It Only Happens Once a Year!

After the cold, grey months of winter, we love to see the seasonal greens appear once again. This is the time for fiddlehead ferns and ramps. The sudden arrival of crates of fresh, green things in our warehouse is one of the pleasures of early spring. There is only a brief moment when fiddleheads, or fiddlehead fern…

Happy Birthday, Chef Daniel Boulud!

Today is Daniel Boulud’s birthday, and we wish him many happy returns of the day. Daniel – he goes by one name, like all the greats – is a longtime friend of D’Artagnan. To read his bio, and try one of his recipes, check our website right here. Read on for a few fun facts about…

Poutine: The New Nachos?

Are you a poutine eater? If you’re from Canada, you almost certainly are. But poutine is spreading across the States, one plate at a time. What is poutine? Poutine is simply french fries, served with melting cheese curds and gravy on top. It’s a fast food favorite, and we compared it to disco fries (a diner…

New Arrival: A5 Japanese Wagyu Beef Striploin

Our Japanese Wagyu A5 Ribeye has been a hit at dartagnan.com. And now it has a friend: Japanese Wagyu A5 Boneless Striploin. It’s eleven pounds of pure beef fantasy, the stuff of legend, with marbling like you’ve never seen. A5 Wagyu beef is the real thing: exceedingly hard-to-find Wagyu beef from Japan. Just like our ribeye,…

Happy Spring! Let’s Eat

Yesterday – as of 6:28 AM – was the first official day of spring. Each year, we get so excited to see the first ramps, fiddlehead ferns and morel mushrooms arrive in the warehouse. These green and fragrant products are definite signs that spring is here. This week, the few cases to arrive have all…

Enter our Heritage Ham Giveaway!

We’re planning ahead for Easter, and giving away three heritage hams. Feeling lucky? You could win a ham in our giveaway, and set the perfect holiday table. ENTER HERE. You can serve anything at Easter, but the easy solution is a ham. Already smoked and fully cooked, all it needs is time in the oven…

Even the French are Irish Today

Happy St. Patrick’s Day! They say everyone is Irish today – even the French, although they would say Irlandais. In America it’s almost true, because about 33.3 million people report Irish ancestry. So let’s all wear the green today, and celebrate all things Irish. We have a few Irish recipes to inspire you, and an Irish toast: Every food…

Rabbit: The Other White Meat

The big question: why don’t Americans eat more rabbit? Is it because they are cute and fuzzy? Or because some people keep them as pets? In fact, we are eating more rabbit now than at any other time since World War II. But that’s still not a lot, compared to European countries, and it’s a…

For the Love of Waffles

Waffles seem to be everywhere these days. They are trending in a big way, from food trucks to fine dining. And they’ve earned a spot in culinary history. Who made the first waffles?  The ancient Greeks cooked cakes between two hot metal plates and served them savory, which is how we like waffles, too. Though…

You’ll Never Believe What’s in These Vending Machines

Now trending: meat at your fingertips. Simply insert your credit card into one of these vending machines and receive the butcher’s bounty. Vending machines are associated with junk foods and a hint of desperation, but all that could change with this idea. In Paris, just outside of a Basque butcher shop, you can buy their…

Kitchen Skills: Get the Maillard Reaction

Maillard (my-YAR) reaction is a culinary term for something you have no doubt been enjoying your whole life.  The dictionary defines it as, “a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (as meat and bread).”  And we all know that’s where the flavor is. When…

Quail is the New Chicken

In recent years the noble chicken has been making more backyard appearances, as the interest in well-raised food grows. With websites full of how-to advice, including the inspirational 2,500+ photos of coops at Backyard Chickens, it has never been easier to become an urban farmer and eat fresh eggs for breakfast. But there is a…