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Recipes

Piquillo & Sardine Crostini

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

Pan Bagnat Sandwich

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 bread in savory, salty, umami-rich flavor. Because pan bagnat actually improves with time, this is th...
Recipes

Classic Gilda Pintxo

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 Basque specialties, such txakoli, the crisp and slightly fizzy local white wine or the region's tart c...
Recipes

Spanish Tuna Melt

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. 
Recipes

Romesco Sauce

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

Salted Kampot Pepper Steak Salad

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 umami-packed perfection. The skewers are served with a bountiful salad of mixed lettuces, jammy-yol...
Recipes

Saragolla Spaghetti with Broccoli Rabe, Burrata & Bottarga

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 roe), buttery burrata and bitter broccoli rabe (or cime de rapa in Italian). If you're having trouble f...
Recipes

Fool-Proof Spaghetti Carbonara

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 carbonara sauce so that every bite is bursting with flavor. What makes this recipe "fool-proof" is the sm...
Inside Market Hall

How to Cook La Valletta Dried Beans

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 third generations of Cappellettis, who still use traditional farming methods to grow a wide-variety ...
Inside Market Hall

Recreate the Roscioli Restaurant Experience at Home

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 no longer need a passport to enjoy them. Roscioli has packaged their pasta sauces—made with the sam...
Inside Market Hall

5 Ways to Cook with Grape Leaves

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 wrapping for rice and herbs. But these leaves are more versatile than they get credit for: Swap them in ...

Inside Market Hall