Show off your baking skills at Easter brunch with one of these winning D’Artagnan recipes. Leaning to the savory side (hello, duck fat), it’s a collection of recipes that will appeal to everyone. From truffle butter biscuits and yeasty bread rolls to chicken-stuffed pastry, there’s something for every baking ability. Head to the pantry to…
Category: Cooking
Easter Sides: 5 Easy Recipes for the Best Holiday Meal
Make your best Easter dinner ever with one – or more – of these delicious recipes. From bright green vegetables with smoky bacon to a gorgeous grain salad, we’ve got simple options for your holiday table. Read on for our easy recipes that are sure to please your family and guests.
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…
The Ultimate Dish to Impress Your Easter Guests
Porcelet is a perfect choice for the holiday table, especially at Easter. What’s so special about it? This is suckling pig taken to the next level, raised on milk alone, to produce the most succulent pork imaginable. Available exclusively at D’Artagnan, milk-fed porcelet is to pork as veal is to beef. There is nothing else like it on…
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…
Transition to Spring with these 7 Recipes
March is one of those transitional months; spring begins to happen, a warm day here, a sunny morning there. Sometimes there’s wind, rain or even a snowstorm. But we turn the clocks forward, and start craving lighter foods, looking for the farmers market to open, and dreaming of ramps and dandelion greens. We haven’t yet…
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…
The Best Way to Make Flank Steak
Our full-flavored Wagyu flank is made fork tender when cooked in a water bath with a few aromatics. Flank steak is often used in fajitas, burritos, or tacos, and is also popular in Korean barbecue and Chinese stir-fry. This cut would normally be marinated to tenderize the muscle fibers, but the sous vide technique makes…
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…
Easy Baking Project: Duck Fat Focaccia Bread
With our focaccia recipe, we followed a tradition from northern parts of Italy where lard is added to the dough to give it a soft, slightly flaky texture. We figured duck fat can do the same, and we were right; our duck fat makes deliciously rich focaccia bread. Topped with fresh herbs and flaky salt,…
Try This Sweet-Savory Chicken Confit & Waffles Recipe
People are finding new ways to enjoy our chicken leg confit at lunch, dinner and brunch. Because it’s fully cooked, chicken confit is a convenience food that can be shredded and used in all sorts of recipes. Brittany at Beyond the Bayou blog has fallen hard for our new chicken confit, and has been using…
How to Make Homemade Corned Beef
Now is the time to start corning your own brisket at home for St. Patrick’s Day on March 17th. Why? The process takes 1-2 weeks of brining – or “corning.” Better order your brisket today at dartagnan.com. The reason to corn your own beef is flavor. You can achieve tastes that aren’t available in the mass-produced versions. – Michael Ruhlman, Charcuterie: The…