Villa Jerada Moroccan Harissa
This is Mehdi's family recipe from Casablanca. Smooth with texture, just right!
Use on everything!Harissa is not one of those condiments that has only one authentic recipe. In fact, from town to town, region to region, it can vary from a little to a lot. From texture to ingredients, and from how hot or not so much. Of all the ones we have tried this is the very best!
Here, in this jar, is Mehdi's mom's recipe. Authentic to his family, Mehdi strived to recreate Moroccan Harissa as if it was made at home in his kitchen growing up.
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Dried Golden Diamond Pineapple from Taiwan
Regular price $12.95 USDRegular priceUnit price per -
Rice Bran Oil
Regular price $18.95 USDRegular priceUnit price per$0.00 USDSale price $18.95 USD -
Lummi Island Wild Albacore Canned Tuna
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Katz Apple Cider Vinegar - Gravenstein
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ChefShop Cocoa Powder
Regular price From $39.95 USDRegular priceUnit price per$109.95 USDSale price From $39.95 USDSale -
Rice Bran Oil - 32 oz
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Amber River Soy Sauce
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Aged in Oak Casks
La Vecchia Dispensa Berry Vinegar
The La Vecchia Dispensa Berry Vinegar is a melange of wild berry flavors. This balsamic vinegar for sale is sweet but not cloying, making it good for decorating a lovely platter of roasted potatoes, drizzling over sautéed mushrooms, dolloping onto a fresh slice of mozzarella perched on bruschetta, or for saucing up some herbed grilled chicken or garlicky shrimp.
It's the perfect choice for the uber-cool new cocktail: the balsamic vinegar martini! It's a martini made with the usual suspects (vodka or gin with dry vermouth) plus a sinker of the sweet stuff... Ta-da! Yours is the best minibar in town.
Made with 30th Anniversary Balsamic Vinegar and wild berry juice. Aged in oak casks.
The Perfect Treat in the Summer
Dried Irwin Mango from Taiwan
The Irwin mango—known in Taiwan as 愛文 (Aiwen)—is not unique in origin to Taiwan; it actually began in Florida. However, its cultivation in Taiwan has made it feel uniquely Taiwanese.
Developed in Florida, the Irwin mango was first grown from a seedling of the Lippens variety, open-pollinated with Haden. It was planted by F.D. Irwin in Miami in 1939, first fruited in 1945, and was named and commercialized by 1949.
Introduced to Taiwan in 1954, Irwin mangoes were selected among several American mango varieties by the Taiwan Agricultural Research Institute.
The region became prosperous, hosting a government-designated “mango special agricultural zone” by 1973, and Cheng is honored as the “Father of Taiwan's Irwin mangoes.” The cultivar has remained Taiwan’s most popular mango for over 50 years.
Perfect for one at a time!
Candied Valencia Almonds
Handful ready, Valencia almonds from Spain are some of the sweetest almonds in the world, and when you top them with a sweet sugary coating you have one of the best treats to eat, one by one or by the handful!
As you know, wild almonds are bitter, even toxic, and when consumed in even small quantities can be fatal! Domesticated almonds however are not. Even before grafting, domesticated almonds could be as old as the Early Bronze Age (3000-2000 BC). Even King Tut had a few in his tomb.
The natural process of selection of almond trees by the human species unintentionally and then intentionally in almond orchards brings us the sweet almond of today.
Valencia almonds, with its flatter, more pointy tip, make it one of the distinct shapes in the almond world. And when specifically from Spain, these are some of the sweetest grown. Out of the top ten largest producers of almonds in the world, second behind California, Spain produces about 9% of the world’s total.
Italian Pantry
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Fabbri Amarena Wild Cherries in Syrup
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Carnaroli Rice
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La Vecchia Dispensa Organic Balsamic
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Fattoria di Petroio Tuscan Olive Oil
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Artichoke Hearts Romana Style in Olive Oil
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Bigoli Nobili Mori Pasta - Sgambaro
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Brontedolci Pistachio Cream
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Bucatini Pasta - Rustichella
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Aged 1 year
Carnaroli aged to perfection!
Italy grows some of the finest rice in the world.
From black rice to white and the varieties in between, the flavor and the resulting dish can be the best on the planet.
Acquerello il Riso Carnaroli has been around in our food world forever.
One of the first of the slow food movement foods, Acquerello il Riso Carnaroli was awarded the Snail of Approval in 1986.
Taking a year to produce, the rice undergoes the steps of aging, refining in a special process and enriching with its own germ. The result is tastier, richer and healthier. (Their words and we agree.)
The rice is in a vacuumed sealed can and this might be the most important feature of this delicious rice, at a minimum ensuring the flavor profile the maker has intended.
Perfect recipe for your summer tomatoes!
Tuna & Caper Rice Stuffed Tomato
A variation on Marcella’s classic recipe - Salmon and Caper Stuffed Tomatoes. We used European canned tuna instead of salmon, and we added Arborio (or Carnaroli) rice. The tuna gave a hearty feel, while the capers added the salt and texture. Serve as a main dish for the perfect light summer meal.
Extra Virgin First Press Olive Oils
Olive Oils
In the Northern Hemisphere (e.g., Italy, Spain, Greece, California), olives are harvested between October and December. This means that the olive oil produced during that harvest season is technically from that calendar year.
For example, olives harvested in October–December 2025 produce olive oil from the 2025 harvest.
Freshly pressed olive oil typically becomes available a few months after harvest—often by early 2026.
So if you're buying olive oil in spring or summer 2026, the freshest oils will be labeled as "2025 harvest."
What Does “Fresh” or “New Harvest” Mean?
"Fresh" or "new harvest" means the oil was recently pressed from olives harvested in the most recent fall season.
Recipes we use
See our recipe box here
We have been collecting recipes for over 25 years from Chefs' and cookbooks to share with you.
Find the baking ingredients you need here
Baking Ingredients
From high cocoa butter content couverture chocolates (like Valhrona and Felchlin) and Cocoa Powders, to extracts Ginger, Lime, Orange, Lemon and Chocolate, organically-grown vanilla products extracts, paste and powder, specialty sugars, hard-to-find flours, and baking ingredients from professional kitchens.
Chef James Huffman
Canlis, Seattle's legendary fine dining institution perched in the Queen Anne neighborhood, has accumulated a remarkable collection of culinary honors over its 75-year history. Ranked among the top 20 restaurants in America by Gourmet Magazine and hailed by The New York Times as "Seattle's fanciest, finest restaurant," Canlis has also been a recipient of the Wine Spectator Grand Award continuously since 1997. In spring 2025, Food & Wine Magazine polled over 400 writers, chefs, and travel professionals to rank the best restaurants in America, and Canlis came in second. The restaurant has also earned multiple James Beard Awards — widely considered the Oscars of the culinary world — including its first for Outstanding Wine Program in 2017, followed by the prestigious Design Icon Award in 2019.
