Recipes
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 grilled…
Asparagus with Spring Onion Vinaigrette & Wild Fennel Pollen
This spring-forward dish is inspired by classic Asparagus Mimosa, a beloved French starter of blanched asparagus topped with a simple vinaigrette and sieved hard-boiled eggs. Our take keeps things tr…
Timilia Busiate Pasta with Parsley Oregano Pesto, Cauliflower & Feta
Traditionally made by rolling strips of pasta dough around a buso (a thick knitting needle often used for wool and cotton), busiate pasta is a staple in many Sicilian kitchens. Its tight, curly shape…
White Bean Salad with Grilled Branzino
Who says a salad can't steal the show? This salad is simplicity at its best and it is true testament to great ingredients. This is the time to pull out your favorite bottle of extra virgin olive oil…
Senatore Cappelli Spaghetti with Caramelized Lemons, Artichokes & Mint
Looking for a quick straight-from-the-pantry dinner with a wow factor? This vibrant pasta dish comes together in under a half hour, is bursting with zippy lemony goodness (hello, caramelized lemons!)…
Sweet & Salty Tahini Date Granola
Need an energy boost? This granola is here for you. Sesame tahini gives the granola a deep, roasty toasty can't-eat-one-bite flavor, while a double dose of dates (syrup and chopped Medjool dates) len…
Thanksgiving Turkey Rub
Some parts of Thanksgiving dinner are more fun to DIY, like this turkey rub that comes together in minutes and infuses your bird with tons of flavor. Red sea salt from Hawaii makes great looking skin…
Pasta with Squid, Harissa & Herby Bread Crumbs
The witching hour is nigh and now is the time when things take a delectable turn for the terrifying in our test kitchen. This Halloween, delight in a spooky bowlful of squid ink spaghetti tangled wit…
Pumpkin Cranberry Loaf Cake
This autumnal-inspired recipe comes from Sally Darling, Market Hall Bakery's former director. After baking (and eating!) many variations, Sally perfected a cake that has just the right balance of pum…