People who love France and French food jump for anything from Amora. And this is one of the French ingredients they love the most! This and the Amora mustard.

While classic mayonnaise like Hellmann’s is like a cloud of soft egg and oil, Amora is smooth, like the mist from a tall waterfall or a cool mountain stream.

Amora mayonnaises, flavored or classic, are distinctly different and could be used in the same way. And one could build an opinion, where each flavor profile makes the perfect contribution to the whole.

When adding chutney or a sweet relish, the Amora is perfect, as its lighter approach melds well and allows the partner to shine, as all good partnerships should.

Amora mayonnaise comes out of its very cool dispenser smooth as can be, with a wonderful sheen. To the tongue, it is just as it looks, silky salty smooth, with the right amount of edginess, not too much of anything, and then it disappears. No leftover oily remains. Quite enjoyable!

Shop Now for Amora Fine Mayonnaise!

Pimentón de la Vera is a paprika made from luscious red peppers (pimientos) grown in the La Vera microclimate of Spain's Extremadura region.

When harvest begins in the fall, entire families get involved. The mature peppers are placed in drying houses, where they are smoke-dried over oak fires - the mark of genuine Pimenton de la Vera.

The dried peppers are then stone ground into a powder. La Dalia Pimenton de la Vera is D.O. (Denominacion de Origen) protected and Pimenton de la Vera was the first pepper to receive such designation in Spain.

Dulce is the "sweet" version of this smoked paprika (rather than hot-spicy), its hint of sweetness flows through its smoky warm flavor.

The flavor of smoked pimentón is much more complex than Hungarian paprika and is an absolutely essential ingredient for many Spanish dishes.

Use Pimentón de la Vera in all the ways you normally use Hungarian paprika and savor its depth of flavor and smoky complexity. We especially love Pimentón de la Vera on Roasted Chickpeas - a delicious, healthful snack.

Family history and expertise are the soul of Pimentón "la Dalia," a company that has long honored the land, its people, and their traditions.

Shop now for Sweet Smoked Paprika!

Sometimes you need a nice treat. This week, I have been eating some hard, early season strawberries with vanilla ice cream, chocolate sauce, whipped cream, and our secret topping mix...a lot of calories to consume.

And that is where this toffee brittle comes in; it is my go-to treat to give away and share with friends. This works well because I believe in the "one for you, one for me" rule.

The toffee is not too sweet, nor is it thick, like some. Instead, it is thin and svelte. The break is the toffee and not your teeth!

The first bite is joyous, with an easy crunch, an explosion of subtle chocolate flavor, with the toasted sesame tingling the edges of the tongue. And there is a lot more sesame flavor than just what is on top. Look closely at the edge and you will see that the black sesame is in the toffee, too!

Some of the pieces are bigger than a mouthful and need to be snapped into smaller, enjoyable bite-size pieces. Don't be afraid; the dark chocolate won't melt (unless you have hot hands) when you lightly hold it to make the break. It snaps so easily (and is strangely rewarding) that you start breaking with abandon!

The enjoyment factor with a small piece is so much better. With a small, thumb-size piece you can taste the chocolate, enjoy the crunch of the sugar, which blends with the dark chocolate and get the sesame on the edge of your tongue.

Loved this!!
"Bought this on a whim and it's delicious! Not too sweet, and the chocolate didn't overwhelm the savory sesame seeds. I will buy this again!"
-- holly

Shop Here for Toffee Brittle with Black Sesame Seeds!

Fresh kale and Italian borlotti beans pack this delicious pasta with carbohydrates, antioxidants, calcium, and vegetable protein.

A young olive oil brings together the robust flavor of kale with the rib-sticking mellowness of beans and pasta.

See the Penne Pasta with Borlotti Beans & Kale Recipe here!

Tuna fish salad is always a great go-to to have in the refrigerator, chilled and ready to eat at a moment’s craving.

And Lummi Island tuna is full-bodied and packed in its own juices - just right for tuna fish salad.

Tuna canned in its own juices is so versatile. Mayonnaise, relish, and other ingredients add moisture – and you can decide how much oil will make your tuna fish just right. Of course, which oil you use - bright, bitter, or even lemon olive oil - makes a flavor difference.

Buy tuna fish in quantity – it’s a wonderful thing to have on hand!

This was hands down one of the best canned tunas I’ve ever had!
"and it’s not even oil-packed! I was expecting dry and dense, as water-packed tuna often is. This was so flavorful, moist and delicious on its own that I had it straight from the can, with just a small blast of lemon juice. It easily rivals any of the fancy Italian and Spanish olive oil-packed tuna brands. It’s the perfect tuna to build a Salade Niçoise around!!!"
-- tina

Shop now for Lummi Island Wild Albacore Canned Tuna!

Canned tuna followed lobster, crab, and salmon into the sandwich along with the “dressings” that were common at the time. Classic recipes might have included eggs, apple, red onion, or shallots, along with lemon juice.

We’ve changed it up, replacing the onion and salt with Yuzu Kosho, and the juice with Meyer Lemon Olive Oil.

We chose to use Lummi Island tuna as it's cooked in its own juices, with no added oil. The Meyer Lemon then adds a bit of moisture and a distinct flavor note of citrus. The Yuzu Kosho adds its own citrus bite, salt, and a touch of spice. All together it makes a tuna salad sandwich that’s pretty darn tasty without deviating too far from our childhood memories.

See the Tuna Fish Salad - Sandwich Recipe here!

We are working out the details, and the Cooking Persian with ChefShop.com class is happening!

Our friend Chef Bridget along with Eliza (to talk ingredients) will be holding demos and hands-on classes at Tom Douglas's Hot Stove Society – a beautiful classroom kitchen in downtown Seattle.

As the classes get going, we’re looking to get them online around the country.

Click the link below to see the Cooking Persian dishes.

Check out the Cooking Persian with ChefShop Class here!

This Dutch process dark unsweetened cocoa powder is in a class unto itself. We have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor. This wonderful Dutch cocoa powder has a touch of ground vanilla bean. Our regulars know what a great cocoa this is!

This "service pack" of ChefShop cocoa powder, essentially a thick zip-lock type bag, is meant for commercial users like baristas and gelato makers, which is why the packaging is Plain Jane with a label. Like much of the foods and ingredients that go to the back of the house, the contents are more important than being pretty.

And price relative to quantity is also a crucial part of the commercial kitchen. So that is why we adopted this bag of cocoa, for quality of product and for value.

Best Cocoa Powder Ever!!!
" I freely admit that I'm hooked. The Chef Shop cocoa powder will do that to you. With just a hint of vanilla, and a dark color and intense flavor, a day is no longer complete without a nightcap of strong cocoa made with this product. "
-- tony

Shop now for ChefShop Cocoa Powder!


Give the Gift of Love through Food

Gift Certificates available for any amount you choose.

Choose the amount in $25 increments by changing the quantity number and we will take care of the rest.

Share ChefShop with a Gift Certificates

Plumped Ginger-Caramel Shrimp Recipe

Adapted from The Splendid Table's HOW TO EAT SUPPER, Kasper and Swift. Random House, 2008. Our friend Ann loves this recipe. It is easy and the family eats it up.

Wilted Escarole & Garlic-Fried Garbanzo Beans Recipe

Pappardelle w Peas & Wild Mushrooms Recipe

A favorite adapted from Keith Snow's new cookbook, The Harvest Eating Cookbook. Traditionally made with pancetta and peas, we made this with wild chanterelle mushrooms the other day -- and it was SO GOOD! If you can't get wild mushrooms, your store-bought brown ones will work fine, too.