The best lasagna isn’t complicated; it just takes time. Here’s what you need: slow-cooked, deeply flavorful ragù, fresh pasta, and a blend of cheeses that taste great and melt to creamy perfection. Achieve the right balance of sauce, filling and pasta. When all is done, layered and baked, it should be tender enough to eat with a […]
If you don’t already have an appreciation for plums, Ayako & Family jam will change that. They make a range of heirloom plum jams, all sourced from certified organic fruit grown at Mair Farm-Taki, a Japanese-owned and operated regenerative orchard and vegetable farm in Wapato, Washington. Each jar of jam is a carefully preserved memory of […]
Often, we have the honor of introducing our customers to great new products, but sometimes, our amazing customers return the favor. Recently, a customer introduced us to Casa Bosques and we were sold after sampling just a few bars. Casa Bosques is a passion project by Rafael Prieto, a Mexican-born designer known for his creative […]
As highlighted in our previous article on Morbier, sometimes cheeses that have become fixtures in our cheese case become unavailable for various reasons. In the case of Morbier, changes to FDA standards on raw milk cheeses led to a nine-year absence from the US market. Abbaye de Belloc, on the other hand, had no quarrels with […]
When you traffic in gourmet foods, many coming from artisanal producers around the world, you sometimes find that a cherished product has vanished. Sometimes it’s due to a snag with the FDA, a row of some sort over raw milk or labeling. Or the producer simply retired. Suddenly a cheese that has been made […]
Mexican cuisine is vast and sophisticated — something Mexicans have known for centuries. Yet, internationally, the oversimplified stereotype of “rice and beans” has often overshadowed its rich culinary traditions. That perception is changing, though. Globally, acclaimed Mexican chefs are showcasing the true complexity of their heritage with dishes that stand shoulder to shoulder with the […]
You will need a big basket for this giant dark chocolate egg filled with classic Baci chocolates. Don’t worry about how they got in there, your only job is to get them out! Dolce & Gabbana and Fiasconaro have collaborated again to make beautiful colomba cakes in decorative tins – pink, blue, or both, take your pick. Want something a bit […]
Isn’t eating Italian food without wheat a bit like visiting a winery without tasting the wine? Not anymore. With gluten sensitivity on the rise in Italy — where gathering around the table is an essential part of the culture and wheat central to the cuisine — some of the best Italian chefs and food scientists […]
