Heritage Recipes

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Chicken with Prunes and Chiles
  • Feb 26, 2024
Chicken with Prunes and Chiles

"Start with a chicken, cut up and ready to sauté, and it’s easy to follow many routes to a finished dish. Here the meat is bathed in a sauce with a musky, chile-fueled bite that is made to behave by plump, sweet prunes. But the dish could also use a vehicle for its abundant, complex sauce. Mashed white or sweet potatoes, soft polenta, tender white beans or plain steamed rice would all be suitable choices." — Florence Fabricant

Chili con Carne with Heritage Turkey
  • Feb 13, 2024
Chili con Carne with Heritage Turkey

As far back as 1529, records of chili seasoned stews have been prepared by the Aztecs in Tenochtitlan, now modern day Mexico City. The term “chili con carne," combining the Nahuatl “chili” and spanish “con carne” or with meat, find its origins from writings about the Mexican-American war in 1857, where the army would prepare dried beef, suet and, and dried chilis and salt and dry into bricks to preserve and transport easily and then rehydrate in pots with water to simmer and serve to the soldiers.

Stewing Chicken Coq au Vin
  • Feb 13, 2024
Coq au Vin

This recipe sits among the greatest in memory. Legend says it goes back to when contemporary France was ruled by the Gauls, but curiously, written record of it only dates back to the early 20th century. Julia Child championed the recipe for the American audience in the 1960s.

Chef Eunjo Park's Wagyu Brisket Bulgogi
  • Feb 7, 2024
Chef Eunjo Park's Wagyu Beef Bulgogi

Chef Eunjo "Jo" Park, Momofuku alum and former executive chef, shared her Wagyu Beef Bulgogi recipe with us. Using this sweet soy marinade as the base of the dish creates a simple, cozy dish ideal served over hot steamed white rice.

Chef Rich Ho's Scallion Pancakes
  • Feb 7, 2024
Chef Rich Ho's Scallion Pancakes

Chef Rich Ho of Ho Foods makes some of the best scallion pancakes we've ever had (maybe because they're made with lard from our heritage breed pork). They make a great accompaniment to his Lou Rou Fan recipe.

Win Son Pan-Griddled Pork Buns
  • Feb 7, 2024
Win Son Pan-Griddled Pork Buns with Chile Vinaigrette

Chef and Owner of Win Son Restaurant and Bakery, Trigg Brown’s Pork Buns are a signature dish at both of his acclaimed locations. We’re excited to feature Chef Trigg’s recipe from the Win Son cookbook which uses pork from our network of farms!

Moroccan Chicken Salad
  • Feb 2, 2024
Moroccan Chicken Salad

Just as a little saffron, garlic and paprika can conjure the flavors of Spain, so too will preserved lemons, cumin, mint and olives evoke Morocco. This salad and the accompanying couscous can be doubled or tripled to anchor a generous buffet. Both can be assembled a couple of hours in advance and set aside on a kitchen counter. Serve them at room temperature. — 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

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