The Deli Dish

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, […]

Next Door Café

October 25, 2020

Hot Cocoa from Next Door Café

  Move over, Europe. Your ultra thick, ultra rich, ultra luxe drinking chocolates are great, but sometimes you just want a mug of really good, everyday hot chocolate. Zingerman’s cocoa connoisseurs spent months formulating, blending and testing Next Door Café’s house blend of hot cocoa mix. “We ordered just about every cocoa we could find […]

Recipes to Try

October 14, 2020

Chocolate and Mint Tea and Whiskey Shots

A RECIPE FROM teapigs As much as teapigs loves a good cuppa, they are more than aware that sometimes you just need something a little bit stronger, like tea and whiskey! They have shared one of their favorite (or rather, “favourite”) tea-based cocktail recipes with us…because let’s face it, the only thing that can elevate tea […]

Recipes to Try

October 14, 2020

Super Fruit Tea and Gin Sundowner Cocktail

a recipe from teapigs As much as teapigs loves a good cuppa, they are more than aware that sometimes you just need something a little bit stronger, like tea and gin! They have shared one of their favorite (or rather, “favourite”) tea-based cocktail recipes with us…because let’s face it, the only thing that can elevate […]

Recipes to Try

October 14, 2020

Spiced Winter Tea and Rum Punch

A RECIPE FROM teapigs As much as teapigs loves a good cuppa, they are more than aware that sometimes you just need something a little bit stronger, like tea and rum! They have shared one of their favorite (or rather, “favourite”) tea-based cocktail recipes with us…because let’s face it, the only thing that can elevate […]

Butcher's Monthly

October 6, 2020

Rodger’s 4 Ingredient Magic Meal Formula

A BUTCHER’S MONTHLY RECIPE FROM CHEF RODGER I’m a believer in this simple magic meal formula to make a complete meal that’s easy to get on the dinner table:  Pasta + Jarred Sauce + Fresh Greens + Protein. It’s a semi-homemade family meal perfect for busy weeknights, but it’s still vibrant and full of flavor. […]

Butcher's Monthly

October 6, 2020

Mr. Farrell’s Syracuse Salt New Potatoes

A BUTCHER’S MONTHLY RECIPE FROM CHEF RODGER Found at every mid summer backyard barbecue in Syracuse, NY, this recipe was given to me by my good friend Mr. Eric Farrell. Asking me my favorite vegetable is like asking someone their favorite movie or album, it is hard to pick just one, but potatoes have to […]

Butcher's Monthly

October 5, 2020

Leaf Lard Pie Dough

A BUTCHER’S MONTHLY RECIPE FROM MARROW This recipe for Leaf Lard Pie Dough is perfect for any sweet or savory pie.  It comes to us from our friends 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 […]

Butcher's Monthly

October 5, 2020

Strawberry BBQ Sauce

A Butcher’s Monthly Recipe from Marrow This recipe for Strawberry BBQ Sauce is perfect atop grilled pork chops! It comes to us from our friends 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.  […]

Pantry Staples

October 4, 2020

How to Cook Dried Beans: A Simple Recipe

  This is our staff recipe for how to cook dried beans.  It’s a simple recipe– requires few ingredients, little attention, and no skill in the kitchen.  Ultimately, beans should be soft but not mushy, their skins barely starting to break – our average cooking time is 80-90 minutes.   INGREDIENTS: 1 pound dried beans, […]

Deli Counter

August 30, 2020

How to Cook Bacon

  Whether you’re eating bacon on its own, or if you’re using it as an ingredient in a larger recipe, there are many ways to cook it. You’ll achieve slightly different outcomes in bacon texture and flavor depending on which method you choose. It’s good to familiarize yourself with all of the cooking methods available […]

Recipes to Try

August 30, 2020

Recipe: Bacon Fat Mayonnaise

By Ari Weinzweig When Jim Reische (pronounced “Reesh,” as in “sheesh”) was suggested as someone who’d be ideal to edit this book I can’t say I was thinking much about recipes. For me, editing was more about good grammar, communication skills and the ability to deliver constructive criticism in ways that I could hear it […]