Enter Our Memorial Day Giveaway

Calling all grill masters and carnivores! This is your lucky day. With Memorial Day around the corner, we’re giving away a grilling assortment of 80+ items valued at over $1,100. This prize package will feed a very hungry crowd, or may last you all summer. There’s something here for every taste, as long as your…

Feeding Frenzy: Lunch for Little Foodies

As nearly all store shelves are teeming with cleverly-marketed, highly-processed “foods,” and media-savvy children are bombarded from all angles with ads for sugar-coated-what-nots, it’s more important than ever to teach the next generation to make real food a priority. Most parents will agree that children can be pretty tough food critics. Preparing school lunches becomes…

Bacon Wrapped Everything: 7 Recipes to Devour

Bacon. Just the word is enough to get the salivary glands going. We noticed that a lot of things get tastier when they’re wrapped in bacon. We did the research, and tested the theory, so you can enjoy the results. These seven recipes will work for dinner and for entertaining … because nothing says “party”…

Well Done, Chef Barbara Lynch!

Congratulations to our friend Barbara Lynch on being named one of TIME’s 100 Most Influential People! It’s a big list, and she is the only chef on it. She is in the pioneer category, for changing the Boston restaurant scene. Click through to read Padma Lakshmi’s very touching essay about Chef Barbara. Barbara Lynch is…

Make it Now! Ramp Butter Recipe

Compound butters are simple to make and pack a lot of flavor. Especially true of our ramp compound butter, which is one of our favorite ways to preserve the fresh flavor of spring ramps all year long. This is the time – and it’s a brief moment – when you can get fresh wild ramps to make…

He’s Crusty & Cheesy, But You Will Love Croque Monsieur

 “America is a confirmed sandwich nation. Everywhere you go you find sandwich stands, sandwich shops, and nine out of ten people seem to stick to the sandwich-and-glass-of-milk or cup-of-coffee luncheon.” –  James Beard Let’s talk about Croque Monsieur, essentially a grilled cheese sandwich with the addition of ham, and a very French name. Oh, and…

Limited Offer: Aussie Wagyu Steaks

Outside of Japan, most agree that Australia has the best Wagyu beef. In fact, even experts have a hard time telling the two apart. That’s because Japan allowed Australian import of that rare animal: pure Kuroge cattle. Since 1990, Australian breeders and ranchers have been perfecting their strict protocols to create beef equal to that…

What’s for Supper? Thai-Style Steak Salad

A salad is often a healthy part of a meal, or a meal in itself. And that’s how we like salad: with meat on top. With spring in the air, we’re looking for quick, fresh meals. Well-composed salads with protein are the perfect solution. This colorful, crunchy salad hits all the right notes – sweet,…

What to Do With Ventrèche

What is ventrèche? Very simply, it is an unsmoked, salt-cured bacon from Southwest France, where it is a staple. Pronounced vohn-tresh, it is often referred to as “French pancetta.” Ventrèche is made from pork belly (ventre means belly in French) that has been rubbed with salt, spices and garlic before hanging to dry. It can be kept in…

The Gorgeous, Gooey Gratin

If words like “creamy,” “cheesy,” “crunchy,” and “bubbly” make your mouth water, than you are most likely a gratin lover. Simply put, a “gratin” is any food with a golden brown crust on top, usually involving cheese and breadcrumbs.  The word comes from the French, gratter, “to grate.” This is serious comfort food. Read our…

Duck Wing Cravings

Florence Fabricant is all about duck wings! In today’s New York Times she dishes about her obsession, and shares tips from our friend Chef Justin Smillie, who has perfected the duck wing at Upland in NYC (yes, those are D’Artagnan duck wings). With chicken, I covet the wings. With duck, not really; they tend to be…

6 Ways to Serve Sausage

At D’Artagnan we love all things sausage. This humble food, often made from trimmings and offal, is one of the most beloved bits of charcuterie, and perhaps the oldest. The first sausage recipes date to before the golden age of ancient Greece, and traditional sausages have been made for over 2000 years in both Rome…