22 herbs and spices in a superb not-at-all secret blend While the name “Staff Barbecue Spice” may sound a bit innocuous don’t be fooled—this stuff has 22 different herbs and spices. Check the list—cayenne, chile flakes, New Mexico chile flakes, chipotle, paprika, black cardamom, red Sichuan pepper, black pepper, white pepper, rosemary, thyme, marjoram, savory, […]

An appetizer for the ages In May, I traveled to Turin, Italy, to learn about the food and cooking of the Piedmont region, where I found a bunch of good things. Stay tuned for more. But one I can’t get out of my mind is the simple combination of anchovies and butter. Unsalted butter with top-notch […]

How an anarchist who died forty-two years before we opened the Deli has had a surprising impact on the way Zingerman’s works “. . .  geniuses precede events. Their work often remains ineffective for an extended period, appearing to be dead. It remains alive, however, waiting for others to apply it practically…” —Gustav Landauer A […]

Stay warm and have a marvelous meal at the same time I can’t say I was really ready for all this rain, but it is Spring. How best to warm up? Heading over to Plaza Drive to order up a bowlful of these hot potatoes and warm melted cheese is a good way to go! […]

A sneak peak at one of the speakers at the 10th Anniversary Camp Bacon Main Event on Friday, May 31 at Cornman Farms!    Ari: Looking over your resume, you’ve done a whole lot!  If I read it right, you graduated from North Carolina A&T.  You were a “Swine Specialist” in Uganda and Tanzania. You were […]

To get you going for Camp Bacon and to share an advance taste of what’s in her new book, The Pasta Friday Cookbook, Allison Arevalo sent along a lovely recipe: Bucatini with Corn, Pancetta and Burrata! For the pasta, the bucatini from the Rustichella folks will work well (available at the Deli or Mail Order). Burrata—mozzarella […]