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.

Don't have an ice cream maker? No problem! We've got your creamy dreamy ice cream needs covered. This ultra-indulgent frozen treat only requires three ingredients—heavy whipping cream, sweetened condensed milk and a jar of Noccioliva Chocolate Hazelnut Spread—plus 10 minutes of prep and a...

This picnic-ready pasta salad is inspired by the classic roman dish Pasta e Ceci, a warming, winter bowlful of pasta and chickpeas in a tomato paste-based sauce. Our summer version uses a can of chickpeas to the fullest, utilizing the aquafaba (chickpea cooking liquid) to make a zippy, lemony,...

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...