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…
Category: Cooking
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….
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.
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…
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….
Say Goodbye to Summer Truffles
This day had to come. The end of summer truffle season heralds the end of summer itself. Our last shipment from Europe will come at the end of August, so if you want a summer truffle, order soon! For 12 hours today, take 20% off summer truffles with the code TRUFFLE20 at checkout. Summer truffles…
New Arrival: Wagyu Beef Chuck Flap
We recently introduced Wagyu Flank Steak and Wagyu Tri-Tip, two cuts of beef previously available only to chefs. The response has been positive, so we are bringing another cut to the home cook: Wagyu Chuck Flap. Wagyu Chuck Flap is a hard cut to come by. It’s definitely a chef’s cut, and seldom seen outside of…
High Stakes: 5 Recipes for Meat on Skewers
Meat skewered on a stick and cooked over a fire is a constant across cultures. Probably the very earliest of cooking tools, a sharp stick makes it easy to control cooking time, and keeps your hands from the flames. The tradition has endured, and makes a convenient finger food for summer parties. In these 5…
Flat-Out Easy Summer Meals
Grilling may be the number one cooking method in summer, but there are times when you want something different. We like the ease of a crumbly or flaky crust piled with mushrooms, vegetables, and slivers of charcuterie such as bacon or jambon de Bayonne. Convenient to serve and easy to eat, flatbread is a fun way…
The Lamb Cut Your Cooking is Missing
The word “lamb” is most often paired with “chop” or “rack” – and we love those cuts, too. But there’s an oft-overlooked lamb cut that is easy and quick to cook, works equally well in a pan or on the grill. We’re talking about lamb tenderloin. This tender little morsel of lamb deserves careful treatment. It’s…
People Are Talking About Duck Leg Confit
We love duck leg confit. There, we admitted it. We consider duck confit fast food at its best. Slow-cooked until tender, it is sold ready-to-eat, so you need very little prep. Find our recipes for duck leg confit, and also duck rillettes (shredded duck leg confit that is spreadable), a cousin to confit. What is…
Try this Crispy Buttermilk Fried Rabbit Recipe
Are you a fan of fried chicken? Well, here’s new way to enjoy it: with rabbit. We have a few secrets for making the best fried rabbit ever – first, start with succulent rabbit leg confit, made with our simple recipe. The tender rabbit confit goes into spiced buttermilk and is then double-fried until double-crisp. Finish…
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