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!
Meat as a Condiment
As we wrote in our book, The Butcher's Guide to Well-Raised Meat, "Only in modern times do we expect to eat meat three times a day and consider a 20-ounce steak to be an individual portion." Here are some ideas on how to stretch a steak or a chop. Essentially you want to treat meat as a condiment.
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?
Community: National Food Crisis Support During Covid-19
Incredible Covid-19 related food accessibility and crisis support initiatives are popping up in New York City, where some Applestone community members live, as well as all over the nation. Know of a worthwhile effort we should share? Get in touch.
Community: Local Businesses Respond to Covid-19
Here are a few ways local businesses are responding to Covid-19. Thank you to these Hudson Valley leaders for their flexible thinking and inspiring compassion. Know of an effort we missed? Let us know; we want to share them all!
Community: Hudson Valley Responds to Covid-19
We are so touched by the community response to Covid-19. Here's a list of what's being done in Ulster County, from local organizations to county government.
Community: Fat of the Land Apothecary's Anja Schwartz Rothe
Hudson Valley herbalist Anja Schwartz Rothe talks to us about tapping maple trees, cooking mushrooms, and her local business, Fat of the Land Apothecary.
Recipe of the Month: Brisket With Stewed Fruit
There's a reason brisket is a holiday staple, but it's not just for the holidays. This recipe -- with stewed fruit -- is just as perfect for making on the kind of quiet weekend day when you have time on your hands and want leftovers.
Ask the Butcher: Corned Beef, How to Brine, and Braising 101
Josh Applestone answers your early spring questions about corned beef and corning in general, shares how to brine, and allays your braising fears.
Matty Matheson’s Matty's Pattys
We’re thrilled to partner on Just A Dash, our good friend Matty Matheson's show. Here’s Matty's Pattys recipe from Episode 12.
Recipe of the Month: Maple-Brined Pork Loin Roast With Brussels Sprouts
A sign of a solid home cook is a great roast recipe. And this is pork loin roast is one to have up your sleeve. It’s pretty easy yet tastes complex. Make it over and over again.
Matty Matheson’s Chicken Fried Steak
We’re thrilled to be partnering with our good friend Matty Matheson on his show Just a Dash. Here’s Matty Matheson’s chicken fried steak recipe from Episode 11.
Ask the Butcher: Josh Turns 50, Demi-Glace, Valentine's Day
Josh Applestone answers your questions about Valentine's Day, 50th birthday celebrations, demi-glace, and why cuts of meat have so many differing names.
Matty Matheson’s Lamb Neck Tacos
We’re thrilled to be partnering with our good friend Matty Matheson on his show Just a Dash. Here’s Matty Matheson’s lamb neck taco recipe from Episode 10.