Main Course

We set loose one of our resident recipe writers, Asha, to play with The Pasta Shop's mind-blowing Creamy Truffle Sauce. While the sauce is a no-brainer as a pasta or ravioli accompaniment, Asha—with an evolved use of her neural pathways—chose to take it to a brilliant new level. Here's her...

Dorade—known by many names: orata in Italy, daurade in France and sea bream in the United States—is a white fish treasured for its tender, flaky texture and mild, clean flavor of the sea. Here we pair this prized catch with last-of-the-season cherry tomatoes (bursting with the final rays of...

During the Jewish High Holidays, treat your family and friends to a chicken dish rich in North African and Spanish flavors. Sandy Sonnenfelt, Market Hall Foods’ Director of Prepared Foods, developed this recipe for her family gatherings during the High Holidays. She wanted a recipe that was...

This BBQ-ready recipe is inspired by the classic flavors of roast leg of lamb and mint jelly, but with a quick-cooking summer twist. Tender, juicy lamb chops seasoned with smoky Pimentón de La Vera and fragrant Italian wild fennel pollen stand in place of the roast. And for the mint jelly? A...

This 6-ingredient pasta dish celebrates two of 2018 sofi™ Award winners: Organic Saragolla Rigatoncini and IASA Grilled Mediterranean Sea Bass in Olive Oil (Branzino Grigliato).  The subtle smokiness of the grilled branzino plays beautifully with the delicate earthy flavor of the pasta,...

These picnic-ready sandwiches will be a hit with vegans, vegetarians and omnivores alike. Chopped chickpeas mimic the egg while vegan mustard seed aioli gives the salad a kick of bright wasabi-like heat and silky, unctuous texture. The topping choices are endless from thinly sliced radishes and...