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.

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.

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.

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.

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.

Anyone who has traveled and eaten in Tuscany knows that meat loaves in all their glory are a big deal. Tuscan cooks usually made loaves with finely ground leftover braised or roasted meats.

While many of Tuscany’s offerings still are made from cooked meats, others, such as this time-honored loaf, are made from ground raw meat.

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 cut.

Boneless strip steaks are among our most popular steaks, and most people are familiar with this popular steak-lover’s favorite.

A game at Yankee Stadium is just as much about the experience as it is about watching the guys in pinstripes play ball. That includes determining what you’re going to eat while you watch the game.

Looking for inspiration? Try searching Instagram for hashtag #YankeeStadiYUM to see what delicious treats fans are partaking in.

Chances are, you’ll find mouth-watering photos of steak sandwiches and steak-topped fries. So let us give you the inside scoop on these delicious offerings as well as our other popular favorites.

Do you know how to grill the perfect burger? Let America’s #1 family of butchers show you how.

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, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.

Chorizo Sausage is a fiery Spanish-style pork sausage that gets its flavor from paprika, garlic, and vinegar and its heat from a liberal complement of chili powder.

Dry-cured and smoked, chorizo is most often used as an ingredient in soups, stews, and casseroles, but is equally at home grilled, broiled, or pan-fried and served in a bun.