Food
Hungarian Flodni at the Bakehouse
While very few people in Ann Arbor will have heard of flodni, in Budapest their acclaim probably couldn’t be much bigger. During our visit to Hungary’s capital city last year, I’d have to say that … Continued
Author: Ari
Food
Hungarian Kifli cookies at the Bakehouse
I wrote about these incredible little cookies in the last newsletter, but they’re so good that I’m bringing them back. Each time I taste them I like them even better than the last. Slightly crumbly, … Continued
Food
Ari on African American Foods II
In anticipation of the upcoming 8th Annual African American Dinner, we’re featuring some of Ari’s past writing on African-American foods served at the Zingerman’s Roadhouse (past & present, call for current menu). Anson Mills Heirloom Cornmeal This stuff … Continued
Food
Ari on African American Foods I
In anticipation of the upcoming 8th Annual African American Dinner, we’re featuring some of Ari’s past writing on African-American foods served at the Zingerman’s Roadhouse (past & present, call for current menu). Greens While we … Continued
Food
Charles Poirier’s Louisiana Cane Syrup
I don’t know exactly how many new foods are sent our way from producers and distributors that would like us to carry their products. I probably should keep track, but for the moment lets say … Continued
Food
Rozendal Wine Vinegars: 12-Year-Old Biodynamic Masterpieces from South Africa
(Note: This article was originally featured in Ari’s Best Foods of 2011, but the honeymoon is not over. Rozendal is an exceptional product.) These are truly one of the best new things I’ve tasted in … Continued