Community: La Morada Oaxaca Restaurant
We chatted with Hudson Valley artist Alysia Mazzella to learn about her beeswax candles, daily rituals, Black Lives Matter, and ways our community can be supportive.
Ask the Butcher: How to Spatchcock and Grill a Whole Chicken
We're answering all of your cooking questions, especially those about meat. This week you have questions about pork belly, split lamb shanks, grass-fed steaks, and the best way to grill leg of lamb. Check back for more Q&A coming soon!
Community: Grow Black Hudson
We chatted with Hudson Valley artist Alysia Mazzella to learn about her beeswax candles, daily rituals, Black Lives Matter, and ways our community can be supportive.
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.
Community: Alysia Mazzella, Local Candle Maker
We chatted with Hudson Valley artist Alysia Mazzella to learn about her beeswax candles, daily rituals, Black Lives Matter, and ways our community can be supportive.
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!
Community: Supporting Local Farmers
Supporting our local farmers is more important than ever. We checked in with a few Hudson Valley farmers both before and after the pandemic hit. Here's are some ideas on how best to buy local right now.
Cooking Questions & Answers: Pork Belly, Split Lamb Shanks, Leg of Lamb, and Grass-Fed Steaks
We're answering all of your cooking questions, especially those about meat. This week you have questions about pork belly, split lamb shanks, grass-fed steaks, and the best way to grill leg of lamb. Check back for more Q&A coming soon!
How to Cook Grass-Fed Beef
Grass-fed beef has deeply devoted fans. If you're new to it, here are a few tips and tricks on the best ways of cooking this lean and flavorful beef.
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.
Cooking Questions & Answers: Beef Butt, Pork Butt and an Egg Substitute
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!
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.