Zabar's Blog

This week's 50% OFF Zabar's Deal of the Week

50% off savings on a different Zabar’s product each and every week!

This Week's Deal
Bissinger's Petit Fours 9 Piece Gift Box
NOW JUST $9.99 - Regularly $19.98
Through Sunday 3/4, at Zabars.com

These pint-size beauties pack a savory punch. Fresh-baked, all natural petit fours made with layers of vanilla cake and tart raspberry jam. A succulent delight as a gift or just as your own personal treat. 6.5oz.

And don't forget - if you live within Zabar's Home Zone and order $49 or more your shipping is FREE! Find out if your shipping address is within Zabar's Home Zone on our home

 

Back by Popular Demand!

There are some things you can always get. You'll always be able to get a Sesame Seed Bagel and you'll always be able to get Zabar's Blend coffee. 

But there are other things, which we know you covet, but are a bit more hard to come by. Now two of our customer's favorites are back at Zabars.com!

Zabar's NY Original Toasting Asiago Cheese Bagels & Ethiopian Yirgacheffe Coffee!

Zabar's NY Original Toasting Asiago Cheese Bagels
Made with Malt Barley Flour and a special recipe formulated for toasting, there is nothing like Zabar's original toasted New York bagel. Crispy on the outside and soft on the inside - just like most New Yorkers. 

Ethiopian Yirgacheffe Coffee
Although it's a light roast, it's lively and full-bodied, with delicious "winey" notes. Discover why Zabar's loves African coffee, without ever having to leave your kitchen.  

What is the best thing about your bodega?

Notes From The Culinary Wasteland is in our neighborhood - it's fun having something as simple as geography in common with someone whose blog you come across.

A recent post, "My Bodega," is about NYC and all cities whose residents want to really feel they know where they live and what to expect by just popping out of their apartments to their local stores. It's the most fundamental precursor to the shop local phenomenon, which has wisely spread to less urban locations, where the challenge is both in the location of the purchase and the source of the product.

I really enjoyed reading this homage to Zabar's. I feel like if a store could emote, Zabar's would feel the same about it's neighbors, at least the people here do.

From Notes From The Culinary Wasteland - visit the blog
"My Bodega" - visit the post

"My corner bodega is called Zabar’s and many people would protest that it, too, does not qualify as a real bodega. But they’re just being picky: it’s on the corner (sort of); it carries milk – from cows, from sheep, from goats, from soy, from almonds; 1% milk, 2% milk, whole milk, half-and-half, whipping cream, heavy cream, sour cream, cream cheese, crème fraiche – and others, I’m sure. And although the original Zabar’s Mom and Pop were Jewish and came from Eastern Europe rather than from Central or South America, Korea, Thailand or China, they were immigrants finding their way into American society by opening a little food store on the corner – a bodega – or schmodega, if you prefer..."

A new recipe for Cheese Bourekas with Puff Pastry - perfect for Purim!

By Tori Avey, The Shiksa in the Kitchen

Go to the recipe.

Bourekas are delicious Middle Eastern hand pies. These baked, stuffed pastries are popular in Israel and throughout the Middle East. Different versions of this turnover pastry exist all over the world—knishes, calzones, samosas, bridies, and strudel are all regional variations on the same concept. Bourekas originated in Asia as a deep-fried filled dumpling known as a burga. When the Turks of central Asia moved to what is now the country of Turkey, they brought their stuffed burga dumplings with them. Over time, the dumpling evolved into a variety of stuffed, layered pastries known as börek. Sephardic Jews who settled in Turkey adopted the pastry, merging it with their version of the same dish (empanada) and adapting it to make it kosher. Börek + empanada = boureka. The boureka was born!

Bourekas are made with a variety of savory fillings, including cheese, meat, spinach, and eggplant. They are generally made with either puff pastry or filo (phyllo) dough, and served as appetizers, alongside a meal, or as a portable snack. Of the many boureka varieties out there, cheese bourekas are my favorite. These Cheese Bourekas with Puff Pastry are super easy to make, especially if you use store-bought puff pastry. They also freeze well, which means you can make them ahead and pop them in the oven just before your meal. I keep a stash in the freezer for unexpected company; they’re such a treat with tea or coffee. I also like to serve them with homemade soup for a light and tasty winter meal.

Go to the recipe.

Zabar's in sunny places

I love when we get pics from shoppers (or employees) with their Zabar's gear from around the world. Even our unseasonably pleasant weather is no match for the beautiful serenity that this photo holds. 

Thanks for sending in this pic of Zabar's in paradise!

New at Zabar's Cheese Counter

The next time you're headed to Zabar's Cheese Counter, be sure to stop by and ask for a taste of this wonderful new jam we're selling: Sully's Jams, Natural Date Jam.

This jam pairs beautifully with any soft white, double or triple cream cheeses, such as Cream Cheese, Goat Cheese, Mascarpone, Brie, Gouda, Stilton, and Blue Cheese. It is very versatile and can be used as a gourmet jam or an everyday jam. And it goes great with peanut butter, cashew butter or almond butter. Yum!

Use it as a base for a delicious gourmet sandwich - try it with turkey and cheese or you can make gourmet cheeseburgers using Brie, Gouda, Stilton or Blue Cheese. This jam can be paired with sweet or savory! Spices that go well with it are Cinnamon, Chocolate, Basil or Tyme. Perfect year round for entertaining and makes a desirable gift. 

It's 100% All Natural using Certified Organic Dates. The main ingredients include: cane sugar, lemon juice, and citric acid. Zero fat. Zero salt. Zero cholesterol. High in daily fiber. Kosher and Vegan friendly.

Sully's Jams Natural Date Jam, a family recipe made by the same family since 1962, is now available at Zabar's. 

One Sweet Cookie: A little more about Tracey Zabar

We've had the pleasure of posting a few recipes (see the list below) from Tracey Zabar's wonderfully beautiful cookbook, One Sweet Cookie: Celebrated Chefs Share Favorite Recipes. It's a delightful book with recipes for the beginner, novice and skilled cookie baker.

I've tried a number of these recipes myself and have been in love with the clarity of her recipe writing as well as the tasty results!

Recently I really enjoyed getting more insight into Tracey and her history in The Wall Street Journal's article "A Zabar Does Cookies". Read the entire article here.

From The Wall Street Journal
"A Zabar Does Cookies"
By Ralph Gardner Jr. 

"I'm not a chef or baker by profession," she explained as she plied me with one of Mr. Ansel's DKA, short for Dominique's Kouign Amann. It resembles a caramel-coated croissant and ought to be on everyone's bucket list. However, she added: "I'm an amazing baker. I know I am."

Ms. Zabar's charm is that such lines usher from her mouth sounding almost modest, so infused are they with enthusiasm for whatever it is she's discussing. "My goal," she added, "is if you find a chocolate-chip cookie recipe, you want to make a chocolate chip better than anybody in the world and then you're done."

Read the entire article here.

One Sweet Cookie Cookbook By Tracey Zabar - Author Signed Copy
Beautifully photographed book. A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers, including Lidia Bastianich, Daniel Boulud, Terrance Brennan, Dorie Greenspan, Thomas Keller, Jacques Torres, and Laurent Tourondel. A great gift sure to delight anyone who loves to bake!

Buy it at Zabars.com

 

Visit recipes from One Sweet Cookie:
Orange Cookies by Lidia Bastianich of Lidia’s Italy 
Milk Chocolate Brownies by Nick Malgieri of the Institute of Culinary Education
Sugar Valentines by Tracey Zabar

Tomorrow at Zabar's Cheese Counter

Join us in our store at Zabar's Cheese Counter for a free tasting and demo of 
Green Mountain Creamery's Greek Yogurt
Thursday, February 23rd from 3 - 6:30 PM

On Special throughout February - Sale Price $1.39/ea - Reg. $1.98.

At Green Mountain Creamery, they strive to balance a history of artisanal yogurt making with today's newest technologies to create the ultimate dairy treat. Their product is made from the finest ingredients with no artificial colors, preservatives, additives, artificial sweeteners or high fructose corn syrup. Made right in the Green Mountain State with rBST free Vermont milk.

•  Made in Vermont with Pure Vermont Milk
•  No High Fructose Corn Syrup
•  No Artificial Additives/ Preservatives/ Colors/ Sweeteners
•  Gluten Free
•  Kosher
•  A Portion of the Net Profits from the Sale of this Product are Returned Directly to theFarmers who Supply our Milk
•  They Support the Local Dairy Community through College Scholarships and Local FundRaising Events and donations
•  They Support the Vermont Food Bank

This Greek yogurt is a traditional strained style yogurt. It takes almost 4 pounds of milk to make just one pound of this deliciously simple, smooth and creamy treat. With 5 live and active yogurt cultures. Zabar's carries Strawberry, Blueberry, Plain and Maple made with maple syrup from Vermont.

Special for the month

of February

Sale $1.39/ea

Reg. $1.98

At Green Mountain Creamery, they strive to balance a history of artisanal yogurt making

with today's newest technologies to create the ultimate dairy treat. There product is made

from the finest ingredients with no artificial colors, preservatives, additives, artificial sweeteners

or high fructose corn syrup. Made right in the Green Mountain State with rBST free

Vermont milk.

• Made in Vermont with Pure Vermont Milk

• No High Fructose Corn Syrup

• No Artificial Additives/ Preservatives/ Colors/ Sweeteners

• Gluten Free

• Kosher

• A Portion of the Net Profits from the Sale of this Product are Returned Directly to the

Farmers who Supply our Milk

• They Support the Local Dairy Community through College Scholarships and Local Fund

Raising Events and donations

• They Support the Vermont Food Bank

There Greek yogurt is a traditional strained style yogurt. It takes almost 4 pounds of

milk to make just one pound of this deliciously simple, smooth and creamy treat.

With 5 live and active yogurt cultures. Zabars carries Strawberry, Blueberry, Plain

and Maple made with maple syrup from Vermont.

This week's 50% OFF Zabar's Deal of the Week

50% off savings on a different Zabar’s product each and every week!

This Week's Deal
Zabar's Handsliced Corned Beef, 8 oz.
NOW JUST $6.49 - Regularly $12.98
Through Sunday 2/26, while supplies last, at Zabars.com


Whether you like yours with cabbage and potatoes, as the base for a Reuben sandwich, or simply stacked on Zabar's rye or pumpernickel bread, this is the hand-sliced Corned Beef you need. This is the hand-sliced Corned Beef they line up for at Zabar's deli counter. But why stand around? Relax at home, we'll bring the same hand-sliced Corned Beef to you! 

And don't forget - if you live within Zabar's Home Zone and order $49 or more your shipping is FREE! Find out if your shipping address is within Zabar's Home Zone on our home

Watch Harold make a Perfect Corned Beef Sandwich:

A visit to Zabar's Cheese Department

Recently posted on What Would Phoebe Do, is her enjoyable trip through Zabar's cheese department and a complete accounting of the cheeses she's currently enjoying. As someone who has brought babka and rugelach to China and Korea - I get the need to shlep goodies too heavy with deliciousness across too far a distance.

Here is an excerpt from Phoebe's blog. Read the entire post here.

"Not gay bars, Ma. Zabar's."

Every so often, I have to go to the Zabar's cheese department. Forces beyond my control compel it. When it was something I theoretically had access to, as in, when I lived a bus or subway ride away from it, I don't think I properly appreciated it. Now, it's a quasi-religious pilgrimage, involving hours upon hours of transportation, and not really justifiable unless I'm in the city for some other reason. It's far enough from where I usually need/want to go in NY that it basically means throwing up my hands and accepting that I will be that woman carrying cheese across state lines, devoting an entire afternoon to figuring out how many jumbo containers of Amora mustard can be comfortably carried on the subway, two trains, and a 30-minute nature walk. (The answer, I've learned the hard way, is one, if I intend to carry - sorry, shlep - back anything else as well.)