The Deli Dish


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July 14, 2022

Raye’s Yellow Mustard from Maine

Excerpt from Ari’s Top 5 enews The primary color of mustard makes its mark in Ann Arbor Given all of the really great goings on in the food world these days, something as seemingly simple as yellow mustard would be easy to miss. However, given that here at Zingerman’s we work hard not to miss too much […]

December 7, 2021

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 […]

March 25, 2019

Sweet & Sour Maple Syrup Salsa Recipe

A maple syrup jack-of-all-trades salsa that can also be for dippin’ chips, served as a condiment or used as a baste for grilled meats.

February 22, 2019

Roasted Cumin Quesadilla With Guacamole Recipe

A quick and easy roasted pepper and cumin quesadilla recipe from our friends at Épices de Cru. A great showcase of the power of a single spice!

October 1, 2017

Warm Goat Cheese Mezze Recipe

A mezze is an assortment or spread of small dishes. Mr. Dionysios’ Wild Herb Blend (A fragrant blend of wild herbs that grow in the mountains of Chios, Greece similar to Herbs de Provence) is a perfect match for warm goat cheese. Serve this combination as an appetizer or cocktail style with other mezzes. Recipe […]

January 20, 2012

Things You Never Knew About Sardines

Everybody knows something about these delicious little fish, but we’re confident that we’ve got plenty of new info on sardines in here for you.

January 11, 2012

Cheddar and Beer Fondue

Ingredients: 1 lb 1YR Grafton Cheddar, grated ½ lb Adelegger, grated 2 cups Lager beer, room temp. 1 tbsp cornstarch 2 tsp dry mustard 2 oz lemon juice tellicherry black pepper, to taste Serves 4-6 Directions: Into a large bowl, add the grated cheeses and the cornstarch/ Mix or toss well so that the cheese […]

January 11, 2012

Figs, Honey & Peppercorns Raclette

Ingredients: ½ lb Raclette cheese ½ lb Tarentais cheese 18 fresh figs, halved 1 cup dry white wine 1 tsbp cornstarch 4 tsbp honey 2 oz Fig Vinegar tellicherry peppercorns & nutmeg to taste Serves 4-6 Directions: Into a large bowl, add the three grated cheeses and the cornstarch. Mix or toss well so that […]

October 1, 2009

Tomato & Artichoke Bruschetta with Proscuitto

Ingredients: 2 tbsp Olive Oil 2 heaping tbsp Estrattu 2 tbsp Balsamic Vinegar ½ tbsp Dried Oregano ¼ tbsp Pepperoncini ½ tbsp Salt 1 290ml jar Carciofi Candini Artichoke Hearts, olive oil reserved & artichokes sliced into quarter wedges 1/3 cup Fresh Basil Leaves, (a handful) sliced into ribbons 2 oz. thinly sliced Proscuitto de […]