Josh Applestone answers your questions about Valentine’s Day, 50th birthday celebrations, demi-glace, and why cuts of meat have so many differing names.
We’re thrilled to be partnering with our good friend Matty Matheson on his show Just a Dash. Here’s Matty Matheson’s lamb neck taco recipe from Episode 10.
Lamb shanks are good for a party, great for a potluck, perfect for a night at home. They feel special but not too fancy, and are likely not something you’re already making over and over again on repeat. With onions, mushrooms, and red wine, this deeply flavorful recipe is warming enough to get you through the winter doldrums.
We’re thrilled to be partnering with our good friend Matty Matheson on his show Just a Dash. Here’s Matty Matheson’s shepherd’s pie recipe from Episode 9.
Josh Applestone answers your questions about slow cookers, lean cuts of meat, fixing cooking mistakes, and how to reduce kitchen odors.
We’re thrilled to be partnering with our good friend Matty Matheson on his show Just a Dash. Here’s Matty Matheson’s bollito misto recipe from Episode 7.
Pot roast is a thing of beauty. Here’s our classic recipe to make with bottom round roast in a slow cooker or the oven. Flavorful, filling, comforting.
We’re thrilled to be partnering with our good friend Matty Matheson on his show Just a Dash. Here’s Matty Matheson’s chorizo lasagna recipe from Episode 7.
Try something new for your Hanukkah celebration! Here are 8 holiday party favorites with a twist: they all contain offal. There’s one for each night and any kind of party, big or small. They’re also as delicious as they are festive.
We’re thrilled to be partnering with our good friend Matty Matheson on his show Just a Dash. Here’s Matty Matheson’s cote-de-boeuf and green salad recipe from Episode 4.
Josh Applestone answers all of your questions. This month you want to know about holiday gifts, appetizers, and how to use marrow.
Pork stew fans rejoice: We cut three kinds of pork stew. Boneless pork stew is lean and comes cut large and small. We also have pork stew chuck.
Confit is cooking meat in its own fat. Josh Applestone explains how and what to confit — it is a basic technique and makes for great winter pantry staples. For a duck confit crepe recipe, check out episode 5 of Matty Matheson’s show Just A Dash.
The cookbook author (and our Ulster County neighbor) Julia Turshen shares her thoughts on volunteering locally, both during the holidays and year-round.
We’re thrilled to be partnering with our good friend Matty Matheson on his show Just a Dash. Here’s Matty Matheson’s cote-de-boeuf and green salad recipe from Episode 4.
Josh Applestone answers all of your questions. This month you want to know about holiday ordering and menu planning, plus how to cook roasts consistently.
Whole chicken is a great option for a small Thanksgiving meal. Here’s how we like to cook our whole chickens, plus a Thanksgiving stuffing recipe from our Hudson neighbor, Talbott & Arding.
Tamar Adler, the cookbook author and now podcast host, is our Hudson neighbor. She makes incredible chicken Kiev. Try this recipe from her latest book, now out in paperback.
We collaborated on a dinner recently with Camp Here Here and Detroit-based chef Kate Williams. Here are a few recipes from the magical night.
Recently a few of us headed to North Carolina to taste and learn more about Lexington and Eastern-style barbecue. Check out all the spots we hit!
Josh Applestone is back to answer all of your questions. This month you’re curious about what to make for potluck parties, temperature and timing when roasting whole hogs, and the source of the Mooru’s t-shirt collection.
Recently Applestone staff gathered for a fall celebration at Great Song Farm near Red Hook, where our former crew member is now the farmer. It was a lovely community night and the food was fantastic. Here’s a panzanella recipe from the event.
Jessica Applestone shares her memories of the High Holidays — Rosh Hashana and Yom Kippur — with her father, a cantor. She also recalls her mother’s brisket, which they ate in a unique way.
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.
In this installment of Ask the Butcher, Josh Applestone weighs in on making lunches for the whole family and shares his thoughts on marinating.
We’re really having a moment with pork osso buco right now. Try this recipe and you’ll see what we mean. The rich, creamy sauce and the fall-apart meat seem to be perfect for cooler weather. If you have CSA overflow, make your own tomato sauce.
Being the new kid on the block is exciting! Here are a few of our favorite organizations, programs, and community events so far…
Opening our latest shop in Hudson means we’re getting to know the surrounding area. We asked our new neighbors to share their favorite outdoor activities, farms, and spots on the river. Here’s what they had to say.
We’re thrilled to be opening our latest shop in Hudson. There’s a lot of food in Hudson so we asked our new neighbors to share their favorite places to eat. They overdelivered! Here’s what they had to say.
Josh Applestone loves grilling fruit. Since peaches are in season, that’s what’s currently on the grill. He’s flavoring them with chili and lime and serving them with grilled pork belly. Here’s how.