Recipes

Linguine with Avocado, Arugula Pesto and Parmig...

Linguine with Avocado, Arugula Pesto and Parmigiano Reggiano This recipe is from the Food Network's Giada De Laurentiis. It is light and very flavorful. Ingredients 1 pound linguine pasta 2...

Linguine with Avocado, Arugula Pesto and Parmig...

Linguine with Avocado, Arugula Pesto and Parmigiano Reggiano This recipe is from the Food Network's Giada De Laurentiis. It is light and very flavorful. Ingredients 1 pound linguine pasta 2...

Pesto di Prezzemolo - Parsley Pesto with Anchov...

1 cup extra virgin olive oil 1 cup packed parsley leaves 2/3 cup capers, drained 1 tbsp packed oregano leaves 1 tbsp wine vinegar 1/2 tsp crushed red chile flakes...

Pesto di Prezzemolo - Parsley Pesto with Anchov...

1 cup extra virgin olive oil 1 cup packed parsley leaves 2/3 cup capers, drained 1 tbsp packed oregano leaves 1 tbsp wine vinegar 1/2 tsp crushed red chile flakes...

Trofie with Fennel Pollen Pesto Recipe

1 cup chopped fennel bulb 1 ounce Italian Pinoli (Pinenuts) or pistachios 1/2 cup flat-leaf parsley 2 hard neck garlic cloves 1 teaspoon Italian Fennel Pollen or 1 tablespoon fennel seed crushed 1 tablespoon olive...

Trofie with Fennel Pollen Pesto Recipe

Fusilli with Artichoke and Tomato Sauce Pasta R...

1/2 lemon4 globe artichokes5 tablespoons olive oil2 ounces pancetta (or thick cut bacon)1 medium onion - roughly cut3 (14-ounce) cans of whole San Marzano tomatoesFinely ground sea salt1 pound fusilli...

Fusilli with Artichoke and Tomato Sauce Pasta R...

Trofie with Pesto alla Genovese Recipe

course sea salt1-3/4 cups packed fresh bail leaves1/4 cup pine nuts2 cloves hard-neck garlic1-1/4 cups freshly grated Parmigiano-Reggiano cheese3/4 cup freshly grated Pecorino Sardo or Romano cheese1/2 cup olive oil1...

Trofie with Pesto alla Genovese Recipe

Pasta with Pesto, Green Beans & Potatoes Recipe

3 cups fresh basil leaves (about 6 ounces) 3/4 cup olive oil - divided 1/3 cup pine nuts 3 tablespoons chopped walnuts 2 cloves hardneck garlic 1 cup freshly grated Parmigiano Reggiano (about 3 ounces) 1/2 pound...

Pasta with Pesto, Green Beans & Potatoes Recipe

Raw Tomato Sauce Recipe

2 pounds ripe tomatoes - cored and cut into medium dice salt to taste 1/4 cup fresh basil leaves - torn 1/3 cup olive oil Raw Tomato Sauce Recipe This...

Raw Tomato Sauce Recipe

2 pounds ripe tomatoes - cored and cut into medium dice salt to taste 1/4 cup fresh basil leaves - torn 1/3 cup olive oil Raw Tomato Sauce Recipe This...

Simple Tomato Sauce Recipe

2 pounds ripe tomatoes - peel, seed and dice5 large hard neck garlic cloves - chopped coarsely1/4 cup olive oilsalt to taste Simple Tomato Sauce RecipeIf your garden is like...

Simple Tomato Sauce Recipe

2 pounds ripe tomatoes - peel, seed and dice5 large hard neck garlic cloves - chopped coarsely1/4 cup olive oilsalt to taste Simple Tomato Sauce RecipeIf your garden is like...

Hazelnut Pesto with Trofie Recipe

1 cup hazelnuts (about 4 1/2 ounces), toasted lightly and skinned 2 cups packed fresh flat-leafed parsley leaves (about 1 large bunch), washed and dried 2 large garlic cloves 3/4...

Hazelnut Pesto with Trofie Recipe

1 cup hazelnuts (about 4 1/2 ounces), toasted lightly and skinned 2 cups packed fresh flat-leafed parsley leaves (about 1 large bunch), washed and dried 2 large garlic cloves 3/4...

We deliver hand-curated, artisan ingredients from around the world—carefully sourced, rich in story, and rooted in tradition

At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. -Marie

I had a sample here one day and I’m hooked on it now. It’s my comfort food. - Shirley

On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food… -Lisa

I just discovered your site and am smitten. -Jill

I really enjoy the ChefShop Newsletter. I find myself usually un-subscribing to most company e-mails but I always find something interesting and appealing with the ChefShop nice layout, interesting visuals & most importantly is the obvious creativity that goes into each feature, thanks for caring. -William

"I get a zillion email newsletters a week, somehow I always find time to read ChefShop’s. Packed with info & fun! It’s easy to digest .... " -Joanna Cassidy, actress Who Framed Roger Rabbit, Blade Runner, Six Feet Under.

I'm so glad I found you guys! G'day from down undah -John

Hi! Thank you so much! I am very excited to make some magic with this koji! -Lisa

hi. thank you. whomever writes your emails, WOW drooling through EVERY ONE... -Shawna

I just wanted to say I love making dark chocolate with your cocoa powder. It works so well. Thank you! -Angela

Love this cocoa powder. Thanks - in Hawaiian: Mahalo! -Kate

Hi! Such fun to learn more about what you carry. I am enjoying being your customer. -JMH

I’ll never be a cook, but I look forward to your newsletter every Saturday and dream. Thank you! -Loraine

Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth

It’s my Sunday morning read, I look forward to it every weekend -Dave

I love the newsletter - Marsha

After a long week, I settle in on the weekend and look forward to reading the news -June

The best part is the little bit of history -John

The description of the food is so descriptive -Risha

The marshmallow story is why I love chefshop. That, and Fallot mustard. -Erin

For the breadth and quality of its offerings, nothing equals ChefShop.com. In addition to well-chosen examples of an Italian kitchen's staples...there are excellent products from other parts of the world and, in season, fresh salmon from the Northwest, plus an item that has all but disappeared from neighborhood markets, genuinely tree-ripened, sugary fruits." -Marcella & Victor Hazan

We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!

I love receiving these emails! So thoughtfully crafted and filled with advice and tips. Thanks so much for taking the time to write them up. -Diane

When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat

Hello! This Italian pizza flour is so amazing! I have been making sourdough pizza dough for a few years now and it’s never been as delicious as when I make the dough with the Caputo 00 flour from your shop. Grazie mille! -Scotty

I love the newsletters. Mouthwatering descriptions. -Julio

Thank you for everything, we love your company!:) -Gordy

Your selection of products is really interesting. I look forward to stocking my friend with more items in the future. -Susan

Thank you for having these products available and for offering at-store pick-up. So appreciated! -Loraine

Best Cocoa Ever If you care about using the best cocoa on the face of the planet, buy this. -Angela

Thank you so very much! I really appreciate it. Also your shop is awesome and it’s always a joy getting packages from y’all in the mail. -Peter

Our favourite cocoa I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika

At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!

Country/region

Recipes

We deliver hand-curated, artisan ingredients from around the world—carefully sourced, rich in story, and rooted in tradition

Sign Up for our Newsletter