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
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
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
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
12-year-old biodynamic masterpieces from South Africa The Rozendal wine vinegars are, to my taste, some of the most wonderful products we sell—and they’re on special all this month (along with a range of our other … Continued
A wonderful spring vegetarian entrée at the Roadhouse ’Tis the season! Asparagus is finally arriving here in Southeast Michigan after the recent days of chilly, gray weather, and since we have it for only about … Continued
