The Deli Dish

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June 20, 2022

Chitra Agrawal’s Amazing Tomato Achaar

Excerpt from Ari’s Top 5 enews A symphonic set of Indian flavors made and bottled in Brooklyn Harissa, lutenitsa, tomato chutney, Sriracha, salsa, ketchup … the versatility and vitality of pepper- and tomato-based condiments like these seems to be universal. In the same way that most every culinary culture has some form of bread that they rely […]

March 3, 2022

Recipe: Ari’s Mashed Cauliflower with Olive Oil

  Excerpt from Ari’s Top 5 enews An easy dish to make at home Here’s an easy dish you can make for dinner in under 20 minutes–it’s great in the winter or any time of the year. It tastes terrific and is versatile enough to serve as a side, or a main course (in our vegetable-focused house, […]

February 18, 2022

Recipe: Osso Buco

A Butcher’s Monthly Recipe from Connor Valone, Deli Specialty Foods Supervisor Never has a single cooking endeavor elicited so many moans and exclamations of joy from me, much to the chagrin of my upstairs neighbor, I’m sure.  A tremendous depth of flavor was amply provided by Dolcetto wine and rich, marbled beef. I was really […]

July 1, 2021

An Eater’s Guide to Tinned Fish at the Deli

  For everyone from pantry stockers, busy home cooks and dorm dwellers to pescatarians, campers and road trippers, tinned fish is the perfect food. Sustainable, portable and delicious, tinned fish defies social stereotypes and appeals to everyone from salt-of-the-earth workers to culinary elites. For the uninitiated, tinned fish – beyond the ever approachable tinned tuna – may […]

July 1, 2021

Recipe: Fried Egg ’n’ ’Nduja Sandwiches

  Excerpt from Ari’s Top 5 enews Scrumptious, spicy, super good Spanish-style fried eggs, cooked in full-flavored extra virgin olive oil, are one of the best quick meals I know. The key is the quality of the oil and the eggs. Once you get used to cooking eggs this way, I feel confident you’re likely to stick […]

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, […]

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 […]

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. […]

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 […]

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 […]

February 27, 2020

Braised Vegetable Stew with Panch Phoran Recipe

Panch Phoran means “five spices” in Bengali and is probably the single most used spice blend in all of India. Try it in this braised vegetable stew recipe!

December 6, 2019

Looking For A Leftover Turkey Recipe? Try Our Curried Turkey Salad!

Remix that roast bird into an anything-but-boring salad with unexpected flavor. It’s so tasty, you’ll reach for this left over turkey recipe all year round.

November 25, 2019

Mulling Spices from Épices de Cru

Mulling Spices add a delicate perfume that makes this pork roast dish irresistibly fragrant. From our friends at Épices de Cru.

August 30, 2019

Stir Fried Recipe: Yunnan Sesame Potatoes

Try this fantastic stir fried potatoes recipe using sesame oil and Yunnan spices.

June 25, 2019

Stir-fried Shrimp Recipe With Green Beans And Tomatoes

Try this delicious shrimp recipe from our friends at Épices de cru! Featuring Red Kampot pepper available at Zingerman’s Delicatessen.

May 13, 2019

Staff BBQ Chicken Recipe

This BBQ blend is made up using 22 different spices makes a great chicken dish! Check out this BBQ Chicken Recipe from our friends at Épices de Cru.