Fall Finger-Foods: Inspiration for Spooky Starters

Whether you’re hosting a Halloween get-together or looking to feed your family with festive fun finger-foods before they head out for a night of tricks and treats, check out our new board on Pinterest for some inspiration! (more…)

Mise en Place Part III: Pepper

In a sense, pepper is the reason we are here today. “We” meaning Americans, and “here” meaning in North America. We have intrepid, seafaring explorers and an insatiable appetite for pepper and other spices to thank. As they set out to find new trade routes to Southeast Asia, where pepper and many other spices were grown, new continents were discovered.

Mise en Place


New Video! Prime Rib vs. USDA Prime Rib

Ever wonder what “prime rib” really means? Is it the same as USDA Prime Rib? Watch as Stanley Lobel shows you the differences between the two phrases.


Culinary Classic: Beef Wellington

If homemade soup is comfort in a cup, Beef Wellington is indulgence on a platter.

It starts with luxurious ingredients and comes to table in elegant golden glory.

Feast Your Eyes: Comfort Food for Fall

The autumnal equinox is nearly upon us, and that means it’s time for hearty, delicious meals that stick to your ribs and warm you to your toes! We’ve got our minds on fall food favorites, so we created a board on Pinterest all about Comfort Food for Fall.

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

Mise en Place Part II: Salt

Talk about multitasking! Salt has been in use since ancient times and has, some say, 14,000 distinct uses. It is our oldest spice, and yet, so much more.

Earliest discoveries of salt-production plants date back to more than 8,000 years to Romania and China. Ancient Egyptians traded salted foods to the Phoenicians in return for cedar, glass, and a dye for the color purple, among other precious goods.

Australian Pink Salt


Ask the Butcher: What’s your favorite summertime meal?

As summer rounds the bend of the seasonal road, we tend to think of how to make the most of the last few weeks of summer that we have left. Whether it be relaxing on the porch with an iced tea, lounging in the shade reading a book, enjoying your favorite summertime meal with your family, or a backyard barbeque with your friends. We asked the Lobels to share their favorite meals of the season—one they’ll be enjoying before summer’s end!


Culinary Classics: Steak Diane

Steak Diane is the classic sauté with pan sauce for carnivores who prefer flair in their meal presentation—and enjoy a bit of flare with their tableside preparation.

On the U.S.front in post-WWII days, casseroles, croquettes, creamed vegetables, chiffon pies, TV dinners, anything you could wrap in bacon, drive-ins, and an expanding range of modern boxed, canned, and frozen convenience foods prevailed in the marketplace and on home dinner tables. GIs returning from European and Asian war fronts brought with them a new-found appetite for ethnic foods, albeit considerably dumbed-down in many cases so as not to offend previously cloistered, yet newly experimental, American palates.

And beef was king!

Steak Diane



Ask the Butcher: USDA Grades of Beef

Ever wonder what the difference is between Prime, Choice, and Select beef? How do they look different? What’s the difference in taste, texture, and flavor? In this video Mark Lobel, 5th generation butcher from venerated Lobel’s, explains it all.


Page 30 of 38« First...1020...2829303132...Last »