Ari Weinzweig
Photo by kthread/Flickr CC
Behind the Counter
Nov 20 2009, 12:48 pmHow to Spice Up a Bloody Mary
Forget horseradish. Harissa, a hot red sauce from North Africa, adds a kick to tomato-based drinks.read more
Photo by LDHNY/Flickr CC
Behind the Counter
Nov 12 2009, 8:19 amBialy: Bagel's Lesser-Known Cousin
This Polish-born bread is round, yeasty, and ideal for breakfast--but it doesn't have a hole.read more
Photo by DavidDennisPhotos.com/Flickr CC
Behind the Counter
Nov 9 2009, 8:14 amPaprika: Spain's Secret Ingredient
The spice main not play a central role in American cuisine, but these two versions are worth trying.read more
Photo by Wikimedia Commons
Behind the Counter
Nov 3 2009, 8:13 amAn American Fruit You Haven't Tried
Paw paw has been celebrated by everyone from George Washington to Baloo from the Jungle Book.read more
Photo by achichi/Flickr CC
Behind the Counter
Oct 28 2009, 8:34 amLemons With a Twist
Add lift to everything from fish to sandwiches with the pickled version of this popular citrus fruit. read more
Photo by amandabhslater/Flickr CC
Behind the Counter
Oct 21 2009, 8:05 am6 Australian Foods Worth Trying
From curries to olive oil to biscuits, this list represents the range of culinary options the country has to offer.read more
Photo by The Bitten Word/Flickr CC
Behind the Counter
Oct 20 2009, 8:16 amSick of Bacon? Try Smoked Pork Jowl
This silky, flavorful cut makes an ideal addition to pastas, sandwiches, bean dishes, and more.read more
Photo by Marco Leogrande/Wikimedia Commons
Behind the Counter
Oct 15 2009, 8:25 amTaralli: Italy's Superior Snack
These bagel-shaped rings of dough can be found in bakeries across the country. The secret? Olive oil.read more
Photo by jbcurio/Flickr CC
Behind the Counter
Oct 8 2009, 8:32 am5 Qualities of Great Rye Bread
A good loaf is hard to find. The author offers the generations- old secrets of making the Jewish staple.read more
Photo by tvol/FlickrCC
Behind the Counter
Oct 6 2009, 8:24 amWelcoming Turnip Season
The author didn't care for the vegetable until he traveled to Tunisia. Three ways to prepare them.read more
Photo by Murky1/Flickr CC
Behind the Counter
Sep 30 2009, 8:28 amWild Berry Jam: A Link to the Past
Serbia may not be considered a culinary hot spot, but it produces outstanding preserves from wild fruits.read more
Photo by Biskuit/Flickr CC
Behind the Counter
Sep 24 2009, 8:19 amRethinking Canned Tuna
Tinned tuna may lack prestige in the U.S., but in Spain, it's a delicacy. A survey of varieties worth trying.read more
Photo by adactio/Flickr CC
Behind the Counter
Sep 22 2009, 8:37 amSpicy, Tunisian-Style Scallops
This North African-inspired dish uses two kinds of harissa to create a simple meal that's easy to make.read more
Photo by avlxyz/Flickr CC
Behind the Counter
Sep 17 2009, 8:45 amIntroducing Spanish Scrambled Eggs
Revueltos aren't familiar to all Americans, but they should be-- they're easy and can be made several ways.read moreBehind the Counter
Sep 14 2009, 8:27 amSpain's Sexy, Stylish Olive Oil
Andalucia's Royal olive oil goes with everything from bread to fruit--and comes in a Mad Men-worthy bottle.read more
Photo by Alagu M/Flickr CC
Behind the Counter
Sep 9 2009, 8:36 amGazpacho: From Soup to Salad
Florida's rich history is reflected in gazpachi salad, a regional dish that combines tomatoes, cucumbers--and hard tack.read more
Photo by Ryan Stiner
Behind the Counter
Sep 2 2009, 12:45 pm5 Reasons to Try This Ancient Spice
Cubebs taste like a combination of pepper, allspice, and juniper berries and complement everything from gin to fruit.read more
Photo by Matt Biddulph/FlickrCC
Behind the Counter
Aug 31 2009, 8:13 amGreat Irish Cheese, Tea, and Bacon
Irish cuisine has more going for it than just potatoes and Guinness. The island's other memorable foods.read more
Photo by redcherryhill/Flickr CC
Behind the Counter
Aug 27 2009, 8:39 amChocolate With a Conscience
The secrets of a chocolatier who produces noteworthy chocolate while helping make the world a better place.read more
Photo by foodistablog/Flickr CC
Behind the Counter
Aug 25 2009, 8:29 amA Sandwich for All Seasons
The sandwich tunisien tastes like summer but is an ideal addition to a fall football picnic. SLIDE SHOW Iread more
Photo by House of Sims/Flickr CC
Behind the Counter
Aug 18 2009, 8:22 amFried Eggs, Spanish Style
The formula for ideal fried eggs is simple: combine good olive oil, sea salt, black pepper, and fresh eggs.read more
Photo by Mr. Usaji/Flickr CC
Behind the Counter
Aug 11 2009, 8:32 amArkansas' Smoky, Peppery Bacon
Central Arkansas is home to a family-owned meat market that produces outstanding pork products. RECIPES Iread more
Photo by Frente/Wikimedia
Behind the Counter
Aug 4 2009, 8:18 amExploring the Potential of Feta
Not all feta is created equal. How to find and enjoy high-quality versions of Greece's signature cheese.read more
Photo by Koichi Kamoshida/Getty Images
Behind the Counter
Jul 29 2009, 12:45 pmDoctor's Orders: Eat More Chocolate
After getting instructions to increase his chocolate consumption, the author tries five varieties.read more
Photo by Or Hiltch/FlickrCC
Behind the Counter
Jul 23 2009, 12:45 pmClover Honey From the High Plains
Made in the high plains of the American West, this honey is good enough to eat right out of the jar.read more
Photo by SanFranAnnie/FlickrCC
Behind the Counter
Jul 21 2009, 8:10 amA Mid-Summer Twist on Bruschetta
Tomato season isn't here yet, but you can have bruschetta anyway; this variation uses peas and mint.read more
Photo by Ryan Stiner
Behind the Counter
Jul 16 2009, 8:24 amThe Bold Flavor of Bluefish
Most Americans prefer their fish mild, but the author makes the case for strong flavors--and offers a recipe.read more
Photo by Octopus Hat/FlickrCC
Behind the Counter
Jul 10 2009, 8:33 amFor Scones Any Time, Add Bacon
These buttery bacon cheese scones are a treat for almost any situation, from breakfast to just before bed.read more
Photo by Jon Sullivan/Wikimedia
Behind the Counter
Jul 8 2009, 8:33 amAmerican Mozzarella's Evolution
American food has come a long way since the 1950s. Mozzarella cheese is no exception.read more
Photo by suzijane/Flickr CC
Behind the Counter
Jul 6 2009, 8:25 amA Cheesy Twist on Mashed Potatoes
Pimento cheese mashed potatoes are easy to make and taste good--especially if you add bacon.read more
Photo by The Bitten Word/Flickr CC
Behind the Counter
Jun 29 2009, 8:27 amSimple Skewers for the Grill
Planning a Fourth of July cook-out? Try this combination of mozzarella, pancetta, and vegetables.read more
Photo by wordridden/Flickr CC
Behind the Counter
Jun 23 2009, 12:45 pmThe Secret of South Carolina BBQ
A sliver of South Carolina ignores vinegar and tomato sauce in favor of one barbecue seasoning: mustard.read more
Photo by The Bitten Word/Flickr CC
Behind the Counter
Jun 19 2009, 8:26 amIreland's Renowned Oatmeal
Not all oatmeal is equal: Taste Macroom's, from a 200-year-old mill, and you won't want instant again.read moreBehind the Counter
Jun 19 2009, 6:45 amRecipe: Macroom Oatmeal Biscuits
This recipe was developed by Myrtle Allen of Ballymaloe House in Shanagarry, Co. Cork in Ireland for the Walton Mills oats from Macroom.read more
Photo by JMRosenfeld/Flickr CC
Behind the Counter
Jun 18 2009, 7:56 amA Simple Springtime Salad
Combine cabbage, celery, and fennel with good olive oil and vinegar, and serve with a side of feta or goat cheese.read more
Photo by bluguia_pablo/Flickr CC
Behind the Counter
Jun 15 2009, 8:14 amFrom Spain, the Foie Gras of Peppers
Pimientos de Cristal are rich, roasted, and very, very expensive. Though most people might not think they want to spend money on peppers, the author explains why they're worth a splurge--and why you should consider eating them right out of the jar.read more
Photo by Ryan Stiner
Behind the Counter
Jun 11 2009, 8:09 amMaking a Guide to Better Bacon
The author gathers a group of friends to help assemble a special edition of his latest book: a guide to bacon. It's a joyous occasion, marked by a special visit from one of the people who inspired the author to write the book in the first place.read more
Photo by maggiephotos/Flickr CC
Behind the Counter
Jun 9 2009, 12:45 pmForget BLT: Here's the Honest ABE
Celebrate asparagus season by making the ultimate springtime sandwich, combine asparagus, bacon, and egg and put it all between two slices of your favorite kind of toast. Be sure to eat it quickly--this sandwich is best when it's fresh and hot. read more
Photo by foodistablog/Flickr CC
Behind the Counter
Jun 3 2009, 8:18 amMaine's Luscious Smoked Salmon
Stonington Seafood makes smoked salmon on a small scale while trying to help its coastal Maine community. And the company never loses sight of the most basic rule of smoked fish: it's always as good as the fresh fish from which it comes.read more
Photo by biskiut/Flickr CC
Behind the Counter
Jun 1 2009, 12:45 pmThe South's Signature Sandwich
Pimento cheese is a staple of Southern cuisine--but many people elsewhere haven't tasted its simple, spicy creaminess. Here, an ode to the pimento cheese sandwich and a tip for how to make this classic even better by adding one ingredient.read more
Photo by Augapfel/FlickrCC
Behind the Counter
May 28 2009, 12:45 pmAn Ingredient Worth Trying: Octopus
It might look unusual, but prepared with toasty, smoky couscous, this Tunisian recipe will make you see octopus in a new way. One taste of this simple, flavorful dish, and you will be won over.read more
Photo by House of Sims/FlickrCC
Behind the Counter
May 28 2009, 12:45 pmRecipe: Octopus and Couscous (aka Octo-cous)
A fascinating taste of Tunisian cooking that exemplifies the uniqueness and deliciousness of the country's traditional cuisine. Baby fava beans, chickpeas, and sliced up octopus are long cooked in a light tomato sauce, with the couscous cooked in at the end.read more
Photo by Gret@Lorenz/Flickr CC
Behind the Counter
May 25 2009, 7:08 amA Spice Rub For More Than Just Meat
Merken, the native spice of Chile, goes with beef, fish, and, lamb but can also accompany everything from eggs to pasta to fruit. It's about as easy to use and versatile as you're going to get: You just sprinkle it on whatever you're eating.read more
Photo by @rgs/FlickrCC
Behind the Counter
May 21 2009, 12:45 pmPolenta: The Complete Guide
This corn-based dish goes with a wide range of sauces and toppings, from butter to tomato sauce to honey. Here, a three-part guide to buying, cooking, and enjoying polenta, along with the stories and history behind the food.read more
Photo by vcalzone/FlickrCC
Behind the Counter
May 19 2009, 7:51 amGiving Anchovies a Second Chance
So many people's first experience with these little fish was by being offered outstandingly bad versions of them that they form their entire opinion from that understandably negative impression. But fresh anchovies are worth another try. Follow the example of the Spanish.read more
Photo by Vibrant Spirit/FlickrCC
Behind the Counter
May 14 2009, 12:46 pmHoney Never Tasted This Sweet
Honey goes with everything from cheese to tea, but it's best by the spoonful--especially this rare, exotic variety.read more
Photo by Ryan Stiner
Behind the Counter
May 11 2009, 12:45 pmThe Reuben: A How-To Guide
This sandwich is all about flavors--free range turkey, rich Swiss cheese, slightly sweet bread, sauerkraut, spices, and more--in harmonious balance. A description of how it all comes together provides inspiration for making one at home.read more
Photo by Ryan Stiner
Behind the Counter
May 6 2009, 8:42 amSpain's Tomato-Soaked Take on Bruschetta
Everybody loves Italy's classic garlic-rubbed, oil-soaked bread. But hardly anyone's heard of Pa amb Tomaquet. As soon as you learn how to make it, this tomato-soaked Spanish delicacy will challenge bruschetta for dominance at your dinner table.read more
Photo by Ryan Stiner
Behind the Counter
Apr 30 2009, 12:45 pmBabka, Trans-Atlantic Jewish Delight
Babka, a pastry sure to cheer anyone up even in these tough economic times, dates to ancient Ukraine--or is it Italy? But chocolate babka, the most appealing variation of all, could only be an American creation. A history across continents.read more
Photo by CaseyJ (Got Orange?), Flickr CC
Behind the Counter
Apr 22 2009, 8:15 amSearching for the Ideal Chocolate
After mock-ups, test batches, and the gathering of chocolate from Missouri to Mexico, this decadent chocolate bar is finally ready for prime time. The author has scoured continents for the right beans, the best vanilla, and that special something extra. He, and you, can taste the difference.read more
Photo by Ryan Stiner
Behind the Counter
Apr 16 2009, 8:14 amPotlikker: From Slave Plantations to Today
Never had potlikker? This hearty green drink began with American slaves and became a Southern staple. Don't dismiss the collards as just some passing vegetable sidebar--there is a story behind that small mess of greens.read more
Photo by Ryan Stiner
Behind the Counter
Apr 3 2009, 8:25 amThe Best Pasta You've Never Had
Made for generations by an Italian family of artisan producers, their pre-industrial technique yields incredible flavor and texture. In Italian, it's simply called pasta germe di grano--pasta made with wheat that has its natural germ still intact.read more
Photo by Ryan Stiner
Behind the Counter
Mar 26 2009, 9:25 amThe Secret History of Bagels
Want to make the perfect bagel? It's all about understanding the heritage and tradition. Follow their centuries-old story across immigrant trails, ethnic strife, labor activism, and underground political movements. From 15th-century Poland to 21st-century New York, bagels have been through it all.read more
Photo by Ryan Stiner
Behind the Counter
Mar 17 2009, 12:55 pmIn Nashville, Chicken With a Kick
One of the best-kept (and tastiest) secrets of great American food is Nashville's "hot fried chicken." A fusion of Tennessee's two cooking styles -- Western, Memphis BBQ and Eastern, Nashville black pepper -- this is a spicy treat with dangerously addictive qualities.read more
Photo by Ryan Stiner
Behind the Counter
Mar 13 2009, 9:03 amGrits Bits Waffle, Dixieland Delight
These bold, flavorful (and gluten-free) creations began on patrician Dutch plantations and became staples of Southern kitchens. Topped with maple syrup or the more traditional sorghum, it's no wonder these have endured for centuries.read more
SHOP THE ATLANTIC FOOD MARKETPLACE
Ari Weinzweig
Ari Weinzweig is co-founder of Zingerman's Community of Businesses, in Ann Arbor, Michigan, which includes a deli, bakery, restaurant, cheesemaker and coffee roaster. He is the author of Zingerman's Guide to Good Eating and Zingerman's Guide to Better Bacon (forthcoming). full bio
From Ari Weinzweig
Subscribe to Atlantic FoodThe Atlantic Food Channel on Facebook
Weekly