OK… the new issue is out, the cover recipe looks awesome…. as does half of the magazine, but you are thinking “where am I going to ever find ___ to make that?”   No problem! we have it here at ZZest with some short cuts or additions too!

Check this out….

 Pg 24- Jeni’s Salted Ice Cream – Available here at ZZest! Beware pricey stuff $12.50 a pint but a sooo worth the splurge!   

 Pg 44- crème fraiche  

 Pg-45- anchovies and fresh parmesan cheese. Fontina cheese, whole milk ricotta!  

 Pg 53- mango chuney-3 varieties available.

 Pg  60 –tamarind

 Pg 73- Fresh figs are very perishable and on my list to find in only perfect condition, in the mean time we have delicious dried mission figs. There’s many cheese combos that would be superior to teleme or havarti and we have many full flavored honey options. Try dried figs, tuada sheeps milk cheese from Italy, Tasmanaian leatherwood honey and maybe a sprinkle of chopped pistachios!

 Pg 73- Burrata! Will periodically be available over the summer. 1 left right now next possible delivery 6/11 .

 Pg 73- Smoked trout the best there is from Rushing Waters Fisheries.

 Pg- 75 piquillo peppers, whole almonds Marcona perfect for this recipe, prosciutto, also available a jarred romesco sauce which is awesome!

 Pg 75- anchovies and fresh goat cheese

 Pg 75- harissa

 Pg 82- smoked paprika, Sherry wine vinegar, chorizo over andouille

 Pg 83- Fontina cheese, fresh parmesan  

 Pg 86 – Banyuls vinegar, cannelloni beans

 Pg 87- farro

 Pg 89- Israeli couscous

 Pg- 93 ingredients that are readily available but are top quality here at ZZest. Balsamic vinegar, almond extract, vanilla extract, cocoa powder,

 Pg 94- We have delicious jarred lime curd!

Pg-98 dulce de leche