An Invitation for Product Placement

As I near the completion of compiling my recipes for the Cookbook, I am asking anyone with contacts in companies that manufacture food items to reach out and let them know that their products can be f... Read More

Fabricating a Spatchcock Chicken

It’s a well-known fact in the culinary world that things which are cut evenly cook evenly. A chicken in its natural form presents a problem; it’s shaped like a ball with pieces hanging off... Read More

Fabricating and Cooking #6 Boneless Ribs

The general shape of a cow hasn’t changed since Creation. After a while though, it gets boring eating the same thing the same way millennium after millennium. So butchers and chefs have looked f... Read More

Cooking a Daube

Daube is French for pot roast. Well, no it isn’t, it’s French for stew. But a stew has small pieces of meat, like boeuf bourguignon and a daube is a whole piece of meat. Right? This should... Read More

My Grandfather’s Knives

My grandfather, Ben Lefkowitz זצ”ל, passed away in 2001. I still miss him very much, though I do get visit his kever from time to time. I never knew him as a working butcher, but I stay conne... Read More