“Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only things that ever has.” – Margaret Mead D’Artagnan is proud to work with chefs across the nation, in both big cities and small towns, and we are particularly proud of Chef Brandon Chrostowski, a client in Cleveland,…
Year: 2018
It’s Official: Ariane Wins Trailblazer Award at IACP
The International Association of Culinary Professionals met this past weekend for their 40th conference, which included their prestigious annual awards. We are proud to announce that Ariane Daguin, the founder, and owner of D’Artagnan, was recognized with the IACP Trailblazer Award! Ariane was honored to receive the award and joins us in congratulating all the…
6 Winning Recipes for Your Oscar Viewing Party
And the award for best host goes to … YOU! Planning to watch the Academy Awards on March 4th with friends? Put these delicious dishes on your party menu and get a standing ovation. But even if you’re watching the Academy Awards at home in your pajamas, a good snack is always welcome. From our favorite…
Ariane Says Keep (Good) Meat on the Plate
These days there are so many buzzwords on packaging, that the average consumer is often confused about how to select the best food for their health and that of the environment. Ariane knows a lot about this subject and sounds off on eating meat, the environmental consequences, industrial farming, the bewildering labels on meat, and a happy solution…
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…
Sunshine in a Bowl: Basque-Style Chicken with Chorizo Recipe
This comforting Basque-style chicken is quickly braised with peppers, onions, tomatoes, and chorizo sausage. The distinctive piment d’Espelette featured in this recipe is a flavor booster with plenty of authentic charm. Learn more about this chile pepper from our blog post. Make this saucy dish for a bright splash on a winter’s day – it’s…
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…
This Easy Mushroom Tarte Tatin is Everything
The delicious tradition of tarte Tatin may have begun with apples and pasty, but it’s evolved to include many savory options. Our rustic mushroom tarte Tatin is super easy to make and great for brunch or a party. In this recipe, mushrooms and sweet shallots are wrapped in buttery puff pastry with a little goat cheese for a tart bite….
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…
Center of the Plate | D'Artagnan Blog 