Dig In Product Stories

BEHOLD –– The prickly thistle that Zeus is rumored to have wrought from a scorned lover. The globe upon which Henry the VIII and Catherine de Medici famously gorged. The flowering vegetable that propelled Marilyn Monroe’s career to new heights. The ancient. The green. The enchanting –– THE ARTICHOKE...

In 1895, Guy Beringer put brunch on the map when he published “Brunch: A Plea” in the British periodical “Hunters Weekly.” In his overture to this breakfast-meets-lunch meal, the tone was set:

 “Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”

A century later, brunch is as liberating and invigorating as ever.  As we are in the swing of spring – high brunching season – we put our culinary whimsy to work, taking three Trader Joe’s tried-and-true – Polenta, Buttermilk Biscuits & Sweet Potato Tots – and transforming them each into single-serving, “fancy” muffinized brunch bites. They’re naturally “cheerful, sociable and inciting,” naturally.

Pizza was created by the Italians—or maybe by the Greeks, who brought it to Naples– or maybe… One thing we do know definitively about pizza – its been warmly adopted by Americans. We boast an abundant number of pizzatarians that eat it for lunch, dinner, even for breakfast (usually cold, after a long night) or dessert. It’s a source of regional pride (New York Thin Crust vs. Chicago Deep Dish) and a slice of our salad bowl culture (just check out the topping suggestions below). In our recent Fearless Flyer – Out Of This World Pizza Edition – we give this baked pie its due & call out to the creative craft-your-own-za culture with a few pizza plan-o-grams. As these make-it-yourself maps illustrate, the crust is the crux. It defines the style and sets the stage. So before you get cooking, consider the character of your crust...