COOK

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.

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.

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.

Not every customer who walks through our doors knows all about our meat. Here’s why we exclusively sell pastured local meat — and how best to cook it.

Sometimes we don’t motivate to make things that look labor intensive, even if we want to. Like hand pies aka adult hot pockets. But when one of our staff members did and posted the results to Instagram, we asked for the recipe. Turns out, hot pockets are pretty easy to make. Here’s how.

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.

Meatballs are a thing of beauty, especially in a sandwich. Make your own or use our meatballs to make a wedge, hoagie, sub, grinder, or whatever you want to call it!

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!

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.

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?

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!

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.

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.

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.

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.

Do you have a question you want to ask Josh Applestone? Get in touch. Here he does some Q&A about plating steak, cooking sausage, and grading.

You ask the butcher, Josh Applestone answers. In this edition: the art of cooking porterhouse, easy-to-chew cuts, the best ground, and the right internal temperature for pork.

Josh Applestone answers your early spring questions about corned beef and corning in general, shares how to brine, and allays your braising fears.

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.