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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 August 19,2012
In
holidays
,
recipes & techniques
,
beef
,
pork
,
bacon
,
sandwiches
We love all the crazy national food holidays. It gives us a chance to talk with our fans and customers about a variety of foods, from the unique and odd to the everyday and traditional. This month it’s National Sandwich Month and National Panini Month. So we put our culinary thinking caps on and put together this guide to all things sandwich. We hope you’re hungry, because we’ve gone way beyond PB&J!
(more...)
On April 11,2012
In
grilling
,
holidays
,
summer
Here in New York, come March and April, we’re ready to be rid of cold, dreary, wintry weather. When the sun comes out and the days begin to warm up, we just can’t wait to do one thing: get outside!
(more...)
On March 18,2012
In
easter
,
entertaining
,
pork
,
ham
,
holidays
,
spring
Along with the first blooming crocus, the sighting of the first robin, pro baseball training camps, and the tapping of maple trees for their sap, an Easter ham is one of the most celebrated and classic signs of spring.
(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...)
On February 15,2012
In
beef
,
culinary classics
,
food history
,
seafood
,
holidays
It’s a holiday that only comes around every four years: National Surf and Turf Day is February 29! Surf and turf, surf ‘n turf, beef and reef, pier ‘n steer, or whatever variation you might call it, this center-of-the-plate combination of beef raised on land and treasures from the sea is a fairly recent classic. It’s also a culinary playground for the curious epicurean.
Variations abound, but the most frequently found components are lobster and filet mignon.
No clear origin of the term surf and turf is commonly accepted, but at least two contenders are in the running. And, although attributions differ, the one thing they are close in agreement about is the approximate timing of the term’s coinage.
(more...)
On January 15,2012
In
entertaining
,
recipes & techniques
,
super sunday
,
holidays
It seems like everyone we know has football fever and is gearing up for the big game.
If you’re looking to create a memorable spread for Super Sunday, why not try one of our exciting menus for your game-day entertaining. Use the whole menu, or pick and choose the recipes that you like. Just click on the menu name below for the full recipes and links to specific ingredients.
No matter what your party style, one of these menus is sure to please your hungry crowd of football fans.
(more...)
On January 15,2012
In
ask the butcher
,
entertaining
,
super sunday
,
holidays
As fourth- and fifth-generation butchers, the Lobels are often asked what they serve for certain holidays and events. Since everyone has football fever right now, we asked the Lobels how they spend Super Sunday and what’s on the menu.
(more...)
On December 6,2011
In
beef
,
christmas
,
entertaining
,
hanukkah
,
roasting
,
videos
,
holidays
At this time of year, it seems that everyone is planning for that big holiday dinner. Some of the most frequent questions we get are about rib roasts: How big? How many servings? How long to roast? What temperature?
So we’ve assembled just about everything we could think of to tell you about planning and preparing one of our rib roasts for your holiday extravaganza.
(more...)
On December 6,2011
In
christmas
,
entertaining
,
hanukkah
,
new year
,
holidays
We think one of the best ways to capture the holiday spirit is to throw a party.
It’s your opportunity to shine—literally. Your home dressed to the nines, punctuated with the aromas and sights of the season. The candles, the colors, the lights, swags of pine outlining your windows and banisters, and the sounds of carols on the speakers transform your home into a holiday wonderland.
What better way to rejoice than with family, friends, neighbors, and work associates than gathering together for the comfort of the hearth and a splendid array of special holiday foods and treats. As a host, take a bow for creating an atmosphere of celebration and cordiality—and for making so many so happy.
(more...)
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