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Leftovers!
  • Dec 27, 2017
Leftovers!

One of the best things about making big dinners is having leftovers for lunch the next day. Usually, if we have some steak or lamb left over, it is going into a sandwich. But have you thought about making hash? Lamb hash is a very special treat indeed — just like beef hash all you […] The post Leftovers! appeared first on HERITAGE FOODS USA.

In the Kitchen with Executive Chef of Marta Restaurant, NYC, Joe Tarasco
  • Mar 7, 2017
In the Kitchen with Executive Chef of Marta Restaurant, NYC, Joe Tarasco

Check out Executive Chef Tarasco, a great supporter of heritage breeds, as he talks meat marbling and cooks a beautiful thick-cut heritage pork chop on the wood-fired grill at Marta!

It’s the Meat…
  • Jun 7, 2013
It’s the Meat…

Want a hot recipe? Here’s one: choose a lovely, well-sourced piece of meat — from a merchant that you trust, sourced from a farm that you know, and a breed you have come to love, and add fire. Et voila! There’s your recipe. Just remember, the fire is the constant, the meat is the variable. And don’t forget where it came from, so you can do it again.

Eat An Endangered Species
  • Jun 7, 2013
Eat An Endangered Species

No one’s saying to fricassee a Komodo dragon, or cacciatore an American Bald Eagle, but you should definitely think about roasting a Gloucestershire Old Spot pig, or grilling a Tunis lamb.... The post Eat An Endangered Species appeared first on HERITAGE FOODS USA.