Hot green chile “salsa” from the Middle East If you’re not into eating spicy food, you can skip this section. Though shatta may not be the hottest thing I’ve ever eaten, it is definitely not mild! I love it, … Continued
We each have the power to make change every day Fifty years ago this coming fall, a then 30-year-old Neil Young stepped out onto the stage at the famous Winterland ballroom in San Francisco. The … Continued
Sometimes the things you find online really work! It’s probably no surprise that after many decades of cooking professionally, I was more than a little skeptical about José Andrés’s suggestion that one could make an … Continued
Pineapple, walnuts, bananas, cream cheese frosting, and so much more As best I can recall, it’s been about 20 years now since we started making Hummingbird Cake at the Bakehouse. It was one of the … Continued
Made with freshly milled flour from the Bakehouse As you likely know, I love to look here at the ways we’re actively striving to make our food better at Zingerman’s. From the first week we … Continued
A great new oil from the Central Coast of California Here’s a classic—and tasty—case where a strongly held point of view, a vivid vision of the future, and a willingness to put in a whole … Continued
