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Tag: comfort food

We mostly cook a whole turkey once a year, so let’s do it right. For this recipe we brine the meat to ensure juiciness and we dry the skin over night for that crispy skin you will love. Ingredients: For the Turkey: 12 lbs. (5,448 grams) Turkey For the Brine: 7 quart (1 mL) Water

Categories: Holiday Recipes, Recipes
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We combined the traditional flavors of sage and rosemary with leeks and sausage for a tasty and savory classic dressing. And for a sweet little twist, we added apples and dried apricots. Ingredients: For the Stuffing: 1 each Country Loaf, about 10 cups diced bread 1 each Leek 2 each Celery 2 each Granny Smith

Categories: Holiday Recipes, Recipes
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This easy dinner roll recipe should to be a staple in everyone’s household. Pick your favorite topping to add to these soft and fluffy rolls, or leave them plain — they’re a perfect compliment to any meal. Ingredients: For the Dough: 4 cups (480 grams) All Purpose Flour 2-1/2 tsp (8 grams) Active Dry Yeast,

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These sweet carrots are glazed in brown sugar and carrot juice to highlight this root vegetable’s natural sweetness. Ingredients: 3 cups (320 grams) Sweet Carrots 1 cup (220 mL) Carrot Juice 2 Tbsp (30 grams) Dark Brown Sugar 4 Tbsp (56 grams) Unsalted Butter 2 tsp (6 grams) Kosher Salt 2 tsp (11.4 mL) Lemon Juice

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This crispy, breaded pork loin from The Culinary Institute of America is best served alongside Spinach Spaetzle for a smorgasbord of flavors. Ingredients: For the Pork Loin: 8 each Pork Loin, 3 oz portions Kosher Salt (as needed) Black Pepper, freshly cracked (as needed) 2 oz (135 grams) All Purpose Flour 4 each Large Eggs

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Mark Korte, winner of Hestan Cue’s first-ever recipe contest, created his signature version of Japanese tonkatsu while studying as a college exchange student in Fukuoka, Japan. Marinating makes the pork chops extra juicy, while the garlic and ginger infused in it gives them a warm, savory zing. Ingredients: For the Pork: 4 Boneless Pork Chops,

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This bistro classic is a comforting winter warmer with caramelized onions, Comté cheese, and a splash of brandy. Ingredients: For the Soup: 9 Yellow Onions 5 Garlic Cloves 5 Tbsp (70 grams) Unsalted Butter 5 sprigs Thyme 1 Bay Leaf ¾ cup (135 mL) Brandy 5 Tbsp (45 grams) Cornstarch 7 cups (1400 mL) Beef Stock 2 Tbsp (18 grams) Kosher Salt 30

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For this deeply comforting dish from Olympia Provisions in Portland, OR, tender chicken thighs are braised in a rich purée of sautéed sweet red pepper, caraway, coriander and paprika. Served on top of egg noodles or spaetzle with a dollop of sour cream, it’ll warm you from the inside out. Ingredients: For the Goulash: 4

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Sausages and sauerkraut are a match made in culinary heaven, and this Alsatian classic from Olympia Provisions in Portland, OR, transforms the simple combo into a belly-filling feast complete with potatoes, bacon and three kinds of sausage. Ingredients: For the Choucroute Garnie: 1 Bay Leaf 5 Black Peppercorns 8 Small Fingerling Potatoes 1 Kielbasa Sausage 2

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Few things are more Southern than catfish filets dipped in buttermilk and cornmeal, then pan-fried until crisp. This recipe from Husk Restaurant in Charleston, SC, adds a bright twist on the classic dish with a piquant tartar sauce studded with pickled green tomatoes. Ingredients: For the Sauce: 6 Carolina Catfish Filets, 5-7 oz. each, skin

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Diced country ham, sautéed until crisp, adds savory porky flavor to these pan-fried cornbread fritters from Husk Restaurant in Charleston, SC. Crispy on the outside and soft inside, they’re excellent with soups, stews and braises. Ingredients: 1 ½ (40 grams) Country Ham, Bob Wood’s preferred 5 Tbsp (75 grams) Lard or Canola Oil 1 cup (115

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A sorghum-sweetened brine adds even more Southern flair to this famous fried chicken from Husk Restaurant in Charleston, SC. A cabinet’s worth of spices, including ginger and cardamom, creates an irresistibly delicious breading. Ingredients: For the Brine: 16 cups (3840 mL) Water 4 cups (600 grams) Ice ¾ cup (117 mL) Sorghum Syrup (or brown

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