Ari's Favorites
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
The Deli Dish
Category: Dips/Spreads
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Ari's Favorites
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Recipes
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 … Continued
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Recipes 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.
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Recipes 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!
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Recipes 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 … Continued
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Deli Counter
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.
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Dips/Spreads 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 … Continued
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Dips/Spreads 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 … Continued
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Dips/Spreads 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, … Continued
