Heritage Recipes

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Scaffata, Braised Spring Vegetables by Lidia Bastianich
  • Jun 14, 2024
Scaffata, Braised Spring Vegetables by Lidia Bastianich

Braising isn't just for meat! This recipe from Lidia Bastianich celebrates fresh summer vegetables in an unexpected way.

Coppa Roast With Saké Butter Sauce
  • Mar 11, 2024
Coppa Roast With Saké Butter Sauce

The coppa, also known as pork collar, CT butt, and the king of the shoulder, is a cherished muscle cut of the pig from deep within the boston butt. It's best known for being cured but, because of its tenderness, it can also be roasted whole. In this recipe, we've done just that! Allow for 2-3 hours or roasting and then slice into filet-like juicy steaks. 

Pre-Seasoned Wagyu Corned Beef Roast Recipes
  • Mar 8, 2024
Pre-Seasoned Wagyu Corned Beef Roast Recipes

It has become a St. Patrick's Day tradition here at Heritage Foods to offer our Pure Akaushi Wagyu brisket pre-seasoned with pickled spices and peppercorns and marinated for over a week by our partners at Paradise Locker Meats. We are proud to be able to offer this wonderful product again this season. We hope you will continue your holiday tradition again this year with this delicate delicacy. Corned beef, the remarkably versatile NY Deli classic and Irish staple, can be served as a roast, sliced to make Reuben sandwiches, shredded into your favorite soups and stews, or tossed into any breakfast hash.

Carbone Restaurant’s Cherry Pepper Spare Ribs
  • Mar 1, 2024
Carbone Restaurant’s Cherry Pepper Spare Ribs

Carbone made our heritage spare ribs a signature dish at all their restaurants in Las Vegas, Miami, New York and Dallas! 

Chicken With Raisins
  • Feb 26, 2024
Chicken With Raisins

"I turn to this recipe — adapted from the French chef Madeleine Kamman, who died in the summer of 2018 — when cool weather is on the horizon. Perhaps it’s the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it’s an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too." — Florence Fabricant

Braised Chicken With Gochujang
  • Feb 26, 2024
Braised Chicken With Gochujang

"Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer). But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan. You can now find gochujang in supermarkets or online; you won’t use the entire jar for this dish so exploit it for other occasions. It keeps indefinitely in the refrigerator. The chicken will welcome a pillow of steamed rice alongside." — Florence Fabricant

Chicken Paillards With Corn Salad
  • Feb 26, 2024
Chicken Paillards With Corn Salad

"This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling." — Florence Fabricant

Chicken Braised With Grapes
  • Feb 26, 2024
Chicken Braised With Grapes

"This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based it on two recipes: the memory of a chicken dish that I ate many years ago in Toulouse, France, and the classic poulet au vinaigre, or chicken in vinegar sauce. A mellow, aged sherry vinegar and a high-quality balsamic complement the grapes. I prefer a 15-year-old balsamic, which replaces the smidgen of tomato that is often included in poulet au vinaigre. One final tip: Be sure the grapes you select — and they can be black or green instead of red — are sweet and have green stems, an indication of freshness." — Florence Fabricant

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