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Staubitz Market in Brooklyn: 100 Years of Sawdust, Steaks and Chops

By September 19, 2017 no comments Permalink

A screen door slams, and a customer’s shoes shuffle across a hardwood floor sprinkled with sawdust. Behind a polished glass counter filled with carefully arranged steaks, lamb chops and other pristine cuts of meat stand several butchers, thick through the shoulders and hands, shiny with confidence and wearing aprons as white as copy paper. If…

The Shrimp Boil: That’s Entertainment, New Orleans-style

When entertaining a crowd this summer, ditch the same-old meat-on-heat fest and do what they do in New Orleans: Host a seafood boil. A traditional Louisiana way of celebrating holidays, special events, or simply life itself, the boil is a tasty mix of shellfish, sausage, and vegetables, served communally. Perhaps most memorably, there’s no silverware…

Three Brilliant Recipes To Shake Up Taco Night

Victor Albisu thinks most of us are doing tacos wrong. He says that well-worn formula — meat, cheese, salsa, crunchy taco — is tired. “I want home chefs to step out of the box and feel more comfortable with different Latin ingredients in order to make their cooking more authentic,” says Albisu. For starters, buy…

Mike & Mic: ESPN’s Mike Golic on Going It Alone

After 19 years, NFL and ESPN great Mike Golic will be going it alone. Yes, Mike & Mike, the beloved ESPN radio show will soon be losing one Mike (Greenberg). While Golic was in New York last week to catch his Fighting Irish of Notre Dame in the ACC tournament at Barclay Center in Brooklyn, we…

Why You Should Fry Your Lamb Chops

Lamb is versatile, four-season fare that comes in a variety of cuts that adapt to various preparations. It’s best, though, on the dawn of spring, when eager anticipators of the season of rebirth wait for winter to go out like a… well, you know. The transitional aspect of lamb, one that accommodates the straddle between…