Recipes Recipes

Sometimes we cook by the seat of our pants. Other times we like to follow directions, and that's when we we turn to this, our treasury of recipes for every meal, course and drink of the day.

Spiced Chickpeas with Yogurt and Dukkah

on Monday, 17 February 2014. Posted in Appetizers & Starters, Salads & Dressings, Vegetable & Side Dishes, Recipes

Spiced Chickpeas with Yogurt and Dukkah

This savory parfait, adapted from Marisa May, owner of New York's SD26 restaurant, is the ultimate power breakfast. This dish can also be deconstructed and served beside roast lamb or with pita for a light lunch.

Turkish-Spiced Lamb Kofte

on Friday, 14 February 2014. Posted in Appetizers & Starters, Main Course, Recipes

Turkish-Spiced Lamb Kofte

Chile flakes made from the Urfa pepper have a medium heat and sing with aromas of sun-dried raisins, unsweetened chocolate and smoky tobacco. All of that comes together with onion, garlic, cilantro and green onion to add Turkish flair to these lamb meatballs, which can be thrown together in no time at all for a great hors d'oeuvre. Or make larger patties to serves as burgers or with salad as a main course.

Bronte Pistachio Semifreddo

on Wednesday, 12 February 2014. Posted in Recipes, Desserts

Bronte Pistachio Semifreddo

The base for this ethereal frozen mousse is a little tricky, but once you get the hang of it, you'll be ready to whip up a semifreddo whenever you get the urge. When heating the sugar, temperature is key, so you'll need a candy thermometer.

KimKim Korean Chicken Wings

on Monday, 10 February 2014. Posted in Appetizers & Starters, Vegetable & Side Dishes, Recipes

KimKim Korean Chicken Wings

These addictive wings, inspired by Korean fried chicken, are marinated, fried and then tossed with a sweet and spicy glaze made with KimKim Hot Sauce, honey and fresh lime juice. A sprinkle of sesame seeds finishes off these totally irresistible bites.

How To: Rehydrate Dried Mushrooms

on Tuesday, 17 December 2013. Posted in Vegetable & Side Dishes, Recipes

How To: Rehydrate Dried Mushrooms
It doesn't take much to bring dried mushrooms back to life, and after reconstituting you'll be rewarded with a double dose of delicious: the mushrooms themselves, rich with savory, meaty flavor, plus the soaking liquid, which adds a boost of mushroom essence to stews, stocks and sauces.

Jalapeño Popcorn, by Calivirgin

on Tuesday, 17 December 2013. Posted in Appetizers & Starters, Recipes

Add a little kick to your next movie night with this spicy twist on popcorn. While you're at it, try this recipe with any flavored olive oil from Calivirgin.

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