
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 … Continued
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 … Continued
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 … Continued
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.
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!
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 … Continued
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.
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 … Continued
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 … Continued
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, … Continued