When it comes to cravings, BBQ pulled pork sandwiches are up there. Our recipe of the month calls for warm BBQ sauce and pickled slaw.
You ask the butcher, he answers! Here are some thoughts on the best ways to cook flat iron steak and boneless skinless chicken thighs, plus how to find and cook pork rib tips. Have more questions for Josh Applestone? Get in touch.
We chatted with Hudson Valley artist Alysia Mazzella to learn about her beeswax candles, daily rituals, Black Lives Matter, and ways our community can be supportive.
You ask the butcher, he answers! Here are some thoughts on lamb roasts, traditional summer gatherings and celebrations during a pandemic, and learning how to smoke meat. Have more questions for Josh Applestone? Get in touch.
We’ve decided to keep our customer service window closed even as the Mid-Hudson Region enters Phase 2. Here’s what that means and a new sign to help us all stay safe.
Thin-cut beef aka Korean short ribs are kind of like candy; no one can eat just one. Marinate, grill or pan-sear, then serve with spicy peanut noodles and blistered shishito peppers. Perfection!
Supporting our local farmers is more important than ever. We checked in with a few Hudson Valley farmers both before and after the pandemic hit. Here’s are some ideas on how best to buy local right now.
We’re answering all of your cooking questions, especially those about meat. This week you have questions about pork belly, split lamb shanks, grass-fed steaks, and the best way to grill leg of lamb. Check back for more Q&A coming soon!
Grass-fed beef has deeply devoted fans. If you’re new to it, here are a few tips and tricks on the best ways of cooking this lean and flavorful beef.
Grilling lamb is a true joy in life. Lamb leg steaks are lean and full of great flavor. They’re especially great with salad, like this Greek-inspired one.
When started reaching out with questions and seeking cooking advice, especially about cooking meat, including cuts that you’ve never made before, we set about generating answers. Here are a few of your questions about pork and beef butt, plus a substitute for eggs, plus our answers. Check back for more Q&A soon!
Here’s a foolproof way to braise a pork belly, which you can then use for any number of dishes, including fantastic ramen with braised pork belly. We were craving ramen, so maybe you were, too?
If you find a merlot steak in the vending machines, here’s how to cook it — including finishing it in foaming butter — and what to serve it with.
Got lamb roundbone chops? Make lamb provencal. All you need to have on hand is some standard dried herbs and canned tomatoes, plus capers and olives, but only if you have them. This recipe is full of flavor and takes less than an hour.
If your fridge and cabinets are looking bare but you still have some pork stew, peanuts, white beans, and pickle brine, you’re in luck! Make our latest Applestone in the Kitchen recipe: pork and white bean ragout.
After baking loaves bread and braising meat for hours and hours, we found ourselves in the mood for something fast and flavorful. Today in Applestone in the Kitchen, we’re making tasty country fried steak that takes around 15 minutes, prep time included.
Celebrating Passover or Easter — or both — this year is just not going to be traditional. And that’s…okay. The point of either holiday has never actually been the brisket! Here are a few ideas for these unprecedented holiday meals.
In this Applestone in the Kitchen, we have extra time to make bolognese sauce instead of our usual quick pasta sauce with ground meat. If you happen to have lasagna noodles, use the sauce to make a traditional lasagna. Or just serve with pasta. Either way, the flavor is out of this world.
In this edition of Applestone in the Kitchen, we’re using bone-in thighs (or whatever bone-in parts you have!) and pantry staples to make deeply comforting chicken and dumplings.
For those of us at home flattening the curve of Covid-19 and cooking all meals, here’s our latest edition of Applestone in the Kitchen. Today we’re using a small amount of whatever sausage you have on hand to make a gravy. We’re serving it with biscuits made from scratch. If you want a little heartier meal, add some poached eggs. If you have any questions about cooking meat or want to know what ingredients you can substitute in any recipe, reach out and we will answer!
For those of us non-essential workers doing the critical work of staying at home to flatten the curve of Covid-19, we’re launching a new recipe series: Applestone in the Kitchen. First up, here’s how to make cheeseburger helper from scratch with pantry staples you likely have on hand. If you have a recipe you’d like us to explain, any questions about cooking meat, or ingredient substitution quandaries, reach out. Stay safe!
As we wrote in our book, The Butcher’s Guide to Well-Raised Meat, “Only in modern times do we expect to eat meat three times a day and consider a 20-ounce steak to be an individual portion.” Here are some ideas on how to stretch a steak or a chop. Essentially you want to treat meat as a condiment.
If you need cooking advice right now, especially about meat, we’re here for you! We’ve set up a form on our website or ask us on Instagram. A lot of people are currently being challenged to cook with whatever they have on hand in their fridges and cabinets. We’re all trying to stretch what we’ve got — getting creative to make meals we’d usually make to feed two now feed four or more. Some of us are even trying to learn to cook unusual cuts and new recipes. How can we help you cook?
Incredible Covid-19 related food accessibility and crisis support initiatives are popping up in New York City, where some Applestone community members live, as well as all over the nation. Know of a worthwhile effort we should share? Get in touch.
Here are a few ways local businesses are responding to Covid-19. Thank you to these Hudson Valley leaders for their flexible thinking and inspiring compassion. Know of an effort we missed? Let us know; we want to share them all!
We are so touched by the community response to Covid-19. Here’s a list of what’s being done in Ulster County, from local organizations to county government.
Hudson Valley herbalist Anja Schwartz Rothe talks to us about tapping maple trees, cooking mushrooms, and her local business, Fat of the Land Apothecary.
There’s a reason brisket is a holiday staple, but it’s not just for the holidays. This recipe — with stewed fruit — is just as perfect for making on the kind of quiet weekend day when you have time on your hands and want leftovers.
Josh Applestone answers your early spring questions about corned beef and corning in general, shares how to brine, and allays your braising fears.
We’re thrilled to partner on Just A Dash, our good friend Matty Matheson’s show. Here’s Matty’s Pattys recipe from Episode 12.