Do you know these famous opening lines? Can you identify the text or movie? Answers below....

1) It is a truth universally acknowledged, that a group of humans in possession of good food, must be in want of a new website.

2) It was the best of code, it was the worst of code....

3) Call me Tim

4) Website

5) A long time ago, in the Internet far, far away....

6) Life is not the amount of bites you take, it's the ingredients that take your breath away.

7) Previously on the Web

8) Space, the final dish....

9) My name is Bond, James Bond. Do you want a chocolate?

10) Is there anything better than food?

11) Candy is dandy, but chocolate is quicker.

Oh, and can you tell what might be coming soon to ChefShop.com? New clothes! We have been working diligently every day since the beginning of this year to make change. And we are close!

Every 4 weeks we say, "We are just 2 weeks away from going live!"

Why the big change? It is the behind the scenes that is the big difference. Smoother operation, better controls, modernization without losing the hands-on approach we like.

And the most important reasons? Better for you.

Don't worry, the navigation design is the same, and looks friendlier and modern. Where there were steps, there are now escalators and elevators. Thumbnails have been replaced with details and big pictures.

Readability, eatability, and fun. That is the goal and we are getting closer.

Email communication, like your order status, package's progress, and tracking emails will be way better, modern, informative, and to me, most important, simple.

And more! Stay tuned!

Click Here To See Everything Featured in This Newsletter!

It is strawberries and rhubarb time! And though I might prefer a pie, I like my cobblers and crisps because they are so much faster to make with almost no brain power needed!

Why is this combination so perfect? I do not know, but it is.

See the Strawberry Rhubarb Crisp Recipe here!

Also known as caster sugar, this sugar has granules that are very fine and dry. A superior quality sugar, it is the workhorse of professional Pastry Chefs because it dissolves so easily into batters and doughs, leaving them very smooth.

Especially appreciated for genoise, other sponge cakes, and meringue.

Superfine caster sugar also dissolves very quickly in liquids, so it's great for iced tea.

Shop now for Caster Sugar!

You can use fresh or frozen rhubarb for this recipe. Venting is key for a perfect strawberry rhubarb filling. Rhubarb has a surprising amount of moisture, and the sugar draws it out.

Thanks Louise for sharing the pie and the recipe!

See the Strawberry Rhubarb Pie Recipe here!

Pale, delicate, and large-grained, Demerara cane sugar is the English version of turbinado sugar. It gives an appealing sparkle to the tops of cookies, simple cakes or bread puddings, eliminating the need for frostings or drizzles. Since it has just a hint of molasses flavor, it's also a good choice for hot breakfast cereals, yogurts, or a steaming cup of morning coffee or tea.

Shop now for India Tree Demerara Sugar!

Gather the ingredients, substitutions work, make sure the olive oil has personality and is good, toss and bake. Done!

See the One Dish Potatoes and Sun-Dried Tomatoes Recipe here!

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.

Shop now for Pomodoraccio semi-sun-dried tomatoes!

Shake the bottle, pop the top, and pour out a spoonful of red or green sauce.

The first thing you will notice is that this sauce has bits and pieces. One can assume that these are the Yuzu zest that gives a hint of an over-under citrus personality and finish.

Intertwined with chili pepper and red pepper, this sauce has some heat to it. Not too hot that you can't sip it from a spoon, though your lips will tingle and sing a bit.

However, there is no everlasting burn in your throat, and no loss of consciousness in the interior of your mouth. Though it definitely gives you the fear that this is going to happen.

There is something about the aura, the nose, the feel that makes you nervous. In the end, though, what you get is some nice hot sauce that opens up your pores to explore the flavors of the soup that you have added it to.

Perfect for congee or baked beans, think of adding it to a nice seafood pasta dish. Because it is so accessible, a splash or a dash on a sandwich or eggs works just fine. So far, I am liking it when I added it to my Walla Walla honey!

Sipped alone, it will leave a bit of an edge on the tongue with a citrus zest, pepper feel. It is a delight to use. It is making me wonder if I can add it to my next baking adventure.

Shop now for Muso Hot Yuzu Sauce - Red!

Gorgeous Spanish sardines in olive oil, carefully made, getting each of these pieces (about 5) into the jar intact takes practice and mastery. Hand-cleaned, one by one, they are then fried in olive oil. Made fresh and then aged to improve the flavor over years, making a mellow and delicate sardine.

Not to be compared with other sardines, these Spanish sardines in olive oil are special. If you like sardines, then you will love these! Just holding the jar in your hand, you can't help but be awed by the quality.

You can't get these in the store!
"These are fabulous, large, juicy and full of flavor. I'm spoiled now, I can't settle for store-bought sardines. So good for a snack or quick meal."
-- Cheryl

Shop now for Ortiz Sardines in Olive Oil here!

This is one of my favorite quick pastas that can be served immediately warm, or eaten cold the next day. With the right ingredients on hand, it can be pulled together in the amount of time it takes to cook your pasta. It keeps very well in the fridge and can be enjoyed cold all week.

See the Farfalle Pasta Pesto Salad Recipe here!

Traditional Italian farfalle (bowtie-shaped) pasta is drawn through bronze so that the surface is rough and ready to take on whatever sauce you throw at it, just like when you were a kid, but way, way better. It is made only with locally grown, certified Italian Grown Durum wheat.

Farfalle was originally made by rolling out a flat sheet of dough, then cutting it into rectangular or square pieces. These pieces were pinched in the center to form the bow-tie shape, often using the fingers or a fork. The shape helped the pasta cook evenly and allowed sauces to cling to the folds in the pasta.

It is generally believed to have originated in Lombardy and Emilia-Romagna in northern Italy, particularly in the area around Parma and Piacenza, which are known for their rich pasta-making traditions. The name farfalle itself suggests an association with the butterfly shape, which is characteristic of this pasta.

This is, quite frankly, one of the best shapes, period!

Sometimes a simple creamy sauce on the shapely Bowtie pasta is all you need. Like getting dressed up without having to go out.

Shop now for Sgambaro Farfalle Bowtie Pasta!

A registered DOP pesto made with 100% authetic Genovese basil.

The nucleus of modern day pesto starts in North Africa and India, where basil becomes the main ingredient. Basil pesto takes hold in Provence (as pistou) and Liguria (as pesto alla genovese). A recipe was published in La Cuciniera Genovese in the 1860s, and the dish moved with its immigrants to the New World. Of course, good, authentic pesto starts with good, authentic ingredients.

The most important ingredient? Genovese Basil. La Favorita pesto is made with DOP certified Genovese Basil.

Basil cultivation is age old, but today basil is enjoying more popularity all over the world than ever before; not only for its delicious aroma, which enriches any cuisine, but also because it represents the quality, simplicity and uniqueness of the Ligurian territory. The quality of basil strongly depends on the environment in which it is grown. Thanks to its particularly mild climate and abundant sunshine, the constant sea breeze plays such an important role which means the entire region of Liguria proves to be ideal for basil farming.

It's this geography and tradition, paired with modern scientific methods of preparing and feeding the soil and naturally watering and preventing disease, and old-fashioned manual harvesting that ultimately impacts the quality of the basil used by La Favorita in their pesto.

The pesto itself is manufactured the old fashioned way, being careful not to bruise the basil. Using a machine of rotating knives and a mixing machine of "antique" origin, this method produces a delicate, handmade result in a commercial environment, allowing the basil to maintain its character all the way to you.

A topping of Ligurian olive oil (made from ripe Taggiasca olives) creates a natural preservative and cover for the pesto to seal in the natural goodness and prevent oxidation of the basil.

La Favorita Basil Pesto!
"After having traveled to Genoa as a guest of the local Beretta family who schooled me in the intricacies of the Genovese pesto, I searched the world for the authentic product. My efforts eventually brought me to the La Favorita brand, but it was quite difficult to find, even in New York City. To my great joy and gratitude, I found the wonderful people at chefshop.com. I highly recommend both this pesto and the purveyor! Grazie a tutto!"
-- Salvatore

Shop now for Pesto alla Genovese!

Emmer is one of my favorite grains. It has a nice, slightly chewy texture, and is essentially indestructible. It is my go-to grain when I am looking for a whole-grain alternative to pasta or rice.

This recipe is courtesy of Chef Extraordinaire, Lauren Feldman. She made it last night in the Grains Workshop, and it was delicious.

See the Emmer with Walnut Oil and Lemon Recipe Here!

Farro is a grain that has been enjoyed since ancient times. It's non-GMO, high in fiber, protein, and nutrients, and absolutely delicious—nutty, full-flavored, and with an appealingly chewy texture.

Emmer was one of the earliest domesticated crops in the Near East, where it was highly valued as a crop that would do well in poor soil. There are even indications of humans consuming emmer as early as 17,000 B.C., even before the advent of agriculture! It was grown in Egypt and Mesopotamia and eventually migrated, as many grains did, through the Mediterranean region and Europe.

Emmer was appreciated because it grew well in many soils and for its heartiness. It is very high in protein and nutrients, and it was valued just as much by some cultures, particularly the Italians, for its flavor. This organic emmer is toothsome, wholesome, and full of big, nutty grain flavor. And this organic, whole grain emmer farro is especially healthy!

Grains like the whole grain emmer farro have three parts to the edible kernel: the endosperm, the germ, and the bran. The endosperm is the inner soft, white carbohydrate portion. The germ contains many proteins, and the bran holds the vitamins and minerals.

Farro is naturally high in fiber and nutrients—and due to growing conditions, this emmer has a whopping 17-19% protein—and in this whole grain version, nothing has been removed. Farro described as "pearled" or "semi-pearled" has had all or part of the bran removed and has often been parboiled as well, which speeds up the cooking time but takes away from the nutritional value, nutty flavor, and texture.

Is Emmer Farro Gluten-Free?

Farro is not gluten-free, but it is considerably lower in gluten than wheat, and partly because it has not been bred over thousands of years for maximum yield and other qualities, it's more easily digestible by the human body than most other forms of wheat. If you have a relatively mild gluten sensitivity, farro may work for you. Check with your doctor.

Shop now for Organic Farro Emmer here!

Early Robin Cherries are an early ripening Rainier-like Cherry. They are very low acid, so they taste very sweet. With its characteristic cream-colored flesh, Early Robin Cherries are a newer variety, and farmers will not pick them until the sugar brix (a measure of how sweet the cherry is) reach 17. But, some wait until they reach 20 brix. That is one of the reason they are so amazingly delicious and addictive.

From the family that brings us the most amazingly huge Rainier cherries comes this amazing early variety you just won't find in your average grocery store. This year, only a small amount of these light-colored cherries are available. Just can't wait any longer? Order now before we sell out. Limited quantities available this year.

See the Early Robin Cherries here!

Picked-at-their-Peak fresh cherries are harvested and shipped between early-June and late-July.

All five fresh, sweet cherry varieties - for a grand total of 23 pounds of organic cherries delivered.

Early Robins - 4 pounds - Currently estimated to ship Early to Mid JUNE

Bing - 5 pounds - Currently estimated to ship in Mid to Late JUNE

Rainier - 4 pounds - Currently estimated to ship in Late JUNE to Early JULY

Lapins - 5 Pounds - Currently estimated to ship in Early JULY

Sweethearts - 5 Pounds - Currently estimated to ship in Mid to Late JULY

Shop now for A Quintet of Washington Cherries Picked-At-Their-Peak!