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April 29, 2022

High Grown Honduras Coffee from Farmer Pablo Paz

  Excerpt from Ari’s Top 5 enews A University of Michigan student project pays delicious dividends a decade down the road It’s about ten years ago now that U of M alum Andrew Boyd approached me. He wanted to tell me about a new project he and some other recent graduates were getting into. Their idea was […]

April 28, 2022


  Excerpt from Ari’s Top 5 enews The true story of your morning “cap” revealed! It’s getting close to a decade ago now that I started to study beliefs. What began as a small bit of intrigue and intellectual interest evolved, over the course of five or six years, into a 600-plus-page book, The Power of Beliefs in […]

April 28, 2022

Little Mountain Cheese from Wisconsin

  Excerpt from Ari’s Top 5 enews A Best-of-Show award winner from the great-grandson of a Swiss cheesemaker One of the tastiest cheeses we’ve got on hand right now comes from the small town of Platteville, Wisconsin. Chris Roelli, the man who makes Little Mountain, is a fourth generation Wisconsin cheesemaker. His great-grandfather, Adolph Roelli, came over from […]

April 27, 2022

Koeze Peanut Butter from Grand Rapids

  Excerpt from Ari’s Top 5 enews Appreciating an amazing artisan peanut butter One of the best quality improvements we’ve ever done in the ZCoB came about 20 years ago when we made the move to upgrade our peanut butter by buying this artisan offering from the Koeze family in Grand Rapids. For our peanut buttery purposes, […]

April 27, 2022

Potato Kugel for Passover

  Excerpt from Ari’s Top 5 enews One of my favorite Jewish comfort foods! The Deli has a whole range of Passover foods on the menu for the Passover holiday—roast brisket, chicken, matzo ball soup, gefilte fish, charoset, horseradish, and much more. The menu also includes holiday treats from Zingerman’s Bakehouse–Chocolate Orange Torte, Macaroons, Sponge Cake, and Nina’s ’Nolis (pine nut cookies). Of […]

April 27, 2022

Better-Than-Ever Hot Cross Buns from the Bakehouse

  Excerpt from Ari’s Top 5 enews An Easter tradition from England, made better with whole grains! For centuries now, English people have marked the end of the culinary abstinence of the Lenten period in part by eating Hot Cross Buns! In celebration of Good Friday and Easter, Zingerman’s Bakehouse makes a special bake of Hot Cross Buns! […]

April 27, 2022

Marvelous Bakehouse Coconut Macaroons

  Excerpt from Ari’s Top 5 enews A mysteriously Jewish, marvelously delicious, sweet treat for the season When I was a kid, coconut macaroons were on the table at every single Passover meal. And yet, like gefilte fish or the potato kugel, they have no particular religious significance, nor anything remotely resembling Biblical roots. Best I can […]

April 27, 2022

Incredible Wild Caraway Seeds from Quebec

  Excerpt from Ari’s Top 5 enews A rare treat from the wilds of the Gaspe peninsula I doubt there were many people walking around southeastern Michigan last week wondering where they could source some wild caraway seed. Having tasted a sample from our friends at Épices de Cru in Montreal a few months ago though, I was […]

April 23, 2022

Russian Dressing

  Excerpt from Ari’s Top 5 enews Dressing up thousands of Reubens every week for nearly 40 years Our recent 40th anniversary has my mind drifting back now and again to the early days at the Deli, when the first of what have now been millions of Reubens were getting made on the grill. It would have […]

April 2, 2022

Domaine de Terre Rouge Dijon Mustard

  Excerpt from Ari’s Top 5 enews A swirl of complex flavors in a lovely jar of smooth stone ground mustard We’ve been getting the wonderful mustards from the folks at Domaine Terre Rouge in France for I think two decades now. The Cognac, Mushroom, Absinthe, and the purple-hued, coarse-grained Violet mustard are all amazing, as is […]

April 2, 2022

Chocolate Raisin Babka from Zingerman’s Bakehouse

  Excerpt from Ari’s Top 5 enews Lots of dark chocolate, Red Flame raisins, and a splash of cinnamon in a traditional Jewish sweet bread I’m going to stick my neck out here and say that along with the Bakehouse’s Classic Cheesecake, the chocolate raisin Babka is one of the best tasting things we bake! If you […]

April 2, 2022

Castello di Paneretta from the Chianti region

  Excerpt from Ari’s Top 5 enews New Harvest 2021 Oil from Tuscany I visited Castello di Paneretta for the first time nearly 30 years ago. Back in an era when fax machines were the height of technological efficiency and international phone rates were uncomfortably expensive, working out the details of bringing it to Ann Arbor was […]

March 24, 2022

Pasilla de Oaxaca Chiles from Epices de Cru

  Excerpt from Ari’s Top 5 enews A great way to perk up a pot of soup, a salad, or beef stew When one of the most quality-centric suppliers we have, a company that has spent three decades searching and researching the world’s spice markets and has put together a portfolio of over 500 super high-end offerings, […]

March 24, 2022

6-Year-Old Banyuls Vinegar

  Excerpt from Ari’s Top 5 enews A superb, little-known specialty from the South of France If you don’t yet know about Banyuls vinegar, let me introduce you. It’s one of my longtime favorites. While Balsamic continues to dominate headlines and sales statistics, Banyuls, I believe, is one of the most underrated vinegars we’ve got. Much less […]

March 22, 2022

Zab’s Hot Sauce

  Excerpt from Ari’s Top 5 enews A spicy new addition made from a very special pepper The two key points for me about Zab’s Hot Sauce are a) It tastes terrific, and b) It has a drawing of a cute dog on its lovely label. I’m biased in favor of dogs, and the cute, fire-breathing canine […]

March 13, 2022

Snowberry Honey from Idaho

  Excerpt from Ari’s Top 5 enews Golden Reserve honey brings bittersweet beauty to our days Snowberry honey is something of a secret in most of the world, but it’s been one of my favorites for a good while now! If you’ve never had it, swing by the Deli and buy a jar soon! It’s an eminently […]