The Deli Dish

Tag: ari weinzweig

  • Peppered Bacon Farm Bread

    Excerpt from Ari’s Top 5 enews A Special Bake from Zingerman’s Bakehouse If you’ve had Peppered Bacon Farm bread before, you already know how excellent it is. If you haven’t had it, … Continued

  • Cappuccino

      Excerpt from Ari’s Top 5 enews The true story of your morning “cap” revealed! It’s getting close to a decade ago now that I started to study beliefs. What began as … Continued

  • Little Mountain Cheese from Wisconsin

      Excerpt from Ari’s Top 5 enews A Best-of-Show award winner from the great-grandson of a Swiss cheesemaker One of the tastiest cheeses we’ve got on hand right now comes from the … Continued

  • Koeze Peanut Butter from Grand Rapids

      Excerpt from Ari’s Top 5 enews Appreciating an amazing artisan peanut butter One of the best quality improvements we’ve ever done in the ZCoB came about 20 years ago when we … Continued

  • 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 … Continued

  • Marvelous Bakehouse Coconut Macaroons

    Excerpt from Ari’s Top 5 enews A mysteriously Jewish, marvelously delicious, sweet treat for the season When I was a kid, coconut macaroons were on the table at every single Passover meal. … Continued

  • Incredible Wild Caraway Seeds from Quebec

      Excerpt from Ari’s Top 5 enews A rare treat from the wilds of the Gaspe peninsula I doubt there were many people walking around southeastern Michigan last week wondering where they … Continued

  • Russian Dressing

      Excerpt from Ari’s Top 5 enews Dressing up thousands of Reubens every week for nearly 40 years Our recent 40th anniversary has my mind drifting back now and again to the … Continued

  • Domaine de Terre Rouge Dijon Mustard

      Excerpt from Ari’s Top 5 enews A swirl of complex flavors in a lovely jar of smooth stone ground mustard We’ve been getting the wonderful mustards from the folks at Domaine … Continued