The Deli Dish

July 9, 2022

Almondinger Cookies from the Bakehouse

Excerpt from Ari’s Top 5 enews A tasty vegan cookie and its connection to a classic Ann Arbor park In our Zingerman’s 2032 Vision, we share: Our dedication to the Ann Arbor area is a huge piece of what makes us who we are. It challenges us to stay close, it excites us, it makes us creative. […]

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 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 6, 2022

Worcestershire Sauce Made in the American Midwest

Excerpt from Ari’s Top 5 enews Crafted to the recipe of a famous beer-making Milwaukee colonel In 1837, the same year that Michigan became a state and that the barn at what’s now Cornman Farms was built, two chemists in the English town of Worcester, John Wheeley Lea and William Henry Perrins, finalized a recipe that I would imagine […]

July 6, 2022

Aloreña Olives at the Deli

Excerpt from Ari’s Top 5 enews Crazy good, naturally-cured, cracked green olives from southeastern Spain I taste a lot of new foods. Rarely a week goes by that I don’t try a dozen or two new items—either our own, samples that have been sent, or things that I come across in my travels. Although I try not […]

July 6, 2022

Wild Blueberry Buckle Makes a Comeback!

Excerpt from Ari’s Top 5 enews A long-standing classic returns for a special appearance this summer! I can’t recall when we started making Blueberry Buckle, but it’s been a classic and a fan favorite pretty much ever since. If you haven’t had it, it’s a wonderful crumb-topped, cinnamon-scented, butter-enriched, and blueberry-laced coffee cake that you can eat, […]

June 29, 2022

Creating the Perfect Sundae with Zingerman’s Gelato

It’s heating up here in Ann Arbor as we race into July, which means it’s time for gelato (okay, it’s always time for gelato). Better yet, it’s time for sundaes! And why not make them the best they could possibly be with Zingerman’s gelato? What Makes Zingerman’s Gelato So Special? First: What is gelato? Gelato […]

June 28, 2022

Gelato For Breakfast: A Sicilian Tradition

Excerpt from Ari’s Top 5 enews Introducing Gelato for Breakfast I kid you not—one of the things I verified on my trip to Sicily one summer was that they really do eat gelato first thing in the morning. Gelato for breakfast is a regular item on the island. It’s offered in most every café; young kids, teenagers, […]

June 23, 2022

The Gluten-Free Townie Brownie

Excerpt from Ari’s Top 5 enews Better chocolate raises the (bean-to-) bar to make the Townie my favorite brownie For years, what we’ve been calling the Magic Brownie has been by far the Bakehouse’s biggest seller. While the Magic Brownies remain solidly ensconced at the top of the Bakehouse sales chart, I will come clean here and […]

December 17, 2020

Simple Appetizers to Serve at Your House

  Excerpt from Ari’s Top 5 enews Easy, simple appetizers to entertain (even if it’s just yourself) Given that most of us won’t be going to big family gatherings this year, we might need to find our own way in the kitchen. Here’s a half dozen easy appetizers you can use to make magic in under ten […]

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 […]

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 […]