Our ready-to-eat charcuterie makes an instant party and is a must-have for summer gatherings, from small to large. Charcuterie is fully cooked, simple to serve and makes a beautiful presentation when paired with fruits, nuts, cheeses of all kinds, chutneys, pickles, olives, honey, and truffle butter. Read on to see how charcuterie can be a delicious part of your summer plans.
Are you looking for something new to grill? Try our semi-boneless quail which are super easy – and quick cooking – for summer parties or dinners for two. Once grilled, these tender little quail are served on a salad of juicy peaches, sweet berries, sugar snap peas and creamy ricotta with a tart French vinaigrette in our recipe. Read on for the details.
You’ve heard it here before. The secret to cooking like top chefs do is using the best ingredients. Larry Olmsted, the NY Times Bestselling author of Real Food, Fake Food, wrote a whole article for Forbes about choosing the highest quality meat for the best results. We’re proud he mentioned many of
In honor of Independence Day, Ariane created an edible American flag for carnivores. Consider this an antidote to all the red-white-and-blue pies, tarts, and cakes you’ll see on Instagram for the holiday. Watch our video and learn to make this simple duck and chicken roulade (with a special – totally natural – ingredient).
At D’Artagnan we proudly work with chefs across the country, providing them with quality ingredients to express themselves in the kitchen. In some cases, the chefs are close to home, as with Chef Ehren Ryan of Common Lot in Millburn, NJ. His acclaimed restaurant is just 5 miles from the D’Artagnan corporate headquarters, but it was a long and varied road that brought him here. Read on to learn more about this creative young chef who is making waves in the New Jersey restaurant scene.
Tired of chicken? Try having duck for dinner. These dishes using our ready-to-eat duck charcuterie are so simple they shouldn’t even be called recipes. From refreshing salads to unique sandwiches, these weeknight heroes are your summer saviors. Read on for the ridiculously easy answer to “what’s for dinner?”
Can bacon be made on the grill? Yes – if done with care. But you can’t just throw strips of bacon on a hot grill; that will create dramatic flare-ups as the bacon fat renders. You will end up with charred bacon, or worse, bacon ash. Done correctly, grilled bacon is smoky, delicious and just the right amount of crispy. Read our tips for grilling bacon below, and start a new backyard tradition.
They’ll beg you to make these steaks again and again. You’ll be happy to do it because these recipes are super tasty, easy to serve, and perfect for special summer gatherings. Read on for two ways to enjoy Wagyu steak this season.
Have you tried lamb ribs yet? You’ll find lamb spareribs to be lean, full of flavor and a unique alternative to pork ribs. Not only that, they are great for parties. Lamb ribs do require a little extra attention, so read on for two tasty recipes and some tips on how to best enjoy these ribs.
Find something new to serve this Fourth of July with our recipes. For this lineup, the bacon cheeseburger is reimagined with ground venison, and chili is made with duck charcuterie. Try one of them and discover a new favorite for summer gatherings. Read on for the recipes and start planning your Fourth of July meals.
Looking for an easy recipe for summer parties? Try our wild boar shoulder, made tender in the slow cooker (hands-off cooking!), then shred it for sandwiches, tacos, nachos, or whatever you like. Try it slathered with sauce and served with coleslaw and mac and cheese, or make the BBQ sliders in the recipe below.
Are you looking to make a lean but tasty burger? Try our ground turkey. Raised right on small Amish farms, it just tastes better. With a balanced blend of dark thigh and lean white meat, it provides rich flavor moist turkey while remaining lean. Learn more about our turkey with Ariane in this video, then try our recipes below.