Turkey Tinga Tostada by Chef TJ Steele of Claro BK
Chef TJ Steele of Claro, a Michelin-starred Oaxacan restaurant in Brooklyn, dropped by our studio recently to share secrets behind his signature Heritage Turkey Tinga Tostada. Turkey is a protein that has existed in Mexican cuisine since well before Europeans arrived. Deli turkey sandwich culture this is not! TJ is a king of making the most of whole turkeys. In his kitchen, he celebrates heritage turkey and goat, two meats not typically found in America’s top restaurants.
Mar 15, 2023
How to make Lu Rou Fan with Chef Richard Ho of Ho Foods
Rich Ho is one of the most respected and well liked chefs in NYC. His menu derives from his native Taiwan where he learned the art of the cuisine from family, friends and other chefs. His Ho Foods in the East Village is a tiny jewel of a restaurant serving up some of the best beef noodle soup, scallion pancakes, and lu rou fan which is featured here.
Mar 14, 2023
Braised Mutton Shanks
Practically medieval, shanks are best served whole as a majestic centerpiece, braised until the caramelized meat falls off the bone. One of the most underrated cuts in the butcher’s case, these enormous shanks feed a crowd. Simply season with salt, pepper, and herbs, and roast until fork-tender. They work well served as tacos and sandwiches.
Mar 7, 2023
Pulled Pork Vindaloo with Fiery Cabbage & Red Onion Slaw
The first pop up I ever held was for a concept I called “Indian Tacos,” teaming up with the chef at a popular neighborhood Brooklyn restaurant that also happened to be my “Cheers,” a real-life version of the TV sitcom bar “where everybody knows your name.” I may be dating myself for the younger audience here.
On Monday nights, my “Cheers” was bar only, so I teamed up with the chef to take over the empty kitchen. The idea was to take smaller street-style tortillas and pile them with two options, including a pulled pork play on a classic pork vindaloo curry.
Mar 7, 2023
Passover Braised Brisket Recipe
Historically one of the last cuts to be consumed from the previous year’s harvest, the brisket provided valuable calories before the first foods of spring became available. As a result, March and April traditions abound with brisket as the centerpiece — no matter your religion, the brisket reigns supreme.
Mar 6, 2023
Feb 19, 2022
Choucroute Garnie a l’Alsacienne Dinner Kit and Recipe
Everybody at Heritage Foods waits with bated breath for when it's seasonally appropriate to eat Choucroute Garnie a l’Alsacienne! Good news, now is the time! We are so excited to share with you a Meal Kit with the ingredients to enjoy this hyper-caloric (while still sustainable!) feast!
Oct 8, 2021
Ropa Vieja Dinner Kit Recipe
A Heritage take on Cuba’s signature dish featuring our Pure Akaushi Wagyu Flank Steak and the best international ingredients we could find!