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…

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…

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…

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…

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…

Ariane’s Oscar Party Recipes

The Academy Awards is just two weeks away… what will you be eating for the big show? Ariane has some ideas for you, and if you are in the greater New York area, tune into CBS News on Sunday morning, February 26, at about 8:45 AM. Ariane will be on live, demonstrating how to make a…

Duck Confit & Porcini Shepherd’s Pie Recipe

Shepherd’s pie is one of the great comfort foods. This simple and satisfying dish is usually made with ground beef or lamb, but in our version the meat of choice is duck confit. Tender and rich, the duck meat pairs well with the creamy potato topping. This recipe will soon become a favorite. Known in…

Valentine’s Day Menu Made Simple

Make a date to cook dinner at home on Valentine’s Day. Cooking together is a creative and collaborative way to spend an evening, and you get a meal at the end. Or maybe you are cooking to impress a date? Don’t get too ambitious; work within your skill level so there are no surprises. Here…

Discover the Joys of Duck Bacon

A perennial favorite among chefs and home gourmets, our Uncured Smoked Duck Bacon is made with  plump Moulard duck breast. Leaner than pork belly, yet juicy and flavorful, our duck bacon is simply seasoned then wood-smoked and sliced, producing a delicious, high-quality nitrite- and nitrate-free bacon. Actress Gwyneth Paltrow waxed poetic about our duck bacon in…

Fall in Love: 6 Valentine’s Day Brunch Recipes

With Valentine’s Day on a Tuesday this year, we expect the restaurants will be fully booked for dinner. But if you are the sort of romantic that likes to put your own spin on things, make a special brunch on the Sunday before Valentine’s Day. This will give you the chance to impress in the kitchen,…

Savory & Sweet: Foie Gras Crème Brûlée Recipe

Crème brûlée means “burnt cream,” and is one of the all-time-great desserts. The first recorded recipe for this custard with a burnt caramel crust is in François Massialot’s 1691 cookbook Cuisinier royal et bourgeois. Last seen as crême à l’Angloise in 1740, the recipe more or less vanished from French cuisine until the 1980s. How anything so…