Spring Gatherings: Cooking Tips
Lamb is versatile and can be prepared quickly for a spur-of-the-moment gathering or roasted to perfection and served with a range of accompaniments.
- Let the cut determine the cooking technique. For tender cuts like a rack, chops, loin, sirloin or leg it’s best to broil, roast, grill, pan fry or sauté. For less tender cuts like shank or shoulder roast it’s best to braise or stew.
- Store lamb for 1-2 days in the refrigerator, or freeze for up to three months. Thaw slowly in the fridge a day or two before cooking.
- Get creative with spice rubs. Mix garlic, ginger, cardamom, clove, chili pepper and fenugreek for an Ethiopian-style spice rub. Or create your own custom blend!
- Always test doneness with a meat thermometer. Cook ground lamb to at least 160 degrees and other cuts to at least 145 degrees.
- Make spring-y burgers with ground lamb. Season with dill, mint or rosemary and top with chopped fresh tomatoes and feta.
Browse our lamb recipes for inspiration for your next spring gathering or family supper.
Ham is a great choice for spring gatherings – it’s simple, feeds a crowd and provides fantastic leftovers.
- Keep servings in mind. Allow for ½ to ¾ lb per serving for bone-in ham, and ¼ to ½ lb per serving for a boneless ham.
- Before cooking, let the ham sit at room temperature for about an hour.
- Scoring the skin adds to beautiful presentation. Cut ¼” deep crosswise into 1” to 2” squares to create classic diamond shapes.
- Glaze the ham during the final hour of cooking to avoid burning.
- Keep the flavor going. Buying bone-in ham leaves you with the ham bone – great for flavoring soups and beans.
Browse our ham recipes for inspiration for your next spring gathering or family supper.
When cooked properly, brisket is a crowd-pleasing, fragrant and flavorful dish. So it’s easy to see why it remains a mainstay for the Seder meal year after year.
- Make friends with the butcher. Our butchers know their stuff and love to share tips on cooking techniques, spice rubs and marinades and more!
- Fat is flavor. In moderation. Well-marbled brisket will stay moist and flavorful throughout the roasting (or smoking) process. Be sure to cut off the fat cap – a.k.a. the large piece of fat on top – before roasting.
- Assess your roasting pan. A sturdy pan with large handles for pulling the brisket out of the oven is best. High sides will help keep the air circulating – a plus!
- Keep it under wraps. Cover the roasting pan with foil to keep the moisture in the brisket and not all over the inside of your oven.
- Let it rest. Remove the brisket when it hits five degrees below the desired internal temperature (145°F). It will continue cooking after you remove it from the heat. A 15-20 minute rest allows the juices redistribute.
Browse our brisket recipes for inspiration for your next spring gathering or family supper.
When it’s raised right, it tastes right. Find out about our Animal Welfare Standards.
Which came first: the chicken or our love affair with eggs? They’re nutrient dense, delicious and oh-so-versatile! And we only feature cage-free eggs in our stores – from the dairy case to the chef’s case to our made-in-house bakery items.
- Keep a close watch. Eggs can go from raw to cooked in just a minute or two, so watch them closely to avoid overcooking.
- Pairs well with others. Cream, butter and cheese not only complement the flavor of eggs, their fat counteracts curdling. Keep this in mind the next time you make hollandaise sauce or egg casserole!
- Temper temper! If your recipe says to “temper” the eggs, simply whisk a bit of hot liquid into the eggs to warm them up before adding to the hot ingredients. This way, they’ll add a creamy texture instead of coming up scrambled.
- Boil and peel with ease. Cool boiled eggs in a bowl of ice water as soon as they’re removed from the pot. This helps them peel easier.
Browse our egg recipes for inspiration for your next spring gathering or family supper.