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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 ...

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...

Inside Market Hall