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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

August 15, 2022

Cervelle de Canut from Zingerman’s Creamery

Smoked Chili Flakes from Daphnis and Chloe

Cartoon illustration of Deli building

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July 30, 2022

A Custom Cocktail, Just for You

Read on for some tips from event planning professionals from Zingerman’s Greyline that can be applied to everything from organizing a holiday banquet for your professional organization to planning your office’s holiday party!

April 12, 2022

A Gluten-Free Guide to A Flavor-Full Deli Visit

A delicious adventure awaits, no matter the dietary restriction It’s important to us to help maximize eating enjoyment for every single one of our guests, no matter their dietary restrictions or preferences. It’s just an everyday part of our desire to give great service to every guest—no one should have to forgo access to great […]

March 19, 2022

The Meaning of Passover and the Seder Plate

  If you’ve found yourself asking: What is the meaning of the observance of Passover? What’s the significance of a seder plate? What food is served at Passover? Why is bread not served at Passover? What are Passover desserts? You’ve come to the right place for answers At Zingerman’s Delicatessen, we believe in the value […]

February 12, 2022

21 Zingy Gifts for Everyone on Your List

Gift giving made easy No matter the time of year, you’re always hunting for the perfect gifts for everyone on your list—birthday gifts, thank you gifts, graduation gifts… And while we all love any excuse to celebrate, sometimes it can be a challenge to think of just the right thing for each person. That’s where […]

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, […]

August 18, 2022

True North Bread from the Bakehouse

Excerpt from Ari’s Top 5 enews True wheat, now available every day! The commitment everyone at the Bakehouse has made to this bread is a great example of artful thinking at work. The bread itself is terrific, and by baking it, the Bakehouse is quietly helping to encourage Michigan grain growers to go back to old varieties, […]

August 16, 2022

The Best Artisan Pastas Share 5 Key Factors

Why are the best artisan pastas so far superior to the mid-range stuff? The basic process for producing dried pasta is fairly simple, and likely familiar, to many folks. Flour and water are mixed into a dough; the dough is extruded through metal dies to create a multitude of shapes and sizes; the freshly pressed […]

August 15, 2022

Cervelle de Canut from Zingerman’s Creamery

Excerpt from Ari’s Top 5 enews Classic herbed cream cheese of Lyon I love little-known local specialties. Many of the most popular foods we work with at Zingerman’s began that way. Balsamic vinegar was barely seen outside of its hometown of Modena up until the 1980s. Hot Chicken was known pretty much only in Nashville up until […]

August 1, 2022

Caraway Rye from the Bakehouse

Excerpt from Ari’s Top 5 enews Jewish Rye the way it would have been 100 years ago In a previous Ari’s Top 5, I referenced the work of Anzia Yezierska, the late 19th-century Russian Jewish immigrant whose books became some of the best-known representations of the experience of new arrivals in New York’s Lower East Side. Her […]

July 30, 2022

A Guide to Getting Good Rye Bread

Looking for a good loaf of rye bread? Let us help you narrow your search! Based on everything we’ve learned, here’s what goes into a good Jewish rye bread.

July 27, 2022

Apricot Rugelach from the Bakehouse

Excerpt from Ari’s Top 5 enews Continued culinary and emotional engagement with apricots In the way things weave together in my mind, the study of Ukrainian culture and history has given me a higher appreciation for apricots than I’ve ever had. What has always existed on the culinary periphery of my mind is now front and center. […]

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 […]

July 8, 2022

Askinosie Dark Chocolate Bar

Excerpt from Ari’s Top 5 enews 70% Barrel-Aged Askinosie Dark Chocolate Bar It is not all that surprising to realize that so many people in the greater Zingerman’s ecosystem—suppliers and customers—are also, in their own ways, living out their own versions of seventh stories. One obvious example is the excellent work by my friend Shawn Askinosie, along […]

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 7, 2022

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 list of most popular culinary combos. The muffins, though, are one of the tastiest new pastries I’ve eaten in a long time. Not too sweet, […]

July 7, 2022

Wild Juruá Chocolate Bar – New Limited Edition!

Excerpt from Ari’s Top 5 enews Wild Juruá 70% Bar from the Brazilian Rainforest Every once in a while, in a Zingerman’s world that is filled with special people and special products, something comes along that is so exceptional from start to finish that it grabs my attention at a particularly high level. This newly-arrived chocolate bar, […]

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 11, 2022

A Simple and Tasty Tomato Sauce

Excerpt from Ari’s Top 5 enews You can make this tomato sauce in your own kitchen in as few as 15 minutes! When August arrives, it marks the start of the six to eight weeks out of each year in Ann Arbor that we have amazing tomatoes to enjoy. I’m particularly fortunate because Tammie grows incredibly delicious […]

August 8, 2022

Introducing Dalla Costa

Pastas that are Full of Flavor, but Free of Gluten  Dalla Costa is an Italian pasta maker and like the others on our shelves, committed to the traditional methods of pasta making with high-quality wheat, bronze dies, and slow drying times.  They are attentive to new trends and take pride in their ability to meet […]

August 8, 2022

Introducing Filotea

One of our favorite pasta makers Filotea is located in the Marche region of eastern Italy, between the Apennine Mountains and the Adriatic Sea. They are a small company, dedicated to the preservation of the Marche history and craftsmanship of pasta making. In addition to making pasta to sell around the world, they also operate […]