On October 16,2019
Picture yourself sitting down to a warm and cozy meal with your family. You have all the components ready to go: the table is set, the drinks are poured, and family is just sitting down. On the table you've got creamy mashed potatoes and a crisp garden salad. What comes out of the oven? Mark Lobel would say, "My meatloaf recipe!" Mark loves using Lobel's All-Purpose Savory Seasoning so much that he created this recipe just to showcase it!
On October 14,2019
To quote classic Sinatra: "You can't have one. You can't have none. You can't have one without the other."
As with peanut butter and jam, mashed potatoes and gravy, lo mein and oyster sauce, strawberries and whipped cream, certain foods have certain affinities for certain other foods that create indelible and unique taste memories.
From a hearty, grilled, perfectly medium-rare rib steak topped with a garlicky mushroom sauté, or Beef Wellington coated with mushroom duxelles and wrapped snugly in a blanket of puff pastry, to the earthy, slow-cooked classic of Boeuf Bourguignon, beef and mushrooms share that type of affinity.
On October 8,2019
Now that fall is here and football season is in full swing, it's time for tailgating. We've compiled the ultimate tailgating menu to help your tailgate go off without a hitch. There are many dishes that can be prepared before you even reach the parking lot, making the tailgating process much more manageable.
Check out these recipes, fire up your portable grill, and get pumped for the big game!
On September 18,2019
The tenderest cuts of beef come from the aptly named tenderloin. And, when you look at the price of the most desirable center portions of tenderloin, filet mignon and Chateaubriand, they are also the most expensive cuts of beef.
However, the tenderloin also yields cuts that, by comparison to the filet and Chateau, are less expensive yet have the same tenderness and flavor as the prized center cuts.
The shape of the tenderloin tapers from the head (large end) to the tail (small end). Both ends can be roasted, sliced into small steaks, or cut into cubes or strips for kabobs, stir frys, stroganoff, and so much more.
So, with a couple of sharp knives and a game plan, buying a whole tenderloin is a comparatively economic way to enjoy of range of meals with some simple home butchering skills.
On April 28,2019
Removing the baked-on crud from your grill’s cooking grate has long required something you can’t get in a bottle, can, or jar: elbow grease. But even that may be changing.
On April 19,2019
For the Lobel family, Passover is all about spending special time with family—and enjoying some family-favorite foods! We asked the Lobel family butchers what they enjoy most about Passover, including what their favorite things to eat are. Here's what they had to say.
On April 12,2019
A well-made, classic Eggs Benedict is like rolling out the red carpet for your palate. It's a dish that's all about a mingling of tastes and the interplay of textures…from crisp to oozy, from slippery to chewy.
Contrary to its appearance, Eggs Benedict is of New York origin, not France, although the recipe includes one of the five Mother Sauces of French cuisine: Hollandaise.
On April 5,2019
Generally, pot roast is cut from the forequarter, a portion of the chuck—a working muscle that needs slow, moist-heat cooking, such as braising, to render the muscle's connective tissue tender. Water or stock halfway up the roast and aromatic vegetables are cooked for hours in the same pot as the beef. Baby potatoes can be added about an hour before the end of cooking time.
On March 29,2019
Easy to cook, perfectly portion-controlled, no silverware required with a built-in handle, lamb lollies are always a crowd-pleaser and disappear not long after they start making the rounds among party revelers. Whatever you choose to call them—lamb lollies, lamb pops, or lollichops—these could be the hottest thing on any list of au courant party appetizers.
On September 27,2018
As soon as the leaves start changing and we start to feel a crisp autumn breeze we like to cozy up to comfort food. We asked the Lobels to share with us their favorite fall comfort foods.