Dig In

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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