Article: 2019-4
On April 28,2019
Removing the baked-on crud from your grill’s cooking grate has long required something you can’t get in a bottle, can, or jar: elbow grease. But even that may be changing.
On April 19,2019
For the Lobel family, Passover is all about spending special time with family—and enjoying some family-favorite foods! We asked the Lobel family butchers what they enjoy most about Passover, including what their favorite things to eat are. Here's what they had to say.
On April 12,2019
A well-made, classic Eggs Benedict is like rolling out the red carpet for your palate. It's a dish that's all about a mingling of tastes and the interplay of textures…from crisp to oozy, from slippery to chewy. Contrary to its appearance, Eggs Benedict is of New York origin, not France, although the recipe includes one of the five Mother Sauces of French cuisine: Hollandaise.
On April 5,2019
Generally, pot roast is cut from the forequarter, a portion of the chuck—a working muscle that needs slow, moist-heat cooking, such as braising, to render the muscle's connective tissue tender. Water or stock halfway up the roast and aromatic vegetables are cooked for hours in the same pot as the beef. Baby potatoes can be added about an hour before the end of cooking time.
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Lobel's Culinary Club.
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