COOK

Recipes, methods, stories, and more

  • Beef Primals Primer

    Do you know which of the four primals that make up a steer’s carcass contains the most ground beef? Or which one contains the money meat? Read on.
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  • Cook the Perfect Steak

    Grilling may be fun, but it’s perhaps the quickest way to ruin a steak. The best way to cook a perfect steak is to pan-sear it and finish it in the oven.
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  • Cross Cut Short Ribs Are Easy to Make

    Cross cut short ribs have grown in popularity in recent years, with good reason. They’re super flavorful, plus fun to chew on.
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  • How to Cook Frozen Meat

    Most people assume the best way to cook something that has been frozen is to defrost it first. Not so fast!
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  • How to Make Pork Rib Tips

    Sometimes you see something in the vending machines and don’t purchase because you’re not really sure what to do with them. We’ve all been there. Take pork rib tips. Maybe you know how to make ribs, but pork rib tips? What are those?
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  • How to Tie a Roast

    Not everyone knows how to tie a roast. But if you can tie your shoes, you can tie a roast. Our foolproof instructions, from The Butcher’s Guide to Well-Raised Meat.
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  • Julie Taboulie’s Baby Okra, Lamb, and Tomato Stew

    The savory combination of aromatic lamb, rich tomato sauce, and baby okra cooked to perfection is the most wonderful…
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  • Lamb on the Grill

    Grilling is the best way to cook lamb, a fatty meat, no matter the season. All you need is salt, pepper, and olive oil. Or try this Indian-style rub.
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  • Local Holiday Gift Guide

    It’s our first annual local holiday gift guide — all things Hudson Valley and all things food-related.
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  • Quick and Easy Lamb Meatballs

    Anyone who visits the Applestones at home regularly has likely had Jessica’s quick and easy lamb meatballs at least once. Here’s how to make them.
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  • Staff Meal Pernil

    We eat lunch together most days midday. The best lunches are when someone has taken some product home, cooked, and brought it back for us all to share. Like Amelia’s mom’s staff meal pernil.
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  • The Best Pork Cheeks

    Learn how to make the best pork cheeks ever, which we first wrote about in our book, The Butcher’s Guide to Well-Raised Meat. Spoiler alert: You’re going to need lard.
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  • The Best Techniques for Cooking Any Meat

    Knowing how to bake, sear, roast, stir-fry, grill or poach any cut of meat means a great meal every time. Learn the best techniques for cooking any meat.
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  • Why and How to Cook Beef Heart

    Josh Applestone was interviewed by Taste about cooking beef heart. Not everyone wants to know why and how to cook beef heart, we get it. Offal lovers, read on.
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  • Why We Age Meat

    We get a lot of questions about why we age meat. Is dry-aged the same thing as aged? Is there such a thing as wet-aged? What’s the point, anyway? Here, we answer why we age meat.
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