The Deli Dish

Category: Staff Favorites

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  • Ari's Favorites

    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, … Continued

  • Ari's Favorites

    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 … Continued

  • Ari's Favorites

    Vegan Muffin with Dark Chocolate and Millet

    Excerpt from Ari’s Top 5 enews Dark chocolate and some toasted millet make for a seriously marvelous vegan muffin By name, these muffins may sound strange—millet and chocolate would hardly make a … Continued

  • Ari's Favorites

    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 … Continued

  • Ari's Favorites

    Cuna de Piedra from Mexico

    Excerpt from Ari’s Top 5 enews Amazing artisan chocolate bars by Cuna de Piedra arrive in Ann Arbor The story of cacao cultivation starts something like 1500 years ago, a long way … Continued

  • Ari's Favorites

    (Better Than) San Francisco Sourdough

    Excerpt from Ari’s Top 5 enews A terrific taste of the Gold Rush era Just to be clear up front, the “(Better Than) San Francisco” piece of the name comes not from … Continued

  • Ari's Favorites

    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 … Continued

  • Ari's Favorites

    8-Grain 3-Seed Bread from the Bakehouse

    Excerpt from Ari’s Top 5 enews A happy confluence of health and culinary excellence 8-Grain 3-Seed Bread is one of the first breads we started making at the Bakehouse nearly 30 years … Continued

  • Ari's Favorites

    Smoked Octopus and Smoked Herring

    Excerpt from Ari’s Top 5 enews 35 years of canning high quality wild-caught seafood in Alaska As you may well likely know, I’ve long been a big fan of what people in … Continued

  • Ari's Favorites

    Valserena Parmigiano Reggiano

    Excerpt from Ari’s Top 5 enews Farmstead Parmigiano Reggiano from a 5th-generation family-run dairy, made from the milk of Sola Bruna cows Back in 1982 when we opened, it was hard to … Continued