We sat down to a casual* lunch with Kitty Keller—importer, founder of KL Keller Foodways and friend of Market Hall Foods. As she wraps up the transition of her business to Manicaretti, Kitty reflects (in her typical sharp, pithy way) on her decades-long career, if she’ll ever truly retire and...

The transition from spring to summer is marked by the arrival of the sweetest local stone fruit, tomatoes and melons. This salad, from our friend Kitty Keller, celebrates the first of the local melons in season, Galia green melon, but you can use whatever melon looks best to you (we love...

Comfort never goes out of style, and this adapted recipe from Rolando Beramendi, author of Autentico: Cooking Italian, the Authentic Way, delivers precisely that.  Simple and satisfying this Spaghetti a Pezzi con Pomodoro e Ceci in Brodetto, would be perfect for a light evening meal...

This salad is a true ode to summer, combining sweet, juicy peak season stone fruit with crunchy cabbage and sharp, slightly-bitter Treviso. Sandy Sonnenfelt—former Director of Prepared Foods at Market Hall Foods—used apriums and pluots when developing this recipe, but any mix of stone fruit...

Halloumi, a semi-hard, brined, goat and sheep milk’s cheese from Cyprus, truly shines when grilled or pan-fried to golden brown perfection. This simple appetizer pairs halloumi with other classic ingredients from around the Mediterranean, including lemon, mint and Dukkah—a toasty blend of...

Pairing two of our favorite food groups: cheese and chocolate. Both of them are comforting, cravable and delicious, so each Valentine’s Day we bring these two together in new and irresistible ways. Firstly, here are some principles to use when pairing cheese and chocolate: Milk chocolate...