Mehdi Boujrada went to Morocco last October with a plan. Villa Jerada was turning 15, and after years of working with Moroccan producers he wanted an oil that came from the place, the people, and the traditions he grew up with. He brought samples to an old friend who farms olives in the foothills of the Atlas Mountains and asked him to make an oil like them.
For years, our deli manager and buyer, Elyse Hoang, drove thirty-five minutes to Phinney Ridge for English muffins. Not for loaves or pastries — for English muffins, the thing most of us grab at the supermarket without thinking. That’s the first thing to know about Ben’s Bread: they make an English muffin worth the drive. […]
Four British farmhouse cheeses, chosen wheel by wheel, now in our case.
This is about the highest payoff, lowest effort recipe you will find. 15 minutes from start to finish with everything but some Italian parsley in the pantry. When you have some more time, feel free to use fresh/canned tomatoes and make your own sauce or grill a nice piece of white fish rather than the tinned version. Otherwise, speed to the finish with the pantry version. The mixture should be “splashy” as opposed to saucy or brothy. Too thin – reduce a few minutes. Too thick – thin with some fish or chicken stock. The biggest question remaining is whether to use a fork or a spoon…have both on hand!
INSTRUCTIONS:
Saute 3 to 5 anchovy fillets & a pinch of red pepper flakes (optional) in olive oil until broken up, add marinara or homemade sauce and cook for a few minutes. Add a handful of olives & capers and the cannelini beans, heat through and adjust seasoning. Ladle mixture into warm pasta bowls & top with tinned fish of your choice – tuna, sardines, trout, etc. Finish with chopped Italian parsley, a squeeze of lemon & a drizzle of olive oil. Enjoy!
You don’t have to own a yacht to enjoy Champagne, Caviar & Blini. We have an amazing selection of Champagne at a sane price, exceptional caviar, and ready-to-go blini — prepped for pickup or delivered to your front door! For the Champagne: Liebart-Regnier “Les Sols Brun” Brut is the kind of bottle that reminds you why Champagne matters in the first […]
Nobody knows our deli better than Elyse Hoang, our deli manager and buyer. For the holidays, she’s put together a handpicked selection of her favorites. Dare we say it? You’ll find no better charcuterie spread for your holiday gathering than this one right here. This haul serves 8-10 for appetizers, or fills your fridge for […]
Olio Novello season is one of the moments we look forward to most. When the new harvest oils arrive — fresh, peppery, and vibrant green — we’re genuinely stoked. This is olive oil at its peak: the freshest, highest-quality oils in the world, mere weeks old, flown from Italy straight to our shop. Freshly pressed and bottled unfiltered […]
A slice of panettone and a flute of prosecco is hard to beat — perhaps only rivaled by the same slice of panettone and a cup of coffee. This sweet, dome-shaped yeast bread filled with raisins and candied fruit peel originated in Milan and became a household staple in 1925 when Milanese baker Angelo Motta began its commercial […]
