The best sandwiches are a sum of all of their parts, so it makes perfectly good sense that our Sandwich Stations craft a lot of amazing sandwiches. We’ve got the best bread in town (learn about our Artisan Bread), our meats and cheeses are of the highest quality, and we source many of our fresh toppings right from our store.
The quality of all of these sandwich components is a big reason why I’m so happy that we recently brought in some really cool new ovens to our Sandwich Stations that elevate the overall experience. These special ovens use a high-heat convection that not only provides a more consistent heat, but also toasts that DLM Artisan Bread for a more fragrant and delicate crunch. Meanwhile, the proteins inside reach just the right temperature and the cheese melts to a bubbly brownness that’ll make you swoon! This is achieved without smashing the bread or squishing the ingredients, giving rise to a more impressive sandwich.
While we were at it, we also decided to revamp our long-standing menu, which was in need of a makeover. You’ll still find bestsellers like the Philly, Club, and Reuben to name a few. But by retiring some, it’s allowed us to introduce some new sandwiches and offer more ways for you to customize a sandwich. So don’t worry if your favorite sandwich didn’t make it to the new menu—just ask for it by name. You also can get avocado toast and customize it just the way you like it. All of these changes pave the way for a more enhanced experience. Stop by our Sandwich Station and taste the DLM Difference in every bite.
At DLM, we aren’t just your pantry. We’re also an extension of your Kitchen when you need us to be. You’ve likely heard us say the words “Made Right Here” or seen them stickered on a DLM package. These are words that mean something to us and guide us in a number of departments. Take for instance our Gourmet Takeaway selection, brimming with ready-made possibilities. When you peer into this case, you’re greeted with an entire visual menu of chef-driven recipes that are ready to heat and eat. From sides like Twice-Baked Potatoes that are stunningly swirled on top, to entrées like Roasted Beef Tenderloin, featuring USDA Prime DLM Natural Beef, your eyes will dance with delight looking over these delightful meal ideas. As you stand there, you’ll also see a state-of-the-art Kitchen on the other side of the counter that’s bustling with amazing people who are chopping, poaching, baking, searing, and sautéing real food (our Oakwood Kitchen is the only one not visible from the retail floor).
We use ingredients we are not only proud of but that taste good—this is what we call a Flavor First food mentality. “We use the foods we sell in our stores,” says Chef Carrie Walters, DLM Culinary Director, citing that when local tomatoes are available, you’ll see those intertwined. Her counterpart, DLM Food Service Director Jason Belcher, elaborates on the proteins. “DLM Air-Chilled Chicken, USDA Prime DLM Natural Beef, and sustainably caught salmon or farm-raised the right way” are all at play when you view the selection of ready-made entrées in our Gourmet Takeaway, like best-seller Asiago Encrusted Chicken. “It’s Made Right Here by our Kitchen staff every day,” he says with confidence and pride.
GETTING TO KNOW “AUNT DOROTHY”
We often use the words “Aunt Dorothy” when talking about the home-cooked foods streaming from our Kitchens. But who is Aunt Dorothy? DLM Springboro’s Kitchen Manager Jessica Prior says it best. “Aunt Dorothy is all of us,” referring to her cooking professional comrades at all of the Kitchens. “We take a lot of pride in cooking it, so we make it look beautiful, too,” Prior says, noting that the “wow” first impression is what they strive for when a customer steps up to admire the selection.
Each store’s Kitchen works closely with the Deli managers so that they can keep the selection as fresh as possible each day, and making more as needed. As you go from one store to another, you’ll likely notice not only consistency in the selection but also in the taste and recipes behind it all. That is where Chef Carrie comes in.
To know Chef Carrie is a cool thing. She isn’t the type of chef who relishes in always repeating familiar favorites. She is on trend and is constantly experimenting to take us to that next great food find here at DLM. In her free time, she enjoys jetting across the globe to experience new foods, cultures, and top restaurants. When she’s not traveling, you’ll find her pouring over food magazines, staying connected with local restauranteurs, and popping up on the local food scene’s industry events like this past year’s TedxDaytonSalon focused on conversations about food. She channels all that inspiration into the vast selection of prepared foods here at DLM, as well as sharing her recipes and expertise with you either through cooking classes at the DLM Culinary Center or on the pages of Table! For her, the thrill is in the discovery. “It’s exciting for me to see new things in the case and watch our customers fall in love with something new that they try,” says Chef Carrie.
So as you peer into the Gourmet Takeaway case, know that at some point there was a very elaborate tasting and exploration process behind what you see, likely headed up by Chef Carrie. Take that Asiago Encrusted Chicken for example. We tested several different iterations before we landed on one. After a recipe is selected, the ingredients are mainly sourced from the same foods we sell to you and our cooking professionals use classic cooking methods every day to bring those recipes to life. Now that’s Made Right Here the right way.
5 MEAL IDEAS FROM GOURMET TAKEAWAY
With all of the good food that is already prepared here at DLM, why not look at them as sources for not only meal ideas but as components of dinner? These Made Right Here dishes are made with high quality ingredients and can save you so much time in the kitchen!
We encourage you to stand in front of our Gourmet Takeaway case and come up with your own dinner plans. Here are a couple of our favorite meal ideas.
1. MADRAS CHICKEN CURRY
Marinated & Grilled Italian Chicken Breast, sliced (Gourmet Takeaway)
Fresh Grilled Vegetables, pick your favorites and slice (Gourmet Takeaway)
Bollywood Cauliflower Rice (Gourmet Takeaway)
Maya Kaimal Madras Curry Indian Simmer Sauce (Grocery)
Preheat oven to 350ºF. On a foil-lined sheet pan, place chicken, veggies, and cauliflower rice in rows. Heat until hot, about 10-12 minutes. Meanwhile, heat sauce in a pot over low heat. Place chicken, veggies, and cauliflower rice on a plate and top with curry sauce.
Total time: 20 minutes
Total time when made from scratch: 3 hours Time saved: 2 hours and 40 minutes
Preheat oven to 350ºF. Place chicken on a foil-lined sheet pan. Place in oven and cook until hot, about 10-12 minutes. In a bowl, toss the arugula with the vinaigrette and tomatoes, then season to taste with salt and pepper. Top chicken with salad right before serving and place a wedge of lemon for seasoning on plate.
Total time: 20 minutes
Total time when made from scratch: 40 minutes Time saved: 20 minutes
4. SALMON NIÇOISE
Green Beans Amandine (Gourmet Takeaway)
Grape tomatoes (Produce)
Hard boiled eggs (Deli)
Grilled Salmon (Gourmet Takeaway)
Roasted Red Skin Potatoes with Rosemary (Gourmet Takeaway)
DLM Dijon Vinaigrette (Deli)
Cut the green beans, tomatoes, and eggs into smaller pieces. Plate salmon in center of plate and scatter the beans, tomatoes, potatoes, olives, and eggs around it. Drizzle with dressing and season to taste with salt and pepper.
Total time: 15 minutes
Total time when made from scratch: 1 hour and 15 minutes Time saved: 1 hour
Heat rice in microwave until hot. Sauté Carne Asada strips briefly in a little oil until hot. Plate the rice and steak. Serve with the Elote-Style Corn Salad, DLM Pico de Gallo, and some tostadas.
Total time: 20 minutes
Total time when made from scratch: 1 hour and 30 minutes Time saved: 1 hour and 10 minutes
Head to our Gourmet Takeaway case to discover more meal ideas!
Since it’s a little bit more complicated these days just to run out every time we are missing an ingredient, why not challenge your culinary skills and learn about making smart substitutions when cooking? With all of us cooking more at home and having a better stocked pantry, more than likely, you might have something in your kitchen that’ll work when you are missing an ingredient.
Here are some guidelines or suggestions to keep in mind when you need to swap out an ingredient. As you’re making your substitutions, there are a couple of important things to always keep in mind no matter what the ingredient is—flavor and texture. Cooking tends to be way more forgiving than baking does when you need to substitute an ingredient or two. But just like in life, learning to adapt and rise to the challenge can make life only more delicious. Enjoy and have fun in the kitchen with these smart substitutions when cooking by your side. Also, be sure to keep your pantry fully stocked with our guide to the prepared pantry!
Smart Substitutions When Cooking
Herbs and Spices
A good rule of thumb to follow is that for every 1 tablespoon of fresh herbs, substitute 1 teaspoon of dried. Remember that dried herbs are more potent than fresh, so use sparingly. Herbs tend to fall into 2 categories, tender or sturdy. Tender includes bright, light floral herbs that are typically used fresh, like basil, chives, and cilantro to name a few. Sturdy herbs tend to be more savory and are commonly found dried because of their oil content. These herbs include bay leaf, oregano, and thyme. For better substitute choices, stay within the same group or try similar flavors. For example, try subbing mint for basil or dried thyme for marjoram. Or try similar flavors, like onion or garlic powder with a little parsley as a replacement for chives.
Spices tend to fall into categories with similar or shared flavors. Here are a couple groupings: baking, like allspice, cloves, cinnamon, and nutmeg, fragrant spices, like fennel, saffron, cardamom, and coriander, warm or peppery varieties, like chili powders, cumin, ginger, and mustard powder, and earthy types, like onion, garlic, and turmeric. The spices in each of those categories complement one another and can easily be swapped for one another.
Oils and fats are categorized by cooking properties based on either low smoke points or high smoke points. The low smoke point fats burn quickly and tend to be more solid, meaning that they perform best when using low-heat cooking methods, like sautéing. These fats include butter, bacon fat, margarine, and vegetable shortening. High smoke point fats, like canola oil, corn oil, grapeseed oil, and vegetable oil are best suited for high-heat cooking, such as frying. Pick one that will perform the way you want it to.
Think about grouping dairy items based on texture. Sour cream, crème fraîche, and yogurt have similar textures and would make a good substitutes for one another. Buttermilk is easy to replicate with lemon juice or vinegar and milk. (1 Tbsp of lemon juice or vinegar for every cup of milk.)
No butter left? Try using oil for pan frying or sautéing instead. If you’re looking to add richness to a finished dish, try drizzling in a little cream.
When subbing cheeses, be sure to look for varieties with similar textures. A good example of this would be switching out a Cheddar with a Gouda or Jarlsberg, all of which have similar textures.
Stock or Broth
Both help add flavor, but more importantly they add liquid. Of course you can substitute water, but in doing so you may also be diluting the flavor. I like using Better than Bouillon, a jar of reassurance that once opened lives quite contently in your fridge. It comes in a variety of flavors like beef, chicken and vegetable. White wine can also be handy for this, or try seasoning water with a little soy sauce, Worcestershire sauce, lemon juice, or vinegar.
Different types of produce can be substituted based on the flavor and texture. Many root vegetables can be switched around with one another and will work well in almost any recipe. Greens can be divided into 2 categories, tender or firm. Some good examples of firm are escarole, kale, and turnip greens. Tender greens include mesclun, mâche, and spinach.
When substituting beef, I focus on the firmness of the meat—either tough or tender. Common substitutions are using brisket instead of chuck roast, New York strip in place of rib-eye, and vice versa.
Boneless chicken breasts and boneless chicken thighs can easily be swapped for one another. Keep in mind that cooking times may vary as you make this substitution.
Subbing for ground beef? Ground chicken, pork, turkey, and even sausage can work. You may just have to adjust for seasoning and fat content.
Roasting chicken is a skill that I think everyone should have in their cooking tool belt. It has the power to pleases almost everyone. The added bonus is that it makes your kitchen smell so darn good and is the ultimate comfort food. If you’re lucky enough to have leftovers, it can be used for all sorts of quick meals throughout the week. Check out these 5 ideas!
I like to say that a perfectly whole roasted chicken is the true sign of a good cook. You don’t need a lot of fancy equipment to master this skill—just a DLM Whole Chicken and a couple of cooking rules of thumb.
Roasting Chicken: What You Need to Know
Prep. Whatever you do, don’t roast a cold, wet bird. Let the chicken come to room temp (at least 30 minutes or more). This will help the bird cook more evenly and efficiently. Make sure the skin is dry. There’s no need to rinse the chicken you buy here at DLM. Dry skin yields a crisper and more crackly roasted surface.
Seasoning. You all have heard me say this before—do not be shy with the salt and pepper! Don’t forget to add it under the wings, the back, and even inside the cavity. Other goodies can be added inside the cavity, too, like chopped herbs, garlic, onion, and even a cut lemon, but there’s something so good about a simple salt and peppered roasted chicken.
What to roast it in. There are many pans out there. My answer is to use what you have. Different pans can give you different results, but all are delicious. For example, a roasting pan with a rack allows air to circulate under the bird, which helps brown the chicken all over and is brilliant if you want to carve it tableside for that “Norman Rockwell” presentation. Using a roasting pan without a rack will yield more pan juice and is an excellent way to roast veggies simultaneously, like onions, carrots and potatoes, for a one-pan meal. My mom used to “roast” chicken in a deep-sided, covered Dutch oven, which technically wasn’t roasting, but delicious.
Temperature. You have two choices here—low and slow or hot and fast. Low and slow will yield a very tender, fall-off-the-bone type of meat with soft and sticky skin. Roast at 300°F to 350°F for anywhere between 1.5 to 2 hours. The hot and fast method will yield a more crisp and dark golden brown exterior and a firmer, chewier meat inside. Roast at 375° to 500°F, 45 minutes to 1.5 hours depending on the weight of the chicken.
Is it done? Use a meat thermometer. It’s the easiest and most foolproof way to be sure. You are looking for it to read 165°F when you insert it into the thickest part of thigh.
Carving. Let it rest and hang out for at least 15 minutes before cutting. I know it can be torture waiting to dig in, but don’t blow it! You want those juices to redistribute or else you’ll end up with them all over your cutting board.
Here we are, hunkered down at home, making the best of things. We all need to eat, so why not eat well?! Imagine a platter of steaming hot pasta. Or the aroma of a large pot of Beef Bourguignon wafting through the house. We wanted to give you a few recipes to share good food and good feelings in your home. Few pleasures in life compare to eating together, so let’s savor it—with the people we love. We wish your family happiness and good health.
Frequently, visitors from out of town tell me they miss us. Others say it’s a major reason why they love living here. I ask why. People tell me “we trust you. Others gush “the food is so good!” The best one is “the people are wonderful.”
What is the DLM Difference? We strive to make a difference, but different from what? The word “difference” begs a comparison. Are we talking adversarilly about DLM vs other markets? No, actually. It’s a noble task to feed others, and the biz is mostly populated by good people.
The DLM Difference isn’t about us or them. It is about you! It’s the difference we want to make in your life. We want to give you a special experience where you meet nice people and find good food … really good food. Shopping DLM is a source of joy, not drudgery. Simply put, we aspire to make your life better. Our company’s mission begins, “To make our customers happy.”
Even in the simplest ways, we want to make a difference, whether you’re coming in for a quick cup of coffee, getting a healthy salad, buying a loaf of bread, or filling a cart to feed your family. Maybe it’s just to pick up a treat, say a brownie.
A DEEPER DIVE
Take, for example, that cup of coffee. Maybe it was from Hacienda La Minita in Costa Rica. You savor its aroma and flavor. Why is it so good? Ask one of our Coffee Bar Managers, Amy, Holli, or Chris, as they just went to Costa Rica in January, not just visiting the plantation, but even picking the beans!
Everybody admires our salad bar thanks to Bertha at Oakwood, Loretta at Washington Square, and Connie at Springboro. They come in early and begin selecting, cleaning, chopping, and producing multi-colored edible works of art, composed of organic lettuces, nutrient-packed vegetables, exotic microgreens, and eye-popping garnishments.
We are willing to do the hard work to make a difference. Consider our DLM Artisan Bread, like our Sourdough … oh my, it’s so good! But it takes a lot of work and expertise to make it so. We have a talented team of artisans who mix from the best flours, hand-shape, and bake on the hot hearth of our juggernaut European bread oven. Great bread is also the foundation (crust) of great pizza. We studied pizza for years before creating our Naples-Style Pizza. This involved installing the specialized hearth ovens, creating the right dough, and stretching our own fresh mozzarella.
And that brownie? Yes, it has to be a Killer Brownie®, of course! Our famous triple-layer brownie is so popular that this very month we are opening a brand new facility. We feature our Killer Brownie® not just in our stores, but now distribute it throughout the country.
FOOD LOVERS UNITE
Not surprisingly, we also do business with people who think as we do and who have passion: people whose mission in life is to cultivate the sweetest pineapple, grow the healthiest chicken, or churn-out the most indulgent butter. There are many more ways you experience the DLM Difference. One other quick example is our entire Seafood department. Some people come for our seafood alone. Want to chat about fishing families in Alaska? Species of salmon? Fat content? Recipes? Cooking methods? Let’s do it!
We are a place for people who love food. And that’s the engine that drives the DLM Difference. Join us this year as we explore some of our favorite points of difference each month and highlight these great products. We love what we do. We love serving you. Thank you for giving us the opportunity to make a difference.
Everyone loves to have homemade dishes at their family gatherings, but we understand that it can be challenging to make everything from scratch with everyone’s busy schedules around the holidays. The Kitchens at Dorothy Lane Market are here for you to help create lasting memories and let you enjoy the holidays with your loved ones. After all, Made Right Here is what makes DLM special. What this means to us is making great food with fresh ingredients from scratch, and yes, even with love. We wouldn’t make anything for a customer that we wouldn’t be proud to take home to our own family.
We really take pride in knowing that the food we make in our Kitchens every day is creating a bond with our customers that can’t be replaced, and our special Holiday Dinner Menu is an extension of that. You can mix and match in a way that best fits your needs.
If you want to create a whole holiday meal made by “Aunt Dorothy,” or if you’re looking to cook the turkey yourself and supplement sides to go along with it, we can do that. From fully cooked DLM Free-Range Turkey and turkey breast raised locally at Bowman & Landes to sides, the Holiday Dinner Menu is here to help you in a number of ways. Some of my personal favorites on the menu are the Sweet Potato Casserole, Cranberry-Orange-Walnut Relish, and of course you have to try our Homemade Mashed Potatoes and Turkey Gravy.
To place your Holiday Dinner Menu order, you can do so online, or in stores—our Deli department can help you plan out your complete meal from start to finish. After all, our knowledgeable staff has been preparing for this all year and we are ready to help in any way we can. This time of the year is truly when we shine, so let us help make this holiday a memorable one!
Fall is here, which means bonfires and pumpkin EVERYTHING! We’re big fans of this seasonal flavor and the wide variety of yummy pumpkin products available, so we’ve compiled a list of pumpkin must-haves to get your pumpkin fix. Let’s face it, is fall even fall without pumpkin treats?
We’ve updated our Pumpkin Checklist to feature all of the pumpkin goodies we have available this fall. Make your way around the store with the checklist to get the most out of pumpkin this year!
Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola combines pumpkin seeds and cinnamon with ancient grains and superfood seeds for a fall flavor that tastes delicious all year round. These granolas are gluten free, vegan, non-GMO, organic, free of refined sugars, sweetened with coconut sugar, and baked with coconut oil.
Pumpkin Spice Latte
Our Pumpkin Spice Lattes are what pumpkin spice dreams are made of with homemade pumpkin purée, aromatic pumpkin pie spice, and freshly made whipped cream.
Fall is here! It’s time to celebrate the bounty of the season including beautiful fall squash, apples galore, pumpkins, and all of the foods that embrace this season of change. We want to welcome fall by diving into the quintessential flavors that make this time of year so delicious. Here are 10 fall recipes sure to have you fall-ing for the season.
It’s time to get roasting! It’s an easy, simple, and delicious way to bring out some of the unpopular root vegetables. Roast at high heat so a lot of color and caramelization happens, and simply season with salt or pepper.