(Deb Lindsey/For the Washington Post)

■ UP YOUR SHELF GAME, I: Add culinary importer to chef José Andrés’s ever-growing CV. Artisanal pantry items from Spain, his native land, make up the line of José Andrés Foods. A sampling: EVOO Potato Chips; Pa de Pagès rustic Catalan toast, seafood mussels in “escabeche,” sardines in olive oil, sea urchin caviar, white tuna belly in olive oil ($3 to $20). Escalivada (roasted eggplant, peppers and onions in olive oil, tomate frito (puree), Gordial and other olives ($5 to $13). Extra-virgin olive oils by olive type — cornicabra, picual, arbequina — and sherry vinegars such as Gran Reserva ($9 to $22). Available at many Washington area Whole Foods Markets and at www.joseandresfoods.com.

■ UP YOUR SHELF GAME, II: Washington resident, Jewish Food Experience contributor and former lawyer Leah Haddad has figured out a way to transfer the essence of her very good homemade challah into Tribes-A-Dozen Voilà! Hallah bread mixes, in traditional egg, whole wheat and spelt. All natural; just add egg, oil and water. $5.99 to $6.99. Available in the District at Broad Branch Market, Rodman’s and Shemali’s; in Maryland at Chevy Chase Supermarket, Roots Market, Koshermart; at Walmart and selected Giant locations (Westbard in Bethesda, Cabin John Shopping Center in Potomac, Kentlands in Gaithersburg); via www.tribesadozen.com and Amazon.com.