COOK

Recipes, methods, stories, and more

  • How to Grill Everything

    So you want to learn how to grill? Here are a few things to consider on your way to become an expert at the grill — gas or charcoal.
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  • How to Hone and Sharpen Knives

    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.
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  • How to Make Pork Rib Tips

    Sometimes you see something in the vending machines and don’t purchase because you’re not really sure what to do with them. We’ve all been there. Take pork rib tips. Maybe you know how to make ribs, but pork rib tips? What are those?
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  • How to Make Ribs

    Here’s how to make ribs — from the basics to what Josh Applestone always leaves out. Just don’t forget to buy more than you think you need.
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  • How to Make Roast Beef

    A perfect roast beef is a thing of beauty. It’s simple, economical, and delicious. Here’s how to make one. All you need is an eye round.
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  • How to Make Sausage

    Sausage is always popular in our vending machines — and we get why. Ever wanted to learn how to make your own sausage? Here’s how.
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  • How to Smoke on a Charcoal Grill

    If you’re a fan of smoked meat, but don’t have access to a smoker, no problem! Here’s how to smoke all the meats on a charcoal grill.
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  • How to Spatchcock Chicken

    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.
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  • How to Tie a Roast

    Not everyone knows how to tie a roast. But if you can tie your shoes, you can tie a roast. Our foolproof instructions, from The Butcher’s Guide to Well-Raised Meat.
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  • How to Use Applestone Vending Machines

    Want to know how to use an Applestone vending machine? Watch this short video and you’ll be an expert.
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  • Hudson Valley Summer To-Do List

    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!
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  • In Like a Lion, out Like a Lamb

    An old proverb isn’t the most accurate way to predict weather. Still, spring is finally here! Farmers’ markets will soon reopen outside! We’re cooking lamb to celebrate the end of winter.
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  • Is It Done? Grab a Meat Thermometer

    The best way to test meat for doneness is with a meat thermometer. Here’s which kind of meat thermometer to use and what temperatures to look for — plus how to test by hand.
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  • ISO Fast Mid-Week Meal Recipes

    Great mid-week meal recipes can be hard to find. They need to be fast but also flavorful. These Korean short-ribs from Bon Appetit hit all of the spots. You might want to make them on the weekends, too.
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  • Japanese Fried Chicken (Karaage)

    We love fried chicken. This recipe from our book, The Butcher’s Guide to Well-Raised Meat, is made with flavorful boneless skinless chicken thighs and cooked in lard for a crispy, crunchy crust without burning.
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  • Joe Beef’s Favorite Beef Jerky

    The recipe for beef jerky in the latest Joe Beef cookbook is Josh Applestone’s simple method using eye round and a special marinade.
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  • Josh Applestone’s Barbecue Sauce With Pork Rib Tips

    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.
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  • Julia Turshen’s Meatballs for a Crowd

    Cooking for a crowd is an art form. Sometimes you have to wing it. Just ask an expert; author Julia Turshen recently made 400 meatballs for a fundraiser. You can make them just as easily for a friend’s birthday, a holiday, or just because.
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  • Julia Turshen’s Pork Shoulder

    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.
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  • Julie Taboulie’s Baby Okra, Lamb, and Tomato Stew

    The savory combination of aromatic lamb, rich tomato sauce, and baby okra cooked to perfection is the most wonderful…
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