Recipes
Seasonal Fruit Syrup
Homemade fruit syrups are great for mixing with sparkling water, adding to cocktails, glazing cakes or drizzling over ice cream. You can also turn your fruit syrup into a fruit shrub, also known as...
Upside-Down Candied Fruit Cake
This moist, dense olive oil cake takes a cue from retro upside down cakes. Instead of pineapples, our recipe calls for a thin layer of mixed candied fruit at the bottom of the pan, which after baki...
Black Orchid Tea Panna Cotta
The subtle vanilla notes of Mariage Frères Black Orchid Tea are enhanced and take center stage in this simple, yet elegant dessert. Luscious and velvety smooth, this panna cotta (Italian for "cooke...
Apple Honey Upside-Down Cake
Market Hall Foods Executive Chef Scott Miller started making upside-down cakes as a way to make use of his backyard fall fruit harvest, but this deceptively simple cake is also the perfect dessert ...
Braised Chicken Thighs with Almonds & Honey
Sandy Sonnenfelt, former Director of Prepared Foods at Market Hall Foods, developed this recipe for her family gatherings during the Jewish High Holidays of Rosh Hashanah and Yom Kippur. She wanted...
Stuffed Conchiglioni with Pumpkin, Gorgonzola & Kale
Large seashell-shaped conchiglioni are perfect for stuffing and baking. In this recipe from Italian chef Danilo Cortellini, these over-sized cups are stuffed with autumnal flavors and baked until b...
Spaghettoni alla Nicolina (Caramelized Zucchini & Pecorino Romano)
This recipe is from Nicolina Sergiacomo Peduzzi, matriarch of the artisan pasta-making family behind Rustichella d'Abruzzo. If it's zucchini season and Nicola is expecting guests, she makes this si...
Brown Butter Gnocchi with Summer Squash & Tomatoes
The best thing about gnocchi is how easily these tender little potato dumplings soak up flavors like a sponge. In this case, it's an irresistibly delicious sauce made with nutty brown butter and th...
Dolmas
Depending on where they're made, stuffed grape leaves are called dolmas, dolmades, sarma, warak enab, among other names. But whatever you know them as, they're always delicious—using tangy, briny g...