Article: 2012-4
On April 15,2012
It’s been a strange and unpredictable transition into spring here in New York. One week it was warm and sunny, the next it was snowing again, and the next it was windy and rainy.
On April 15,2012
Now that it’s grilling season, it’s time to uncover those grills, clean the grilling racks, and fire them up! Need a refresher on how to grill the perfect steak, burger, or roast? Look no further–we’ve rounded up our grilling videos right here for your convenience.
On April 15,2012
You’d be hard pressed to find a breakfast dish more decadent than Eggs Benedict. It’s the kind of dish that is food for the psyche and soul. It is the elegant pinnacle of comfort food, an ode to excess. If you’re looking for a healthy blast of protein and carbs to get your day started, make a beeline for yogurt and an egg-white sandwich. Eggs Benedict, and its infinite variations, is all about indulgence—throwing caution to the wind for an almost divine interaction with your food. It’s petit déjeuner for a lazy day.
On April 11,2012
Here in New York, come March and April, we’re ready to be rid of cold, dreary, wintry weather. When the sun comes out and the days begin to warm up, we just can’t wait to do one thing: get outside!
On April 10,2012
From apartment dwellers to the inveterate griller who wants a grill at the ready whenever and wherever, charcoal tabletop grills, like Weber’s Smokey Joe, are ideal for a day at the beach, an off-road adventure, tailgating in a stadium parking lot, or a picnic in the park. They are a practical solution anywhere a full-size grill is impractical. Small size is a distinct advantage when you’re talking about travel worthiness. However, it’s a disadvantage when you want a fire hot enough to handle searing effectively.
On April 8,2012
On April 5,2012
Play ball! Lobel’s will be back again this year to bring some of America’s finest meat to Yankee Stadium. With the 2012 baseball season, visitors to the stadium will be able to enjoy Lobel’s USDA prime beef once again.
On April 1,2012
Braising is a moist-heat method of cooking that renders large and/or tough cuts of meat and poultry fork-tender and surrounded by luscious gravy and aromatic vegetables. Braising and stewing are related in that they are a technique of cooking meat in liquid at relatively low temperature for an extended period of time. The differences are in the size of pieces being cooked and the amount of liquid used to cook the dish. The end product is a delight to the senses and the very definition of comfort food. Presented by David Lobel, our new “How-To: Braise” video is a short step-by-step procedure for braising the Lobel way. |
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