We’ve had so much fun trying new recipes out with our beloved fennel pollen in preparation for this week, but it’s time to touch on a classic recipe for today. There are few things in this world that love each other as much as pork and fennel do. It’s a lovely symbiotic relationship that enhances the flavor of high quality pork and the aroma of the fennel pollen. You’ll fin...

I couldn’t give you a week of fennel pollen without throwing some sweet treats at you, now could I? Another reason I love fennel pollen is its ability to transcend the lines that often divide sweet and savory ingredients. It’s often easy to place an ingredient beneath the sweet or savory banner, but that is not the case here. If someone asked me to choose using fennel polle...

It’s here, the most exciting week for food to date has finally arrived. Matt and I share a serious love for fennel pollen, so we’re taking full advantage of that love and it’s taking over the blog this week. IT’S FENNEL POLLEN WEEK! We’ll be sharing a daily recipe all week using this addicting ingredient, and we’re starting off with a personal favorite of mine. First, let’s...

Guys, it’s already March! We’ve dabbled in spring, I pulled out a pair of shorts, and then I had to dig my snow boots out again. It’s been a crazy few weeks for us here at Caputo’s. We’re adding new brands of chocolate and delicious new treats to the cheese and charcuterie cases almost weekly. The influx of exciting new ingredients and the crazy weather have us craving all ...

Hot on the heels of Matt’s plea for Moore bread, we thought we’d provide you with a step-by-step guide on recreating the raclette grill we had at our recent tasting.   Raclette grill Serves 4-6 2 pounds sliced Raclette, rinds removed if desired 1.5 pounds boiled fingerling potatoes 1 jar cornichons 1 jar pickled onions 1 loaf artisan bread, sliced Other vegetables, mustard...

I like pretty things. Pretty clothes, pretty flowers, pretty leather bags, and pretty food. I’m a total sucker for visuals. If it looks good, I’m interested. I think this may be why I ended up liking cooking and baking so much. It’s incredibly rewarding to create something with your own hands that is pretty, smells delicious, and hopefully disappears before you remember to ...

While my friends are getting excited about the newest additions to their families, I’m excited to announce the newest addition to our cheese cave family: Greektown Blue. She’s a beauty, with a healthy weight and clean bill of health. I’m going to stop the baby referencing now before things start to sound morbid. I mean, we are going to eat the cheese, after all. Cheese Cave...

See ya, January! It doesn’t feel like a whole month has gone by, January was a whirlwind for me. So we move from January to… April? The weather has been absolutely whacky. If February wants to crossdress as a Spring, I don’t mind following suit. Sure, I love the warm weather and ability to wear a dress to work instead of layers and layers of clothing. I must say though, th...

Everyone has one, everyone needs it, the welcome January cleanse. Starting at Thanksgiving and ending with New Year’s, the season is packed full of rich, fatty, decadent holiday food. We consume it happily and with gusto, but all good things must come to an end. By New Year’s Day, I just want a salad and water for weeks. I love the transition from heavy sauces and too many ...