Heritage Recipes

cooking method
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 with Prosciutto and Sage
  • Feb 2, 2024
Chicken With Prosciutto and Sage

Versatility is what you get with this dish, which borrows its flavors from the Italian staple saltimbocca, a combination of veal, prosciutto and sage. Here, the dark meat of chicken takes the place of veal, and instead of meat slices topped with the ham and herbs, there are plump bundles with the sage inside. Boneless chicken thighs make for easier slicing. Leaving the skin on to brown, provides more flavor, especially with some of the sage tucked underneath. Fingerling potatoes simmer as the chicken braises, and fresh peas contribute a touch of spring for a one-pot meal, not instant but hardly demanding. A final, judicious splash of balsamic vinegar intensifies the sauce. — Florence Fabricant

Turkey Smash Burger with Momofuku Chili Crunch
  • Jul 28, 2023
Turkey Smash Burger with Momofuku Chili Crunch

Makes six single-pattie burgers or three double-pattie ones

Wagyu Chopped Cheese
  • May 5, 2023
Wagyu Chopped Cheese

Formed during the pandemic by Brooklyn natives Sib, Midi & Jordan, Shmackwich began as a pop up concept serving only Wagyu Chopped Cheese — a ground beef sandwich made on a grill. Chef Sib's version features heritage Wagyu beef, cheese, roasted tomato aioli, spice mix, lettuce, and tomato on a freshly baked baguette.

Wagyu Smashed Burger
  • May 4, 2023
Wagyu Smash Burgers

In the 20 years we've been slinging Heritage burgers, we've come to learn that our bold and beefy half-pound Wagyu beef patties are more than a top-notch show-piece layered between a bun. We love seeing them divided to make these smaller amazingly delicious smash burgers. It's a grind that is as good as a standing ribeye roast, but beef that can be incorporated into everyday meals.

Leland's Pork & Beans | Heritage Foods
  • 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.

Brined Boston Butt Shoulder Steaks with 'Nduja and Honey
  • Apr 10, 2023
Brined Boston Butt Shoulder Steaks with 'Nduja and Honey

The classic combination of Calabrian chili and honey turns this quick meal into a show-stopper. These thin-cut boston butt steaks sear up beautifully, and the addition of Tempesta Artisan's sweet and spicy 'nduja quickly melted on top with honey adds a kick of flavor and complexity.

Fennel & Coriander Crusted Strip Steak
  • Mar 7, 2023
Fennel & Coriander Crusted Strip Steak

Confession: I don’t like to do much to my steaks. Good meat doesn’t need it. Over the years, I have even started to forgo adding pepper to them. But we have to shed our comfort zone sometimes, so out came the black pepper along with toasted coriander and fennel, which I have been playing with a lot of late. What we got was one hell of a crust: fragrant, smokey, with a hint of spice. Finish with garlicky pan juices, some lemon zest, fresh chopped thyme and the gentlest squirt of lemon juice to cut the fat.

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