In the Kitchen with Ariane: Cassoulet

Cassoulet season has officially begun! With cold weather comes the irresistible urge to  enjoy a hot bowl of this ultimate comfort food. Watch Ariane making cassoulet with Jake Cohen at the Tasting Table kitchen, and learn the principles (and rules) of cooking this classic dish. Once you understand the basics, it’s easy to improvise and create…

Eat More Wild Boar

Tap into your inner caveman and eat wild boar! What is wild boar? It’s a hybrid of Old World boar and escaped domestic pigs, and termed by the USDA as “feral swine.” These wild boar number in the millions, and are running rampant in 39 states where they cause damage to agricultural crops, gardens, destroy native…

New Arrival: Veal Tomahawk Chop

Calling all veal aficionados! There’s a new cut of veal on our website. The tomahawk chop, sometimes called a lollipop chop, has a long rib bone that is frenched for elegant presentation. Look at this beauty… Twelve ounces of tender, velvety veal. Rosy pink and perfect for a special meal. The tomahawk chop is a favorite cut…

Your Caviar Dreams Fulfilled

Nothing says New Year’s Eve party quite like caviar. A rarefied food, caviar has a place right next to foie gras and champagne. Before the countdown begins, serve caviar in all its glory and simplicity. Here are a few suggestions of how to best enjoy the unique flavor of caviar. It’s all about a creating…

People Are Loving Duck Magret

Moulard Magret – Duck Breast – is one of the most popular items on our website, and it’s always getting rave reviews. Plus it’s among the most often shared products on social media. People love to share a good thing! Read on to see what everyone is talking about. Sometimes called “duck steak,” the magret (breast)…

Top 10 Tasty Gifts for Last Minute Shoppers

It’s the final days to shop before Christmas … but your gift doesn’t have to look like a last minute choice. Each of our collections offer quality and flavor, and are packed in a cheerful red D’Artagnan box with a handy guide to preparation and serving. You won’t need to wrap a thing! Order today…

Tom Colicchio’s Perfect Christmas Meal

Want to eat like Tom Colicchio at Christmas?  Take a page from the menu at his new restaurant, Fowler & Wells in New York City, which offers reinvented turn-of-the-century dishes. Tasting Table got his Christmas meal plan, and there’s some very special pork at the center of his Christmas table: our exclusive Milk-fed Porcelet. Only available at…

Roasted Suckling Pig for Christmas

Today is National Roast Suckling Pig Day! We thought a post about suckling pig was in order…and it will give you just enough time to order your pig for Christmas. In many northern European countries roasted pig is at the center of the traditional Christmas meal. Perhaps this goes back to Saturnalia, that ancient Roman…

Favorite Charcuterie? The Winner Is …

Our staff was recently polled about their favorite charcuterie … and the overwhelming majority voted for duck rillettes (pronounced ree-yet). What it is about duck rillettes that has everyone craving them? We will let staffer Adeline answer that: They’re meaty and satisfying, but not too heavy. They’re a crowd-pleaser and a unique addition to a platter,…

Best Food Gift: Mangalica Ham

Looking for something mind-blowing for the serious food aficionado in your life? This is for the one who has tried it all … because nothing can come close to this Mangalica Ham. Dry-cured in Spain for three years, it’s a rare combination of perfect breeding and masterful preparation. Mangalica is the ham of all hams,…

The Best Ham for Christmas

Sometimes the old ways are the best ways. Our heritage-breed hogs are raised humanely, on family farms dedicated to traditional methods – and no antibiotics or hormones. Because the old-breed hogs have more fat than modern breeds, we don’t need to inject these hams with dubious ingredients to boost their moisture and texture. Instead, following…

Edible Stocking Stuffers

Ooh la, la! Looking for a tasty gift idea? Slip a bottle of French olive oil in the stocking of a food lover with a sophisticated palate. French olive oil? Yes, indeed! Olive oil may be France’s best-kept secret. The small amount produced is usually kept for themselves. But actor Jean Reno felt like it was…