Search the Counter

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...