Recipe of the Month: BBQ Pork Butt Sandwiches With Pickled Slaw
When it comes to cravings, BBQ pulled pork sandwiches are up there. Our recipe of the month calls for warm BBQ sauce and pickled slaw.
Ask the Butcher: Flat Iron Steak, Rib Tips, Chicken Thighs
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.
Ask the Butcher: Lamb Roast, Celebrations, Smoking on a Grill
You ask the butcher, he answers! Here are some thoughts on lamb roasts, traditional summer gatherings and celebrations during a pandemic, and learning how to smoke meat. Have more questions for Josh Applestone? Get in touch.
Recipe of the Month: Soy Marinated Korean Short Ribs With Spicy Peanut Noodles
Thin-cut beef aka Korean short ribs are kind of like candy; no one can eat just one. Marinate, grill or pan-sear, then serve with spicy peanut noodles and blistered shishito peppers. Perfection!
Recipe of the Month: Grilled Lamb Leg Steaks
Grilling lamb is a true joy in life. Lamb leg steaks are lean and full of great flavor. They're especially great with salad, like this Greek-inspired one.
Applestone in the Kitchen: Braised Pork Belly Ramen
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?
Recipe: Merlot Steak With Broccoli Salad
If you find a merlot steak in the vending machines, here's how to cook it -- including finishing it in foaming butter -- and what to serve it with.
Applestone in the Kitchen: Lamb Provencal
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.
Applestone in the Kitchen: Pork and White Bean Ragout
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.
Applestone in the Kitchen: Country Fried Steak
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.
Community: Not Your Traditional Passover and Easter Recipes
Celebrating Passover or Easter -- or both -- this year is just not going to be traditional. And that’s...okay. The point of either holiday has never actually been the brisket! Here are a few ideas for these unprecedented holiday meals.
Applestone in the Kitchen: Bolognese Sauce
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.
Applestone in the Kitchen: Chicken and Dumplings
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.
Applestone in the Kitchen: Biscuits and Sausage Gravy
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!
Applestone in the Kitchen: Cheeseburger Helper From Scratch
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!
Community: Applestone Cooking Advice and Resources
If you need cooking advice right now, especially about meat, we're here for you! We've set up a form on our website or ask us on Instagram. A lot of people are currently being challenged to cook with whatever they have on hand in their fridges and cabinets. We’re all trying to stretch what we’ve got -- getting creative to make meals we'd usually make to feed two now feed four or more. Some of us are even trying to learn to cook unusual cuts and new recipes. How can we help you cook?