Recipes
Cheesy Artichoke & Kale Baked Pasta
Love spinach & artichoke dip? This baked pasta is for you. A big, bubbly pan of cheesy goodness, this recipe is a combination of the beloved party dip and another cherished comfort food: macaro...
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...
Braised Chicken Thighs with Almonds & Honey
During the Jewish High Holidays, treat your family and friends to a chicken dish rich in North African and Spanish flavors. Sandy Sonnenfelt, former Director of Prepared Foods at Market Hall Foods,...
Apple Honey Upside-Down Cake
MH Foods Executive Chef Scott Miller started making upside-down cakes as a delicious way to use his backyard fruit harvest. As we approach the Jewish High Holidays, Rosh Hashanah and Yom Kippur, Sc...
Chicken Tagine with Olives & Apricots
Take your tastebuds on a trip to North Africa with this one-pot chicken tagine flavored with Moroccan-inspired harissa and ras el hanout spice blend. In just one hour, you will have a flavorful dis...
Pasta with Zucchini, Anchovies & Hot Pepper Breadcrumbs
The ways we love to eat zucchini are numerous—sliced thin and served raw, halved and grilled, cut into coins and sautéed, just to name a few—but one of our favorite ways to enjoy this versatile squ...
Stone Fruit & Chicory Slaw with Ginger Vinaigrette
This salad is a true ode to summer, combining sweet, juicy peak season stone fruit with crunchy cabbage and sharp, slightly-bitter Treviso. Sandy Sonnenfelt—former Director of Prepared Foods at Mar...
Quick-Marinated Sardines
The hardest part of this 6-ingredient starter is waiting for the sardines to marinate. Plump, succulent jarred sardines are marinated in a flavor-packed mixture of Spanish white wine vinegar, lemo...
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. Th...