Homemade fruit syrups are great for mixing with sparkling water, adding to cocktails, glazing cakes or drizzling over ice cream. You can also turn your fruit syrup into a fruit shrub, also known as a drinking vinegar, by adding quality wine vinegar. Shrubs add a lip-smacking tartness to seltzer w...

This moist, dense olive oil cake takes a cue from retro upside down cakes. Instead of pineapples, our recipe calls for a thin layer of mixed candied fruit at the bottom of the pan, which after baking, is flipped over to reveal a show-stopping topping of jewel-like nuggets of candied citrus peels,...

The subtle vanilla notes of Mariage Frères Black Orchid Tea are enhanced and take center stage in this simple, yet elegant dessert. Luscious and velvety smooth, this panna cotta (Italian for "cooked cream") can be enjoyed on its own, but we love the hit of sweet-tartness that Basque cherry jam br...

The best thing about gnocchi is how easily these tender little potato dumplings soak up flavors like a sponge. In this case, it's an irresistibly delicious sauce made with nutty brown butter and the juices of roasted cherry tomatoes. This recipe can be easily adapted, swapping out summer squash w...

Depending on where they're made, stuffed grape leaves are called dolmas, dolmades, sarma, warak enab, among other names. But whatever you know them as, they're always delicious—using tangy, briny grape leaves to wrap a flavorful filling of rice, fragrant herbs or spices, and sometimes meat, like ...

Semifreddo is ice cream's sliceable cousin. Meaning "half-frozen" in Italian, semifreddo is fully frozen, but the texture is soft and creamy, melting into delicious pools almost immediately after slicing. In this recipe, Greek yogurt adds delicate tang while honey roasted pistachios add texture a...

Summertime always has us craving the bright and fresh flavors from Greece. This phyllo-based tart, made with peak-season produce, Greek olives, roasted peppers and oregano, satisfies that hankering. Store-bought frozen phyllo dough makes this impressive tart approachable even for new home cooks. ...

This summer pasta recipe comes to us from our friends at Frantoio Grove. Their herbaceous and pungent extra virgin olive oil livens up the whole dish. You can find fresh tagliatelle, pappardelle or fettuccine from the Pasta Shop at our store in Oakland. One of Rustichella d'Abruzzo's dried versio...

Piero Peduzzi, the great grandson of Rustichella d'Abruzzo founder Gaetano Sergiacomo and Group Strategy Manager for the pasta brand, visited Market Hall Foods this summer. We were lucky enough sit down with him to talk business, family, his experience working at Market Hall as a teen and why spa...

As is often the case with mustards, no two brands are the same. Some are coarse with seeds while others have a sinus-clearing horseradish-like kick. We love Pommery Moutarde de Meaux because it's the best of both worlds: It's smooth for a whole grain mustard with petite seeds that provide just th...

Spoonable, pourable and luscious La Maison du Piment Black Cherry Jam is one of our favorite French pantry staples. Hailing from the Northern Basque Country, this preserve is made with cerises noires, a black cherry varietal grown and harvested near the village of Itxassou. Made simply with cane ...

Caffe Leccese, iced coffee with sweetened almond milk, originated in the Lecce region of Puglia. While coffee shops in Italy today have different variations, the formula is simple: ice, espresso, and sweetened almond syrup or sweetened almond milk. For our version, we first make almond milk from ...

During the blazing summer months, Sicilians cool down with almond milk. The drink is ubiquitous across the island, but often the commercial versions sold in supermarkets are overly sweet. Our adaptation is made with high quality organic marzipan and a drizzle of syrup from Amarena cherries, but y...

From the chefs behind Middle Eastern pantry company New York Shuk comes this easy recipe for the succulent street food favorite. The hero of the dish is New York Shuk's ready-to-use Shawarma Spice Blend and Shawarma BBQ Sauce, both offering all the mouthwatering flavors we love about shawarma whi...

These addicting appetizers top toasted baguette slices with Spanish piquillo peppers and rich, olive-oil packed sardines.

Pan Bagnat, or "bathed bread," is a layered tuna fish sandwich that takes the elements of a salad Niçoise—olives, crisp vegetables, a lemony vinaigrette—and stuffs them between two slices of crusty bread. The sandwich is then pressed, marrying the tuna with all of the components and bathing the b...

Pinxtos are one-bite finger foods served at bars across Spain's Basque Country that showcase local delicacies. The gilda is a simple three-ingredient pinxto starring Conservas Ortiz anchovy fillets, caught from the Cantabrian Sea. Enjoy this salty and savory skewered bite with thirst quenching Ba...

Tuna melt, meet the flavors of Spain. These open-faced tuna sandwiches get a boost of flavor from sweet piquillo peppers, smoky Pimentón de la Vera and rich Manchego cheese. Serve alongside a simple green salad. Recipe, food styling and photography by Asha Loupy. 

Probably our most popular condiment, we use this on sandwiches, salads and crostini. A Spanish classic.

This vibrant dinner-ready salad is inspired by the classic Cambodian dish Lok Lak (a sizzling beef stir fry served over crisp lettuce, tomatoes and onions with a Kampot pepper lime dipping sauce). In this recipe, we've switched out the stir-fried beef for succulent skirt steak skewers grilled to...

When we want a break from standard Bolognese and pomodoro sauces, we turn to this self-acclaimed "cheffy" and "non-traditional" recipe from Danilo Cortellini, Abruzzo native and former head chef at the Italian Embassy in London. Starring heirloom wheat spaghetti, umami-rich bottarga (cured fish r...

From Danilo Cortellini, Abruzzo native and former head chef at the Italian Embassy in London, comes this easy, weeknight friendly carbonara recipe. For this particular dish, Chef Cortellini chooses Rustichella d'Abruzzo Spaghettoni, a thicker version of spaghetti that clings onto the creamy carbo...

Market Hall Foods has just brought in a new line of dried beans, peas and lentils from Italian producer La Valletta. Founded by Antonio and Adriana Cappelletti in 1985, La Valletta is based in Colfiorito, a village in the Umbria-Marche Apennine mountains. La Valletta is now run by the second and ...

For many, the must-visit destination once they arrive in Rome is the Colosseum or Trevi Fountain, but for chefs, food professionals and pasta aficionados, it's Salumeria Roscioli. The restaurant has become a landmark itself, drawing in crowds for their outstanding pasta dishes. Lucky for us, you...

We’ve got leaves on the brain. But not just any leaves—broad, flexible and tender Sultana grape leaves from Halkidiki, Greece. Packed in a simple brine of sea salt, water and citric acid, these fruity and tangy grape leaves are probably best known for making dolmades, where they’re used as a wrap...