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9 Ways to Use Truffles for the Holidays

on Monday, 13 November 2017. Posted in Inside Market Hall

9 Ways to Use Truffles for the Holidays

Your Holiday Guide to Entertaining with Truffles (with recipes!)

The intoxicating  White Italian Truffle, poised for seduction Every year, from mid-November into early March, a variety of pigs and truffle-sniffing canines  throughout Europe get busy rooting up prized truffles, many of which will be headed to Market Hall Foods. These...

Sicilian Pistachio Chocolate Truffles

on Thursday, 19 October 2017. Posted in Recipes, Desserts

Sicilian Pistachio Chocolate Truffles
Luscious, silky, rich and nutty, these easy-to-make chocolate truffles—the hardest part is waiting for them to cool!—are equally sweet as an indulgent end to a meal and as a gift for any occasion. Cook's note: Are a chocolate and hazlenut lover? Substitute hazelnut paste and chopped Italian...

Chocolate Mendiants with Candied Fruit and Nuts

on Thursday, 19 October 2017. Posted in Recipes, Desserts

Chocolate Mendiants with Candied Fruit and Nuts
These French-inspired confections are easy to make, eye-catching and delicious—not to mention they are perfect sharing (hello holiday gifts!). Recipe by Asha Loupy

Tastiest Croissant in the Bay Area: The Secret's in the Butter

on Wednesday, 11 October 2017. Posted in Announcements, Inside Market Hall

Tastiest Croissant in the Bay Area: The Secret's in the Butter

Market Hall Bakery knows its European-style high-fat butter

Introducing NEW croissants from Market Hall Bakery: Classic and Prosciutto & Gruyère, now butterier, flakier and tastier—basically, more authentic—than ever. We follow Croissant Master Mark Chacón into the MH Bakery kitchen to learn the secrets to creating and selecting an...

Pumpkin Torchio Pasta with Mushroom Ragù

on Saturday, 07 October 2017. Posted in Pasta & Grains, Recipes

Pumpkin Torchio Pasta with Mushroom Ragù
This rustic dish—inspired by our resident recipe writer Asha's recent trip to Italy—pairs rich, nutty Pumpkin Torchio pasta (made with 30% pumpkin purée) with an earthy ragù of wild mushrooms flavored with woodsy herbs like sage and thyme. The ragù gets a triple dose of umami from...

Broken Tomato Halves (Spaccatelle di Pomodori)

on Thursday, 05 October 2017. Posted in Appetizers & Starters, Vegetable & Side Dishes, Recipes

Broken Tomato Halves (Spaccatelle di Pomodori)
At Masseria Mirogallo, a beautiful family-run farm in Lucania, this recipe is often made for a quick, filling lunch. Spaccatelle, derived from spaccare, means “to break, smash, or divide,” and is the key to this simple dish. Cut whole peeled tomatoes in half, discard the seeds, and scatter on...