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Say Hello to Our In-House Recipe Writer

on Friday, 27 January 2017. Posted in Announcements, Newsletters

Say Hello to Our In-House Recipe Writer

Meet Asha Loupy (a.k.a. the woman behind your favorite recipes)

There's excitement in the air whenever Asha is cooking—it means something new and delicious is about to hit our plates (and our palates). Asha Loupy, Market Hall Foods online sales extraordinaire, is also our our resident recipe writer. Asha's passion for epicurean excellence first drew...

Salted Mocha Sandwich Cookies

on Thursday, 26 January 2017. Posted in Recipes, Desserts

Salted Mocha Sandwich Cookies
Ever wonder what makes your favorite chocolate dessert taste extra chocolatey? Chances are it's a magical ingredient long-coveted by professional bakers: Medaglia d'Oro Instant Espresso Powder. These rich, buttery, can't-eat-just-one cookies get a double dose of instant espresso powder in both...

Instant Magic: 5 Ways to Use Espresso Powder

on Wednesday, 25 January 2017. Posted in Newsletters

Instant Magic: 5 Ways to Use Espresso Powder

Make flavor magic with Medaglia d'Oro Instant Espresso Powder

Ever wonder what makes your favorite chocolate dessert taste extra chocolatey? Chances are it's a magical ingredient long-coveted by professional bakers: Medaglia d'Oro Instant Espresso Powder.

Hey, What Exactly is Buckwheat?

on Sunday, 15 January 2017. Posted in Newsletters

Hey, What Exactly is Buckwheat?

3 fun facts about this nutritious (and delicious) superfood

Buckwheat—rustic, robust, earthy and healthful to boot—wows us every time we eat it. But what exactly is it (hint: it's not really a grain)? Here are some tasty facts about this delectable superfood and two even tastier buckwheat products to start cooking with now.

Pizzoccheri Valtellinesi (Buckwheat Pasta with Potatoes, Cabbage & Fontina)

on Friday, 13 January 2017. Posted in Pasta & Grains, Main Course, Recipes

Pizzoccheri Valtellinesi (Buckwheat Pasta with Potatoes, Cabbage & Fontina)
This traditional Northern-Italian dish—starring hearty buckwheat pizzoccheri pasta, potatoes, cabbage and fontina—is winter-comfort classic: indulgent, stick-to-your-ribs and cheesy (plus, it's easy to make and comes together in under 30 minutes). The pasta and vegetables are cooked...

Weeknight Split Pea Pasta

on Thursday, 12 January 2017. Posted in Pasta & Grains, Main Course, Recipes

Weeknight Split Pea Pasta
This twist on split pea soup transforms all the flavors of the slow-cooked classic—carrots, celery, onions and smoky ham—into a quick-fix meal that’s on the table in just 30 minutes. Recipe by Asha Loupy