Resources

I’ve highlighted many delicious ingredients throughout the course of this book. Happily, many of them are readily available in good markets everywhere. Here are my favorite sources.

TEHINA

Excellent-quality sesame seeds and sesame butter are now available here. Our main source is Soom Tahini (see sidebar), imported by the three Zitelman sisters. You can order directly from them: soomfoods.com or amazon.com. Try their chocolate tahini!

SPICES, HERBS, RICE, GRAINS & MORE

For the most incredible spices and spice blends (and cookies), you must visit La Bôite à Epice. Lior Lev Sercarz, (see sidebar), is truly a master at his craft. I depend on Lior’s Amber #2 blend, Shabazi blend, hawaij, dried rose buds, orchid root (sachlab), za’atar, and so much more. Visit his gallery shop at 724 11th Avenue, New York, NY, but call first to make sure he’s there: (212) 247-4407. Or order from laboiteny.com.

Terra Spice Company has a richly comprehensive array of spices, oils, and fancy cooking products. Chefs and culinary professionals are well served here. PO Box 921, North Liberty, IN, (574) 222-2462, info@terraspice.com.

Kalustyan’s in New York stocks thousands of spices, such as dried limes, sumac, rose petals, ground Urfa pepper, baharat, fenugreek, and black garlic. Plus, they have a hundred kinds of rice; the boxed shredded phyllo dough called kataifi; nuts like pistachios; prepared ingredients such as amba (mango pickle); harissa; date, carob, and pomegranate molasses; orange blossom water; rose water; and labneh. Order online at kalustyans.com. Even better, visit their magical shop at 123 Lexington Avenue, New York, NY. Or call (800) 352-3451.

MEAT & MORE

DeBragga, an amazing meat purveyor that also sells retail, is our source for the square-cut Colorado lamb shoulder that we are almost famous for. debragga.com

D’Artagnan is our go-to source for specialty meats and such great poultry, as well as products both fancy and rare. dartagnan.com

We rely on Pat La Frieda’s beef, especially their dry-aged ground beef and hanger steak, available at lafrieda.com.

PHILADELPHIA SOURCES

How lucky we are that just a few blocks from Zahav, in our Society Hill neighborhood, The Food Trust runs the Sunday Headhouse Farmers’ Market in the historic brick buildings at Second and Lombard Streets. Many of our favorite farmers and purveyors can be found there from May to December.

You must explore Reading Terminal Market at 12th and Arch Streets, in the heart of Philly. Dozens of my favorite vendors, such as Valley Shepherd Creamery and their handmade cheese, Iovine Brothers Produce, Border Springs Farm Lamb, and of course, The Cookbook Stall, make up this old-school/new-school marketplace, operating since the mid-nineteenth century. Open every day, but check hours at readingterminalmarket.org.

I have been shopping at Di Bruno Brothers since I moved to Philly. They have amazing cheeses, cured meats, olives, and high-quality legumes. If you happen to be in the Italian market, ask for Emilio and tell him I sent you! 930 South 9th Street, (215) 922-2876, dibruno.com

POTTERY

We were lucky enough to discover Liz Kinder, a world-class Philadelphia potter who invited us into her Fishtown studio and let us borrow for photography every plate, platter, and bowl our fingers touched. You’ll find Liz’s singular work throughout the book, and especially on pages 124–125. Liz wants me to say she’s always up for studio visits. Call (267) 235-5820 or e-mail liz@lizkinder.com. See her work at lizkinder.com, potsonhand.blogspot.com, and throwingandtantrums.blogspot.com.

Let’s be real here for a second. If you don’t want to scour the earth for crazy ingredients (like the transglutaminase, meat glue used for the sweetbreads, or the pink salt to cure basturma) or don’t have time or whatever, do what my wife does—order it on amazon.com.