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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,
Stanley, David, Mark, and Evan Lobel
Articles by Month:
Articles by Subject:
On December 14,2014
In
christmas
,
easter
,
guide to meat
,
poultry
,
roasting
,
thanksgiving
Making a turducken is a labor-intensive, and—many would say—an advanced culinary technique.
So for those who want to satisfy their idle curiosity, here’s how a turducken is put together. For intrepid culinary explorers, a DIY turducken is an epicurean adventure and challenge on the scale of making Peking duck in a home kitchen.
(more...)
On October 29,2014
In
holidays
,
poultry
,
thanksgiving
,
turkey
Traditions abound at Thanksgiving—and each family has its own. For some, Thanksgiving dinner isn’t complete without grandma’s secret gravy recipe. For others, it’s the green bean casserole or the pecan pie. For others, it’s the tradition of Dad carving the turkey at the head of the table, or all the children reciting the things for which they are thankful.
But one thing is certain—nearly every Thanksgiving dinner centers around a big, juicy, golden brown, roasted-to-perfection turkey. That’s why we’ve put together this A to Z guide of how to select, prepare, and serve your Thanksgiving turkey.
This year, let us help you treat your family to the juiciest, freshest, most natural and wholesome turkey available anywhere—a fresh All-Natural Thanksgiving Turkey from Lobel’s of New York.
It’ll truly be your most memorable Thanksgiving yet.
(more...)
On October 23,2014
In
ask the butcher
,
holidays
,
poultry
,
recipes & techniques
,
roasting
,
thanksgiving
,
videos
Thanksgiving is right around the corner and it’s time to get prepared for the long-awaited day. We have all five of our 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, how to roast the best Thanksgiving turkey, or even how to carve the meat for your guests, we’ve got videos for that!
(more...)
On October 5,2014
In
culinary classics
,
poultry
,
recipes & techniques
From Maine to California, chicken and dumplings has found its way onto the menus of roadside diners and urban bistros, as well as those of edgy white-cloth restaurants offering haute interpretations of this old standby. Some argue that chicken and dumplings is the ultimate comfort food. Yet, every dish is as personal and unique as a fingerprint, having as many variations as chili or gumbo.
(more...)
On October 1,2014
In
autumn
,
beef
,
beer
,
food pairings
,
pork
,
poultry
,
recipes & techniques
One of the things beer aficionados love is the change in seasons. Now that it’s October, we’re putting away our shandies and pilsners in favor of the heartier beers of autumn. Craft fall selections abound—and it’s not all pumpkin varieties! Some of the creative offerings we’ve seen include seasonal “harvest ales,” porters, brown ales, and even an autumn shandy.
Here is a sampling of what we’ve been tasting this fall and what we’re pairing it with from our Butcher Shop.
(more...)
On August 27,2014
In
ask the butcher
,
ask the butcher
,
beef
,
poultry
,
videos
Every year, come late August and early September, whether you have kids or not, it’s hard not to get back-to-school fever. Going back to school isn’t just for kids and teens—you can learn something new too! Get an education on the basics of meat from these videos by the Lobel family and Martha Stewart!
(more...)
On July 1,2014
In
entertaining
,
grilling
,
summer
,
holidays
,
burgers
,
sausage
,
beef
,
seafood
,
poultry
,
compound butter
Summer is the perfect time to fire up the grill and have a party! The menu is a very important part of any great gathering. Whether you’re hosting a family-style bash, a casual backyard get-together, or an elegant dinner party under the stars, make sure you choose the right cuisine for the occasion.
 Image courtesy Weber Grills
(more...)
On June 8,2014
In
bacon
,
culinary classics
,
poultry
,
recipes & techniques
A great sandwich is a thing of beauty. There’s something special about the perfect balance of bread, meat, vegetables, and condiments—that melange of crispness, juiciness, and chewiness coming together in each and every bite. And few sandwiches provide that blend quite as perfectly as the club sandwich. 
(more...)
On March 13,2014
In
beef
,
pork
,
poultry
,
recipes & techniques
,
veal
Meatloaf and meatballs are at one end of the spectrum of ground meat dishes that range up to finely textured pates and terrines. Most recipes for meatloaf and meatballs are interchangeable in terms of ingredients. What distinguishes one from the other is the shape.
(more...)
On March 11,2014
In
culinary classics
,
poultry
,
recipes & techniques
,
veal
,
food history
Contrary to what you might think, Chicken Cordon Bleu and its relations are not of French origin. French-inspired, yes. But as near as anyone contends, this preparation is a rather recent invention. Some trace its origins to 1940s Switzerland, although the first mention of Chicken Cordon Bleu in print, specifically, turns up in the New York Times, circa 1967.
(more...)
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