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.
Just can’t get enough maple syrup? Then you’re going to want to try this recipe. We start with our Smoky Maple Links, which are made with real maple syrup.
Then we wrap them in layers of Epicurean Maple Syrup Butter, mascarpone cheese blended with more maple syrup, and French toast bread. Then we dip them in egg and cook them French toast-style.
And, of course, top with more maple syrup. Need we say more?
Bacon, bacon, and more bacon. Bacon at every turn.
Has any other sort of meat ever caused such frenzied euphoria?
No, it’s not a cult—too many believers, and more and more converts every day.
The fascination with bacon has exploded exponentially. It is a mass movement, or—some might say—mass hysteria over salty, smoky strips of lean and fat joined in a marriage made in epicurean heaven.
Some foods just have an affinity for one another. Take pancakes or waffles, for example. They are so inextricably bound to maple syrup that you have to think twice about what else you might put on them—besides butter, of course.
Who doesn’t love apples? These crunchy, juicy, sweet fruits are a hand-held treat that can be enjoyed straight off the tree. They also make some of the best baked desserts–from apple pies, tarts, and crisps to apple muffins, cakes, and more.
But did you know apples are also great for grilling? Grilled Apples are easy to prepare and full of flavor. They are the perfect accompaniment to grilled pork or poultry and make for a sweet dessert.
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!
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.
Mild and delicate, Lobel’s Frenched Rack of Lamb is exquisite. It is a sophisticated roast that makes a beautiful presentation and is easy to carve.
At 24 ounces, it’s the perfect cut for two to share. And since Valentine’s Day is almost here, we’ve selected Rack of Lamb as this month’s Cut of the Month.
Prime rib isn’t just for holidays and Sunday suppers anymore! We’ve taken what our customers love about prime rib—the juiciness and the bold, beefy flavor—and incorporated it into a burger.
When venerated chef, cookbook author, and TV celebrity, Julia Child, launched her groundbreaking televised cooking show “The French Chef” in 1962, she chose for her first recipe on her first show a classic peasant stew of beef, mushrooms, onions, and red wine: Boeuf Bourguignon.
