Category: Holidays

August is National Sandwich & Panini Month!


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!

Grilled Chicken Kabob Sandwich

Ask the Butcher: How are you celebrating Independence Day?

The next big holiday is the Fourth of July. It’s one of those holidays where everyone seems to be outside, enjoying the weather, having parties, and watching fireworks. We asked the Lobels how they plan to spend this summertime holiday.


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Get Out: National Picnic Day is April 23!

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!

National Picnic Day is the perfect way to enjoy the beginning of the new season. Crocuses, hyacinth, and daffodils are blooming. Robins are digging for worms in the grass. Trees are just beginning to bud. So why not take a meal outside and enjoy the freshly blooming outdoors on April 23? (more…)

Easter Ham: A Feast for All the Senses

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.

In days gone by, hams were cured, smoked, and dried by hanging in the fall, wintering over until early spring when the first emerging hams were brought to table.
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Irish Cuisine: An Ode to Land, Sea and Frugality

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.

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Culinary DIY: Make Your Own Corned Beef

Although corned beef takes five days to cure, it is otherwise very simple to make and more than worth the time. The result is a revelation to those familiar only with the stuff found in delis and diners, and if you’ve got leftovers, you can make the best Reuben Sandwiches and Corned Beef Hash you’ve ever had.
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Super Menus for Super Sunday

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…)

Ask the Butcher: How do you spend Super Sunday?

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.

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Your Complete Holiday Roast Resource

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.
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‘Tis the Season for Holiday Parties

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.

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