Recipes from Lobel's Meat and Wine

Lobel's Meat and Wine: Great Recipes for Cooking and Pairing

When it comes to meat, the Lobel family of New York is recognized as the prime purveyor and authority. Whether it’s beef, pork, lamb, poultry, or game, they know not only how to choose it, but also the very best ways to prepare each cut. Here they describe and integrate the flavors of wine and reveal which of its components are the most food-friendly. And then there are nearly 100 recipes. From the easy-to-prepare rib steaks, marinated in Pinot Noir, to the delicious surprise of a gratin of chicken and Gruy re cheese cooked in Bourgogne blanc, each recipe gives detailed wine notes and, where appropriate, butcher’s notes and make-ahead tips. Lobel’s Meat and Wine is a cut above.

White bowl of Catalan veal stew with prunes and potatoes, bowl of parsley, on a wood table

Catalan Veal Stew with Prunes and Potatoes

In this Spanish stew, veal breast is seared then slowly braised in a brew filled with tomatoes, brandy, wine, cinnamon, cayenne pepper, and a bit of chocolate.

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  • 1 H, 20 M
  • 4 H, 30 M
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