Ari Weinzweig

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 »