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Lobel's Culinary Club - Recipes, menu ideas, cooking techniques, meat selection tips, and more from America's #1 family of butchers.

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Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

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Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

Article: 2012-3

Easter Ham: A Feast for All the Senses

On March 18,2012 In easter , entertaining , pork , ham , holidays , spring

Along with the first blooming crocus, the sighting of the first robin, pro baseball training camps, and the tapping of maple trees for their sap, an Easter ham is one of the most celebrated and classic signs of spring.

glazed ham

(more...)

Are you ready to bring back the flavors of spring?

On March 15,2012 In beef , pork , poultry , recipes & techniques , spring , seasons , grilling , ham

It’s that time of year again—that stretch when the calendar says it’s spring, but there’s still a chill in the air. Half the country is breaking out their flip-flops, while the other half is still bundled up in warm coats.

It’s the time of year when we’re hankering to bring our barbecues out of storage—just on the cusp of grilling season.

Citrus Marinate Beef & Fruit Kabobs

(more...)

Coq au Vin: From Humble Origins to Haute Cuisine

On March 14,2012 In culinary classics , food history , recipes & techniques , braising , poultry

Born of frugality, Coq au Vin is a slow-cooked classic French recipe that combines poultry and wine into a braised dish of delectable proportions. Traditionally, the recipe is highlighted by its inclusion of button mushrooms, pearl onions, and lardons—matchstick-sized pieces of bacon.

Coq au Vin is the second cousin to Boeuf Bourguignon, which is essentially the same recipe, except that cubes of beef are used instead of pieces of poultry.

coq_au_vin

(more...)

Irish Cuisine: An Ode to Land, Sea and Frugality

On March 13,2012 In beef , lamb , pork , sausage , seafood , food history , st patrick's day , holidays

As in most developing ancient European societies, the transition from Stone Age to the Bronze Age had a dramatic affect on what the people of Ireland ate and how they prepared it.

The development of malleable, heat-tolerant materials meant that foods could be cooked in a vessel using moist-heat methods, rather than solely by dry heat over or in an open fire. The most primitive method of moist heat cooking is boiling—meat and or vegetables cooked in water until palatable.

In ancient times, the cauldron—a large three-legged pot suspended over a fire—was the most common cooking vessel, and it can be traced to the origins of so many traditional Irish soups, stews, and braises we know and love today. The earliest ovens were simply cauldrons turned upside down and placed over a fire.

Corned Beef and Cabbage

(more...)

How To: Pan-Broil a Steak Video

On March 12,2012 In recipes & techniques , videos , beef

Customers are always asking us what the secret ingredient of a perfectly cooked steak is. The answer is simple: An incredible steak.

(more...)

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