menu

mhblog-logosm


Appetizers & Starters

Muhammara Salad

on Thursday, 18 August 2016. Posted in Appetizers & Starters, Salads & Dressings, Recipes

Muhammara Salad
This riff on muhammara, a Middle Eastern dip made with roasted red peppers, walnuts and pomegranate molasses, remixes all of the traditional ingredients in a refreshing salad. Serve with pita and grilled chicken, fish or lamb kebabs. Recipe by Asha Loupy

Crispy Farro Polenta with Fresh Puttanesca Sauce

on Friday, 17 June 2016. Posted in Appetizers & Starters, Pasta & Grains, Recipes, Main Course

Crispy Farro Polenta with Fresh Puttanesca Sauce
We're celebrating first-of-the-season tomatoes with our recipe for Crispy Farro Polenta with Fresh Puttanesca Sauce. This lighter version of the classic Italian sauce pairs sweet cherry tomatoes with hot peppers, capers, olives, basil, extra virgin olive oil and a drizzle of Colatura. Perfetto!...

Roasted New Potatoes with Fennel Pollen

on Wednesday, 20 April 2016. Posted in Appetizers & Starters, Vegetable & Side Dishes, Recipes

Roasted New Potatoes with Fennel Pollen
Wild Fennel Pollen from Italy (one of our go-to pantry seasonings) adds a touch of magic to anything you add it to—from eggs and tomato sauces to dry rubs and, of course, potatoes! Here we pair this intensely aromatic spice with baby new potatoes roasted with coarse sea salt and black...

Piment d'Espelette Aioli

on Thursday, 25 February 2016. Posted in Appetizers & Starters, Recipes, Sauces & Condiments

Piment d'Espelette Aioli
This mildly spicy take on classic French aioli gets its gentle heat from Basque Piment d'Espelette AOP Powder and Espelette Mustard. The technique used in this recipe is inspired by renowned New York Chef Daniel Boulud, who uses both a raw egg yolk and a lightly poached egg to bind his aioli. The...

Oysters Rockefeller

on Wednesday, 17 February 2016. Posted in Appetizers & Starters, Recipes

Oysters Rockefeller
The recipe for Oysters Rockefeller was created over a hundred years ago at Antoine’s restaurant in New Orleans, still in operation today. Because of the butter in addition to the oysters, the dish was considered to be so rich that it had to be named after the richest man in...

Spanish Bacalao Ajoarriero

on Wednesday, 04 November 2015. Posted in Appetizers & Starters, Recipes, Main Course

Spanish Bacalao Ajoarriero
Our take on Bacalao Ajoarriero—a spicy Spanish dish of salt cod dressed in a sauce of tomatoes, peppers, garlic and Pimentón de la Vera—is inspired by a tapa that our Assistant Imports Buyer, Asha, ate at the Mercado San Miguel during her recent trip the Madrid, Spain....