The Deli Dish

July 9, 2022

Radicchio with Balsamela Apple Vinegar

Excerpt from Ari’s Top 5 enews A wonderful warm salad for a chilly autumn evening It’s been ages since I made this dish for the first time back when I was cooking for a group of twenty somewhere, best I can recall, in the mid-90s. I’ve only rarely made it since, though I’m not sure why since […]

July 9, 2022

Pumpkin Cheesecake from the Bakehouse

Excerpt from Ari’s Top 5 enews Amazing autumn release from the Bakehouse The history of cheesecake in general seems, in rudimentary form, to date back to England in the 15th century. A closer-to-what-we’re-now-used-to form, is likely 18th century in its origins. Its American advancement happened in the late 19th and early 20th centuries. American cream cheese was […]

July 8, 2022

Mancini Pasta from the Marche Region

Excerpt from Ari’s Top 5 enews A farmstead artisan pasta from Italy’s east coast Artisan pasta has long been one of the greatest contributors to the quality of my culinary life. The names of the pastas are, for me, a bit like the act of rattling off famous actors, authors, or athletes would be for others. Rustichella, Martelli, Gentile, Faella … all […]

July 8, 2022

Tunisian Olive Oil Cake from the Bakehouse

Excerpt from Ari’s Top 5 enews A bit of northern Mediterranean culinary “sunshine!” In the spirit of the sorts of regenerative natural cycles that lead us to call for more composting and more compassion, a few months ago, the staff member I quoted above gifted me a copy of Charlie Mackesy’s beautifully touching kid’s book The Boy, the […]

July 8, 2022

Walnut Mustard Potato Salad Recipe

Excerpt from Ari’s Top 5 enews Vegan and very good! Along with wild mushrooms, one of my favorite parts of moving into the autumn market season is all the great local potatoes that come in. I like to make this salad with Yukon Golds, but any top-notch local potatoes will work well. The second key ingredient is […]

July 8, 2022

Somodi Kalács – Special Bake!

Excerpt from Ari’s Top 5 enews Hungarian Cinnamon Swirl Bread from the Bakehouse Somodi Kalács (pronounced sho-MO-dee-ka-loch) already has a strong cult-following and I’m confident it will only continue to grow going forward. If you’re not yet familiar with it, Somodi Kalács is a particularly tasty cinnamon swirl loaf that’s made in the tradition of the Transylvanian […]

July 8, 2022

Esterházy Torta from the Bakehouse

Excerpt from Ari’s Top 5 enews Tricky to pronounce, easy to eat, traditional Hungarian pastry Nearly all of the food we work with here at Zingerman’s is, in its roots, poor peoples’ food. Even some of our most expensive items—Parmigiano Reggiano, extra virgin olive oil, artisan bread and pastry from the Bakehouse, prosciutto di Parma, pastrami, pulled pork bbq … though relatively costly by […]

July 8, 2022

Portuguese Piri Piri Salad

Excerpt from Ari’s Top 5 enews Tomatoes, peppers, and cucumbers dressed with Portugal’s spicy piri piri sauce As I was thinking about good ways to take full advantage of some of the last of the heirloom tomatoes we’ll be getting around here this year, I remembered this salad that I learned many years ago from Jasper White, […]

July 8, 2022

Salt & Pepper Peanuts

Excerpt from Ari’s Top 5 enews A Candy Manufactory classic in the making The Candy Manufactory has been quietly making these terrifically tasty peanuts in the background, easy to go unnoticed with all that’s going on in the world at large and in our small corner of it here at Zingerman’s. While the crew at the Candy […]

July 8, 2022

Turanici Pasta from the Marche

Excerpt from Ari’s Top 5 enews An ancient wheat makes its way from the Middle East to the Midwest It’s been a couple years since I first tasted the pasta of the Mancini family. I was pulled in immediately by the story behind it. The folks at Mancini are growing all their own wheat, which makes their […]

July 8, 2022

The Black & White Brownie from the Bakehouse

Excerpt from Ari’s Top 5 enews An East Coast tradition with an Ann Arbor twist I did not grow up in Manhattan, so I have no emotional bond to black-and-white cookies, but nearly every New Yorker I meet seems to. As food writer Robert Sietsma says, “No pastry—except perhaps the cheesecake—is more closely associated with New York […]

July 8, 2022

Harissa-Roasted Plum Tomatoes

Excerpt from Ari’s Top 5 enews A terrific addition to your early September suppers! I’m all about putting the season’s bounty of ripe tomatoes from the Farmer’s Market to good use in my home kitchen. Another wonderfully easy way to take advantage of the harvest is this harissa-roasted plum tomatoes recipe! Pick up a pound or two […]

July 7, 2022

Cheesecake from the Bakehouse

Excerpt from Ari’s Top 5 enews A Zingerman’s classic in the making This classic cheesecake from the Bakehouse has earned its spot on my “classics in the making” list. It is so, so, so good. We have been quietly making it for nearly twenty years now. For whatever reasons I can’t really explain, it’s never been a […]

July 7, 2022

Peanut Butter Crush Bars

Excerpt from Ari’s Top 5 enews Shaved peanut brittle and dark chocolate make for a world class candy bar An excerpt from my forthcoming list of “Zingerman’s Classics in the Making”: The Peanut Butter Crush bars. If you’ve never experienced one, I invite you to stop by and give one a try. The bar starts with shards […]

July 7, 2022

Watermelon Salad with Heirloom Tomatoes

Excerpt from Ari’s Top 5 enews A pairing of two of the season’s super tasty red fruits The other evening Tammie mentioned something to me about putting tomatoes and watermelon together in salad. Falling back, as we all can do to unconscious biases, I pushed the idea aside. It “sounded strange.” A few days later I gave […]

July 6, 2022

Perky Pecan Pie from the Bakehouse

Excerpt from Ari’s Top 5 enews A pie that plays just as well in Paris, France as it does in Paris, Texas Pecan pie is hardly hard to find—you’ll see one in nearly every American bakery, or at least on the menu in most every roadside diner. The challenge isn’t finding one—it’s finding a great one. If you or […]