Recipes
Panettone Bread Pudding
Never let a crumb of panettone go to waste with this recipe from friend of Market Hall Foods and Italian food importer Rolando Beramendi. While enjoying fresh panettone is a time-honored Italian Ch...
Farro & Porcini-Filled Quail with Chanterelles & Chestnut Sauce
We're big fans of Bay Area-based Italian food expert and cook Viola Buitoni and recently hosted her for a book signing of her debut cookbook Italy by Ingredient at our shop in Oakland, California. ...
Winter Chicories with Anchovy Dressing
We loved hosting Italian food expert Viola Buitoni for a signing of her debut cookbook Italy by Ingredient at our shop in Oakland, California. For Viola, this salad is a classic on her Christmas ta...
Tartine's Cranberry Upside-Down Cake
Elisabeth Prueitt co-founded Tartine with Chad Robertson in 2002. In 2019, we hosted Elisabeth at Rockridge Market Hall for a signing of Tartine: A Classic Revisited.
"Our baker Carolyn has tra...
Pumpkin Torchio Pasta with Mushroom Ragù
This rustic dish—inspired by our resident recipe writer Asha's recent trip to Italy—pairs rich, nutty Pumpkin Torchio pasta (made with 30% pumpkin purée) with an earthy ragù of wild mushrooms flavo...
Pasta with Herby Buttered Tomatoes
Made with a high tomato to pasta ratio, this dish is packed with so much tomato goodness that it should be called Herby Buttered Tomatoes WITH Pasta. The tomatoes are gently simmered in garlicky, o...
Caperchurri (Caper Chimichurri)
Capers + Chimichurri = Caperchurri. This vibrant herb sauce is a Sicilian take on the classic Argentinian condiment (usually a combination of olive oil, vinegar, parsley, oregano and garlic). Here ...
Basque Chimichurri Sauce
The fruity and mild Basque pepper Piment d'Espelette blends with the southern French vinegar of Banyuls and fresh herbs to make this incredibly versatile marinade/sauce/dip. Use it to season grille...
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).
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