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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 October 28,2014
In
bacon
,
recipes & techniques
,
thanksgiving
Let us take you for a moment to your kitchen on Thanksgiving morning. Picture it: You’re busy in the kitchen. The menu is set and preparations are underway: turkey, potatoes, stuffing, vegetables… you’re peeling, seasoning, mixing, measuring… and in the midst of all this, your family sits down to a hearty breakfast of eggs, potatoes, bacon, and French toast. It fuels you up and powers you through the morning so that you can get the holiday dinner on the table in spectacular fashion and with a smile on your face.
Sound impossible? It’s not!
With just a little bit of pre-planning, you can have a delicious breakfast that will tide your family over as they wait for the main event. These make-ahead dishes are assembled the night before. One goes in the slow-cooker overnight, while the other gets popped in the oven first thing in the morning. Just add juice and coffee, and you’ll get Thanksgiving Day off to a great start!
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On June 8,2014
In
bacon
,
culinary classics
,
poultry
,
recipes & techniques
A great sandwich is a thing of beauty. There’s something special about the perfect balance of bread, meat, vegetables, and condiments—that melange of crispness, juiciness, and chewiness coming together in each and every bite. And few sandwiches provide that blend quite as perfectly as the club sandwich. 
(more...)
On June 8,2014
In
bacon
,
beef
,
culinary diy
When it comes to DIY in the kitchen, some things are harder than others. For instance, getting a hollandaise sauce just right might take some patience and practice. But today we’re bringing you something so simple, you’ll wonder why you haven’t been doing it with every steak you’ve ever eaten.
Wrap it in bacon.
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On June 8,2014
In
bacon
,
beef
,
entertaining
,
grilling
,
pork
Have you found that adding bacon to most dishes and appetizers makes it better? We have! So for a great summery idea, instead of just adding bacon let’s wrap some bacon around it.
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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.
(more...)
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.
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On October 27,2013
In
bacon
,
new products
,
pork
,
braising
Pork belly has been making a bigger blip on the culinary radar in recent months. It’s on menus, in magazine recipes, cooking shows, YouTube videos. The ideas abound. In fact, pork belly is the #1 most-requested product from Lobel’s of New York customers and site visitors.
So, we are very pleased to introduce Lobel’s Berkshire Pork Belly, available in frozen 2-pound slabs.
Given the wild popularity, nay, obsession, fascination, and hype about everything that fuels our craving for bacon, is it any wonder that curious epicureans have discovered, or rediscovered, the joys of fresh pork belly.
After all, bacon is simply pork belly that has been cured and/or smoked.
(more...)
On August 8,2013
In
bacon
,
culinary classics
,
spring
,
summer
,
recipes & techniques
,
sandwiches
,
pork
In honor of National Sandwich Month, this Culinary Classic article features a classic sandwich.
Though there is no direct trail to an inventor of the BLT, it appears to have developed in the early 1900s in the United Kingdom and United States as part of the rise in popularity of what were known as club sandwiches. Such sandwiches were built on the foundational ingredients of lettuce, tomato, and then other ingredients—turkey, bacon, or ham, for instance.
What you put into your BLT can be as important as the order in which you put it together. Furthermore, a real and traditional BLT doesn’t take off on flavor tangents. It’s all pretty well defined in our collective consciousness: bread, bacon, lettuce, tomato, mayonnaise, salt, and black pepper.
(more...)
On April 10,2013
In
bacon
,
beef
,
grilling
,
sausage
,
spring
,
summer
Not many of us think of getting up in the morning, pouring a cup of coffee, and firing up the grill. But hey, why not? A delicious breakfast hot off the grill could turn any lazy, leisurely summer morning into a day to remember.
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On February 5,2013
In
bacon
,
sausage
,
st patrick's day
A traditional, full Irish Breakfast is a truly hearty affair. It typically includes bangers; thick-sliced smoked bacon or loin bacon; black pudding (also known as blood sausage) and/or white pudding (blood pudding without the blood); grilled tomatoes topped with grated cheese and herbs; fried, poached, or scrambled eggs; Irish beans; soda bread; and good, strong coffee or Irish Breakfast tea. Boxty—an Irish potato pancake—is a commonly seen breakfast side-dish.
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