The Deli Dish

August 20, 2021

A Peek Inside the Deli Kitchen: Rodger’s 4-Ingredient Perfect Pasta

Rodger Bowser, Chef and Managing Partner of Zingerman’s Deli, is has a secret 4-ingredient magic meal formula that makes getting dinner on the table super easy: Pasta + Jarred Sauce + Fresh Greens + Protein. It’s a semi-homemade family meal perfect for busy weeknights, but it’s still vibrant and full of flavor. Best of all, […]

Ari's Favorites

April 1, 2021

Recipe: Red Walnuts Make a Great Sauce for Pasta

  Excerpt from Ari’s Top 5 enews Red walnuts are a wonderful way to make dinner Salsa Noci is a pretty common item on the Italian Riviera, where jarred sauces are a wonderful everyday item. I got to thinking about it the other day—while putting some of the super good red walnuts we have at the Deli on a salad, […]

Ari's Favorites

November 11, 2020

Orecchiette Pasta made with Senatore Cappelli Wheat

  Excerpt from Ari’s Top 5 enews Orecchiette Pasta or “Little ears” The unofficial pasta of our national effort to be better listeners Orecchiette, if you don’t already know them, are pasta shaped like little ears. Given that good listening is clearly a key to a better future for all of us, it seems like an opportune […]

Ari's Favorites

October 1, 2020

Organic Handmade Couscous from Tunisia

Simple and superb handmade couscous from the southern Mediterranean Written by Ari Weinzweig, Zingerman’s Co-founder Have you ever tasted something so shockingly good that it makes you reframe everything else you ever thought about that product? I remember the first time I tried new harvest extra virgin olive oil right out of the press, or […]

Deli Counter

February 5, 2020

14 Things You Need to Know About Parmigiano Reggiano

After a fun trek to source the best Parmigiano Reggiano, we want to share a whole host of things you might not yet know about this marvelous cheese.

Recipes

July 24, 2019

Prosciutto Pasta Carbonara Recipe

Try out this pasta carbonara recipe featuring Prosciutto di Parma, Pecorino Romano, Parmigiano Reggiano, and of course, your favorite pasta!

Recipes

May 30, 2018

Fettuccine with Tuna and Green Peppercorns Recipe

From our friends at Épices de Cru! The perfect recipe for a quick dinner. Make the sauce while boiling the pasta! If you don’t have fennel, substitute with three celery sticks. INGREDIENTS 250 grams fettucini 1 medium onion, thinly sliced ¼ fennel bulb, thinly sliced ½ cup olive oil 4 Tbsp Tribal green pepper or […]

Pantry Staples

July 30, 2015

Pasta on Point

Food Trends and Playing Favorites Sometimes our push for traditional and full flavored actually means we’re going against the commercial current. Which is, obviously, both emotionally and economically harder to do. Writing about pasta right now fits that bill. Pasta in the moment is anything but on “trend-point.” Between the current belief that carbs are […]