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.
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.
Friday, July 26th, 2019 – We have just learned that one of our suppliers, Mountain Rose Herbs (MRH), has issued a voluntary recall for its whole fennel seed product. MRH is taking this voluntary and precautionary measure due to the possibility that the seeds it sold us may be contaminated with salmonella.
In this installment of Ask the Butcher, Josh Applestone weighs in on homemade roast beef made with eye round, plus tips for preserving meat at home.
Our larger beef “dino” short ribs are half of a full rib and are ideal for smoking. Not everyone has a smoker, but with some light rigging, you can smoke meat on any grill. Here are the basics for smoking beef short ribs on a gas grill. Enjoy!
Hudson Valley cookbook author — and our neighbor — Sarah Copeland shares a magic pork shoulder recipe from her new book, Every Day is Saturday. It feeds a crowd.
Josh Applestone answers your questions about unusual cuts to grill, how to lighten up meat-filled meals, and tricks for keeping meat moist while grilling and smoking.
There’s so much to do in the Hudson Valley in the summer. From outdoor movies to on-farm dinners to swimming holes, here are a few suggestions we love. Send us your ideas and we’ll include them on our to-do list!
It’s BBQ season! Time to make your own sauce. Here are Josh Applestone’s simple DIY recipes — one savory, one sweet — that are meant to be adjusted to suit anyone’s taste. (For the record, he likes it spicy.) Serve with pork rib tips.
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.
It’s grilling season and whole chickens belong on a grill! Here are a few ways to cook whole chicken on a grill, including beer can chicken, spatchcocked chicken, and smoked whole chicken. All work well for guests – or just for you.
If you’re curious about how to cook our sausage (including breakfast sausage) and meatballs, here’s our simple preferred method for great results. Enjoy!
It’s growing season in the Hudson Valley. Here’s how to eat local and enjoy the bounty from last to first frost, whether you frequent farmers’ markets, farm shops, CSA farms, grow your own — or a mix of all.
You asked about food safety when cooking and hosting outdoors. Josh Applestone answered. The most important thing? He can’t say it enough: Wash your hands, people.
Our recipe for grilled sirloin top and chimichurri is just the thing for warm weather crowds. You may even want to make it for Memorial Day. We love that chimichurri is flexible so you can use what’s growing locally. In early spring, try arugula and turnip tops, then slot in other greens as they become available.