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…

Celebrating Women in Culinary Culture

The first International Women’s Day observance was held on February 28, 1909, in New York. Today it is celebrated on March 8th, and the theme this year is Women in the Changing World of Work: Planet 50-50 by 2030.  It’s of particular interest when it comes to the culinary work place, where it is often noticed,…

New Arrival: Porterhouse Lamb Chops

For fans of lamb, these are the ultimate lamb chops. They are the most tender chop on a lamb, and come thickly cut and bone in. How thick? A good 2 inches of pure lamb flavor. Hefty, tender and oh, so grillable, this new lamb chop is going to change your dinner plans. The Porterhouse…