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Fig & Olive Crisps

September 11, 2014 in What's New

Figs are fruity, honey-like, and intensely sweet. Olives are briny, savory, and can be a little fruity, too. For years, food lovers have made fast culinary companions of this pair. Figs and Olives have been pulverized together in tapenades, sliced fresh on hors d’oeuvre platters, and stewed with meat for a rich potage. We’ve chosen to take these two complimentary tastes and present them inside a crispy cracker. Trader Joe’s Fig & Olive Crisps are like...

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Sardines in Harissa

September 09, 2014 in What's New

Korea has its Gochujang. Mexico has its Achiote. But, what does one ask for when seeking a hot chili condiment in the Maghreb? The magic word is Harissa. Trader Joe’s Sardines in Harissa brings together two classic Northwest African foods in one can. Wild caught sardines, harvested in the Mediterranean off the coast of Tunisia, are some of the best we’ve tasted. These large (for sardines) fish are packed in soy oil and Harissa. Our chili paste is made from a traditional recipe, consisting of fresh red hot chili peppers, garlic, coriander, caraway, and salt. Sardines, in general, provoke...

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How To: Build A Better Snack

September 08, 2014 in How-Tos

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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How To Make Bestovers

September 07, 2014 in How-Tos

Been eating the same pesto pasta for 4 days in a row? Has peanut butter and jelly sandwich become a food group? You are not alone. Even the savviest cooks, when pressed for time, can fall into a leftover rut. In fact, lately, we’ve been staring into the fridge with despair and our brown-bagged-midday-meals are giving us the reheat-repeat blues. There has to be a better way...

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Cowgirl Bark

September 05, 2014 in What's New

Interest in dark chocolate gets darker and darker, and on the opposite end of the spectrum, white chocolate is piquing palates, particularly among non-traditional chocolate lovers. We don’t have an ample selection of white chocolate in our candy section presently... hmm... As we paused to ponder that potential, we took note that our New Orleans-inspired Cowboy Bark was wrangling in strong sales and popular opinions. Cowboys can get lonely on the range, so creating a Cowgirl companion seemed savvy and dovetailed with our desire to find an unconventional and spunky way to debut a new...

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Girasoli Ricotta & Lemon Zest

September 04, 2014 in What's New

During summer, the Italian countryside is blanketed in gold by fields of girasole (GEE-rah-so-LAY), known in English as sunflowers. The eponymous ravioli is cut to resemble the daisy-like flower heads. One might say, then, that Girasoli is the pasta of summer.We thought a summer pasta sounded sensational and wanted our Girasloli to capture the radiance and warmth of its namesake. We turned to our revered Italian pasta makers for a recipe. Committed to preserving regional culinary traditions, they presented us with a fine Ricotta & Lemon Zest Pasta in the style of Sicily, using real Sicilian lemons. It starts with...

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