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Monthly Archives: September 2017

Issue No. 90: Parm Bones (and other flavor raisers)

September 29, 2017 Mo Frechette / by Mo Frechette

Traditional cooking, the popular cooking of countries passed down through time, is the cooking of the poor because, let’s face it, there have been a lot more poor people than rich people in history. Traditional cooks figured out how to squeeze the last bit of flavor from the ham bone, to find flavor in foods […]

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cheeseDinner ideasmeatPasta

Issue no. 89: Micro-Lot Coffee

September 21, 2017 Brad Hedeman / by Brad Hedeman

With every iteration of the speciality coffee world’s evolution come new terms for folks like us to learn. One of the latest is “micro-lot” coffee. It sounds interesting, it even carries a whiff of the scientific, but what does it mean?

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Issue No. 88: Carnaroli rice

September 14, 2017 Val Neff-Rasmussen / by Val Neff-Rasmussen

What’s the best rice for risotto? If you ask that question in the US, you’ll probably hear it’s Arborio. But if you ask an Italian expert, odds are they’ll say Carnaroli. Both Arborio and Carnaroli were first grown in Italy in the middle of the 20th century, but Arborio was exported way sooner. By the […]

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Issue No. 87: Buyer’s Guide to Anchovies

September 7, 2017 Mo Frechette / by Mo Frechette

It’s a cliché to say that anchovies get a bad rap. Everyone knows they’re polarizing—and most people avoid the pole altogether. The thing is, it’s not anchovies’ fault. It’s ours. Just-caught anchovies are universally delicious. It’s mis-steps taken to cure, prepare, store and serve that cause such ruin.

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