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.
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!
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?
For those of you who are new to cooking meat, or who want to get better at it, searing is where it’s at. Here’s why we love to sear, how it works, and a few searing tricks.
Pairing fruit with meat is always a good idea. Grab what’s in season at a Hudson Valley orchard — peaches are about to pop at Fix Brothers Fruit Farm in Hudson — and go for it. Here are a few of their recipes for inspiration.
Kitchen supply shops can be overwhelming. It’s hard to tell what will last and what’s even worth it. Here, our staff shares their favorite kitchen gear — and mentions a few things you don’t need to buy. If you’re in the market for a gift or (re)stocking your own kitchen, read on.
The recipe for beef jerky in the latest Joe Beef cookbook is Josh Applestone’s simple method using eye round and a special marinade.
Maple water AKA maple sap is having a trendy moment (though people have been drinking it for centuries). If you live near maple trees, tap them and try cooking in the water to impart subtle sweetness to stews and braises. If you want sticky sweet flavor, use maple syrup.
What to make when you casually invite friends and family over last minute, have no time to shop, and only have frozen meat to serve.
We love bone broth, but there are other things to make with bones, if you’re interested. Shop the retail freezer for marrow or neck bones and give these recipes a try.
If it’s time for dinner but you forgot to defrost meat, no worries. Just cook it frozen. Here’s how to cook frozen meat, plus tips for defrosting if you plan ahead.
We’re sure you’re an amazing cook. But a holiday meal is no time to wing it. Pay attention to temperature, carve well, and up your plating game to make a great meal even better.
Want to learn how to spatchcock? It means the same thing as butterfly, but is a far better word. Just remove the spine and splay a chicken, turkey, or any bird open like a book. Then cook. We suggest brick chicken.
If you’re curious about how to braise meat, here’s our simple primer of this foundational cooking method for great results. Enjoy!
Chicken is the only certified organic meat we carry. Currently, our beef, pork, and lamb are pastured and local. Here’s why.
Well-raised meat is for everyone! If you’re concerned about budget, no matter. We have tips and recipes for you. Start by not eating meat daily and reducing portion size. Next, try these 10 meals for under $10.
If you see pork neck bones in our retail freezer, here are five great ways to make them — from Soul Food-style to Sunday “gravy.”
Butchers and bone broth go way back — like, pre-Paleo. We’ve always loved its flavor and versatility. Call it bone broth, stock, whatever, it’s all meat water to us. Here’s how to make it.
Whether you’re a Sunday roast diehard or are just learning how to roast beef, here’s what you need to know about choosing a cut from eye round to bottom round to chuck to brisket.
We make many different kinds of sausages — all with bold organic spices. So if you’re into sweet Italian or want to try a chocolate chorizo, we have sausage for you. Taste them all!
We all need last minute and very fast mid-week meal ideas. Here are five, plus a lot of inspiration, from Josh Applestone. No takeout needed!
You might find more than one kind of short ribs in our vending machines. Don’t let the names confuse you. They’re all delicious and should be cooked in different ways. Here’s a cheat sheet.
A sharp knife is a must for butchers and home cooks alike, and it mostly comes down to regular honing. Here’s how to hone, how to sharpen, and what kind of knife to buy if you’re in the market for a new one.
Beef can be cut a lot of different ways which results in many kinds of steaks. It can be confusing when you start factoring in national and even regional steaks. Here’s a breakdown of the steaks we cut, what they’re like, and the best ways to cook them all.
Our favorite way to cook lamb is on the grill; it stands up well to the smoke and char. But we cook our ribs, shanks, and racks other ways, too. Here’s are some suggestions.
Our how to cook everything series tackles pork! Read on for methods, tips, and recipes for making tenderloin, boston butt, ribs, rib tips, pork belly — and everything in between.