Zabar's Blog

I recently enjoyed reading JD's post "All About Chumley, My New Favorite Thing" on The Yapper about Tracey Zabar's book, One Sweet Cookie: Celebrated Chefs Share Favorite Recipes. There are a few things that got me. First JD's enthusiasm for Tracey's book:

"To be as blunt as humanly possible, I’m obsessed with this book.  Zabar compiled 70 cookie, or cookie-esque, recipes from some of the New York restaurant world’s biggest figures as well as some of her own creation to create 192 pages of heaven."

I have to agree. I also have the book and have really enjoyed working through some of the recipes (and of course the tastey results). One thing I haven't done is photographed my creations. I love the pictures that are included in the odyssey to create a chumley. Now this is what I will bake next!

Shop for Tracey's book
Read it on The Yapper

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 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.)

An interview with Saul Zabar

This interview just came across my screen again and it's completely enjoyable. It's a pretty comprehensive origin story of Zabar's and Saul has a great way of just telling it like it is!

The program is CityWide, CUNY TV's dynamic talk show for New Yorkers who care deeply about our city. The program is hosted by attorney and former City Council member Ken Fisher.

Enjoy watching it and if you have any questions for Saul, leave them in the comments!

Tracey Zabar story in The New York Times, Metropolitan Diary

Dear Diary:

At the end of a long day promoting my new cookbook, I boarded the M104 bus to go home. Rather than the usual hot, overcrowded and noisy ride, the bus was air-conditioned and almost empty. I sat at the back, near a mother with two very excited little girls.

A man sat across from us carrying a musical instrument. The girls chirped, “Is that a guitar?” He replied that it was a violin, opened the case and played a lovely rendition of “Twinkle Twinkle Little Star.” Next was “Happy Birthday” (for me), and then “Stardust.”

Thank you, sir, for a perfect New York moment.

Tracey Zabar 

Read the entire article

 

Zabar's Housewares among the best shops in the best shopping cities around the world.

From The Guardian

"The best cities around the world for specialist shops and shopping
From kitsch fashion in Tokyo to furniture in Copenhagen, our experts reveal their top cities for specialist shopping"

"Homewares, New York
Zabar's (zabars.com) is a legendary Upper West Side food retailer known for its imported cheeses, fish, bakery, and coffee and tea counters. But also check out the nearly block-long mezzanine for a world-class selection of homewares, especially the assortment of non-stick and copper cookware. It's one of America's best home emporiums."

Breakfast in the Big Apple - post on Nylon Daze

Here's a beautiful image from Nylon Daze's website:

Glad you visited Zabar's!

Give my regards to Broadway - and Zabar’s

Here's a recent article from Mike Voss. I hope you get to visit us this holiday season Mike. So far New York is turning out to be as warm as Washington.

"Give my regards to Broadway — and Zabar’s"
By Mike Voss from Washington Daily News

If I ever move to New York, I know exactly where I want to live – above Zabar’s.

Zabar’s is at the intersection of Broadway and 80th Street. Calling Zabar’s a specialty grocery store is like calling the Grand Canyon a ditch.
...
A true Zabar’s experience demands a visit to its aisles, nooks and crannies. You can make that visit anytime — Zabar’s is open each day of the year. Don’t be surprised to see Santa Claus there late Christmas morning as he picks up a few groceries to take back to the North Pole.

Read the entire article.

Executive Gift Guide 2011 from Bloomberg Businessweek

From Bloomberg Businessweek:

Zabar’s NY Original Toasting Bagel Bag, $24
A friend or colleague who’s missing the big city will enjoy this simple gift of 18 assorted authentic New York bagels. They come in Zabar’s “Go Green” small shipping bag. Shop for Bagels.

From the article:

Thirty Holiday Gift Ideas
By Rebecca Reisner
From Bloomberg Businessweek

Ah, holiday shopping. The notion fills some with delight, others with dread. Either way, let us make it easier. We’ve selected 30 intriguing gifts, priced from $11.50 to $3.5 million, that cannot disappoint.

The Midlife Second Wife wakes up with Zabar's

I love this post from "A Perfect Cup of Coffee: The Best Part of Waking Up" at The Midlife Second Wife - The Real and True Adventures of Remarriage in Middle Age. Marci shared it with us on Zabar's Facebook wall and it's been a nice introduction to her blog.

This is actually one of my favorite images from her blog, mostly because of the beautiful light on her porch. It just feels warm and inviting.

From her post:

I first discovered the wonders of Zabar’s miraculous brew on a trip to New York City several years ago. I was traveling for the Oberlin Conservatory of Music, where I worked, and my hotel was just down the block from the famed Upper West Side delicatessen. I dropped in to start my day with a cup of coffee and a bagel, and I was transported. The coffee I made at home didn’t taste like this: this was rich and smooth, with varying notes of flavor, and not at all bitter. I bought two pounds of the Number 7 grind to take back with me to Ohio—Zabar’s blend, the roast I had ordered—and hazelnut decaffeinated. To this day I order two pounds of each (shipping is free at these quantities), and I keep them in the freezer until my canister needs refilling.

Head over to her full post to read her own brewing method for her perfect cup (includes Zabar's Blend and Zabar's Hazlenut Decaf).