Recipes
Spicy Grilled Porchetta Pork Shoulder Steaks
During the colder, cozier months, pork shoulder is a go-to for fall-off-the-bone braises; in the summer, however, grilling it hot and fast will change the way you look at this flavorful cut. Sliced a…
Brown Butter Rhubarb Blondies
The combination of rich brown butter and sweet-tart rhubarb makes this share-able, springtime dessert irresistible. Put your own twist on these blondies by infusing the compote with minced candied gi…
Salted Mocha Sandwich Cookies
These rich, buttery, can't-eat-just-one cookies get a double dose of instant espresso powder in both the cookie dough and the coffee buttercream filling. A finishing sprinkle of fleur de sel boosts…
Cabbage Salad with Miso Mayo
This recipe is from our friends at The Japanese Pantry, an importer sourcing some of the best artisan-made ingredients from across Japan. Based on their recipe for Fluffy Cabbage with Miso Mayo, this…
Slow-Roasted Leg of Lamb with Za'atar
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…
Gluten-Free Stovetop Macaroni and Cheese
When developing this recipe, we tested through all different kinds of starches and gluten-free flours, from potato and tapioca starch to rice flour. Our goal: create a silky, luscious cheese sauce th…
Baked Vacherin Chaudron d’Or with Black Truffle
Ultra-buttery Vacherin Chaudron d'Or cheese is only available during the winter months, which happens to be the perfect time to indulge in this rich and decadent delight. This semi-soft cow's milk…
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 Chri…
Fettunta col Cavolo Nero (Tuscan Kale)
To celebrate the arrival of olio nuovo, the season's first pressing of olive oil, Rolando Beramendi recommends fettunta (meaning "soaked slice" in Italian). It's a thick slice of crusty Italian bread…