Jeff Roberts and I have run into each other at about a hundred conferences over the years! We’ve shared thoughts, heard each other present, eaten a meal or two together. Over the last thirty-five years, I think it’s safe to say that we’ve travelled moderately parallel paths through the culinary world! Each, of course, in […]

Totally marvelous macaroni from Tuscany I taste a lot of new foods—I’m always sampling new stuff, experimenting at home, and eating in restaurants every time I go out of town. But, what really gets my attention is when something I’ve been eating, say, for decades, still blows my mind because it’s just so freaking good! […]

The spicy dish that takes the cake The most popular street food in Korea and the most popular dish at Miss Kim. If you like spice and you like rice cakes, this is the dish for you. It’s also a staff favorite. Many of us are essentially addicted. Tender rice batons cooked in a slightly spicy […]

Best toast topping around? I’m pretty sure this is the best almond butter I’ve ever tried. And it’s definitely the only one that’s ever won my heart. If you’re inclined towards almonds, I think you’ll find that you’re equally high on it. And if you like great peanut butter—like the delicious Koeze brand we bring […]

Logos, Legends, Quotes, and Carefully Cured Ham Legs If you like cured ham, if you’re partial to Prosciutto di Parma, if you like love stories, or are intrigues by great design, this essay is for you! Last fall I had a chance to visit with Pio Tosini, our long time supplier of Parma ham, in […]

Forget the pineapple. These hams start with heritage Duroc pork raised outdoors on pasture on a single farm in northern Indiana. They’re cured and smoked by the meat mavens at Smoking Goose. The result? They’re showstoppers without the extra garnishes. It all begins at Gunthorp Farm in LaGrange, Indiana. Greg Gunthorp is a fourth-generation pig […]