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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 October 27,2019
In
recipes & techniques
,
chili
,
beef
,
autumn
At the time of the publication of the Lobels' cookbook MEAT by the Lobels in 1971, Jawn A. Sandifer was a Justice of the Supreme Court of the State of New York and was an excellent judge of fine cooking. Mrs. Sandifer was a talented cook, and this was one of the couple's favorite recipes. Since October is National Chili Month, we wanted to share this tasty, time-tested recipe.
(more...)
On October 8,2019
In
entertaining
,
menu
,
appetizer
,
autumn
,
super sunday
,
salad
,
asparagus
,
ham
,
sandwiches
,
burgers
,
bacon
,
poultry
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!
(more...)
On September 27,2018
In
ask the butcher
,
autumn
As soon as the leaves start changing and we start to feel a crisp autumn breeze we like to cozy up to comfort food. We asked the Lobels to share with us their favorite fall comfort foods.
(more...)
On September 18,2018
In
autumn
,
beef
,
braising
,
pork
,
recipes & techniques
,
seasons
,
veal
,
wine
,
winter
,
food history
Anyone who has traveled and eaten in Tuscany knows that meat loaves in all their glory are a big deal. Tuscan cooks usually made loaves with finely ground leftover braised or roasted meats.
While many of Tuscany's offerings still are made from cooked meats, others, such as this time-honored loaf, are made from ground raw meat.
(more...)
On August 1,2018
In
grilling
,
labor day
,
recipes & techniques
,
seasons
,
summer
,
super sunday
,
beef
,
autumn
Do you know how to grill the perfect burger? Let America’s #1 family of butchers show you how.
(more...)
On November 20,2017
In
autumn
,
christmas
,
culinary diy
,
entertaining
,
holidays
,
poultry
,
recipes & techniques
,
seasons
,
thanksgiving
,
winter
,
turkey
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.
But don’t worry, you can always make more.
(more...)
On October 12,2017
In
autumn
,
beef
,
winter
Behind every great steak, chop, or cutlet, there’s an equally great roast.
And at this time of year, summertime grilling of individual cuts gives way to indoor preparation of larger meals for family and entertaining during the fall and winter.
So, if you want a sure-fire hit, take a look at where your grilling favorites come from and you’ll have a roast to please every palate.
For example, filet mignon are individual steaks cut from a whole tenderloin roast, or more specifically from the center of the tenderloin, called the chateaubriand. Strip steaks come from a whole shell, also called a strip-loin. Rib steaks come from the whole rib.
So chances are, if you have a favorite steak or chop, the roast from which it originates will likely become your favorite roast as well.
(more...)
On October 5,2017
In
autumn
,
beef
,
recipes & techniques
,
videos
,
food history
,
sausage
October is National Chili Month. Nothing is better on a crisp autumn day to chase the chills away than a big bowl of hearty chili. Whether you go with beans or no beans, beef or chicken, mild or spicy, this comfort food favorite is guaranteed to warm you down to your toes.
In honor of National Chili Month, we’ve compiled all of our best chili resources to help you make the ultimate chili.
(more...)
On July 31,2017
In
autumn
,
beef
,
holidays
,
spring
,
summer
,
valentine's day
,
entertaining
,
winter
,
cooking tools
The wedding bells are ringing. Your foodie friends are tying the knot and we know the perfect gifts. Surprise them with an unexpected gift that will tantalize their taste buds and send them off into delicious wedded bliss.
Rather than relying on a registry, check out our list of decadent non-traditional wedding gifts and anniversary presents for all of the gourmands on your gift list.
(more...)
On September 28,2016
In
cinco de mayo
,
culinary classics
,
food history
,
super sunday
,
beef
,
autumn
,
holidays
October 4th is National Taco Day. Not only that, but National Taco Day also falls on a Tuesday this year, making it a Super Taco Tuesday! How much do you know about everyone’s favorite Tuesday-night, build-your-own, family dinner dish?
(more...)
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