I was retained to prepare and serve a reception menu for a post-nuptial signing party by the International Young Israel Movement. Couples were invited to sign post-nuptial agreements at a reception th...Read More
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
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
The name says it all, I think. I sauteéd Brussels sprouts in butter and miso, added some plum tomatoes once they started to caramelize, then broiled it in the toaster with mozzarella. I think the dec...Read More
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, 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
So you’re interested in making sausages. You’ve got everything you need all laid out, and you’re checking over the recipe. It says that you should use meat that’s 75% meat and ...Read More