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Sopressata

Omaha Steaks
$11.99

The bold taste of a traditionally prepared Sopressata is one of a kind, and ours is a prime example of this time-honored tradition.... Slow-cured the old-fashioned way with hot peppers, paprika, sweet fennel and red wine, coarsely ground pork becomes an Italian delicacy. Pair with other uniquely flavored salames for an incredible sampler or try Sopressata with a variety of artisanal cheeses.INGREDIENTS: Pork, Salt, Corn Syrup, Wine, Spices, Sugar, Garlic, Dextrose, Ascorbic Acid, Lactic Acid Starter Culture, Sodium Nitrite, Sodium Nitrate read more

Omaha Steaks
$29.99

Each of the gourmet salames included in our Chefs sampler can stand alone or stand out in a recipe. Our charcuterie collection is ...slow-cured the old-fashioned way for incredible flavor, made with high-quality pork, rich wine and signature spices. This gift includes three classic Italian styles, Dry Salame, Salame Toscano and Sopressata.INGREDIENTS: Pork, Pork Fat, Nonfat Milk, Salt, Sugar, Corn Syrup, Spices, Wine, Garlic, Lactic Acid Starter Culture, Sodium Nitrite, Sodium Nitrate; Pork, Salt, Corn Syrup, Wine, Spices, Sugar, Garlic, Dextrose, Ascorbic Acid, Lactic Acid Starter Culture, Sodium Nitrite, Sodium Nitrate; Pork, Salt, Corn Syrup, Wine, Sugar, Spices, Garlic, Dextrose, Ascorbic Acid, Lactic Acid Starter Culture, Sodium Nitrite, Sodium Nitrate read more

Omaha Steaks
$19.99 $11.99

The bold taste of a traditionally prepared Sopressata is one of a kind, and ours is a prime example of this time-honored tradition.... Slow-cured the old-fashioned way with hot peppers, paprika, sweet fennel and red wine, coarsely ground pork becomes an... read more

Knopf
$25.76

Since her James Beard Award-winning first book, Sunday Suppers at Lucques, Suzanne Goin and her Los Angeles empire of restaurants ...have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. Among her many recipes, you can expect her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, and Feta; Crème Fraîche Cake with Santa Rosa Plums and Pistachios in Olive Oil; and S’Mores with Caramel Popcorn and Chocolate Sorbet.    But The A.O.C. Cookbook is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear. She takes the time to talk you through each one of her culinary decisions, explaining her palate and how she gets the deeply developed flavor profiles, which make even the simplest dishes sing. More than anything, Goin wants you to understand her techniques so you enjoy yourself in the kitchen and have no problem achieving restaurant-quality results right at home. And because wine and cheese are at the heart of A.O.C., there are two exciting additions. Caroline Styne, Goin’s business partner and the wine director for her restaurants, presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well—showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine. At the back of the book, you’ll find Goin’s amazing glossary of cheeses—all featured at A.O.C.—along with the notes that are given to the waitstaff, explaining the sources, flavor profiles, and pairings.                With more than 125 full-color photographs, The A.O.C. Cookbook brings Suzanne Goin’s dishes to life as she continues to invite us into her kitchen and divulge the secrets about what makes her food so irresistibly delicious.    read more

Lynn, Andrea
$15.88

Everyone knows New York City is the culinary epicenter of the United States. And while Manhattan gets Michelin stars and Brooklyn ...gets blogger hype, real culinary fanatics know that authentic ethnic food experiences happen in the restaurants of Queens. There, New York's celebrated ethnic diversity is the most potent, with more than one million foreign-born residents. This means food lovers can travel the globe without using any vacation time: take a culinary tour of China, sip a frappe in Greece, dine on authentic Italian sausage―all without ever leaving Queens!Queens: A Culinary Passport welcomes visitors to the borough, serving as your guide to more than 40 hand-picked ethnic restaurants and food stands, complete with chef profiles and recipes for recreating signature dishes at home. Also included are highlights of not-to-be-missed hidden spots, like ethnic grocery stores stocked with multicultural essentials, fresh-from-the-sea fish markets, and delis that turn out freshly made mozzarella and sopressata. For Queens novices, the book includes easy-to-follow subway directions and even detailed neighborhood walking tours, ensuring that your next trip to Italy, India, Greece, Latin America, and China is only a borough away. read more

Cost Plus World Market
$32.94

Originating in the Veneto region of Italy, Volpi Hot Sopressata Salami is packed with rich, savory flavor. Enhanced with red peppe...r and paprika, this spicy salami makes an irresistible addition to sandwiches and antipasti spreads. read more

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