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.
Now that fall is here and football season is in full swing, it's time for tailgating. We've compiled the ultimate tailgating menu to help your tailgate go off without a hitch. There are many dishes that can be prepared before you even reach the parking lot, making the tailgating process much more manageable.
Check out these recipes, fire up your portable grill, and get pumped for the big game!
Breakfast is the most important meal of the day. It’s essential to fuel up first thing in the morning so you have enough energy to make it through a long, busy day. With myriad breakfast selections to choose from, we asked the Lobel family of master butchers to tell us about their favorite breakfasts.
Every fluffy mashed, crunchy roasted, crispy fried, or creamy boiled potato cries out for a bath of concentrated richness of pan juices treated right.
Leftover gravy need never go to waste. So versatile, you’ll run out of gravy before you run out of ways to incorporate it into other recipes—from pot pies, hot sandwiches, and rice dishes to a topping for breakfast hash or Benedict-style egg entrees.
Thanksgiving is right around the corner and it’s time to get prepared for the long-awaited day.
We’ve gathered three of our most helpful Thanksgiving videos together in one convenient spot to get you ready for Thanksgiving dinner!
Whether you want to know how to use a compound butter under the skin for a moist turkey, how to season the bird for better flavor throughout, or even how to carve the meat for your guests, we’ve got videos for that!
Did you know that National Poultry Day is March 19th? Lobel’s is proud to offer fresh, all-natural poultry. Each free-range bird is processed by hand in small volumes under USDA inspection. You will not find better tasting poultry anywhere.
Our good friend Troy at T-Roy Cooks is in the kitchen to demonstrate what is probably the most popular way to cook a Thanksgiving Turkey: oven-roasted.
Do you find yourself using the same spices and herbs over and over again? Want to get exotic? You don’t have to fly around the planet to get that experience. You can do it right in your own kitchen. With Spice Explorer, we’re taking you on a trip, a journey of palate-pleasing discoveries. Every culture has certain flavor characteristics that make its cuisine unique, distinctive, identifiable. Inject your cooking with new life and new flavors from around the world with Lobel’s Spice Explorer. Buckle up! Here we go!
Blackening is an incendiary cooking technique that fuses spicy dry seasonings into a crispy, intensely flavored, buttery crust. It was originally used on fish, but the technique has been applied to all manner of meat, poultry, seafood, and vegetables.
The late and legendary Louisiana chef, Paul Prudhomme, invented the technique in the mid-80s, and rocked the food world for a loop that has rippled through popular food culture for more than 30 years.
The origins of Beer-Can Chicken are not clearly defined. But, at some point in the 1970s, drinking beer and eating barbecued chicken at college tailgate parties just wasn’t enough.
Most people probably don’t know the name Teressa Bellissimo, but no doubt, they are familiar with the culinary phenomenon she created nearly 50 years ago: Buffalo chicken wings.
And after these many years and myriad variations, chicken wings of all types and flavors are a staple of pub fare and parties alike. Grilled chicken wings make a fabulous appetizer for a July 4 cookout.
