Category: Recipes & Techniques

Ask the Butcher: What’s your first must-grill steak each grilling season?

It’s been a strange and unpredictable transition into spring here in New York. One week it was warm and sunny, the next it was snowing again, and the next it was windy and rainy.

But now we’re counting on the sun continuing to shine and the mercury slowly climbing. Spring had better be here to stay, because we’ve dragged our grills out of storage and we’re ready to throw some steaks on the flame!

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Sizzling Summer Grilling Videos

Now that it’s grilling season, it’s time to uncover those grills, clean the grilling racks, and fire them up! Need a refresher on how to grill the perfect steak, burger, or roast? Look no further–we’ve rounded up our grilling videos right here for your convenience.

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Culinary Classics: Eggs Benedict

You’d be hard pressed to find a breakfast dish more decadent than Eggs Benedict.

It’s the kind of dish that is food for the psyche and soul. It is the elegant pinnacle of comfort food, an ode to excess. If you’re looking for a healthy blast of protein and carbs to get your day started, make a beeline for yogurt and an egg-white sandwich. Eggs Benedict, and its infinite variations, is all about indulgence—throwing caution to the wind for an almost divine interaction with your food. It’s petit déjeuner for a lazy day.

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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…)

Tabletop Searing: Mission Accomplished

From apartment dwellers to the inveterate griller who wants a grill at the ready whenever and wherever, charcoal tabletop grills, like Weber’s Smokey Joe, are ideal for a day at the beach, an off-road adventure, tailgating in a stadium parking lot, or a picnic in the park. They are a practical solution anywhere a full-size grill is impractical.

Small size is a distinct advantage when you’re talking about travel worthiness. However, it’s a disadvantage when you want a fire hot enough to handle searing effectively.

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How To: Braise Video

Braising is a moist-heat method of cooking that renders large and/or tough cuts of meat and poultry fork-tender and surrounded by luscious gravy and aromatic vegetables.

Braising and stewing are related in that they are a technique of cooking meat in liquid at relatively low temperature for an extended period of time. The differences are in the size of pieces being cooked and the amount of liquid used to cook the dish. The end product is a delight to the senses and the very definition of comfort food.

Presented by David Lobel, our new “How-To: Braise” video is a short step-by-step procedure for braising the Lobel way.

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Are you ready to bring back the flavors of spring?

It’s that time of year again—that stretch when the calendar says it’s spring, but there’s still a chill in the air. Half the country is breaking out their flip-flops, while the other half is still bundled up in warm coats.

It’s the time of year when we’re hankering to bring our barbecues out of storage—just on the cusp of grilling season.

We like to transition into spring by mixing some indoor cooking methods with light, refreshing springtime flavors. Here are some of our favorites. (more…)

Coq au Vin: From Humble Origins to Haute Cuisine

Born of frugality, Coq au Vin is a slow-cooked classic French recipe that combines poultry and wine into a braised dish of delectable proportions. Traditionally, the recipe is highlighted by its inclusion of button mushrooms, pearl onions, and lardons—matchstick-sized pieces of bacon.

Coq au Vin is the second cousin to Boeuf Bourguignon, which is essentially the same recipe, except that cubes of beef are used instead of pieces of poultry.

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How To: Pan-Broil a Steak Video

Customers are always asking us what the secret ingredient of a perfectly cooked steak is. The answer is simple: An incredible steak. You don’t even need a grill. If you’re cooking indoors, you can still achieve an unbelievably juicy, perfectly cooked steak. Pan broiling is a two-stage method that uses your broiler for searing and finishing to your preferred degree of doneness. In this video, Stanley Lobel takes you step-by-step through the technique of pan-broiling a steak.
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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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