Savory Oatmeal Recipe & Tips

Most people think of oatmeal as a sweet breakfast dish, but we’ve been seeing more people re-imagining oatmeal as a neutral base for savory toppings. And we’re into the concept. This makes oatmeal a contender for brinner, that is, breakfast for dinner. After all, what’s the difference between oatmeal and rice? For one thing, you…

What’s for Dinner? Oscars Night Menu

With the Academy Awards on Sunday night, our thoughts turn to the stars. Eat like they do on the big night. Our menu suggestions below are classical, yet achievable for the home cook. Roll out the red carpet and prepare for the oohs and ahs. Choose one of the appetizers and one of the main…

Is Chili an Aphrodisiac?

Happy National Chili Day! Held on the fourth Thursday of February each year, National Chili Day gives us the opportunity to ask important questions about this dish. Think you love chili? Have a look at the motto of the Chili Appreciation Society. Just the aroma of chili is an invitation to rapture. In the 19th century…

Do Electrified Herbs Taste Better?

Breaking news in food science! Herbs just got better! We love summer because of the abundance of fresh herbs. For the most part, dried herbs are reserved for winter meals. But what if there was a way to preserve more of that fresh herbal flavor? Researchers at Sweden’s Lund University (established 1666) have found a way…

Quail Eggs: Tiny but Mighty

Quail eggs are pretty on the outside and delicious on the inside… Good things come in small shells. Lovely speckled brown shells, in this case. Quail eggs are a fraction the size of chicken eggs (5 quail eggs are equivalent to 1 chicken egg), but amazingly, pack more nutrients and minerals. Some consider them more…

Happy Presidents’ Day

When it comes to the leaders of our nation, we have a big interest in their eating habits. Thomas Jefferson may have been the first foodie, Bill Clinton had a penchant for fast food (he’s now a vegan), the Roosevelt’s served hot dogs to the King and Queen of England, and Mrs. Obama planted a…

New Arrivals: Wagyu Beef

Where’s the Wagyu? Well, you can find two new Wagyu cuts at dartagnan.com. Just added to our product catalog, these cuts were once reserved for our chef clients. But now they will make a whole lot of home cooks – and everyone at the table – happy. The Wagyu Flank Steak This cut has always…

The Gentle Art of Getting Ketchup Out of a Bottle

While the rest of us go about our lives, scientists have been hard at work answering important questions about ketchup. We have all experienced the frustration of thick ketchup stuck in a bottle, and also the opposite effect: the ketchup explosion. But there is an elite group of ketchup consumers – Heinz says it’s only 11%…

Kitchen Skills: En Papillote

En papillote (pah-pee-YOHT) is French for “in parchment.” It’s a cooking technique that involves a folded pouch of paper or foil. Often used with delicate fish, it is also useful with poultry and veal. Foods cooked en papillote are steamed in an enclosed pouch, which keeps them moist. When ingredients are cooked while sealed in…

Announcing the Cassoulet War Judges

Do you have your tickets yet? The Third Annual Cassoulet War will be held in New York City on February 20th, 2017. Click through to learn more, and find tickets at Eventbrite. We need your help to vote for the People’s Choice Award – which means sampling 20+ different cassoulets! Proceeds benefit Action Against Hunger,…

A Valentine for You

History tells us that the very first Valentine card was sent by the 21-year-old Duke of Orleans while he was held prisoner at the Tower of London in 1415. It was written to  his young wife, Bonne of Armagnac, but did not reach her before her untimely death. What makes his poem the first Valentine? In it,…

Happy National Italian Food Day! Celebrate with These 7 Recipes

You may think of D’Artagnan as the home of all things French, but we are truly American; born in the United States of a French mother, Ariane Daguin. For over 30 years, we have been based in the greater New York area with its multitudes of cuisines, carried with other immigrants to these shores. So we revel…