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  • A deliciously easy recipe for the holidays.







    Tortellini Skewers
    Yields 18
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    1. 4 tablespoons olive oil
    2. 2 tablespoons jarred pesto
    3. 2 teaspoons red wine vinegar
    4. 2 packages spinach tortellini, cooked and cooled
    5. 2 pints cherry tomatoes
    6. 12 ounces fresh mozzarella, cubed
    7. 1/4 cup minced fresh parsley
    1. Stir together olive oil, pesto and vinegar in a bowl.
    2. On small skewers, place 1 tortellini, 1 cherry tomato, and 1 mozzarella cube per skewer. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.
    3. Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.
    Adapted from Food Network
    Adapted from Food Network
    Straub's http://straubs.com/
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  • Straub's Holiday Gifts

    Foodies and non-Foodies alike find that Straub’s is the perfect place to find unique gifts for family and friends. People Magazine recently published a guide to “Food Gifts from Every State.” In it, products from Straub’s were mentioned several times. Here are some highlighted products:


    Kentucky Woods Bourbon Barrel Cake: “Best Gift to Give from Kentucky”

            -Purchase this gift online and ship anywhere in the country!

    Cheerwine Longneck Bottles: “Best Gift to Give from North Carolina”

    Park Avenue Coffee Gooey Butter Cake: “Best Gift to Give from Missouri”

    Stubb’s Original Barbeque Sauce: “Best Gift to Give from Texas”


    Don’t forget Straub’s for all your holiday needs!


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  • Check out this delicious holiday recipe.






    Salted Bourbon Caramel Pecan Pie
    Serves 8
    A tasty twist on this southern specialty dessert.
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    Prep Time
    30 min
    Cook Time
    40 min
    Prep Time
    30 min
    Cook Time
    40 min
    For the crust
    1. 1/3 c. chilled butter
    2. 2 T chilled lard
    3. 1 c. flour
    4. 1 T. powdered sugar (optional)
    5. 1 T. apple cider vinegar
    6. 2 or more T. ice water
    For the filling
    1. 1 c. brown sugar
    2. 1/4 c. white sugar
    3. 1/2 t. fine grain sea salt
    4. 1/2 c. butter, melted
    5. 1/4 c. boiling water
    6. 4 eggs, beaten well
    7. 1 T. milk
    8. 1 1/2 t. vanilla extract OR bourbon
    9. 2 c. raw pecans
    10. 1/4 c. Fat Toad Farm Goat’s Milk Caramel, plus about 1/4 c. more for drizzling on top
    For the Crust
    1. Preheat oven to 400 degrees F.
    2. Using a mixer on low, work the flour and powdered sugar into the cold butter and lard until you have a relatively uniform, crumbly mixture.
    3. Make a “well” in the middle of the mixture and pour the vinegar plus 1 T. ice water into it.
    4. Use your hands to delicately incorporate the liquid, starting from the center of the well and working outward.
    5. Add ice water 1 T. at a time until you have a dough that holds together in a ball, but does not stick to your hands.
    6. Roll the dough out on a floured surface. Place the crust into a greased 9″ pie dish and prick the bottom several times with a fork.
    For the Filling
    1. Mix the brown sugar, white sugar, salt and melted butter in a large bowl.
    2. Add the boiling water and stir until sugar and salt dissolve.
    3. Add the beaten eggs and milk, and mix well. If you want a very boozy-tasting pie, add 1 1/2 t. bourbon. Otherwise, add 1 1/2 t. vanilla extract.
    4. Mix in the pecans.
    5. Spread 1/4 c. caramel on bottom of prepared crust. Heat up the caramel first if it helps to spread it.
    6. Pour the filling into the crust and bake at 400 degrees F for 10 minutes, and then reduce the heat to 350.
    7. Bake about 30 minutes more, or until the pie puffs up, and a knife inserted into the center comes out relatively clean.
    8. Cool the pie for at least two hours. Before serving, drizzle about 1/4 c. more caramel on top. It helps to heat up the caramel for this step as well.
    1. Fat Toad Farm Goat's Milk Caramel Sauces are sold at all Straub's locations.
    Adapted from Fat Toad Farm
    Adapted from Fat Toad Farm
    Straub's http://straubs.com/
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  • Try these Award Winning Virgin Olive Oils at Straub's

    “The Spanish Ministry of Agriculture, Food and Environment has chosen Castillo de Canena as Best Spanish Food Company in the International Achievements Category of the latest edition of the Spanish Food Awards celebrated recently in Madrid.

    In his address at the event, Minister Miguel Arias Cañete stated, “Castillo de Canena, producer from Jaen, receives this award for having shown a solid, dynamic and well-structured export strategy; a careful selection of target countries; positive evolution of its export and foreign investment and the initiative to export a high quality product.”

    For Rosa Vañó, Castillo de Canena’s export director, “this award is an acknowledgement of the daily efforts we make to consolidate our position on the international market and of our contribution to enhancing the image of Spanish high quality extra virgin olive oil abroad, giving it the ranking it deserves.”

    Castillo de Canena extra virgin olive oils have won several international awards and are confirmed in their evaluations yearly by appearing in the prestigious Flos Olei guide as one of the best olive oils in the world.”

    From the Gourmet Retailer

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