Chef Cesare Casella's Saltimbocca alla Romana with Prosciutto and Pork Tenderloin
Saltimbocca means “jump in the mouth,” and these small pieces of pork topped with prosciutto and sage are meant to be eaten in a single bite. Scaloppine for saltimbocca, which originated in Lazio are traditionally cut from the leg of the calf but they may be made with whatever is available and inexpensive. In this version, the pork is sautéed in garlic-flavored oil and finished with lemon and white wine.
Apr 29, 2022
St. Anselm Restaurant's Bourbon Brined Pork Chop Recipe
St. Anselm is one our favorite restaurant's in New York, and we are proud to provide them with their pork, which they brine to perfection in bourbon.
Apr 29, 2022
Southern Wilted Lettuce Salad Recipe
The Kentucky Derby is next week and we are looking forward to one of our favorite Southern dishes featuring Kentucky's own Broadbent bacon.
Sep 16, 2021
Pesto alla Gricia Pasta Kit
Savor the final weeks of summer with this delectable dance of two Italian regions — Pasta alla Gricia from Lazio and Pesto Genovese from Genoa. Showcase this pasta for a weeknight meal or as a centerpiece for your next dinner party!
Jul 13, 2021
Heritage Pad Thai Dinner Kit
A new dinner kit is here, Heritage Pad Thai! A stir fried favorite of ours, pad thai is tangy, sweet, and satisfying. Your choice of heritage ground turkey, wagyu beef, lamb, or pork
Oct 7, 2016
Goat Dan Dan Noodles with Broccoli
Happy Goatober! To celebrate the versatility of goat, we whipped up a bowl of Dan Dan Noodles, a Sichuan dish more commonly served with ground pork. The result was a leaner, more flavorful dish with a bit of a kick from the Chinese five spice powder. Go ahead and add your favorite vegetables to create this tasty and easy dish.
Mar 16, 2014
Pork Chops with Apples and Calvados by Chef Erica Wides of the Institute of Culinary Education
Erica Wides has been a Chef and Culinary Instructor for 18 years. She’s been teaching at the Institute of Culinary Education (ICE) in New York City for the past 12 years, and is also a personal chef, consultant, and private teacher. She began her cooking career in New York at Nosmo King, before moving on to Zoe, Savoy, and Arcadia. She was also Sous Chef at Quisisana, a summer resort in Maine. She has done extensive curriculum development for ICE, and recipe development for various clients. She appears regularly on TV in the New York area, and is currently working on several book projects. Erica also teaches “on the road”, as a guest instructor at The Culinary Vegetable Institute in Milan, Ohio, In Singapore, at At-Sunrice Culinary Academy, and in Tokyo, Japan at Culinary Salon Uno.
Feb 11, 2014
Pasta alla Medici
This week’s recipe showcases our delicious new Baia Pasta and our favorite Heritage Maple Cured Hams (now available in smaller sizes!). They combine to make the perfect Pasta alla Medici!