A suggestion to serve two eggs “over Easter” with toast and bacon Pretty much any holiday-related candy evokes positive memories. Even industrial offerings, confectionery that isn’t really of particularly high quality, can still bring smiles … Continued
Traditional single-source honey at the Coffee Company I’ve long believed that honey—great, single-source, traditional honey—could be one of the best desserts on the planet. In much the same way that eating amazing stone fruit or … Continued
A two-day-only Special Bake coming up this weekend Exciting news for anyone who’s been missing it: the Bakehouse’s Sicilian Sesame Semolina is back for a special two-day appearance this weekend! If you love it like … Continued
Honoring 44 years of Zingerman’s (and a bit of anarchism in action) In her introduction to this week’s thought-provoking and highly recommended episode of On Being, Krista Tippett comments on the current state of our world: … Continued
An amazing, limited-edition offering from the South of France It’s still three weeks until Easter, but given the limited nature of these exceptionally cool and super tasty confections from Provence in the South of France, … Continued
A wonderful winter recipe Soon enough, local spring produce will start showing up on our markets as spring is finally in sight for us. Before that happens, though, I want to share one of my … Continued
