Ventresca is from the Italian word for belly, "ventre". Ventresca tuna is considered to be the best canned tuna you can find, and this can does not disappoint!

This tuna is soft, supple, delicious, crazy good, gentle, flavorful, and amazing! Did I say crazy good?

You can sink a plastic fork into it with ease, break off a little piece for a quick taste, and the flavor is delicious.

Tuna like this is meant to be eaten straight up&mdah;no need for condiments, a slice of bread, or a cracker even. A simple utensil like a fork or spoon is all you need, really.

With just a touch of salt in its own natural juices, this tuna is true pleasure.

It is perfect to have on hand for that little hit of protein that you need in the morning, noon, and night. Pop a can in your pocket, in your purse, or in your backpack.

This tuna from Lummi Island is amazing without any added oil! This tuna is perfection! Gosh darn great!



Shop now for Lummi Island Wild Ventresca Tuna!

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Endives are naturally in season from September to April or May. So this is a great recipe to make before the season ends. Use any good canned tuna for this recipe, though Ventresca can really make this recipe shine!

See the Tuna and White Bean Salad in Endive Spears Recipe here!

This simple-to-make Asian chicken wings marinade recipe shows you how a little premium fish sauce adds, enhances, and makes life sparkle just a little bit more!

See the Grilled Chicken Wings Marinade Recipe here!

This favorite chocolate and hazelnut cream spread is so crazy good, all you need is a spoon to consume it straight from the jar. And if you have any left, you can also use it in baking, sandwiches, topping a cookie, and making candy.

Try a little with a spoon and you will find it thicker than you might expect. Hot weather of course will soften the spread, and in the reverse, cold will firm it up. It is so good you won't care!

It is so good that when you do add it to something like your favorite banana bread, it is totally transformed!

Be careful though, sharing this hazelnut spread is tough to do. Best to have a good hiding place in mind before it arrives!

Taste-test winner for Food & Wine Magazine!

"Taste-Test Winners: Italian Imports...the F&W staff tasted 76 imports. Here is one of our favorite jarred, boxed and bagged foods, plus a superfast way to use it. Chocolate-Hazelnut Spread Finely chopped hazelnut bits blended into Slitti's luscious Nocciolata chocolate spread give it a slight crunch (chefshop.com). Mix with whipped cream and creme fraiche for airy Gianduja Mousse."

Shop now for Slitti Nocciolata Hazelnut Creme!

A Chocolate Hazelnut Cookie

Eating Feuilletine Flakes by the handful is like the best cookie ever, but not quite. By adding luxurious hazelnut creme from Andrea Slitti and a bunch of fabulous chocolate, you get a cookie that has just about everything you might want since it is like a great candy bar!

See the easy Feuilletine Flakes Hazelnut Creme Cookie Recipe here!

Also known as Paillete Feuilletine™, these Crepes Dentelles crumbs are a hard-to-find pastry crunch and are 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.

Fantastic Quality, Great Crunch!
"I added these to a berry milk crunch I made (Christina Tosi recipe) and it turned out delicious! They added excellent, subtle crunch without being sharp. Looking forward to experimenting with them more."
-- kristin

Shop now for Feuilletine Flakes - Pastry Crunch!

While the luscious red peppers of the La Vera microclimate of Spain's Extremadura region get all the press, especially the smoky paprika that they create, the other regions of Spain have some mighty delicious peppers of their own.

Pimenton el Madrono is made from the same prized Ñora pepper, but it is not smoked like its cousin from La Vera. The peppers are hand-picked, sun-dried, and stone-ground.

The pimenton has a brighter, livelier flavor on the tongue with a touch of sweetness - it is brighter even than Hungarian Paprika.

This flavor goes particularly well with chicken and seafood. Indeed, it is the preferred paprika for the regional specialty paella.

But why not start with something simpler? A free-range chicken coated with a mixture of olive oil, sweet Pimenton, and sea salt, and then roasted in the oven - now, that's our definition of heaven.

Shop now for Sweet Spanish Paprika!

Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near Lake Albufera, a lagoon in Valencia, on the east coast of Spain. Key ingredients are meat, saffron, and olive oil (which we suggest taking your favorite and finishing with it). What you put in the rice is as variable as it is rich in flavor. This version has a southern bayou twist and is perfect for a low-key dinner with a group of friends.

See the Paella Recipe here!

Flown in from Casablanca as needed, this just may be the freshest way to buy saffron online. Organically grown, this saffron is not certified organic. This is the most effervescent saffron I have smelled.

According to Greek mythology, there are a few variations to the story as to the origins of the Crocus flower. It appears that the nymph, Smilax, was involved in a relationship with the mortal, Krokus, who, with a bit of bad luck, was turned into the flower that produces Saffron.

Saffron is harvested from the fall-flowering plant, Crocus sativus, which is a member of the Iris family. It is native to Asia Minor, where it has been cultivated for thousands and thousands of years for its medicinal cures and its distinctive flavor attributes in foods.

Saffron is a traditional ingredient in many famous dishes, including Spanish Paella Valenciana, French Bouillabaisse, Italian Risotto alla Milanese, and Moroccan Saffron Couscous. Used in small, tiny pinches, the flavor is unmistakable. Other ideas are saffron rice, with couscous, seafood, and in Chai.

Read more about Moroccan Saffron and how Mehdi found this saffron in his home in Morocco here!

A wonderfully fragrant dried coconut. These huge flakes are what professional bakers call "wide cut" and they are great for decoration and baking - they also work well in savory recipes. These flakes have absolutely nothing added, no sugar, no preservatives...what could be better than that?

See the Wide Cut Unsweetened Coconut!

Adapted from Susan Hermann Loomis' new cookbook, Nuts in the Kitchen. She recommends it as an addition to both, sweet and savory dishes. Suggestions include: breakfast cereal, hot oatmeal, pancakes, atop rice, or simply eaten it by the spoonful.

See the easy Macadamia & Coconut Sprinkle Recipe here!

In Italian, agrodolce means "sour and sweet," and this nuanced vinegar beautifully expresses both. Albert and Kim Katz have long been fascinated with the idea of marrying the sweetness and complexity of wine grapes that have been left on the vine to concentrate the flavors and natural sugars, with the bright and crisp acidity of authentic Orleans Method vinegar.

The versatility of this elixir will expand your repertoire!

For a simple salad dressing, add just a drizzle of olive oil, along with salt and pepper. You'll need less oil with the balanced acidity in AgroDolce than in your regular dressing recipe.

Try Katz Sauvignon Blanc vinegar in a pear, walnut, and blue cheese salad with a splash of walnut oil. It marries well with salads and other dishes that include goat cheese, or with goat cheese alone.

Mix this white grape vinegar with a bit of mustard, black pepper, herbs and olive oil to marinate chicken for the grill or to roast.

Toss with peak summer tomatoes and fresh mozzarella for an easy and delicious appetizer.

To achieve AgroDolce, Sauvignon Blanc grapes are harvested from the Suisun Valley that borders Napa on its west side. The grapes have intentionally been left on the vine for at least a month to six weeks longer than if they were to be made into a dry finished wine.

By harvest time they are almost "raisiny" from their concentration of fruit and sugars. This is the same tradition used for hundreds of years to make the great Sauternes of France.

The unfermented juice from the grapes is blended with Katz' proprietary wine vinegar and slowly aged in oak barrels until it becomes a balanced AgroDolce Sauvignon Blanc vinegar.

The finished vinegar is almost sherry-like in color and complexity, with hints of vanilla from the wood, and sweet apricot, fig and pear from the late-harvest grapes - but all supported by a strict backbone of crisp acidity from the vinegar base.

This Katz Sauvignon Blanc vinegar is a must-have condiment for any essential pantry!

Shop now for AgroDolce Vinegar Sauvignon Blanc!

This versatile, seasonal salad is loaded with texture, from crunchy to crisp to chewy. The beets, currants, and new onions all have a natural affinity to the sweet and tangy Late Harvest Sauvignon Blanc AgroDolce Vinegar, while the aromatics and spices give the salad a comforting warmth.

You can serve this as a side dish, or pair it with grilled or smoked chicken or salmon for a nice lunch or brunch main course.

See the Roasted Beet, New Onion & Rice Salad Recipe here!

Maluku Islands in Indonesia, once held the most carefully guarded spice in the history of spice trading. It was so highly valued that the Portuguese - and later the Dutch - limited its cultivation to only two islands in the East Indies, putting to death anyone who attempted to elbow into the business. Fortunately, a non-affiliated group of birds carried the seeds throughout the Islands and beyond, breaking the nutmeg monopoly.

The peppery-sweet nutmeg is a traditional flavoring for cakes, gingerbread, biscuits, and fruit.

It is commonly used in milk puddings, and a little grated into cherry or apple pie adds an indecipherable spiciness. Nutmeg is excellent in savory dishes, especially sausages, fish, and seafood.

It is a necessary ingredient in many British-inspired chutneys, and grating just a bit over steamed cauliflower, baked onions, or mashed potatoes is a perfect finishing touch.

Shop now for Whole Nutmeg!