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Dean Jacob's Rosa Maria Blend Bread Dipping Seasoning
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»rank: 101462
Editorial Product Review: :Dean Jacob's Rosa Maria Blend Bread Dipping Seasoning infuses olive oil with the flavors of fragrant rosemary and garlic to tempt the palate. Mix 1 teaspoon of the dry seasoning with 2 tablespoons of olive oil and allow the flavors to blend for a few minutes before serving with fresh slices of Italian or French bread. A wonderful starter for a traditional Italian meal. Makes approximately 25 servings.
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Wind & Willow Bacon & Horseradish Dip Mix
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»rank: 3547
Editorial Product Review: :Give your next salad or fresh veggies some real zing with this zippy new dip from Wind & Willow! So easy to prepare. Just add contents of package to 1 cup real mayonnaise and 1 cup sour cream. Refrigerate for 1 hour stir and serve with your favorite crackers, pretzels, or vegetables.
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Dijon Mustard
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»rank: 3640
Editorial Product Review: :This mustard is made in accordance to traditional methods of the Fallot Company, mustard-maker in Beaune (Burgundy) since 1840. Seeds are selected for their quality and are ground as in the past with millstones in order to avoid damaging the heat-sensitive seeds and keep their flavors intact. Known around the world for its taste, Dijon mustard ideally accompanies your meats and is an essential condiment for all dressings.
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Seed Style Dijon Mustard
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»rank: 3692
Editorial Product Review: :This mustard is made in accordance to traditional methods of the Fallot Company, mustard-maker in Beaune (Burgundy) since 1840. Seeds are selected for their quality and are ground as in the past with millstones in order to avoid damaging the heat-sensitive seeds and keep their flavors intact. Seed style mustard ideally accompanies all your meats and perfumes your cooking. Try it also with a pasta dish or sauerkraut.
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Tarragon Dijon Mustard
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»rank: 514
Editorial Product Review: :This mustard is made in accordance to traditional methods of the Fallot Company, mustard-maker in Beaune (Burgundy) since 1840. Seeds are selected for their quality and are ground as in the past with millstones in order to avoid damaging the heat-sensitive seeds and keep their flavors intact. This velvety and perfumed mustard is perfect to accompany all your chicken or fish dishes. It can also be used to give a special touch to your dressings.
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Sacla Pesto alla Genovese - 6.7oz
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»rank: 3844
Editorial Product Review: :An aromatic sauce of freshly picked basil, Italian cheese and crushed pine kernels.
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Mrs. Dash 10 Minute Marinade - Zesty Garlic Herb: 12 OZ
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»rank: 3667
Editorial Product Review: :Mrs. Dash Zesty Garlic Herb 10 Minute Marinade is masterfully blended with 14 natural herbs & spices and a touch of orange to make your favorite beef, chicken, pork and vegetables moist, tender and delicious. A garlic lover's favorite, yet completely salt-free with no MSG. 12 FL OZ (354ml)
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Dean Jacob's Tuscany Blend Bread Dipping Seasoning
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»rank: 101255
Editorial Product Review: :Dean Jacob's Tuscany Blend Bread Dipping Seasoning infuses olive oil with the delicious flavors of basil, sun dried tomatoes, and garlic. Mix 1 teaspoon of the dry seasoning with 2 tablespoons of olive oil and allow the flavors to blend for a few minutes before serving with fresh slices of Italian or French bread. A wonderful starter for a traditional Italian meal. Makes approximately 25 servings.
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Capers in Salt, All Natural By Bel Aria
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»rank: 3803
Editorial Product Review: :Capers are flower buds that are hand-picked from a bush native to the Mediterranean. After sun-drying, they are usually pickled in brine or preserved in salt. They add a unique tang to sauces and condiments. Many cooks prefer to use capers preserved in salt (without the addition of water and vinegar) which are then rinsed and used according to taste. Capers in salt are great with seafood or in piquant sauces.Bel Aria uses only the finest nonpareil capers preserved ...
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Natural Italian Pear Chutney 120g.
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»rank: 3726
Editorial Product Review: :Ever wonder what it would be like to pursue your passion for cooking to the furthest degree? Such is the story of artisan Paola Calciolari, a pharmacist from the Old Town of Mantova, who gave it all up to start a small cooking school in 1991. In 1996, her devoted students demanded that she avail her homemade preserves, mostarde and antipasti to the public and a small storefront arose at the school. Today, Paola operates a small Laboratorio dedicated ...
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