A marvelous and easy-to-make-at-home meal Here’s a lovely, easy-to-make meal that you can use for breakfast, lunch, or a light supper. All it takes is fresh eggs, really good fresh ricotta, high-quality apricot jam, and … Continued
A limited supply of Cioccoarancia comes to the Candy Store It’s been nearly 10 years since I first stumbled upon the remarkable chocolate hazelnut spread from central Italy that so many of us around here … Continued
A culinary homage to Ann Arbor’s Greek community In his inaugural address as the president of the University of Michigan (U of M) in 1852, Henry Tappan shared a piece of his vision for the … Continued
An amazing version of a long-standing American classic Over the course of the last couple of weeks I have come to a curious but compelling culinary conclusion, a conclusion I stand behind fully and faithfully. … Continued
Photographers, circles, Edgewalkers, and important new insights One of the things I love most about the experience of regenerative studying is how other insightful people’s perspectives can help me to suddenly understand things I’ve been around for … Continued
My favorite olives from the South of France Back in the 1980s, in the early years of doing business at the Deli, extra virgin olive oil was still pretty much a secret in the U.S., … Continued
