Eating for Health: Are Mushrooms Powerful Medicine?

There are over 2,000 species of edible mushrooms on the planet, though most people can name just a handful. While we do love cooking with them, mushrooms are more than just delicious ingredients for umami-rich dishes. In Eastern medicine mushrooms have been used for centuries as curatives. Now the West is catching on and turning to…

Cassoulet War: From the Eyes of a D’Artagnan Customer

Julia Child said: “People who love to eat are always the best people,” and we definitely find that to be the case. At D’Artagnan, our customers are more like family, and our events like reunions, where chefs mingle with customers and D’Artagnan staff. For those of you who weren’t able to attend our 4th Annual Cassoulet…

A Sous Vide Recipe: Wild Boar Schweinebraten

Our friends at ChefSteps go hog wild with this recipe. They tapped game expert David Draper for some recipes using the Joule sous vide machine. This one – based on a German-style roast – is perfect for a winter’s eve. Start with our wild boar shoulder, already rolled and tied, and follow the easy steps. Wild…

Don’t Know Much About Squab? Start Here

We were delighted to see this illustrated primer on squab in the NY Times by Tony Wolf, tracing it from Ancient Egypt to Delmonico’s. In our opinion, we all need to eat more squab. Did you know that for thousands of years squab has been the favorite meal for every stratum of society throughout the world?…

Hot Stuff! Are You Missing This Pantry Staple?

The chile pepper you’ve never heard of – piment d’Espelette – is a D’Artagnan pantry staple. Often called for in our recipes and other specialties of Southwest France, piment d’Espelette is the French name for a specific type of chile pepper, known as Capsicum annuum in Latin and Ezpeletako biperra in the Basque language. But can you get this…

Put Lamb Merguez in Your Grain Bowl

Bon Appétit recommends our lamb merguez sausage in this easy and satisfying grain bowl recipe. Try it their way: use wheat berries, farro or quinoa – or your favorite grain – and top with merguez crumbles, mint, parsley, cucumbers and yogurt dressing. Easy, wholesome and perfect for a rushed weeknight dinner. Buy our delicious lamb merguez sausage today and…

Ready for Mardi Gras? With This Recipe You Are

Mardi Gras – the final day of revelry before Lent – is on February 13 this year. How will you celebrate Fat Tuesday? We usually like to do it with foie gras! Another way to get in the spirit is by cooking traditional dishes from New Orleans, where Mardi Gras is celebrated with gusto. From po’ boys…

Dinner for Two: Valentine’s Day at Home

There’s nothing more romantic than a home-cooked meal. So if your plans for Valentine’s Day involve staying cozy at home, we’ve got some recipes that will win over your sweetheart. A simple 3-course meal that is still impressive – and comes together quickly – is what the night requires. We’ve got your dinner plans below….

Best Foie Gras Recipes for Valentine’s Day Dinner

Channel your inner chef and make something special for Valentine’s dinner with one of our top five foie gras recipes. There are few ingredients so rarified as foie gras, and any meal that includes it is guaranteed to be a memorable one. We’ve gathered some of our most impressive foie gras recipes so you can…

5 One-Pot Meals to Satisfy Your Comfort Food Cravings

Easy meals with less cleanup are the order of the day. They are what every home cook wants: good food, no fuss, and a minimum of dishes to wash. The solution is simple: one-pot recipes. During the winter a hearty cassoulet or stew can meet the need for simplicity and ease (no knives necessary!). But…

Recipes We Repeat: Groundhog Day Edition

It’s Groundhog Day, and that reminds us that it’s also the 25th anniversary of the Bill Murray movie of the same name. If you missed that classic film, Murray plays a weatherman assigned to cover the Groundhog Day festivities in Punxsutawney, PA. Through some kind of magical time warp, he get stuck repeating the same day…

What Your Fries Are Missing

What’s better than french fries? How about fries topped with shredded chicken tinga and a drizzle of cheese sauce? And we have the recipe for you – just in time for the big game. Brittany at Beyond the Bayou blog has fallen hard for our chicken confit. She came up with this winning recipe, which…