Heritage Recipes

protein
cooking method
Moroccan Chicken Salad
  • Feb 2, 2024
Moroccan Chicken Salad

Just as a little saffron, garlic and paprika can conjure the flavors of Spain, so too will preserved lemons, cumin, mint and olives evoke Morocco. This salad and the accompanying couscous can be doubled or tripled to anchor a generous buffet. Both can be assembled a couple of hours in advance and set aside on a kitchen counter. Serve them at room temperature. — Florence Fabricant

Goat Birria
  • Jan 22, 2024
Goat Birria

Birria is a heartwarming, deeply flavored stew hailing from the Mexican state of Jalisco — also home to tequila. The dish begins with marinating meat in adobo, a vinegar based liquid spiked with chilies, alliums, herbs, and spices. The resulting stew is often served by placing a ladleful of meat into a tortilla with a bowl of consomé (the cooking liquid) on the side. Like with any traditional technique dating back centuries, there are several ways to prepare birria.

Roasted Chicken Thighs with Lemon, Thyme and Rosemary by Florence Fabricant and Nancy Silverton
  • Jan 19, 2024
Roasted Chicken Thighs with Lemon, Thyme, and Rosemary

The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what’s convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken. — Florence Fabricant

Costina Tuscan Pork Spare Ribs
  • Jan 17, 2024
Costina, a Recipe by Curemaster and Chef Cesare Casella

A heartwarming Tuscan spare rib recipe from acclaimed chef and curemaster Cesare Casella.

Braised Chicken Oyakodon
  • Jun 2, 2023
A Variation on Chicken Oyakodon Recipe

This is a version of the traditional Japanese comfort food Oyakodon, a chicken and egg rice bowl. Heritage chickens are exceptional when cooked low and slow, and this traditional braise celebrates the qualities that make these heritage chickens so unique.

Heritage Andouille Jambalaya
  • Apr 7, 2023
Jambalaya with Andouille and Prawns with Cajun Vermouth Butter

While every culture has a stew, the Jambalaya originated in Southern Louisiana in the 18th century, with origins before that in Africa and Spain. Jambalaya is rice cooked usually with ham, sausage, chicken, shrimp, or oysters and seasoned with herbs. From that definition comes a myriad of different variations including the Cajun tradition and the Creole tradition, among others. The dish boasts a particular blend of herbs and vegetables — think the holy trinity of bell peppers, onion, and celery, which is a version of the classic mirepoix, but with bell peppers in place of carrots. More often than not, Jambalaya features andouille sausage, a variety many people try to make but only few make well (hint: heritage breeds raised on pasture helps!).

Turkey Tinga Tostada by Chef TJ Steele of Claro BK
  • Mar 20, 2023
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. 

Chef Rich Ho's Lu Rou Fan
  • 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.

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