes to Try

February 18, 2021

Pinky Swear Cocktail

a cocktail recipe from Bittermilk We’re pretty excited about these cocktail mixers from Bittermilk in Charleston, SC.  These mixers are hand crafted and hand bottled, all you need to do is add the booze! Husband and wife team MariElena and Joe Raya developed Bittermilk to make it easier for you to make craft cocktails at home.  They […]

Recipes to Try

February 18, 2021

Charred Grapefruit Tonic

a cocktail recipe from Bittermilk We’re pretty excited about these cocktail mixers from Bittermilk in Charleston, SC.  These mixers are hand crafted and hand bottled, all you need to do is add the booze! Husband and wife team MariElena and Joe Raya developed Bittermilk to make it easier for you to make craft cocktails at […]

Ari's Favorites

January 7, 2021

Recipe: How to Make Spaghetti Toast

  Excerpt from Ari’s Top 5 enews A home treat for grain lovers Here’s a little bit of homespun comfort food that Tammie taught me shortly after we met many years ago now. Her mother used to make it for her and her sisters—spaghetti was one of her little sister Missie’s favorites and “spaghetti toast” turned out […]

Ari's Favorites

January 1, 2021

Recipe: Swiss Potato Mac & Cheese with Caramelized Onions

  Excerpt from Ari’s Top 5 enews Swiss potato mac is a great winter dish from the mountains to make at your house There’s no denying that we’re into the first full-on formal weeks of winter here in Michigan. A sprinkling of snow and plenty of below-freezing temperatures. Which means it’s a good time of year to […]

Ari's Favorites

December 17, 2020

Simple Appetizers to Serve at Your House

  Excerpt from Ari’s Top 5 enews Easy, simple appetizers to entertain (even if it’s just yourself) Given that most of us won’t be going to big family gatherings this year, we might need to find our own way in the kitchen. Here’s a half dozen easy appetizers you can use to make magic in under ten […]

Ari's Favorites

December 5, 2020

Smoked Turkey Risotto

  Excerpt from Ari’s Top 5 enews A new Thanksgiving tradition at our house I’d like to tell you my grandmother always made smoked turkey risotto on what she would have called “Erev Thanksgiving,” but that’s not true. What is true is that smoked turkey risotto just sort of happened on Wednesday evening last week. I came […]

Jewish Specialties

November 6, 2020

4 Simple Steps To Superb Applesauce

Zingerman’s chef tips for making applesauce that’s far above the grocery store variety Since 1982, we’ve filled our kitchen with the fragrance of fresh apples and sweet cinnamon stewing on the stove to create our homemade applesauce. Though the recipe has evolved a little over the years, it’s always been here like our iconic checkered […]

Recipes to Try

November 6, 2020

Bea’s Molasses Cookies, A Staff Recipe

  This is my very favorite cookie recipe! They turn out great when you use ordinary grocery store flours and spices, but are UNBELIEVABLE when you use quality spices and vanilla, like the ones we sell at Zingerman's Deli. I also love making these cookies with the All Purpose Flour from Zingerman's Bakehouse. – Bea, Specialty Foods Manager […]

Recipes to Try

November 5, 2020

Traditional Swiss Fondue Recipe

  We love fondue–and of course we love it best with good quality, swiss cheese. We like ours with a combination of emmenthaler and gruyere, and one really special alpine cheese of your choice. In the late fall and winter, our choice for this really special cheese is one of the alpage cheeses we important […]

Recipes to Try

November 1, 2020

Victoria’s S’More Blondies, A Staff Recipe

  This recipe comes from Victoria–one of our staff who is well known for feeding her co-workers delicious treats from her kitchen.  This s'mores treat makes use of the delicious, handmade marshmallows made by our friends at the Zingerman's Candy Manufactory. Any chocolate chips will work, but we're especially fond of these bittersweet chips from […]

Recipes to Try

November 1, 2020

Laura’s Olive Oil Cake, A Staff Recipe

  I found this recipe fo an olive oil cake in an (old) edition of the New York Times when I was at a friend's house, years ago. I wrote it down and finally just got around to making it! I love Campari's double edged bitter and citrusy sweetness. Paired with the fragrant olive oil, […]