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LATEST RECIPES FROM THE MARKET
Ricotta Scrambled Eggs with Ramps
recipe by food write and recipe developer Sheri Castle from Chapel Hill, NC Ingredients: 4 large eggs 1 tablespoon ice water ¼ teaspoon salt, plus more to taste 4 ramps (bulbs and tender greens), finely [...]
Super Easy and Super Tasty Kale Sides
Recipe 1: Lemon-Garlic Kale Salad Adapted from recipe by Julia Moskin in New York Times Cooking Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The [...]
Crispy Gnocchi with Spinach and Feta
By Hetty Lui McKinnon from New York Times Cooking Ingredients (for 4 servings) 5 ounces baby spinach 6 ounces Greek feta, crumbled (about 1 cup) 1 lemon, halved 5 tablespoons extra-virgin olive oil Salt and pepper [...]
Brown Butter Bucatini with Charred Cabbage
By Ham El-Waylly in New York Times Cooking INGREDIENTS Yield:4 servings Salt and freshly cracked black pepper 2 tablespoons grapeseed or other neutral-flavored oil 1 small green cabbage (about 1 ½ pounds), halved, cored and thinly [...]
Creamy Mushroom Soup (Gombaleves)
By Kay Chun in New York Times Cooking Ingredients Yield:4 appetizer servings (about 4½ cups) 4 tablespoons unsalted butter 1 pound white or crimini (or other) mushrooms, thinly sliced (about 6 cups) 1 cup finely chopped [...]
Broiled Sockeye Salmon with Citrus Glaze
From Alton Brown at the Food Network Ingredients 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed (note - pin bones are already removed from Wild Alaska Salmon & Seafood salmon) [...]
Butter-Poached Carrots
Recipe from Bee Wilson, Adapted by Eric Kim in New York Times Cooking Ingredients 9 ounces carrots, peeled, trimmed and cut into ½-inch coins (2 to 4 medium) 1 tablespoon unsalted butter Salt Preparation Step 1 - In [...]
Salmon and Kimchi Skillet
By Sarah DiGregorio for New York Times Cooking Ingredients Yield:4 servings 2 tablespoons unsalted butter 1 tablespoon toasted sesame oil 1 (16- ounce) jar cabbage kimchi chopped in bitesize pieces (about 2 cups) ½ teaspoon sugar [...]
Sweet Potato, Tomato and Peanut Butter Stew
by Sheri Castle, food writer and recipe developer Ingredients (makes 6 servings) 2 tablespoons unsalted butter 1 1/2 cups finely diced onion 1/2 cup finely diced celery 2 tablespoons tomato paste 1 tablespoon packed dark [...]
Peanut Butter Noodles
By Eric Kim for New York Times Cooking Ingredients Yield:1 serving Salt 4 ounces spaghetti or 1 individual package instant ramen (seasoning packet saved for another use) 2 tablespoons creamy peanut butter (check out our [...]
Gingery Cabbage Rolls with Pork and Rice
By Sue Li in New York Times Cooking Ingredients Yield:12 cabbage rolls (4 to 6 servings) Kosher salt and black pepper 1medium head savoy cabbage 1½pounds ground pork ⅓cup uncooked short-grain white rice 1large egg, lightly [...]
Coconut Fish Curry (Malaay Qumbe )
recipe by Ifrah F. Ahmed in New York Times Cooking Ingredients 1 pound barramundi or other firm white fish (such as halibut or cod), preferably 2 to 3 pieces 1¼ teaspoons fine sea salt 2 [...]
Unstuffed Cabbage Rolls
recipe from Taste of Home Ingredients: TOMATO SAUCE: 1 large onion, chopped 1 medium head cabbage, coarsely chopped (about 8 cups) 1 can (28 ounces) diced tomatoes, undrained* 1 can (8 ounces) tomato sauce* 1 [...]
Honey Baked Brie
Recipe by Tieghan Gerard of Half-Baked Harvest (as seen on Katie Couric Media) Ingredients (serves 6-8) 1 tablespoon chopped fresh rosemary or thyme 2 garlic cloves, finely chopped or grated 1 (8-ounce) sheet frozen puff [...]
How To Build a Perfect Charcuterie Board
recipe courtesy of Martha Tinkler for Food Network Kitchen The following ingredient list is just a suggestion (designed for 8-10 servings) – you can include anything YOU like and substitute liberally. The Market is a [...]
Ras el Hanout Roasted Vegetables
By Nargisse Benkabbou for New York Times Cooking Ingredients Yield:4 servings 2 sweet potatoes (1 pound), 3 carrots (12 ounces) 2 parsnips (12 ounces) 1 large red onion ½ cup olive oil 2 teaspoons ras el [...]
Whipped Butternut Squash with Bacon Crumble
Created by Renu Dhar and published in Southern Living While you may be used to eating butternut squash roasted or pureed into a soup, we think you'll love this variation. There's a little bit of everything to love: butter [...]
Butternut Squash Salad with Collards and Radicchio
From Renu Dhar in Southern Living Raw collards might not be your go-to salad greens, but trust us when we say they are a delicious (and underrated) way to start a salad. Massaging the collard [...]
Pumpkin Oatmeal Cookies
By Yossy Arefi in New York Times Cooking Pumpkin purée and pumpkin spice make these chewy, cake-like cookies the ultimate cozy fall treat. The cookies are great on their own, but a cap of pumpkin [...]
Pumpkin Dumplings With Brown Butter and Parmesan
By Carolina Gelen in New York Times Cooking Whether using up a half-empty can of pumpkin purée or making your own, these homemade dumplings for perfect for your fall dinner. Nutmeg adds warmth and savory Parmesan [...]
Roasted Pumpkin Nachos
contest winning recipe by Leslie Harwood at Taste of Home Ingredients: 4 cups diced fresh pumpkin or butternut squash (about 1 pound) 2 tablespoons olive oil 1/4 teaspoon salt 1/8 teaspoon pepper 1 package (13 [...]
Ginger Halibut with Brussels Sprouts plus Roasted Pears in Ginger Syrup
Recipe by Margarita Parker at Taste of Home Ingredients 4 teaspoons lemon juice 4 halibut fillets (4 to 6 ounces each) 1 teaspoon minced fresh gingerroot 1/4 to 3/4 teaspoon salt, divided 1/4 teaspoon pepper [...]
Cauliflower Soup with Herbed Goat Cheese
recipe by Anne Burrell at Food & Wine Ingredients: One 2 1/2-pound head of cauliflower, cored 1/4 cup extra-virgin olive oil 1 medium leek, white and light green parts only, coarsely chopped 1 large garlic [...]
Fennel-Apple Salad with Walnuts
By Melissa Clark from New York Times Cooking This bright and tangy salad is perfect for using fall produce from the Market! And with fennel, celery, apples and toasted walnuts, it’s a great foil for heavier [...]
