Inspired by the Halal carts around New York City, this recipe lends itself just as well to chicken parts as it does whole birds.
Jul 10, 2023
Fette Sau's Dry Rub Recipe
Fette Sau in Williamsburg, Brooklyn was one of the first BBQ joints in the US to feature exclusively heritage breeds on their menu. For nearly 20 years they have offered Berkshire, Red Wattle, Tamworth, and Duroc Boston Butt, Belly, Bacon Ends, and Ribs and have been an anchor to Heritage Foods! Owner Joe Carroll explains in his cookbook Feeding the Fire "We use this rub on just about everything that we smoke at the restaurant, but you needn't follow the recipe exactly. Feel free to improvise on the ingredients and amounts, reducing the sugar for a less-sweet bark (crust), increasing the cayenne for a spicier one, and so one."
Apr 25, 2023
Leland's Pork & Beans
Leland Eating and Drinking House in Prospect Heights, Brooklyn serves a delicious rendition of the classic pork and beans. The marinated beans and pickled rapini relish provide a perfect balance of acidity for their cured heritage pork chops.
Mar 20, 2023
Grilled Turkey Giblet Anticuchos with Aji Pepper Sauce
Not everyone thinks nose-to-tail when it comes to poultry, but this recipe uses every last bit of our heritage turkey. Traditionally made with beef heart, today we are preparing this classic Peruvian dish that showcases the country's delicious native smoky pepper, with our heritage turkey giblets.
Mar 16, 2023
Bourbon Pineapple Glazed Ham
Lifelong New Yorker, Brooklyn born and bred, Neil Kleinberg of Clinton St Baking Co raised himself in a crazy kitchen in Flatbush, among a boisterous clan of siblings and neighboring cousins, uncles and aunts. At 10 years old, he became a one-boy culinary wonder who’d do anything to avoid his mother’s “famous” dish: chicken in a pot. Neil opened his first restaurant, Simon’s in Lincoln Center, at just 22 and in 1997 re-opened the legendary seafood restaurant, Lundy’s, in his native Brooklyn.
With any great showpiece, if the meat is good, what you add should complement or enhance the flavor, not overpower it. I find garlic is classic, and I always have fennel and coriander seeds lying around because they are so versatile, while black pepper adds just enough heat. The time it takes the lamb to roast is perfect for roasted and melty potatoes, but those potatoes are even better when married with onions and fennel. And, yes, mint may seem cliched, but its freshness complements lamb so well. Transformed with acid, more herbs and some olive oil, to me, the only limit is the limitations you set on yourself.
Mar 7, 2023
Raan, the Show Stopping Lamb Leg Found at South Asian Feasts
Showstopper lamb legs span the globe. They are prized across several religions for a celebration-worthy roast.
In the meat-eating communities of South Asia, that means Raan, the special meal lamb or mutton leg found at Muslim celebrations is the kind of centerpiece that graces tables at holiday such as Eid or a good wholesome dawaat.
Oct 25, 2022
Our Favorite Pork Chop Recipes
Our Heritage chops are the perfect canvas for a myriad of seasonings and sauces and no two meals have to be the same! Here are some of our favorite flavorings for these chops.