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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 March 20,2018
In
baking
,
beef
,
braising
,
easter
,
lamb
,
passover
,
pork
,
recipes & techniques
,
roasting
,
spring
,
ham
Spring is officially here! We see the tell-tale signs—the weather is getting warmer, the foliage is getting greener, and it’s almost time for Easter and Passover.
The most memorable way to celebrate these spring holidays is with family, friends, and great food. We’ve compiled 3 great recipes for oh-so-perfect springtime dishes for your holiday feasts.
(more...)
On December 12,2017
In
christmas
,
entertaining
,
hanukkah
,
holidays
,
new year
,
recipes & techniques
,
roasting
,
winter
,
ham
,
easter
,
passover
No other time of year can top the festivity of the December holidays. Whether you’re celebrating Christmas, Hanukkah, New Year’s Eve, or the holiday season in general—nothing compares to the ambiance of this time of year with the lights, the music, and—of course—the opulent parties. At the center of every great party is the delicious meal.
Whether you’re hosting a festive family affair or an intimate dinner party, Lobel’s has the perfect roast for your event.
(more...)
On April 11,2017
In
easter
,
pork
,
recipes & techniques
,
spring
,
ham
Along with the first blooming crocus, the sighting of the first robin, pro baseball training camps, and the tapping of maple trees for their sap, an Easter ham is one of the most celebrated and classic signs of spring.
In days gone by, hams were cured, smoked, and dried by hanging in the fall, wintering over until early spring when the first emerging hams were brought to table.
And the crowning touch to any magnificent ham is a complementary glaze that counterbalances the fundamental flavors of a smoked ham. It is the point of departure that distinguishes one ham from the next.
Photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com.
(more...)
On March 2,2015
In
baking
,
beef
,
braising
,
easter
,
lamb
,
passover
,
pork
,
recipes & techniques
,
roasting
,
spring
,
ham
Spring is almost here! We see the tell-tale signs—the weather is getting warmer, the foliage is getting greener, and it’s almost time for Easter and Passover. The most memorable way to celebrate these spring holidays is with family, friends, and great food. We’ve compiled 3 great recipes for oh-so-perfect springtime dishes for your holiday feasts.
(more...)
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 May 6,2014
In
culinary diy
,
easter
,
holidays
,
recipes & techniques
,
smoking
,
social media
,
yankee stadium
Have you heard? Lobel’s is on Instagram!
Follow us to see what we’re doing, cooking, and eating! Tag us if you’re cooking one of our recipes or if you just got your delivery! Share your pictures with us and use hashtag #mylobels.
We love to see what our fans and customers are up to!
(more...)
On April 8,2014
In
culinary classics
,
easter
Gratin Dishes: C’est Cheese
In common use, the phrase au gratin has become synonymous with a meat, vegetable, or other dish that has cheese in it (macaroni and cheese being the most ubiquitous gratin dish of all).
But that’s not always the case.
(more...)
On April 6,2014
In
beef
,
braising
,
cut of the month
,
easter
,
passover
,
smoking
The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.
Brisket is one of our more popular cuts. Customers are always asking for it, and we’ve learned over the years that people are passionate about their brisket! That said, brisket is not the same thing to all people. To some, it’s the quintessential cut for good ol’ low-and-slow barbeque. To others, it’s a slow-cooked comfort food. And to others, it’s the centerpiece to a traditional Passover feast.
For these reasons, we’ve selected brisket for this month’s Cut of the Month.
(more...)
On April 1,2014
In
easter
,
sausage
,
food history
While the concept of sausage is simple, thousands of variations can be found throughout the world. Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.
Here in the U.S., the name kielbasa refers to a specific type of Polish sausage, but in Polish “kielbasa” is just the general word for “a sausage.” There are many varieties of Polish sausage, as sausage is a staple in Polish cuisine. The sausage Americans are thinking of when they refer to Kielbasa is “Polska Kielbasa Wędzona,” or Smoked Polish Sausage. While each manufacturer of this sausage has its own recipe, this sausage is generally known to contain pork, beef, garlic, marjoram, and spices.
(more...)
On March 10,2014
In
cut of the month
,
easter
,
lamb
,
passover
,
spring
,
recipes & techniques
,
recipes & techniques
,
holidays
,
food history
The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.
Lamb is often on our minds come March. The spring holidays are just around the corner, and lamb is a popular selection for both Passover dinners and Easter celebrations. Likewise, the old English proverb about March weather also brings lamb to mind: March comes in like a lion and goes out like a lamb. For these reasons, we’ve selected Leg of Lamb for this month’s Cut of the Month.
(more...)
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