Inside Market Hall
Q&A with Piero Peduzzi of Rustichella d'Abruzzo Pasta
Piero Peduzzi, the great grandson of Rustichella d'Abruzzo founder Gaetano Sergiacomo and Group Strategy Manager for the pasta brand, visited Market Hall Foods this summer. We were lucky enough sit d…
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…
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…
Super Bowl Cheese Balls 5 Ways
With the Super Bowl on the horizon, we've got game day snacks on the brain. We asked Market Hall Foods Retail Director, cheese expert and all-around culinary maven Juliana Uruburu for an easy-to-make…
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 Colfio…
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…
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 fruit…
6 Ways to Use Next-Day Rotisserie Chicken
Here's something for fans of Rockridge Market Hall's rotisserie chickens or our roast-at-home Spatchcocked chicken. If you ever have leftovers, try these six new ideas to jazz up the meat with pantry…
How To: Rehydrate Dried Mushrooms
It doesn't take much to bring dried mushrooms back to life, and after reconstituting, you'll be rewarded with a double dose of deliciousness: the mushrooms themselves, rich with savory, meaty flavor…