Food

Two Traditional Jewish Treats from Zingerman’s Delicatessen Just Like My Grandmother Made

Noodle Kugel We’ve been making noodle kugel since we opened the Deli back in 1982. It was delicious then, and it’s equally as delicious now. It’s basically my grandmother’s recipe, but we make it with much better ingredients. Although there’s no replacement for family memories and emotional connections, when it comes to flavor, the truth […]

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Food

Supremely Great Chocolate… from Springfield, MO

Shawn Askinosie Scores Big with Two Sweet Treats! 1. Dark Chocolate from Tanzania – Community Project Puts Out an Amazing Chocolate This is one delicious and very special chocolate bar which is made by Shawn Askinosie, unquestionably one of the country’s best chocolate makers, who’s working directly with cacao growers in east Africa to bring […]

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Food

Bostock (“syrup-soaked, frangipane-topped, crispy-edged ode to breakfast glory”) from the Bakehouse

Although we’ve been making it for a good ten years now the Bostock really does seem to be one of the best kept secrets at the Bakehouse. I know it has a loyal following but it’s yet to get the level of attention I think it deserves. It really is amazing stuff, but unlike muffins, […]

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Food

Is this America’s Very Best Rye?

“America’s very best rye? No contest. It comes from Zingerman’s Bakehouse.” —Jane and Michael Stern Jane and Michael Stern rated the Bakehouse’s rye bread the best in the country this past spring in Saveur magazine. Having long respected their palates, read their articles, listened to their radio shows and known them for many years now, […]

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Food

A Trio of Tinned Fish

1. Fantastic French Sardines A Little Bit of Brittany in Ann Arbor I’ve long loved good sardines. I’m happy to have them in pretty much any form I can get them. I especially love fresh ones when I can get them (we have them at the Roadhouse at times). Top notch tinned sardines are equally […]

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Food

Jewish Biscotti My Grandmother Would Have Loved

Mandelbread is anything but new. It’s been a staple of Eastern European Jewish eating for centuries and a regular item at the Bakehouse for fifteen years or so. For whatever reason, I have a tendency to take mandelbread for granted. Maybe it’s the long history or the fact that I grew up with it. Or […]

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