Classic Carrot Potage Soup Recipe

Épices de Cru’s 1642 Soup blend provides the base to make classic Quebec Potage—the thick soup/stew that Quebecois people are so fond of. Try the recipe!

Making Sauerkraut Salad for Supper

Excerpt from Ari’s Top 5 enews A wonderful winter recipe from the most recent pamphlet This great recipe is one of 12 in the back of the pamphlet, “A Taste of … Continued

Couscous and Cold-Smoked Salmon

Excerpt from Ari’s Top 5 enews An exceptionally tasty meal you can make in under 15 minutes In the new pamphlet, “A Taste of Zingerman’s Food Philosophy,” I share my belief … Continued

Rosh Hashanah, the Jewish New Year

Celebrating the High Holiday with Special Dishes A clean slate, a fresh start. There’s no time like the New Year for a healthy dose of optimism. Rosh Hashanah, known as … Continued

Rhubarb Pie from the Bakehouse

Excerpt from Ari’s Top 5 enews A sure sign that summer is in full swing! As we roll into summer, we’ve hit that wonderful—if all too brief—window when we have enough local … Continued

The Loveliness of Long Pepper

Excerpt from Ari’s Top 5 enews An inspiring spice from Indonesia As many of you will already know, I have a deep devotion and great love for the terrific Tellicherry black pepper … Continued

Mushroom Fennel Salad

Excerpt from Ari’s Top 5 enews A recipe right out of Rolando Beramendi’s Autentico As you might have noticed, I have mushrooms on my mind of late! The #5 sandwich is marvelous. This … Continued