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Tag: family meals

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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These simple and healthy roasted Brussels sprouts are finished with whole grain mustard, making it a flavorful and healthy side dish for any meal. Ingredients: For the Brussels Sprouts: 3 lb. (1,362 grams) Brussels Sprouts 1/2 cup (118 mL) Extra Virgin Olive Oil 2 tsp (3 grams) Whole Grain Mustard 3 tsp (9 grams) Kosher

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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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This simple Italian recipe from The Culinary Institute of America shallow poaches delicate, flaky sea bass in white wine for a light dish with complex flavors. Topped with fresh sautéed vegetables, it’s as flavorful as it is colorful. Ingredients: For the Vegetables: 2 Tbsp (30 mL) Extra Virgin Olive Oil 1/2 each Red Onions, julienned

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This vegetarian recipe from The Culinary Institute of America is a quick and easy, high-protein dish best served over rice or stir fry. The extra crispy seared tofu serves as the perfect base for this citrusy and savory glaze. Ingredients: For the Tofu: 1 lb. (454 grams) Tofu, extra firm 2 Tbsp (30 mL) Soy

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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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These tiny dumplings from The Culinary Institute of America are a rustic alternative to pasta. In this recipe, spinach adds a pop of color and earthy flavor. Enjoy with the CIA’s Pork Schnitzel for an Austrian-inspired dish. Ingredients: For the Spaetzle: 4 oz (113.5 grams) Spinach, washed 2 each Large Eggs 2 tsp (6 grams)

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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 American take on an Italian classic combines pan-fried, breaded chicken breast with a cauliflower and caper brown butter sauce for a dish that balances crunch and acidity. Ingredients: For the Chicken: 2 Chicken Breasts ½ cup (90 grams) Clarified Butter (if unavailable, use unsalted butter) Kosher Salt (as needed) ½ cup (60 grams) All Purpose Flour

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Holidays aren’t about having an extra day to cross things off the to-do list. The whole point is to take time off from the daily grind to gather together with the people we love. So we’re giving you the perfect reason to invite your friends and family over for some quality time together: tacos! The

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Our vegan version of this traditional Thanksgiving dish – perfect for fall dinners or a wonderful fall side for just about any occasion. Ingredients: 1 ½ cup (150 grams) Chopped Pecans 3 Tbsp (44 grams) Maple Syrup ½ tsp (1 gram) Ground Cinnamon ½ tsp (1.5 grams) Kosher Salt 1 ⅓ cup (314 mL) Water 3

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