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.
In Chef Julia’s recipe, lamb plays well off the cured bacon while the salsa verde cuts the pork fat and brightens the loin chops. It’s simple, delicious, and totally satisfying! Ingredients Sliced bacon Romney lamb loin chops Shallot Garlic Anchovies Parsley One lemon Olive oil Directions 1. Trim lamb chops of any excess fat. 2. […] The post Bacon-wrapped Loin Chops with Salsa Verde by Chef Julia Jaksic of Employees Only, NYC appeared first on HERITAGE FOODS USA.
Chef Cesare Casella shares his signature touch in this recipe for Rosemary and Olive Pork Ribs. Serves 4 Ingredients 4 pounds pork ribs, cut into individual ribs Salt and fresh ground black pepper to taste 4 tablespoons extra-virgin olive oil 4 cloves garlic, roughly chopped 4 tablespoons roughly chopped fresh rosemary 1/2 cup white wine […] The post Rosemary and Olive Pork Ribs by Chef Cesare Casella appeared first on HERITAGE FOODS USA.
Chef Cesare Casella is best known as “the chef with the rosemary”. For the past 20 years, Chef Casella has been sharing his passion for authentic Italian food with Americans. Today, Chef Casella is the owner and executive chef of two Italian restaurants in New York City. He is the Dean of Italian Studies at the […] The post Braised Pork Shanks by Chef Cesare Casella of Thanksgiving Farm appeared first on HERITAGE FOODS USA.
Prepare the Ossobuco. Tie the rosemary, thyme, bay leaves, and cloves together securely in a 4-inch square of cheesecloth. With a vegetable peeler, remove the zest (yellow part of the peel only) from the lemon in wide strips. Do the same to the orange. Squeeze the juice from the orange and reserve separately.... The post Pork Osso Bucco with Barley Risotto by Lidia Bastianich appeared first on HERITAGE FOODS USA.
I serve this ragu with a variety of different pastas. My favorite is Paccheri, a large round tubular noodle. Top with grated parmigiano and a spoon of creamy goat cheese. The post Pork Ragu by Chef Anna Klinger of Al di La appeared first on HERITAGE FOODS USA.
Ingredients 1 Bone in Boston Butt piece from Heritage Foods USA In blender- 2 limes (whole) cut into quarters Juice from 2 limes 1 small White Onion 5 Garlic Cloves 1 whole Jalepeno 2 cups fresh Parsley (stems and leaves) 1 cup Fresh Thyme (stems and leaves) 1 cup Fresh Cilantro (stems and leaves) optional […] The post Mexican-Style Braised Pork Butt by Chef Julia Jaksic of Employees Only appeared first on HERITAGE FOODS USA.
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