On July 25,2017
What could be better on a balmy summer’s evening? Clear skies and a gentle breeze. Just the two of you. And something hot on the grill to get things started right.
In addition to being synonymous with celebration, extravagance, and special occasions, surf and turf is most closely associated with romance. Two different elements: meat and seafood residing together in harmony on the same plate.
On November 29,2016
So you’ve decided you want to “wow” all the foodies and gourmet food-lovers on your wish list this year with the gift of some amazing steaks. Now it’s time to decide exactly which meats to give.
There’s no need to be overwhelmed by the many delicious options. We’re here to help you narrow down your choices and select the perfect gift for each person on your list.
On August 11,2016
Do you find yourself using the same spices and herbs over and over again? Want to get exotic? You don’t have to fly around the planet to get that experience. You can do it right in your own kitchen. With Spice Explorer, we’re taking you on a trip, a journey of palate-pleasing discoveries. Every culture has certain flavor characteristics that make its cuisine unique, distinctive, identifiable. Inject your cooking with new life and new flavors from around the world with Lobel’s Spice Explorer. Buckle up! Here we go!
Blackening is an incendiary cooking technique that fuses spicy dry seasonings into a crispy, intensely flavored, buttery crust. It was originally used on fish, but the technique has been applied to all manner of meat, poultry, seafood, and vegetables.
The late and legendary Louisiana chef, Paul Prudhomme, invented the technique in the mid-80s, and rocked the food world for a loop that has rippled through popular food culture for more than 30 years.
On May 8,2016
American Craft Beer Week falls in May, and we look forward to it every year—nearly as much as we look forward to dusting off our grills and throwing a thick Porterhouse down over the flames!
As butchers who have practiced and honed our craft for five generations, we can appreciate the expertise, skill, and care that go into making a fine craft brew. We are passionate about cutting meat, sourcing the very best meat, and providing our customers with a peak dining experience. We feel that craft brewers are just as passionate about providing a delicious, high-quality, refreshing brew with every frothy glass.
Also, as cookbook authors and devoted home-cooks, we also love a great entrée and beverage pairing. We know how a fantastic meal can be elevated to new heights by a perfect pairing with a delicious microbrew—and vice versa.
So in honor of America’s craft brewers, grilling season, and great cuts of meat, we’ve taste-tested some great craft brews that are perfect for the season and put them together with some tantalizing pairings for American Craft Beer Week 2016!
On April 3,2016
Grilling season is here! We’re all sighing a collective “finally” after the ups and downs of this past New York winter. It’s time to dust off those grills, wheel them out onto the deck, and throw a thick juicy dry-aged steak on the grates.
On February 4,2016
When it comes to romantic occasions, your sweetheart is guaranteed to be impressed if you put the time and effort into a delicious, intimate, candlelit dinner at home.
Nothing shows your affections better than the attention required to craft the perfect menu and attend to every detail of a lovingly prepared meal.
To inspire you, we’ve asked some of our friends on YouTube to create an amazing entree worthy of this romantic holiday using product from our online butcher shop. What they’ve come up with are some really drool-worthy preparations.
Check out these all-new videos (below) and get inspired for your best Valentine’s Day dinner yet!
On January 5,2016
On a cold wintry day, nothing satisfies like a steaming bowl of chowder.
To say that chowders are popular and come in all varieties would be a gross understatement. Type “chowder recipes” into Google and in less than half a second, you’ll get more than a million results.
On July 1,2014
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
On March 18,2013
If you love food, you have to watch this YouTube video. It’s about the making of the best paella in the world—or so the title claims. By the end, no doubt, you will believe every word is true. And if this doesn’t leave you weak in the knees and salivating or make you want to catch the next Iberia airliner to Spain, you surely have ice water in your veins.
On October 15,2012
“Jambalaya, and a crawfish pie and filé gumbo … son of a gun we’ll have big fun on the bayou.” Hank Williams’ early 1950s smash hit—an ode to Louisiana living—was about the closest thing most anyone outside the Deep South knew or heard of Cajun culture and food at that time. This song introduced us to some dishes with strange, new names and simple pleasures characteristic of life on the bayou.
Jump ahead 35 years and Louisiana Chef Paul Prudhomme blows the doors off Cajun-Creole cuisine to international attention with the publication of his first cookbook, Paul Prudhomme’s Louisiana Kitchen.