Union Square Cafe's Executive Chef and Partner, Carmen Quagliata, is passionate about his native Italian cuisine. Carmen’s culinary style was formed by the Sicilian matriarchs of his family, who made sausage and bread by hand and grew pole beans from seeds carried across the Atlantic by their Italian kin.
Chef Steve Pope knows that American culinary traditions are tied to preserving Heritage Animals.These animals get to live as they are supposed to with plenty of outdoor space and time to grow and develop. This means a more flavorful bird, but it also means relearning how to cook a real chicken. He has worked with […] The post Celebrate Cinco de Mayo with recipes from Heritage Chef Steve Pope appeared first on HERITAGE FOODS USA.
When the Meatball Shop first opened THIS was their very first daily special. 4 years, and 5 new locations later we still get excited when they bring them back! The raisins and walnuts give these meatballs a subtle sweet and earthy quality that complements perfectly our heritage lamb. Make these into mini balls and pass them around at your next party, or try our favorite– Smash ’em between two pieces of crusty bread for a quick slider!
Grandma Litke was a God fearing woman and never missed Church on Sunday, which meant she had to get up early to start Sunday dinner. One of her Sunday specials was baked chicken. She’d get everything ready and just before she walked out the door it all went into the oven. She knew her hen would take longer to bake than most and she had the cooking time planed according to the standard 45 minute sermon, 3 hymns, the offering and the preacher handshake as they went out the door of the church. By the time they had arrived home the house smelled wonderful, and the bird, well the bird was cooked to perfection.
Alice Waters, chef, author, and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally. She is a passionate advocate for a food economy that is “good, clean, and fair.” Over the […] The post Turkey Soup by Chef Alice Waters of Chez Panisse in Berkeley, California appeared first on HERITAGE FOODS USA.
“I prefer these heritage breeds for their flavor, and the tendency for this meat to stay moist longer is a big reason for it. I recommend cooking the bird until the breasts are finished, and then removing the legs and continue cooking them in the oven. It’s nearly impossible to get a perfectly cooked […] The post Heritage Turkey by Chef Dan Barber, Stone Barns and Blue Hill in New York appeared first on HERITAGE FOODS USA.
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 […] The post Braised Turkey with Porcini and Balsamic by Chef Erica Wides, Institute of Culinary Education appeared first on HERITAGE FOODS USA.
My version of the classic Italian vitello tonnato, in which thin slices of veal are dressed with a tuna mayonnaise sauce and served chilled, features thin slices of turkey breast in place of the veal. It’s accompanied by a quick take on another popular Italian dish, the bread salad called panzanella, which is traditionally made […] The post Turkey “Tonnato” by Chef Terrance Brennan of Artisanal in NYC appeared first on HERITAGE FOODS USA.
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