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Inside Market Hall

22 October 2017

Your Holiday Hero

Thanksgiving is only a month away—that means it's turkey time! Make sure the centerpiece of your feast is juicy and succulent with Brine Mix from KL Keller Foodways (your guests will gobble it up!)...
11 October 2017

Tastiest Croissant in the Bay Area: The Secret's in the Butter

We follow Croissant Master Mark Chacón into the MH Bakery kitchen to learn the secrets to creating and selecting an exceptional croissant. Morning breakfast choices just got yummier!  Marke...
01 October 2017

The Prize of Abruzzo

Citron, or cedro in Italian, is an unusual citrus fruit, beloved for its distinctive gnarly skin, pulpy interior and fragrant citrus flavor (holiday bakers, you might familiar with our candied ci...
28 September 2017

The Classic French Bean

Flageolet beans—from Rancho Gordo, champions of preserving heirloom beans from California and around the world—are known for their delicate flavor and supple, creamy texture. These oblong, pale gr...
21 September 2017

Oh, Oh Branzino!

From one of our favorites Branzino Grigliato—from IASA, producer of Italian anchovy products—starts with sustainably-farmed Mediterranean sea bass from the waters off the coast of Campania. This p...
10 September 2017

No Longer Forbidden

Meet Venere Black Rice. This one-of-a-kind hybrid—a cross between Filipino forbidden black and red rice and a local Italian varietal from renowned rice-growing estate Principato di Lucedio—is unli...
31 August 2017

Talking Peaches with MH Produce Fruit Guru David Findlay

Are tree-ripe peaches in season? Yes, when you're in on the secrets of foothill farming. You can still make that tree-ripe peach galette! Over the last two decades, while shopping at MH Produc...
27 August 2017

Spanish Sardines in Olive Oil

Jarred and tinned fish—sardines, cod, salmon and anchovies—are must-have staples in any pantry, adding depth and umami to your favorite dishes, solving snacking doldrums, and magically creating qui...
23 August 2017

90 Seconds to Pasta Perfection

90-Second Rapida Spaghetti—from pasta innovators Rustichella d'Abruzzo—is still made the old-fashioned way: crafted with best-quality semolina and mountain spring water, extruded through bronze d...