Food
The Creamery’s Cream Cheese
Our cream cheese, I know, is hardly anything new any more. We’ve been making it at the Creamery for over ten years now. But every time I taste it, I’m reminded how lucky I am … Continued
Category: Sidebar
Food
Dutch-Belted Cow’s Milk
Our Dutch-Belted cow’s milk comes to us from Andy Schneider’s Dairy Farm in Westphalia (northwest of Lansing). This dairy has a herd of Dutch-Belted cows which are extremely rare in the U.S. (there are slightly … Continued
Food
Rozendal Wine Vinegars: 12-Year-Old Biodynamic Masterpieces from South Africa
These are truly one of the best new things I’ve tasted in a long time. I think that I first tried the Rozendal vinegars three years ago at a food show. Their exceptional flavor caught … Continued
Food
Rigó Jancsi: A Hungarian Cake with a Detroit Connection!
Rigó Jancsi (pronounced ree-go yon-chee) is available at Zingerman’s today and is the first of many Hungarian tortes we plan on making this year. Our recent trip to Hungary to experience their foodways first hand … Continued
Food
Roadhouse Mac & Cheese Among “101 of America’s Most Delicious Noodle Dishes”!
In a feature called “Pasta Porn: 101 of America’s Most Delicious Noodle Dishes,” NY Magazine’s food publication Grub Street says of the Roadhouse: “Anyone who hits up this restaurant — associated with the cute, quirky Zingerman’s catalogue — will find a menu full of multiple macaronis and cheeses, including a pimento-cheese version and a bacon-and-pulled-pork-laden Memphis Macaroni, to name a couple”
Food
A Guide to Getting Good Rye Bread
Reprinted from the Zingerman’s Newsletter, January-February 2009 Based on everything I’ve learned here’s what goes into a good Jewish rye bread: #1 A Good Rye Sour Starter The old style, Jewish rye starter is made … Continued