Flanks for the memories … yes, summer is almost over. We can already feel the cooler air moving in, and we’re having visions of slow cooking, braising, and bowls of hot cassoulet. But before it’s all over, we have Labor Day to celebrate. And let’s be honest, we don’t pack up the grill the day…
Author: D'Artagnan
Founded in 1985, D’Artagnan is the leading purveyor of all-natural gourmet meat, game, foie gras, pâtés, sausages, smoked delicacies, mushrooms and organic poultry in America.
We are a team passionate foodies, many of whom are former Chefs and restaurant professionals, immersed in every aspect of food culture, committed to top quality ingredients, and dedicated to the value of sustainable, responsible farming. We work together, cook together and eat together while striving to put the finest foie gras, meat, game, truffles, and mushrooms on the tables of American gastronomes whether at home or in restaurants.
Established on the principles of procuring the freshest, cleanest and most natural products, D’Artagnan currently provides a range of over 300 items to the world’s top restaurants, hotels, retailers, and consumers. From free-range organic and heritage meats to preservative free charcuterie, D’Artagnan continues to set the trend.
Do You Grill on a Himalayan Salt Block?
What’s pink, naturally anti-microbial and a favorite cooking surface? Yes, you guessed it: Himalayan salt. This beautiful salt has been showing up in restaurants for years; on the grill, in the steak aging room, and also in decor. Entire walls made of pink salt bricks are a popular motif. A few years back Mark Bittman…
5 Ways to Win at Grilling on Labor Day
If you’ve been grilling burgers, steaks and chops all summer, it’s time to shake things up. The end of summer is here, so send it off in style with a variation on the theme. Try one of our recipes, and save 15% OFF sitewide* at dartagnan.com when you shop for Labor Day. The summer of…
Is NJ the Center of the Food Universe?
It may be hard for anyone outside the Garden State to believe, but according to Peter Genovese, a Food and Features writer for The Star-Ledger, it’s a fact. The truth is that food-wise, New Jersey takes a back seat to no one. We have it all here, in one compact package of a state. From…
Offally Good – From Nose to Tail
Can it really be true? Is offal finally considered mainstream? Will we all be eating brains for dinner? Kate Krader reports for Bloomberg in this compelling article. Chef Chris Cosentino is a master of offal, the non-primal cuts from an animal, and one of its biggest proponents in the United States. In fact, his restaurant Cockscomb in San…
Better Living with Science: Creating Recipes from Food Photos
Leave it to MIT to find a way to turn our obsession with food photos into a science project. Imagine seeing an especially tempting food pic on Instagram, and wondering how to reproduce that at home. What are the ingredients, and the processes involved to make that dish? Now researchers at the Massachusetts Institute of…
You’ve Got to See this Foie Gras Flower
Something beautiful is blooming at The Pool in NYC. This newly-opened restaurant is in the famous space that the Four Seasons occupied from 1959 to 2016. The other restaurant in the Seagram Building, The Grill riffs on the mid-century theme with a more meat-centric menu. Although The Pool is a seafood restaurant, they are causing a scene with their…
Make Pork Shoulder for a Week of Meals
There’s nothing more versatile than pork shoulder, cooked until fork tender and shredded. Bon Appétit tells us that even in summer it’s worth cranking up the stove, or plugging in the slow cooker, to make a pork shoulder. Leave that hunk of pork to stew in its own juices, and come back to a week’s worth of meals.
Pork Shoulder: A Week of Meals
There’s nothing more versatile than pork shoulder, cooked until fork tender and shredded. Bon Appétit tells us that even in summer it’s worth cranking up the stove, or plugging in the slow cooker, to make pork shoulder. Leave that hunk of pork to stew in its own juices, and come back to a week’s worth of meals….
What to Eat After the Solar Eclipse
Eclipse mania has passed, like the moon passing the sun. Life can return to normal. What are we left with? Eclipse glasses and hunger. It’s always a good time to eat. Nothing will compare to the sight of the sun obscured by the moon, but seeing these recipes on your plate might be a consolation…
More Bacon to Love on National Bacon Lover’s Day
Brace yourself, bacon holidays are coming. Today is not International Bacon Day (that’s September 2), nor is it National Bacon Day (December 30). Today, August 20th, is set aside as National Bacon Lover’s Day. So this day is for appreciating those who love bacon (and who among us does not?). Aside from the obvious methods…
Plums + Bacon + Squab = Yummy!
Spotted in the September issue of Bon Appetit, this vibrant radicchio, plum (and bacon!) salad reminds us of a recipe Marcus Samuelsson made with Ariane: Squab with Bacon-Wrapped Plums & Frisée (and romaine lettuce hearts cooked in bacon fat). We think squab would work well with the raddichio and plum salad, too. The colors would be gorgeous….
Center of the Plate | D'Artagnan Blog 