From saffron to heirloom corn tortillas and really, really good grits—we've got just the place.
Once upon a time in a pre-kale era, before we were mixing miso into our pastas and topping our toast with kimchi, iceberg was the standard lettuce and fresh ginger was nowhere to be seen . American grocery stores today are better than ever. You can find artisanal flour, fresh turmeric, and premium fish sauce at your local Whole Foods or high-end market.
Yet, even as cooks and store selections have become more sophisticated, you still have to seek out a specialty purveyor for certain ingredients—although now it’s not fresh ginger. Thanks to our digitally connected globe, a whole bunch of new specialty food suppliers have popped up, bringing obscure and premium ingredients to cooks.
We talked to a bunch of cookbook writers and chefs to find your new go-to products, including hand-milled South Carolina grits, Afghan saffron imported by military vets, and Szechuan peppercorns.
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