Welcome

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,

lobels Signature

Stanley, David, Mark, and Evan Lobel

How to Make Your Own Bacon

On June 8,2014 In bacon , culinary diy , pork , recipes & techniques , smoking

A very good friend of ours once quipped, “Hey honey, let’s have the Chateaubriand and lobster for dinner tonight, and save the bacon for a special occasion.”

Sound absurd? Not so much for die-hard bacon lovers.

The very mention of the word bacon in public is bound to attract attention and start necks craning among those within earshot. To say that we are crazy for all things bacon is a crazy understatement. From delectable to disgusting, the uses of bacon among zealots and zanies alike know no bounds.

But for the serious food adventurer, homemade bacon is the end of the journey that begins with fresh pork belly.

Photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com.

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Instagram

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!

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Cut of the Month: Strip Steak

On May 5,2014 In beef , cut of the month , recipes & techniques , grilling

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.

Bone-in and boneless strip steaks are among our most popular steaks during grilling season. Fine marbling, hearty flavor, and toothsome texture make this steak a customer favorite.

Since Grilling Season is in full swing, we’ve selected strip steak for this month’s Cut of the Month.

stripongrill

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Culinary DIY: Bouquet Garni

On April 7,2014 In culinary diy , pepper , recipes & techniques

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Bouquet garni is a bundle of herbs and seasonings added to a dish to add herbal notes to the flavor. The herbs used in a bouquet garni can be fresh or dried.

The herbs are either tied into a bundle with kitchen twine or gathered up into a cheesecloth bundle to make removal from the pot easy once the cooking is finished.

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Meatloaf & Meatballs: Getting in Shape

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.

182-3B

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Culinary Classic: Cordon Bleu

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.

cordonbleu

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Cut of the Month: Leg of Lamb

On March 10,2014 In cut of the month , easter , lamb , passover , spring , recipes & techniques , recipes & techniques , holidays , food history

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.

Cooked - Leg of Lamb

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Culinary Classics: Mother Sauces

On January 9,2014 In culinary classics , recipes & techniques

A Mother Sauce is a basic recipe that can be used on its own or as a starting point for far-flung variations.

The fundamental components of any sauce are liquid, thickener, and flavoring agents. Each of the Mother Sauces is distinguished by the combination of the basic ingredients. In turn, when the basic ingredients are substituted or enhanced, the result is called a small sauce.

Filet mignon

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Sweet Ideas for Valentine's Day

On January 9,2014 In recipes & techniques , social media , valentine's day , holidays

Valentine’s Day only comes once a year—making it the perfect excuse to indulge in delicious treats! Whether you stick with traditional staples or try a new recipe, no Valentine’s Day menu would be complete without a few delicious desserts.

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Pigskin party? Bring on the bacon!

On January 8,2014 In bacon , recipes & techniques , super sunday

This is the time of year when it seems that parties abound. Between Thanksgiving and Super Sunday, there are family parties, holiday gatherings, new year celebrations, play-off festivities, and so on. We’re always in need of quick, easy, and delicious party foods to keep the crowds of friends and family happy.

When it comes to a football party, casual and bite-size are two of the main requirements. The third main requirement? The menu must include bacon, of course.

smokedbacon

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Lobel's Culinary Club - Recipes, menu ideas, cooking techniques, meat selection tips, and more from America's #1 family of butchers.

Navigation

Links

Welcome

Welcome to the new Lobel’s Culinary Club.

Articles by Month:

Articles by Subject:

Category: recipes & techniques

How to Make Your Own Bacon

Instagram

Cut of the Month: Strip Steak

Culinary DIY: Bouquet Garni

Meatloaf & Meatballs: Getting in Shape

Culinary Classic: Cordon Bleu

Cut of the Month: Leg of Lamb

Culinary Classics: Mother Sauces

Sweet Ideas for Valentine's Day

Pigskin party? Bring on the bacon!

Welcome

Welcome to the new Lobel’s Culinary Club.

Articles by Month:

Articles by Subject:

Category: recipes &amp; techniques

Category: recipes & techniques