The Deli Dish

October 6, 2022

Fire Parched Wild Rice

Excerpt from Ari’s Top 5 enews A Salute to Really Wild Wild Rice If you’ve never tried really wild wild rice–I mean the real thing, not the commercial replica—you’re in for a revelatory eating experience! Really wild wild rice is one of the best examples I can come up with of the difference between treating what we work […]

October 5, 2022

Walnut Sage Bread from the Bakehouse

Excerpt from Ari’s Top 5 enews Special Bake October 7th and 8th Late on Friday afternoon I will be at the Bakeshop to pick up a couple of loaves of this terrific Special Bake. If you like good bread as much as I do, you might want to do the same! Before the pandemic, the Walnut Sage […]

October 5, 2022

Za’atar Spice Blend from Jordan

Excerpt from Ari’s Top 5 enews A wonderfully aromatic new arrival from a creative women-powered company My initial experience of za’atar came when I visited Jerusalem for the first time many decades ago. When my friends and I bought bagelach—round, bagel-shaped rolls—from Palestinian bakeries in the Old City, the people working the counter would hand us a small […]

September 28, 2022

Cauliflower and Harissa Salad

Excerpt from Ari’s Top 5 enews A terrific taste of Tunisia to make at home Local heirloom tomato season is coming to an end for 2022, but cauliflower is still going strong! This simple salad is a wonderful way to feature it in these first weeks of the fall season. To make the salad, simply steam or […]

September 14, 2022

Dobos Torta: New and Improved!

Excerpt from Ari’s Top 5 enews The Bakehouse’s fantastic version just got better still! Dobos Torta is the creation of József Dobos who first developed it in his Budapest bakery back in 1884. Dobos’ family apparently had long roots in the food world, so it was probably not a shock when he opened his pastry shop in […]

September 14, 2022

Spruce Tip Bresaola from Smoking Goose

Excerpt from Ari’s Top 5 enews Delicate dry-cured beef from Indiana If you’re looking for a great new way to accent your eating, scope out this Spruce Tip Bresaola from the folks at Smoking Goose down in Indiana. Bresaola, if you aren’t familiar, is the centuries-old style of dry curing beef in northern Italy. It’s typically done with the thigh, […]

September 8, 2022

First Flush Darjeeling from the Goomtee Estate

Excerpt from Ari’s Top 5 enews The first picking of the 2022 harvest hits the Deli’s shelves First Flush Darjeeling is one of my favorite teas of all time. It’s a tea that tastes like no other, evokes emotion, and calls up my creative spirit. Smelling its aroma (both the dry leaves and then again as it’s […]

September 8, 2022

Eve’s Apple Babka Debuts at the Bakehouse

Excerpt from Ari’s Top 5 enews Getting ahead of Rosh Hashanah’s arrival Ready to kick the New Year off in good form? Here’s a new babka from the Bakehouse, made specifically for this year’s celebration of the Jewish High Holidays. Babka, as you may likely know, is one more food that comes out of the culinary traditions […]

August 31, 2022

Delectable Muscatel Vinegar from Spain at the Deli

Excerpt from Ari’s Top 5 enews Muscatel with Orange Blossom Honey make a lovely sweet-sour combination The Alemany family began to sell honey and honey-based confectionery all the way back in 1879. One hundred twenty-three years and five generations later, they’re still at it. Located in the small town of Os de Balaguer, about half an hour […]

August 31, 2022

New Yorker Onion Rolls from the Bakehouse

Excerpt from Ari’s Top 5 enews An early September Special Bake Back in the early months of 1982, Paul and I drove all over the Detroit area together going from one bakery to another to try rye bread. The one we settled on, for whatever reasons of fate and good fortune, was the only one of the […]

August 24, 2022

Summer Fling Coffee Cake – Special Bake!

Excerpt from Ari’s Top 5 enews A late-season weekend fling with one of my Bakehouse favorites As we move into the final weeks of summer, the Bakehouse has decided to have one more fling with the season. Or at least with this seasonally lovely coffee cake from the pastry kitchen. Summer Fling Coffee Cake will be out this […]

August 22, 2022

Apple Rétes Made with Rare “Transparent Apples”

Excerpt from Ari’s Top 5 enews Special Hungarian Apple “strudel” from the Bakehouse In Hungary, what Germans and Austrians call strudel is known as “rétes” (pronounced “ray-TESH”). If you go to Hungary, you’ll find that rétes holds near-religious significance and is a regular item in pretty much every bakery and cafe. Chef Helen Czégény & Clara M. […]

August 22, 2022

Meadowfoam Honey from Moon Shine Trading Co.

Excerpt from Ari’s Top 5 enews Manna for sweet eaters, and a great way to ring in a sweet New Year The arrival of Rosh Hashanah reminds me each year to again appreciate the flavor of the many extraordinary varietal honeys we have on hand every day. Given that I grew up with the same standardized, highly […]

August 22, 2022

Buckwheat Honey Cake from the Bakehouse

Excerpt from Ari’s Top 5 enews A sweet Jewish New Year’s tradition Eating honey at Rosh Hashanah is a traditional way to ring in a “sweet new year.” As Arthur Schwartz wrote in Arthur Schwartz’s Jewish Home Cooking: Yiddish Recipes Revisited, “Honey cake is not so much loved as revered.” This honey cake is one of my favorite ways to […]

August 18, 2022

Making Greek Salad at Home

Excerpt from Ari’s Top 5 enews An August homage to Ann Arbor’s Greek community In his inaugural address as University of Michigan’s president in 1852, Henry Tappan shared a piece of his vision for the still young university town: “Here a new Athens shall arise.” Tappan was speaking about the commitment to learning, philosophy, and art that […]

August 18, 2022

Melies Olive Oil from Greece

Excerpt from Ari’s Top 5 enews Delicate, delicious, and ready to eat! One of the great things about artisan olive oil is that, as with wine, each region and each producer yields its own distinctive style. And as with wine, there is a place for each style—food pairings and personal taste can lead one’s palate from big, […]