With autumn comes an almost primal need to bake. Give in to the urge, crank up the oven, and fill the house with the sweet smells of baked treats … with bacon. The recipes below show that bacon belongs in your baking plans. From maple doughnuts and sticky buns to hearty oatmeal cookies, there’s something for…
Year: 2018
What Will You Make With Your White Truffle?
Good news! White truffles are back … and this year all signs point to a robust season. In Italy, favorable weather conditions in August and September have contributed to the growth of these underground treasures. This means that there will be more white truffles on menus across the nation. Will you join the chefs in…
Meet the Chef: An Interview with Ryan Ratino of Bresca
At D’Artagnan we celebrate with our chefs when they receive accolades. Recently we were delighted to congratulate Ryan Ratino, the chef/owner of Bresca in Washington, D.C. on his first Michelin star. Read on for more about this young chef and his imaginative menu, including a pressed duck dish. That’s right, Ariane’s antique duck press has been…
Is Cast Iron Really the Best for Cooking?
A cast iron pan is one of the hardest-working – and most versatile – of kitchen tools. Are you cooking with cast iron? Or are you too nervous about the seasoning and cleaning? There’s nothing to fear – these pans are tough and built to last, which is why families pass them down as heirlooms…
Your New Favorite Special Occasion Roast
Let’s just say it: Berkshire pork is special. Known as Kurobuta in Japan, this is heritage-breed pork with an international reputation. It’s the Wagyu of the pork world. And now there’s a new Berkshire pork 8-rib rack available at dartagnan.com. Perfect for serving at a family meal, or any special occasion or holiday, this rack will become a…
Behind-the-Scenes Dinner with Ariane and Les Marmitons
Have you ever wanted to cook with a whole group of friends? If so, you might be interested in Les Marmitons. The members of this gentlemen’s social club share an interest in fine food, wine, and the culinary arts, and they gather monthly to cook multi-course meals under the tutelage of a professional chef. Of course, they eat…
You’ll Blow Your Top for this New Lamb Cut
Our new Lamb Volcano Shank is even better than osso buco. The shanks are larger and easier to cook, plus they make a beautiful presentation. From our cooperative in the Rocky Mountains, this lamb is raised right for superior tenderness and fresh, full flavor. You’ll get two 16 – 18-ounce shanks per package, good for individual…
How to Roast a Chicken in a Salt Crust
What is salt roasting? This ancient technique involves cooking meat or fish in a mound of salt which preserves moisture and enhances flavor. When it comes to presentation, nothing quite has the “wow” factor that salt roasting does. Imagine removing an igloo of salt from the oven, bringing it to the table, cracking it open, and carefully…
Meet the Chef: An Interview with Brittanny Anderson of Brenner Pass
At D’Artagnan we are proud to work with chefs across the country. The food scene in America is rich, with small towns boasting some of the finest dining options. We’ve seen a number of chefs opening restaurants in their hometowns after years of cooking in big cities. Chef Brittanny Anderson is one of them, and…
5 Low-Carb Recipes for Easy Weeknight Dinners
Are you eating a low-carb or keto diet? It goes without saying that we are pretty heavy into protein ourselves (just look at our website!). Following a very specific dietary regime can mean a lot of prep time in the kitchen, but we’ve got some tasty low-carb recipes you can cook quickly on weeknights. Enjoy these…
Find Out How People Who Love Quail are Cooking It
Curious about quail? Find out why so many people write 5-star reviews for this tiny but tasty bird. Quail works in any season and can be made quickly on the grill, in the oven, or even on the stove-top. Our semi-boneless quail consistently ranks in the top-10 favorite products at dartagnan.com. Read on for 3 simple quail recipes…
This Duck Product is a Best-Kept Secret You’ll Love
We’d like to introduce you to a secret cut from the duck breast: the tender. This narrow strip of duck breast is so tender that a chef usually removes it to enjoy in the kitchen, which is why you rarely see them served at restaurants. The little filet is easily removed by hand and is a delicious…
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