Article: September, 2015

Spice Explorer: Za ‘atar


Do you find yourself using the same tired-and-true spices and herbs for seasoning the same dish 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 going to take you on a trip, a journey of palate-pleasing discoveries. Every culture has certain flavor characteristics that make its cuisine unique, distinctive, identifiable. Take for example garam masala, the foundation of Indian curries; 5-spice powder in Chinese dishes; togorashi in Japanese cuisine; or jerk seasoning in Jamaican cookery.

Inject your cooking with new life and new flavors from around the world by following Lobel’s Spice Explorer. Buckle up! Here we go!


Celebrating our 175th Anniversary: Remembering Previous Generations

Although Stanley Lobel never knew his grandfather Nathan, he describes how he slaughtered his own farm-raised steers and delivered cuts of meat to neighbors and residents in the town of Scharnitz, Austria, where Nathan grew up. Stanley’s grandfather was one of six children and along with being a farmer and butcher, he also served as mayor of his small European town in the late 1800s.

Morris Lobel

Morris Lobel


Culinary Classic: Spaghetti alla Carbonara

How can so many home cooks and restaurants bastardize one of the most fantastic and classic Roman pasta dishes as if it doesn’t matter?

Originally created from pantry staples for a fast, late-night meal, Spaghetti alla Carbonara is so sorely misinterpreted. It is difficult to find the real thing unless you make it yourself.