The Year's Best New Bacon, Straight From the 'Bacon Pig'
It's hard to do much better than La Quercia's rich, buttery bacon from the hard-to-find Tamworth breed of hog… More »
Ari Weinzweig is co-founder of Zingerman's Community of Businesses, in Ann Arbor, Michigan. He is also the author of Zingerman's Guide to Good Eating. More
It's hard to do much better than La Quercia's rich, buttery bacon from the hard-to-find Tamworth breed of hog… More »
Hand-picked olives from 200-year-old trees produce this complex oil, which blends sweet, spicy, almond, and olive flavors… More »
On the Greek island of Crete, George Dimitriadis is using stone mills and new technology to make one-of-a-kind oil… More »
Askinosie Chocolate is the first high-end chocolatier to buy cacao from Tanzania—and the results are unique and complex… More »
Our expert on artisanal foods offers Roman farro soup, farro salad with mozzarella and roasted peppers, and more… More »
Every month, at least 10 olive oils "apply" for a spot on the shelves of Zingerman's. This peppery, grassy elixir made the cut.… More »
Figs—fresh when in season, or dried—star in this mix of fruit, cheese, nuts, oil, and vinegar so good it should win a Grammy… More »
Specialty foods rarely unite compelling flavor with a compelling creation myth. These Spanish coffee caramels succeed.… More »
With a climate similar to that of Italy's Piedmont—the hazelnut capital of the world—Oregon grows nuts worth trying… More »
Even if you're a tea enthusiast, there's a good chance you haven't heard of Jungpana's complex, edgy first flush leaves… More »
Most "wild rice" is actually farm-raised. The co-founder of Zingerman's explains why hand-gathered, nutty, earthy, really wild wild rice is the stuff you want.… More »
The many uses of the hard-to-find—but complex and flavorful—aji amarillo, from ceviche to goat cheese to vegetables… More »
Thinking about chocolate during August? Believe it. Rogue Chocolatier is so good we had to write about it now.… More »
Blood pressure beware. "Salt potatoes," boiled in intense brine, are tastier than their merely sodium-dusted cousins.… More »
Real new potatoes, not the imposters, are completely different from their aged, leathery cousins. So don't let tomatoes hog the summer market spotlight.… More »
Eudora Welty also wrote about food. Here's her recipe for a "wickedly hot" dish with all the "mystique" of mayonnaise.… More »
Wheaty, chewy Primograno—"first grain"—required nearly a decade of tinkering by one of Italy's best pasta makers, and the product is living up to its name… More »
From canned to raw, tuna is an American favorite, but as this comfort food proves, we've been missing out on the eggs… More »
Hard-shell varieties, like the Sicilian Pizzuta, are difficult to grow, but one taste and you'll go ... nuts… More »
Zdir, a chile-tomato stew, will make you wonder where this country's cuisine has been hiding… More »
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