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Inside Market Hall

5 Ways to Cook with French Mustard

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...
Inside Market Hall

5 Ways to Use Basque Cherry Jam

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 ...
Recipes

Puglian-Style Iced Coffee with Almond Milk (Caffe Leccese)

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 ...
Recipes

Sicilian Almond Milk with Cherry (Latte di Mandorla con Ciliege)

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...
Recipes

Chicken Shawarma

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...
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 b...
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 Ba...
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...
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...
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 carbo...
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 ...
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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...
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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 wrap...

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