Roman-Style Artichokes with Stems in Olive Oil
These elegant, long-stemmed artichokes are pretty and big. You could, of course, cut them up and make a recipe... though you could do the same with Carciofi alla Romana (one of the most famous artichoke recipes) using artichoke hearts without the stem.
Instead, think beauty. Lay just one artichoke down gently on a plate. Dress it up with some fresh mint and parsley leaves... or not.
Gently slice it with a sharp paring knife and eat it one enjoyable piece at a time. Fork it for your first bite.
The result is a bite filled with flavor and a wonderful mouthfeel. The bite is not too soft but tender, with just the right resistance and a gentle artichoke-y crunch. The leaves and the heart have their own bite and marry well together.
The long stem is just an extension of all the joy that a Romana-style artichoke heart has. It is, all on its own, an appetizer you could serve at a suave table for one. Or even more...
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Dried Golden Diamond Pineapple from Taiwan
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Rice Bran Oil
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Lummi Island Wild Albacore Canned Tuna
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ChefShop Cocoa Powder
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Rice Bran Oil - 32 oz
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Amber River Taiwanese Black Soybean Soy Sauce
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Sold Out - Click Email Me when Back-in-StockKatz Apple Cider Vinegar - Gravenstein
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What a delicious Shape
Penne Rigata Pasta
Traditional Italian penne rigate pasta - drawn through bronze, so that the surface is rough, and ready to take whatever sauce you give it.
Penne is perhaps the best known tubular shaped pasta by name. Think of a large straw with ribs that go vertically along a tube cut diagonally, the length being about 5 times the diameter of the tube.
I would consider this an old reliable shape which works well with almost any recipe, from a simple sauce to mac n cheese! This is a good shape to always have on hand.
Third-generation family-run Pastificio Sgambaro carefully chooses durum wheat varieties that give their pasta its truly high-quality flavor and texture.
UMAMI BOMBS
Pomodoraccio semi-sun-dried tomatoes
Pomodoraccio are semi-sun-dried tomatoes marinated in a mixture of sunflower oil, wine vinegar, herbs, spices and seasoning, and they are oh so soft and supple.
Handpicked and cut, each semi-sun-dried tomato is soft and juicy and packed with flavor.
These super-convenient Pomodoraccio tomatoes can be used in so many different ways in the kitchen - you can even use the flavorful marinade as an ingredient in its own right!
These delicious semi-sun-dried marinated tomatoes can do double duty as a topping for bruschetta and as an ingredient for a whole host of recipes instead of sun-dried or even canned tomatoes.
Why they're essentially an umami bomb -
Sun-drying alone is already extraordinary. The dehydration process removes up to 90% of the tomato's water, which means every umami compound — especially free glutamate — is concentrated into a tiny, dense package. One sun-dried tomato can deliver more umami punch than several fresh ones.
Perfect for one at a time!
Candied Valencia Almonds
Handful ready, Valencia almonds from Spain are some of the sweetest almonds in the world, and when you top them with a sweet sugary coating you have one of the best treats to eat, one by one or by the handful!
As you know, wild almonds are bitter, even toxic, and when consumed in even small quantities can be fatal! Domesticated almonds however are not. Even before grafting, domesticated almonds could be as old as the Early Bronze Age (3000-2000 BC). Even King Tut had a few in his tomb.
The natural process of selection of almond trees by the human species unintentionally and then intentionally in almond orchards brings us the sweet almond of today.
Valencia almonds, with its flatter, more pointy tip, make it one of the distinct shapes in the almond world. And when specifically from Spain, these are some of the sweetest grown. Out of the top ten largest producers of almonds in the world, second behind California, Spain produces about 9% of the world’s total.
Spanish Pantry
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Castillo De Canena Olive Oil - Arbequina
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Sherry Vinegar - Sanchez Romate Reserva
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Marcona Almonds - Spain
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Ortiz Bonito Del Norte Tuna Tin
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Espelt de Garnatxa Wine Vinegar
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Alvear Dry Sherry Vinegar (PX) 100% Pedro Ximenez
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Pimenton De La Vera (Hot, Smoked Paprika)
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Medjool Dates
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Aged 1 year
Carnaroli aged to perfection!
Italy grows some of the finest rice in the world.
From black rice to white and the varieties in between, the flavor and the resulting dish can be the best on the planet.
Acquerello il Riso Carnaroli has been around in our food world forever.
One of the first of the slow food movement foods, Acquerello il Riso Carnaroli was awarded the Snail of Approval in 1986.
Taking a year to produce, the rice undergoes the steps of aging, refining in a special process and enriching with its own germ. The result is tastier, richer and healthier. (Their words and we agree.)
The rice is in a vacuumed sealed can and this might be the most important feature of this delicious rice, at a minimum ensuring the flavor profile the maker has intended.
Perfect recipe for your summer tomatoes!
Tuna & Caper Rice Stuffed Tomato
A variation on Marcella’s classic recipe - Salmon and Caper Stuffed Tomatoes. We used European canned tuna instead of salmon, and we added Arborio (or Carnaroli) rice. The tuna gave a hearty feel, while the capers added the salt and texture. Serve as a main dish for the perfect light summer meal.
Extra Virgin First Press Olive Oils
Olive Oils
In the Northern Hemisphere (e.g., Italy, Spain, Greece, California), olives are harvested between October and December. This means that the olive oil produced during that harvest season is technically from that calendar year.
For example, olives harvested in October–December 2025 produce olive oil from the 2025 harvest.
Freshly pressed olive oil typically becomes available a few months after harvest—often by early 2026.
So if you're buying olive oil in spring or summer 2026, the freshest oils will be labeled as "2025 harvest."
What Does “Fresh” or “New Harvest” Mean?
"Fresh" or "new harvest" means the oil was recently pressed from olives harvested in the most recent fall season.
Recipes we use
See our recipe box here
We have been collecting recipes for over 25 years from Chefs' and cookbooks to share with you.
Find the baking ingredients you need here
Baking Ingredients
From high cocoa butter content couverture chocolates (like Valhrona and Felchlin) and Cocoa Powders, to extracts Ginger, Lime, Orange, Lemon and Chocolate, organically-grown vanilla products extracts, paste and powder, specialty sugars, hard-to-find flours, and baking ingredients from professional kitchens.
Chef James Huffman
Canlis, Seattle's legendary fine dining institution perched in the Queen Anne neighborhood, has accumulated a remarkable collection of culinary honors over its 75-year history. Ranked among the top 20 restaurants in America by Gourmet Magazine and hailed by The New York Times as "Seattle's fanciest, finest restaurant," Canlis has also been a recipient of the Wine Spectator Grand Award continuously since 1997. In spring 2025, Food & Wine Magazine polled over 400 writers, chefs, and travel professionals to rank the best restaurants in America, and Canlis came in second. The restaurant has also earned multiple James Beard Awards — widely considered the Oscars of the culinary world — including its first for Outstanding Wine Program in 2017, followed by the prestigious Design Icon Award in 2019.
