The Inside Scoop

As a specialty food purveyor, I searched as many producers as possible, tasting many varieties within each category to determine the best representation of a product before giving it a space on our shelves and in our cases. As we enjoy more time in our kitchens, much of the thrill in creating a beautiful dish is choosing from the abundance of quality, artisan-made foods available. Let my years in the business help you in the process of sourcing the finest, most flavorful ingredients. Below is my ever-expanding list of the best of the best …

 

  • Aged Balsamic + Balsamic Jelly + Chocolates: this is the dream team of Italian gifting. Fantastic products + gorgeous packaging – link
  • Balsamic Vinegar: for drizzling and finishing. I’ve had 25 year vinegars that weren’t this good – link
  • Dry Cured Olives: meaty and aromatic, they’ll change your life – link
  • Cocoa Powder: Pernigotti, because life is too short for anything else – link
  • Anchovies: Matiz Boquerones in oil + vinegar have the best texture and mild flavor for topping a salad or crostini – link
  • Truffle Oil: this one is my go-to  favorite – link
  • Italian Amareno cherries: you’ve never had anything like them – link
  • Truffle Salt: this one is the gold standard – link
  • Artisan Salts: Himalayan Pink, Alderwood Smoked, Fleur de Sel, Sel Gris, Murray River, Maldon and more!  link
  • Truffle Honey: drizzle with abandon -  link
  • Harissa: makes almost anything come to life – link
  • Preserved Lemons: unique and unequaled – link
  • Truffle Butter: Fabrique Delices + a baguette = heaven – link
  • Tonic water: Q Tonic has only 24 calories, uses agave instead of sugar + real quinine – for an exceptional skinny vodka tonic -  link
  • Try their Q Ginger + Pimms for a skinny Pimm’s Cup -  link

 

Rock Star Cooking Cheeses: to elevate your next culinary endeavor…

  • Fromage Blanc: consider this goat’s milk version your blank canvas of perfection, it’s a great consistency for piping into and onto almost anything – link
  • Provolone Piccante: not the bland and rubbery provolone you grew up with, I assure you – link
  • Pecorino Romano: Fulvi is the gold standard as a saltier sheep’s milk alternative to Parmigiano and it’s the only one still made in Rome – link
  • Taleggio: yeasty, earthy and a brilliant melter, it’s bark is worse than it’s bite – link
  • Parmigiano Reggiano: the king of cheeses, look for 20+ months aged, your fridge should never be without it – link
  • Gruyere: super nutty and complex, it’s a born melter and a natural for potatoes and panini, the classic base for fondue  – link
  • Fontina Val d’Aosta:  packed with flavor and melts beautifully, make sure it’s the real {Italian} deal  – link
  • Bucheron/Bucherondin: larger format goat cheese log,  flinty rich and lightly citrusy, an inexpensive staple  – link
  • Pecorino Pepato:  Pecorino Romano with the addition of whole peppercorns, for shaving over salads and pasta – link
  • Stilton:  this deeply complex and fudgey blue crumbled atop any salad featuring fruit and nuts, is the pinnacle  – link
  • Point Reyes Blue: tangy crisp  and bright, it makes the best classic blue cheese dressing – link

 

 

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