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!
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!
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.
We get a lot of questions from our customers leading up to Passover and Easter. We pulled a few questions you wanted to ask the butcher about holiday traditions and ham alternatives and had Josh Applestone answer.
Cookbook author Julia Turshen made this pork shoulder with our meat and tagged us on Instagram — to our delight. We reached out to ask her how she cooked it. Here’s how.
A pork butt is not a butt. It’s a pork shoulder. So is a Boston butt. Why would any cut of meat have such a confusing name? Read on.
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.