All posts by Mo Frechette

Marash Pepper sunbathing illustration

Issue No. 84: Marash pepper

We’ve carried Marash pepper flakes for over twenty years. I can still remember the first time I tried them, and how different they were. The color was deeper, a glowing burgundy. They were moist. The flavor was full, roasted and toasted, evocative of the sun. I kept waiting for a rush of heat to hit […]

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Issue No. 39: Controlled Rot – Vintage Seafood

Nearly every great traditional food involves some amount of controlled decay. Wine, beer and cheese are the examples we’re perhaps most familiar with. These are foods whose raw ingredients have been fermented and curdled—decayed, essentially—under a watchful eye. The controlled rot turns them into something even more delicious. Can the same be done with fish? […]

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Issue No. 17: That Italian Salami? It’s Not Italian

It’s been a dirty little secret for decades. The Italian salamis all of us merchants sell aren’t Italian. Also, the Spanish ones aren’t Spanish. The French ones aren’t French. In fact, none of them are what they seem. That’s because, with a handful of exceptions, foreign salamis are not allowed in the United States. We […]

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