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3 Recipes Beyond the Risotto Bowl

on Monday, 20 March 2017. Posted in Newsletters

3 Recipes Beyond the Risotto Bowl

New ways with Italian Rice from Principato di Lucedio

Principato di Lucedio rice—beloved by chefs and home cooks alike—is the "grand cru" of Italian rice. These estate-grown rices—prized for their sweet, delicate flavor and toothsome al dente texture—lend themselves to a variety of dishes—from crispy, crunchy rice cakes...

2016 Harvest CA Extra Virgin Olive Oils Are Here

on Sunday, 05 March 2017. Posted in Newsletters

2016 Harvest CA Extra Virgin Olive Oils Are Here

Strike Liquid Gold with 2 New EVOO

Calling all olive oil lovers—the 2016 harvest extra virgin olive oils from California are rolling in (and what a year!). We've got two NEW extra virgin olive oils—Colline di Santa Cruz and Frantoio Grove—from Northern California to start pouring right now.

Paris Breakfast: Our Featured Mariage Frères Tea

on Thursday, 02 March 2017. Posted in Newsletters

Paris Breakfast: Our Featured Mariage Frères Tea

Take a trip to the City of Lights with Mariage Frères

Bonjour, Paris . . . here we come! Next week, our buyers are off to Paris in search of new epicurean delights. They'll be eating their way through the city—but bien sûr!—no trip to Paris would be complete without a cup of thé at famed French tea house, Mariage Frères.

Agrumato Citrus Olive Oils: Fresh-Picked, Citrus Flavor

on Thursday, 23 February 2017. Posted in Newsletters

Agrumato Citrus Olive Oils: Fresh-Picked, Citrus Flavor

Plus 5 Ways to Add Zip, Zing & Zest

Agrumato Citrus Olive Oils from Esperidia capture the true essence of peak-season citrus: bright, crisp and fresh. These vibrant citrus oils add a burst of Italian sunshine straight out of the bottle—from salads and seafood to fresh cheeses and even gelato.

Our Hot Pick: Piment d'Espelette Pepper Jelly

on Thursday, 09 February 2017. Posted in Newsletters

Our Hot Pick: Piment d'Espelette Pepper Jelly

A Family Recipe Made with Basque Espelette Peppers

Piment d’Espelette Pepper Jelly from La Maison du Piment—made with ripe, freshly-harvested Basque Espelette peppers—is inspired by producer Vincent Darritchon's mother Marie-Jeanne's recipe.

7 Mustard-Eat Ways to Use Yandilla Mustard Seed Oil

on Sunday, 05 February 2017. Posted in Newsletters

7 Mustard-Eat Ways to Use Yandilla Mustard Seed Oil

Turn Up the Flavor on Your Favorite Dishes

Yandilla Mustard Seed Oil—coveted by chefs for its food-friendly heat and high smoke point—captures the true essence of the mustard seed with its clean, bright wasabi-like flavor and fresh horseradish-type heat.