Made from hogs raised at Washtenaw Co. Ernst Farm, braised with onions, apple cider and spices then stuffed in a handmade pastry crust with Michigan apples. Wrapped miner style (no tin).

Free range chicken blended with big chunks of carrots, celery, potatoes, onions and herbs. Wrapped in a handmade butter crust. It’s the perfect lazy cook winter meal; it’s warm, filling and easier than pie.

This pie is made with lamb from Hannewald Farm in Stockbridge, MI, loads of potatoes, rutabaga, onions and a dash of cumin and rosemary. Wrapped miner-style (no tin).

Vegetarian selection A fun pie for the fungiphiles! Michigan Maitake mushrooms, Shiitake mushrooms, Oyster mushrooms and a little Balinese Long Pepper tucked in an all-butter crust.

This beef pie is our heartiest one yet! Packed with big chunks of grass fed beef from Michigan State University, carrots, potatoes, fresh herbs and wrapped in our handmade crust.

Two Tracks Acres turkey with big chunks of celery, carrots, onions, potatoes and spiced with Turkish Urfa pepper and fresh herbs. Then wrapped in a handmade butter crust.

A raw kale salad featuring some darn good olive oil, Marcona almonds, dried cherries and pecorino romano cheese.

Chicken, cajun spice mix, penne pasta, green pepper, red pepper, green onion, tomato, mayo, salt, pepper, fresh oregano

Roasted cauliflower, flame roasted red bell peppers, parsley, lemon juice, indian spice mix, salt, olive oil

A simple pasta salad of Garden Works' fresh peashoots, Parmigiano Reggiano and Agrodolce vinaigrette.

Tantre farm broccoli, Marash pepper, Tahini soy sauce, sesame oil, sesame seeds.

Elbow macaroni, mayo, scallions, carrots, old pickles, celery, new pickles, dijon mustard, cider vinegar and spices.

This crunchy and sweet salad is inspired by food that, Zingerman's Cook, Nestor ate growing up in Honduras.

Zingerman's version of a Power Bowl. Chickpeas, barley, Tuna, avocado, piqillo peppers, scallions, celery, basil, parsley, lemon, olive oil and marash pepper!

Spinach and pasta salad. Barrel aged feta, tomatoes, cucumbers, mint and Greek dressing.

Roasted seasonal vegetables including cauliflower, sweet potatoes, carrots and onions then simmering them with chickpeas, dried figs and a Tagine spice blend from Épices de Cru from Montreal.

Roasted sweet potatoes, lime juice, lime zest, ancho chiles and olive oil.

Redskin potatoes, mayo, parsley, garlic, Tellicherry pepper, sherry vinegar and sea salt.

Tender redskin potatoes, hard-boiled eggs & veggies in a mustard-based dressing.

Redskin potatoes, Nueske's bacon, Switzerland Swiss cheese, sea salt, Tellicherry black pepper, scallions, mayo and dijon mustard.

Zingerman's classic take on an old favorite. Redskin potatoes dressed in a delicious red pepper dressing.

A favorite in these parts. Rich, creamy tomato soup with a healthy dose of garlic.

We simmer Amish chicken, onions, celery, carrots, thyme, bay leaves & pepper for 8 hours for this incredibly rich stock. For a heartier soup, add one of the following: Matzo balls, rice, kreplach, or egg noodles. *Quarts of chicken broth come cold; please add salt to taste.

Our housemade chicken broth with a brisket filled dumpling.

Housemade chicken broth with a homemade matzo ball

Button mushroom, barley, spanish onions, celery, carrots, butter, beef brisket, Porcini mushrooms and spices.

Beluga lentils, housemade Garam Masala, tomatoes, ginger, olive oil, garlic, onions, carrots and sea salt.

Our housemade broth with local Al Dente pasta

Housemade broth with lots of fluffy Carolina Gold Rice

Fresh apples stewed with butter & Indonesian cinnamon.

Eggs, sugar, chocolate, milk & vanilla.

Creamy, garlicky & delicious. Try it with Bakehouse bread!

Crunchy, two-cabbage slaw with plenty of mayo.

What is ripe and varies with the season. (typically melons, pineapple, berries)

Sesame honey nougat dipped in chocolate

A Zingerman's Deli lunch favorite! Made with Vermont cheddar and Swiss Emmental cheeses and Italian macaroni. Available starting around 11am and sells out fast.

Our Moroccan carrot hummus made from roasted carrots, house made harissa, olives, herbs and lemon juice. Great with bagel chips!

Formerly known as Lina’s Latke Fingers. Potato latke sliced into strips, fried & served with our housemade roasted red pepper sauce. A marvel of lyrical, crispy crunch.

Kalamata olives, Beldi olives, red onion, garlic, lemon, thyme, parsley, basil & marash pepper.

Traditional Jewish “crepe” filled with rich farm cheese from Zingerman's Creamery, blended with chestnut honey and real vanilla. Served with a side of sour cream & mixed berry preserves.

Oven-roasted, free-range chicken livers, caramelized onions & hard-boiled eggs - ground & seasoned just like Ari's grandma made it!

Yukon Gold potatoes, Spanish onions, Grazing Fields eggs, Tellicherry pepper, flour and sea salt. Served with sour cream or applesauce.

Traditional Jewish “pudding” of rich egg noodles from Al Dente, fresh farm cheese from Zingerman's Creamery, plump raisins, cinnamon & a lot of real vanilla.

Our delicious Jewish style rice pudding. Big red flame raisins, whole milk, real vanilla and thick creamy rice.

Smoked whitefish blended into a creamy salad with sour cream, fresh dill and red onion. Great with our housemade bagel chips!

Classic Jewish Savory pastry - Roasted Chicken and potatoes stuffed in a handmade crust.

A Classic Jewish Savory Pastry - The original starch on starch. Toasted Kasha grain and onions stuffed in a handmade pastry crust.

Our best knish yet! Handmade pastry stuffed with Zingerman's pastrami and potatoes.

A Jewish classic: handmade pastry stuffed with herbed mashed potatoes & onions.

Our housemade crisp-fried knish filled with a smooth potato filling. Served with hot mustard.