Antibiotics in Food An Official Health Crisis

Thirty-one years ago, Ariane founded D’Artagnan as an antidote to the industrial food system. Way back then, it was a novel idea to source from small farms, and to commit to free-range, natural production, sustainable, humane farming practices, and no antibiotics or hormones. Over the last few decades it has grown clearer that Ariane’s vision…

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Roast Chicken: A Week of Meals

Roasting a chicken might seem daunting, but it is actually quite simple. It makes a crowd-pleasing meal that fills your house with delicious aromas. And the best part: the possibilities for leftovers are endless. Start with our Perfect Roast Chicken Recipe and read on for leftover ideas. Eating the Leftovers The uses for the leftover chicken…

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Heaven = Duck Fat Roasted Potatoes

When the temperatures cool a bit we all head back into the kitchen to crank up the oven. That must be why these duck fat roasted potatoes are the most shared recipe of the week at dartagnan.com. Well, that and the fact that the recipe is super simple to make and yields incredible results. If you…

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Never Had Venison Before …

Have you tried venison? We heard from a first-timer named Antonio, a health-conscious foodie, who really enjoyed his venison tenderloin … Never had venison before, but I bought this based on a recommendation from a friend, who suggested I try venison instead of lamb. He couldn’t have been more right. Extremely tender, and very flavorful. I…

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Guess Who Loves Our Chicken?

It’s none other than Martha Stewart … and she knows a good thing when she tastes it. In the September 2016 issue of Martha Stewart Living there is an article about perfecting the roast chicken. Among the tips there’s a recommendation to buy the best bird, and we’re proud she picked ours. With organic and…

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POTUS & FLOTUS Eat Duck Carnitas

Last night the President and First Lady dined at Cosme in New York City, and ordered Chef Enrique Olvera’s famous Rohan Duck Carnitas. We are pretty excited about this because Cosme has been using our Rohan –  an exclusive D’Artagnan duck – since opening in late 2014. Back then, this carnitas dish attracted a lot…

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Remembering Morley Safer and The Count

On September 15th,  Ariane attended the tribute to her friend Morley Safer, the CBS correspondent, who passed away in May at the age of 84. At Morley’s request, their mutual friend Wynton Marsalis lead a New Orleans second line – a true jazz tribute. You may not know it, but Morley was really into food…

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Go Ahead, Have a Cheeseburger

The cook that first melted cheese atop a burger should be a national hero. Although we know that the cheeseburger began its popularity in the late 1920s, the precise origin and creator is under dispute. Today as we celebrate National Cheeseburger Day, let us tuck in our napkins and honor that cook, whoever he was (it’s…

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Brining Your Meat

To brine or not to brine? Our favorite fried chicken recipe – Thomas Keller’s Buttermilk Fried Chicken – begins with a brine. So what is brining all about? What is Brining? At its most basic, brining is submerging meat in a solution of salt and water for many hours before cooking, enhancing the meat’s ability…

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The Best Fried Chicken Recipe

The most popular chicken recipe on our site is Thomas Keller’s Buttermilk Fried Chicken.  And we can’t say that we’re  surprised. The internet loves this recipe, and so do we. Keller’s Ad Hoc restaurant is famous for this fried chicken, brined for 12 hours with herbs  and lemon.  The meat is well-seasoned, super juicy and…

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Eating Out? Order Green Circle Chicken Here

Have you heard about our Green Circle Chicken? It’s a very special bird – raised by Amish and Mennonite farmers in Pennsylvania who respect the old ways and treat the birds well. The free-ranging chickens eat actual vegetable scraps, from local markets and farms, that feed and nourish the birds instead of languishing in landfills….

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