Dig In

Build A Crostini-Rootini Bar

December 27, 2015 in Entertaining

At the peak of entertaining season, when the edibles seem endless, distinguish your fête fare by engaging your eaters in a build-it-yourself Crostini-Rootini Bar. Crostino is Italian for “little crust” and the eponymous appetizer has traditionally been crafted of thin slices of toasted or grilled bread that can be dressed with an assortment of toppings (spreads, toppings, garnishes). While simple in concept – a base with toppings – the possibilities for expressing culinary gumption are glorious!  

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Radio - Frozen Whole Fillet Sockeye Salmon

December 23, 2015 in Radio Spots

In December, thoughts turn to good things from the North—and that has us thinking about Salmon—Sockeye Salmon. This is Matt Sloan of Trader Joe’s. Near the 60th Parallel North is Alaska’s Bristol Bay—home of the largest Sockeye Salmon fishery in the world. We made a special buy, just for this season.  We have boneless, skin-on, whole fillets of wild caught Sockeye Salmon from the icy waters of Bristol Bay. The fish is...

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The Pear-fecta

December 21, 2015 in Product Stories

For some, discovering the joy of pears feels like finally entering the Pearly Gates. That’s because, despite this sophisticated-cousin-of-the-apple’s heavenly profile—firm, perfumy, juicy, delicious—the average eater finds the road to pearadise a long and difficult one. What causes such impearment? It’s probably as simple as the fact that pears don’t fit our handy fruit expectations. Pearplexing questions arise, such as: “How do I know when it’s ready to enjoy?” Or, “What foods can I pear it with?”...

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Radio - Grand Blue Cheese

December 14, 2015 in Radio Spots

On its way to becoming a truly Grand Blue cheese, this milk is combined with a special blend of three different Penicillium Roqueforti cultures. Over 48 hours, the cheese is prepared for aging, including 24 hours in a salt bath. It’s then double dipped in black wax, which is pierced, allowing air to reach the Roqueforti cultures. Over eight weeks, the cheese’s tangy flavor and beautiful blue veins develop...

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Guide To Potatoes

December 14, 2015 in Guides

In case you didn’t know, Joe’s loves potatoes. Shouldn’t be surprising—who’s ever heard of a tater hater? We love them because they’re versatile, ready to pair with almost any protein, or another vegetable. Potatoes are also exceptional vehicles for other flavors; and they’re tasty all by themselves. To top it all off, they’re inexpensive… need to feed and fill a bunch of people? Potatoes! Given the span of spuds we offer in our stores, we’d like to shed more light on them (figuratively speaking only—they’re classified as nightshades for a reason). And so, we thought a Guide was in order. Read on to become rooted in our regular selection of starchy, all-purpose, and waxy potato varieties. We promise, you won’t have to dig too deep to discover helpful preparation suggestions, along with some totally tuber-ular recipes...

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We Know Pinot (Noir)

November 09, 2015 in Wine Insider

TJ’s Wine Insider is your go-to guide for Trader Joe’s wines... Do we know Pinot Noir? Here’s what we know: We know Pinot Noir is among the oldest grape varieties. We know Pinot Noir is highly prized around the world. We know Pinot Noir is a natural complement to the flavors of Thanksgiving dinner… but enough of what we know. Here’s what you need to know...

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Radio - Murasaki Sweet Potatoes

October 19, 2015 in Radio Spots

When you think of sweet potatoes, you think bright orange, right? At Trader Joe’s, we’re all about upending expectations, and sweet potatoes are ripe for upending...

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Guide To Building Better Snacks

September 21, 2015 in Guides

Some snacks can quell cravings – chocolate, salt, caffeine – but after you’ve crunch, crunch, crunched or sucked down the “bite,” your body feels like its crashing or crumbling. Oh, no. How do you handle hankerings and buttress your physique? Build a better snack with “the building blocks of life.”...

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Radio - Pumpkin Bread Pudding

September 20, 2015 in Radio Spots

Trader Joe’s Pumpkin Bread Pudding is one of our favorite comfort foods of Pumpkin Season. Unlike our frugal ancestors, we start with freshly baked pumpkin brioche bread. The finished product has a thick, custard-like consistency and the undeniable flavor of pumpkin pie with all its warm, savory spices. Pumpkin Bread Pudding is excellent for breakfast, brunch, or dessert. It’s fully cooked, so prep is simple – defrost and serve, or warm in the oven to enhance the flavors even further...

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