Through a series of events not going quite as expected, we received a little too much pasta...actually...twice as much as expected. With this much in the warehouse we can’t move around without bumping into pallets of pasta.

This shape and 2 others are available at a crazy good price! We need the room!

One of the best things about dry pasta is that it is accessbile and easy. From simple olive oil and salt to Carbonara, great pasta makes great pasta dishes!

This year is going to be all about simple and delicious. With just the right ingredients you can add so much flavor to your life and without too much fuss.

Fuss can be fun, yet on a day in and day out basis, simple trumps complexity. Simple like you might get in a jail cafeteria without it coming from a number 10 can.

Great ingredients make great food! A fast food hamburger is not good even when you have it your way, compared to making a smash burger at home.

And when you make pasta at home it is just better. No delay from al dente to plate to your mouth! And the time and effort is boiling water and the pasta!

Stock up for a year's worth of pasta today! We really believe once you eat this pasta you will believe, as we do, this is the best spaghetti ever!

While supplies last, no rain checks, no backorders at this price.

Shop Now for Bigoli Nobili Mori Pasta - Sgambaro!

Take this recipe, use almost any shape of pasta, and use any tin can of seafood and you have an incredibly delicious meal!

We have always had tuna in this recipe, though once you try whatever you have on hand, you have a great dish that is so quick and simple to make!

I like to add the pasta to the frying pan and eat right out the pan for a hot dish!

See the other pasta shapes that are a great deal this month and try some tin foods to mix it up and make your palate happy!

See the Pasta Tuna Capers Recipe here!

Traditional Italian rigatoni pasta - large tube pasta - drawn through bronze, so that the surface is rough, and ready to take whatever sauce or stuffing you give it. Just like when you were a kid - but better. Made with locally grown, certified Italian Grown Durum wheat.

This is a nice large pasta that is well-suited for big and bold flavors.

While supplies last, no rain checks, no backorders at this price.

Shop Now for Sgambaro Rigatoni Pasta!

This recipe is from our friend Giuseppe. Although we made this recipe with 50% whole grain farro pasta, any shaped pasta will do.

See the Classic Umbrian Family Pasta Recipe here!

I love pureed soups. Easy to make, uncomplicated, and when food is so simple, and the ingredients are the best, so is the soup! Freshly dried split peas are exceptional and make a soup like this worth sipping every spoonful. It's the blending of the starch and other ingredients that give this soup its wonderful body. Use a food mill, food processor or your stick blender, to achieve different consistencies.

Start with the very best split peas and don’t forget the mustard powder!

See the Split Pea and Ham Soup Recipe here!

PNW growers treat their soil and crops with tender, loving care - and you can taste the results in these vibrant, green peas. They simply burst with flavor.

Shop now for Palouse Prairie Green Split Peas!

We were too late and too busy to include the Trappist Abbey Fruitcake to this year's news. Though, as I have found it is never too late to have fruitcake. Camping, after dinner topped with whipped cream, the key is not to take too much at once. Thin slices are filled with all the flavors together without being overpowering! Lasts a good long time...or you can remove it from the wrapping and soak it in more brandy for months to make it your own!

Dark and dense, it is loaded with fruit and nuts. The Monks replace the typical maraschino cherries and green citron with raisins, candied pineapple, and candied cherries.

Baked for almost three hours, the Trappist Abbey fruit cakes are then soaked in fine brandy. Most of the alcohol evaporates and the rich brandy flavor is absorbed.

The Christmas fruit cakes are then aged for three months to develop the flavor, a unique balance of the sweet fruits and moist walnuts and pecans with a pleasant finish of spices and brandy.

Shop now for Trappist Abbey Fruitcake!

Also known as Paillete Feuilletine™, these Crepes Dentelles crumbs are hard to find and normally only found in commercial kitchens.

As Tina says, in Food & Wine Magazine, "Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch."

Called for in classic French recipes, these pastry flakes are a common ingredient when making Praline Feuillete or filling for Praline.

Note that Paillete Feuilletine Flakes are delicate and are naturally small.

"I’ve been seeing these being used on the Food Network for years and when I saw them on your site, I had to order them. The shipping was fast! I gave them a little test by adding a few TBSPs to some leftover ganache I had already made and they were great! The little candies came out crunchy just how I wanted! I’m looking forward to using these crunchy little flakes in other baked goods!"
-- holly

Shop now for Feuilletine Flakes - Pastry Crunch!




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Bacon Baked Beans Recipe

These aren't really Boston Baked beans, these are more like a combination of southern (add yellow mustard), cowboy (add ground beef), beans...classic baked beans are cooked many hours (8) to caramelize them into a wonderful blended baked dish.

Originating as a blend of beans, a little salt pork and maple syrup, the "recipe' and/or methods changed as salt pork became more difficult to get during the Second World War.

In 1895, Heinz brought baked beans to England and they became a staple of the English diet. For breakfast!

The requirement was a not quite baked pork and beans and not a chili. Depending on how you long you bake for, the results will differ in it's consistency.

Sweet Potato and Apple Crisp Recipe

Salt-Baked Fish Recipe

It is not about making a salty fish and more about keeping the moisture and the aroma captured inside for the fish to cook itself. It looks so cool and it is super easy to do. And with the salt encasement the herbs will infuse all of the fish nicely.

Depending on the fish and the herbs and flavorings you choose can overpower the fish flavor. So lean to less is more.