A classic Denver omelette is a diner favorite, loaded with sautéed onions, green bell peppers and, of course, chopped ham. Now you can make that same classic dish for a crowd without having to slave over individual omelettes. We transformed this combo into a frittata, featuring ButcherBox applewood smoked ham….
There is some debate over the origin of the Reuben sandwich. Whether it came from a poker game in Omaha in the 1920s or a Jewish deli in New York City in 1914, we’ll probably never know. What we do know for sure is that a Reuben–traditionally pressed with corned…
If you love a low, slow cooking method, where you’re not dealing with a meat thermometer and your kitchen is filled with amazing cooking smells for hours, this cut is for you. Brisket comes from the lower chest of the cow; it’s a tougher cut with a lot of connective…
Inspired by the Southern Italian spicy tomato and egg dish called “eggs in purgatory,” this dish pivots to lean shrimp and features big pearl couscous for a truly satisfying texture. Each bite is a delicious mix of rich and slightly spicy tomato sauce, sweet shrimp and tender couscous. The recipe…
One of the best and least stressful ways to cook for a group is to roast a large-format piece of meat, like this lamb leg. You rub it with a mixture of orange zest, sumac, chili flakes and fennel seeds, then toss it in the oven. While it roasts, you’re…
Planning to serve salmon for dinner, but forgot to thaw it? We’ve been there–more than once, which is why we’re always looking for ways to make it better straight from the freezer. One of our favorite ways to cook it: The air fryer. (Pro tip: Grilling also works well.) Tips…
Crusted with flavorful seasonings like fennel, mustard and molasses-y brown sugar, this ham recipe is deliciously simple and might be just the large-format roast you need for that spring soiree. Simply rub the ham with the spice mixture, then roast, basting with a luscious butter broth. You’ll cook potatoes and…
It’s hard not to love the pairing of a beautifully seared, caramelized steak with a rich and creamy gratin. This gratin features spring vegetables like young onions and asparagus in a cream sauce richly seasoned with garlic, thyme and anchovy. (Don’t be scared off by the anchovy–it’s a small amount…
They’re both called “bacon,” but they’re not the same. So how exactly are turkey and pork bacon different, and do they have similarities beyond the word “bacon”? We evaluated both in several ways to bring you everything you need to know, including how to cook them. We cooked and ate…
This delightfully light soup with meatballs made with ButcherBox’s beef is so nourishing, perfect for a chilly day. Inspired by the Greek soup youvarlakia avgolemono, the broth is speckled with dill and brightened with fresh lemon juice. Though the Greek version is fairly thick thanks to egg, ours uses…
Chef Eric Ehler of San Francisco shares his uber-comforting recipe for chicken and matzo ball soup. It’s a combination of a rich and creamy chicken-vegetable stew and matzo balls, which he grew to love by having many Jewish friends and “trying bowls of matzo ball soup at every deli I…
In an air fryer, ButcherBox’s chicken thighs hit all the marks: They cook quickly, the skin crisps to a beautiful golden brown, and the meat stays juicy and tender. You might not think it could get better than that—but we’ve leveled it up by adding a flavorful stuffing that goes…