Ari's Picks
Splendid Spread Made from Sicilian Pistachios and Olive Oil
A little taste of culinary heaven to have on hand at home For years now, this has been one of my favorite foods in the ZCoB! I had a little taste the other day … … Continued
Author: Ari
Ari's Picks
Fried Egg ’n’ ’Nduja Sandwich
Scrumptious, spicy, and super good to make at home Spanish-style fried eggs, cooked in full-flavored extra virgin olive oil, are one of the best quick meals I know. The key is the quality of the … Continued
Ari's Picks
Two-Kilo Country Multigrain from the Bakehouse
A beautiful, terrifically tasty bread Somehow, within supermarket-driven American life in the 20th (and now 21st) century, bread became just another cheap commodity—something to drop in your shopping cart and later use to make toast, … Continued
Ari's Picks
Why Democracy Is Way More Punk Rock Than You Think
A pamphlet, a presentation, and a host of practical ways to make it work Joe Strummer, co-founder of the legendary English punk band the Clash, once opined, “Everybody has a story to tell.” What follows … Continued
Ari's Picks
Jersey Onion Rolls at the Bakehouse (May 23-24)
Special Bake this weekend! For decades now, we have focused our culinary efforts on making full-flavored, traditional foods. (I wrote about our approach extensively in the pamphlet “A Taste of Zingerman’s Food Philosophy.”) With nearly … Continued
Ari's Picks
Eggs with Asparagus, Smoked Salmon, and Cream Cheese
A delicious light lunch or dinner to make at home Since we have only a month or so to make the most of our local asparagus crop, I figure one could have dinner at the … Continued