Dig In

Nduja Spicy Salami Spread

December 04, 2015 in What's New

Don’t be intimidated by the name. Trader Giotto’s Nduja, pronounced “en-DOO-ya,” is quite simply Spicy Spreadable Salami. And it is sure to liven up your holiday season. Originating from the Italian city of Calabria (for reference, that’s on the toe of the boot), Nduja is pork salami ground into a creamy and intense spread. To make Nduja, traditional salami is prepared and dry-aged for about 120 days. Then, it is finely ground and mixed with...

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Herbal Infusion Anthology

December 02, 2015 in What's New

Last year’s Tasting of Ten Teas was a big holiday hit. We’re following it up this year with a similar “tasting” of steeped beverages. This time it’s a selection of Herbal Infusions from around the world. Our new collection doesn’t include “tea,” strictly speaking (i.e. no leaves from Camellia sinensis). Instead, Trader Joe’s Herbal Infusions Anthology is composed of eight different combinations of dried...

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Just Beets With a Splash of Lemon

November 30, 2015 in What's New

Juice from the beet root is buzz-inducing in athletic circles. That ‘buzz’ is a lively discussion about the effect beet juice might have on athletic performance. Runners, cyclists, and other aerobic athletes have claimed for several years now that this bright-colored juice from beets improves blood flow, making a positive effect on endurance and speed. Accordingly, there have been numerous studies about this. Trader Joe’s can’t confirm these...

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Trader Joe’s Customer Choice Awards

November 30, 2015 in Events and Contests

The Trader Joe’s 7th Annual Customer Choice Awards is underway. This exclusive online event allows fan(atic)s to give proper ado to the Trader Joe’s products that put the moxie in kitchen moves, the brag in blogs, the yum in bellies. Shine the spotlight on your TJ’s stars—cast your votes here!

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Panettone French Toast

November 27, 2015 in What's New

For decades, around Christmastime, we’ve sold traditional Italian panettone, the cake-like bread studded with pieces of tangy candied fruit. It’s definitely a favorite among both our customers and our crew. Folks eat it as-is, slather it with butter, toast it, and enjoy it in ways we may not know about at all. Our frozen foods buyer started thinking (and this is almost always a good thing), in a twist of culinary biculturalism, panettone would taste fantastico as French toast. And so it is written, and so it is available in Trader Joe’s freezers. To create...

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Extra Virgin Laconia P.G.I. Greek Olive Oil

November 25, 2015 in What's New

Trader Joe’s is the opposite of laconic. With our verbose Fearless Flyer and our expanded product stories, we’ve never been considered short on words. Perhaps our only link with the laconic is our recent introduction of Trader Joe’s Extra Virgin Laconia P.G.I. Greek Olive Oil. Let us elaborate. The region of Laconia in the southeastern part of the Peloponnese peninsula includes the city of Sparta, famed for its ancient military strength and discipline (and regarded by ancient Athenians as extremely brief in communication). What Laconians lack in...

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Haricot Verts 2 lb Bag

November 20, 2015 in What's New

“Green Beans.” That’s the literal translation of the French, Haricot Verts (say: “ah-REE-koh VAIR”). What’s with the French? First of all, Paris is resplendent. Secondly, French Green Beans are a notable variety, longer and thinner than most other green beans, also with a slightly more intricate flavor profile. We think their elegant look and unique flavor make them perfect for the entertaining season that is upon us now, no? For such a time as...

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Hot & Sweet Chili Jam

November 19, 2015 in What's New

For years, we’ve been drawn to the hot-sweet flavor-combination. Evidence of this is still on our shelves, including our Hot & Sweet Cherry Peppers, our Hot & Sweet Mustard, and our Hot & Sweet Pepper Jelly. Peppers, mustard, jelly... it’s pretty obvious what comes next: Jam! Trader Joe’s Hot & Sweet Chili Jam is the newest evidence of our great love for the hot & sweet. The ingredients are simple...

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Guide To Turkey Roasting

November 17, 2015 in Guides

Our turkeys are never frozen, but we do keep them super cold. Plan to buy your bird a few days in advance. A good rule of thumb is to allow at least 1 day of "mellowing out" in the fridge for every four pounds of meat. Got a 12 pound bird? Plan on three days. A 16 pound bird? Four days. Then, on the big day, take the turkey out of the fridge and unwrap and remove the temporary wire truss. Locate and remove neck & giblets (don’t see ‘em? don’t forget to check the back end), set aside for potential future use (stuffing, gravy, soup or gumbo). Rinse the bird inside and out with cold water. Pat dry, inside and out, with paper towels and set on a clean, flat surface.

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