The ways we love to eat zucchini are numerous—sliced thin and served raw, halved and grilled, cut into coins and sautéed, just to name a few—but one of our favorite ways to enjoy this versatile squash is grated and slowly cooked in olive oil. The zucchini turns sweet and silky with a...

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...

The hardest part of this 6-ingredient starter is waiting for the sardines to marinate.  Plump, succulent jarred sardines are marinated in a flavor-packed mixture of Spanish white wine vinegar, lemon juice, garlic, Dijon mustard and extra virgin olive oil. Arrange the sardines on a...

Warning: This lemony, herbaceous roasted lamb will elicit a bounty of oohs and ahhs when you bring it to the table. The lamb is first marinated with za'atar, preserved lemons and lots of garlic. Then it's slowly roasted, rested and roasted once more at high heat. The result? A succulent, juicy...

Anticuchos, or grilled meat skewers, are a popular Peruvian street food. They are typically made with different types of marinated meats, the most popular being beef heart. This recipe for Anticuchos de Pollo, from Market Hall Foods executive chef Scott Miller, pairs chicken with a tangy marinade...

Vinegars have long been the unsung heroes of our larder. Versatile and packed with flavor, these condiments can do more than salad dressings.