The Deli Dish

Tag: ari weinzweig

  • 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 … Continued

  • Bonajuto Chocolate from Modica

    Excerpt from Ari’s Top 5 enews An ancient way of crafting chocolate, carried on in Sicily I first heard about the Dolceria Bonajuto in the fall of 2002. Three different food people—all … Continued

  • Potato Dill Bread from the Bakehouse

    Excerpt from Ari’s Top 5 enews Super special midsummer Special Bake! One of my long-time favorites from the Bakehouse is making a rare special appearance this coming weekend. I figured I’d give … Continued

  • Valdueza Vinegar

    Excerpt from Ari’s Top 5 enews The Marqués de Valdueza quietly makes even more culinary magic with this bright vinegar from Western Spain In the context of salads, I’ve started to see … Continued

  • 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 … Continued

  • Wild Cherrywood Bacon from Nueske’s

    Excerpt from Ari’s Top 5 enews If you like their classic Applewood-Smoked Bacon, check out the Cherrywood! About six in the morning on Monday, March 15th, 1982, either Paul or I slid … Continued

  • Kintamani Bali Coffee

    Excerpt from Ari’s Top 5 enews Great balance & beautiful flavor from this small South-Asian island Bali is probably not the first place you think of when single-origin coffees come to mind. … Continued

  • 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 … Continued

  • Boston Cream Pie from Zingerman’s Bakehouse

    Boston Cream Pie… Is it a pie? Is it a cake? What we know – it’s delicious! Take one bite and you’ll know why it has a whole state so devoted to it.

  • Raye’s Yellow Mustard from Maine

    Excerpt from Ari’s Top 5 enews The primary color of mustard makes its mark in Ann Arbor Given all of the really great goings on in the food world these days, something … Continued

  • Comté at the Deli

    Excerpt from Ari’s Top 5 enews Incredible Mountain Cheese from Eastern France Comté is one of France’s oldest cheeses and one of last strong bastions of traditional cheese making. A great Comté … Continued

  • Three Easy Appetizers!

    Excerpt from Ari’s Top 5 enews Quick appetizers to brighten up your summer eating without spending much time in the kitchen As you probably know, I’m always up for ways to make … Continued