Our Best-Kept Secret for Eating Foie Gras

Pssst… we’re going to let you in on a kitchen secret. When you want foie gras but don’t need perfect, symmetrical slices, our foie gras cubes are the solution. These foie gras trimmings have the same rich flavor and silky texture of a whole, grade-A lobe of foie gras but at a fraction of the…

Meet the New Steak You’ll Be Grilling All Summer

Hello, Beautiful … Our Wagyu filet mignon is the steak of the season. At 6 ounces it’s just the right size for an entree, and so tender you can cut it with a fork. Great on the grill or in a pan, filet mignon cooks up fast and makes a big impression. This gorgeous steak will elevate the entire meal,…

Easy Everyday Cooking: Go Around the World with 5 Charcuterie Recipes

Are you cooking with charcuterie? Most likely you use smoked, cured and cooked meats in recipes without much thought. Consider a simple ham-and-cheese sandwich, pizza with sausage, bacon and eggs, melon wrapped in prosciutto – all examples of charcuterie in our daily lives. Charcuterie is a favorite around the world, and below we share 5…

3 Reasons to Eat Rabbit this Easter

Do something different this Easter and serve rabbit. You won’t be alone. Our chef clients serve more rabbit this time of year and several of our staffers are planning to eat rabbit at Easter dinner. We have often wondered why Americans don’t eat more rabbit.  After all, we are fine with eating turkey at Thanksgiving while using it…

How to Choose the Best Leg of Lamb

A leg of lamb is the perfect choice for a holiday meal, from Christmas to Easter and beyond. Even a Sunday dinner is better with leg of lamb on the table. This mouthwatering roast is easy to cook, impressive to serve, and satisfies a large dinner party. We offer four different types of leg of…

New Arrival: Wagyu Beef Tenderloin Tips

When it comes to beef, there’s nothing like Wagyu. More tender than any other beef, it’s world famous for its flavor and texture. We are letting you in on a butcher’s secret with our new Wagyu Beef Tenderloin Tips: the tapered end of the tenderloin is just as tasty as the middle and even more…

You Won’t Believe These Chef Instagram Posts!

We’re always looking at food. If you like to see beautiful plates that inspire you to cook or to make a reservation at your favorite restaurant, Instagram is the place to be. Below are some highlights from chef posts to Instagram – using our products, of course – to whet your appetite. Join us on Instagram for a…

New Arrival: Salt Meadow Lamb

Salt Meadow™ Lamb is available exclusively at D’Artagnan. Until now only chefs had access to this exquisite lamb, more tender than any other we have ever tasted. Just in time for Easter, Salt Meadow Lamb has been added to our website for home cooks to enjoy. There are two cuts to choose from: bone-in loin…

Put Lamb Merguez in Your Grain Bowl

Bon Appétit recommends our lamb merguez sausage in this easy and satisfying grain bowl recipe. Try it their way: use wheat berries, farro or quinoa – or your favorite grain – and top with merguez crumbles, mint, parsley, cucumbers and yogurt dressing. Easy, wholesome and perfect for a rushed weeknight dinner. Buy our delicious lamb merguez sausage today and…

Heirloom Flavor: Cooking with Tarbais Beans

What’s so special about Tarbais beans? Brought from the New World, the Haricot Tarbais flourished at the foot of the Pyrénées in Southwest France, and its cultivation secrets were passed down from generation to generation. Today the farmers that carry the tradition forward produce beautiful white heirloom beans of outstanding quality. These distinctly French beans are…

VIDEO: How to Make Duck Magret

Magret is the juicy breast of a duck, and it cooks up much like a steak; which is why we at D’Artagnan call it the “duck steak.” It’s a perfect weeknight meal, special occasion dinner, or a center-of-the-grill choice. Duck magret is one of our favorite simple recipes, and it should be a part of every…

5 Everyday Dishes that Deserve Truffle Butter

Black truffle butter is one of those items that will forever change the way you cook. We love a dollop on a seared steak, whipped into mashed potatoes, scrambled with eggs, tossed with pasta, baked into dough, or tucked under the skin of a chicken before roasting  …. there is no wrong way to enjoy truffle…