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Culinary DIY: Marinades

When you get the technique of creating a marinade under your belt, you will have actually mastered two techniques: marinades and vinaigrettes, which are virtually identical from a recipe standpoint. That’s why bottled Italian salad dressing is “old reliable” when it comes to a go-to marinade in a pinch. But, in a world of seemingly […]

Cut of the Month: Strip Steak

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 […]

Culinary Classic: Gratin

Gratin Dishes: C’est Cheese In common use, the phrase au gratin has become synonymous with a meat, vegetable, or other dish that has cheese in it (macaroni and cheese being the most ubiquitous gratin dish of all). But that’s not always the case.

Culinary DIY: Bouquet Garni

Bouquet garni is a bundle of herbs and seasonings added to a dish to add herbal notes to the flavor. The herbs used in a bouquet garni can be fresh or dried. The herbs are either tied into a bundle with kitchen twine or gathered up into a cheesecloth bundle to make removal from the […]

From One Extreme to the Other: Chile Peppers

The most common way to organize peppers is by the degree of their heat, or pungency. The chemical that carries the heat in pepper is called capsaicin, and its concentration determines just how hot a given pepper is. The common measuring unit is a Scoville heat unit (SHU) developed by Wilbur Scoville, a pharmacist, in […]

Ask the Butcher: What’s Your Favorite Spring Ingredient?

Spring is finally here! The weather is getting warmer and many plants are waking up from their long winter naps.  We love to incorporate the light, refreshing flavors of springtime into our cooking. We asked the Lobels to share with us their favorite spring ingredient!

Cut of the Month: Brisket

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 […]

Sausage in Profile: Kielbasa

While the concept of sausage is simple, thousands of variations can be found throughout the world. Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, […]

Sausage in Profile: Kaese Krainer

While the concept of sausage is simple, thousands of variations can be found throughout the world. Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, […]

Meatloaf & Meatballs: Getting in Shape

Meatloaf and meatballs are at one end of the spectrum of ground meat dishes that range up to finely textured pates and terrines. Most recipes for meatloaf and meatballs are interchangeable in terms of ingredients. What distinguishes one from the other is the shape.

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