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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 2,2015
In
baking
,
beef
,
braising
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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 April 7,2014
In
ask the butcher
,
lamb
,
salt
,
spring
,
seasons
Spring is finally here! The weather is getting warmer and many plants are waking up from their long winter naps. We love to incorporate the light, refreshing flavors of springtime into our cooking. We asked the Lobels to share with us their favorite spring ingredient!
(more...)
On March 10,2014
In
cut of the month
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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...)
On February 12,2014
In
beef
,
culinary classics
,
food history
,
lamb
,
st patrick's day
Tracing its 18th century origins to the British Isles, Shepherd’s Pie is a humble dish, born of frugality.
(more...)
On August 5,2013
In
grilling
,
guide to meat
,
lamb
,
spring
,
summer
,
recipes & techniques
More and more, backyard cooks are turning to lamb when decided what to grill. It’s delicious when cooked over an open fire and, being a sweet-tasting meat, lends itself to any number of marinades, rubs, sauces, and seasoning. Butterflied leg of lamb, marinated in a heady garlic-infused brew and then grilled, has become something of an American classic.
(more...)
On April 14,2013
In
beef
,
entertaining
,
food history
,
grilling
,
lamb
,
pork
,
poultry
,
spring
,
summer
Does the prospect of preparing a grilled party menu for more than 10 people make your palms sweat? Kabobs can feed armies. In fact, Middle Eastern armies are credited with the invention of kabobs having used their swords as skewers for meats that were roasted over open-flame fires.
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On January 10,2013
In
beef
,
entertaining
,
food history
,
lamb
,
pork
,
poultry
,
super sunday
,
veal
Every once in a while a good old favorite comfort food gets “rediscovered” and becomes the latest retro-hip trend. Meatballs are currently enjoying such a comeback. And we couldn’t be more thrilled. Perhaps they aren’t as pretty as trendy cupcakes, but they are delicious comfort food in a bite-sized package.
(more...)
On November 4,2012
In
ask the butcher
,
beef
,
lamb
,
pork
,
poultry
,
television
,
videos
,
recipes & techniques
This past weekend, Evan Lobel was featured in an episode about home butchering on Martha Stewart’s new show, “Martha Stewart’s Cooking School.”
 Evan Lobel & Martha Stewart
Photo credit: Rob Tannenbaum/MSLO
(more...)
On March 13,2012
In
beef
,
lamb
,
pork
,
sausage
,
seafood
,
food history
,
st patrick's day
,
holidays
As in most developing ancient European societies, the transition from Stone Age to the Bronze Age had a dramatic affect on what the people of Ireland ate and how they prepared it.
The development of malleable, heat-tolerant materials meant that foods could be cooked in a vessel using moist-heat methods, rather than solely by dry heat over or in an open fire. The most primitive method of moist heat cooking is boiling—meat and or vegetables cooked in water until palatable.
In ancient times, the cauldron—a large three-legged pot suspended over a fire—was the most common cooking vessel, and it can be traced to the origins of so many traditional Irish soups, stews, and braises we know and love today. The earliest ovens were simply cauldrons turned upside down and placed over a fire.
(more...)
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