If you like rack of lamb, try this variation on the theme. It’s one of our favorite ways to enjoy this tasty cut. Fresh herbs, salty pecorino, and crunchy panko breadcrumbs make a tasty crust for our grass-fed rack of lamb in this easy recipe. This recipe should serve two for dinner. Dijon &…
Category: Cooking
Feeding Frenzy: Lunch for Little Foodies
As nearly all store shelves are teeming with cleverly-marketed, highly-processed “foods,” and media-savvy children are bombarded from all angles with ads for sugar-coated-what-nots, it’s more important than ever to teach the next generation to make real food a priority. Most parents will agree that children can be pretty tough food critics. Preparing school lunches becomes…
Bacon Wrapped Everything: 7 Recipes to Devour
Bacon. Just the word is enough to get the salivary glands going. We noticed that a lot of things get tastier when they’re wrapped in bacon. We did the research, and tested the theory, so you can enjoy the results. These seven recipes will work for dinner and for entertaining … because nothing says “party”…
Make it Now! Ramp Butter Recipe
Compound butters are simple to make and pack a lot of flavor. Especially true of our ramp compound butter, which is one of our favorite ways to preserve the fresh flavor of spring ramps all year long. This is the time – and it’s a brief moment – when you can get fresh wild ramps to make…
He’s Crusty & Cheesy, But You Will Love Croque Monsieur
Let’s talk about Croque Monsieur, essentially a grilled cheese sandwich with the addition of ham, and a very French name. Oh, and a blanket of creamy béchamel sauce with melted cheese. Sound intriguing? It’s easy to make a great version of this classic sandwich at home. Beloved by brunchers all over the world, this sandwich…
Limited Offer: Aussie Wagyu Steaks
Outside of Japan, most agree that Australia has the best Wagyu beef. In fact, even experts have a hard time telling the two apart. That’s because Japan allowed Australian import of that rare animal: pure Kuroge cattle. Since 1990, Australian breeders and ranchers have been perfecting their strict protocols to create beef equal to that…
What’s for Supper? Thai-Style Steak Salad
A salad is often a healthy part of a meal, or a meal in itself. And that’s how we like salad: with meat on top. With spring in the air, we’re looking for quick, fresh meals. Well-composed salads with protein are the perfect solution. This colorful, crunchy salad hits all the right notes – sweet,…
What to Do With Ventrèche
What is ventrèche? Very simply, it is an unsmoked, salt-cured bacon from Southwest France, where it is a staple. Pronounced vohn-tresh, it is often referred to as “French pancetta.” Ventrèche is made from pork belly (ventre means belly in French) that has been rubbed with salt, spices and garlic before hanging to dry. It can be kept in…
Top Tips for Making Gorgeous, Gooey Gratin
If words like “creamy,” “cheesy,” “crunchy,” and “bubbly” make your mouth water, then you are most likely a gratin lover. Simply put, a “gratin” is any food with a golden brown crust on top, usually involving cheese and breadcrumbs. The word comes from the French, gratter, “to grate.” This is serious comfort food. Read our…
The Gorgeous, Gooey Gratin
If words like “creamy,” “cheesy,” “crunchy,” and “bubbly” make your mouth water, than you are most likely a gratin lover. Simply put, a “gratin” is any food with a golden brown crust on top, usually involving cheese and breadcrumbs. The word comes from the French, gratter, “to grate.” This is serious comfort food. Read our…
Duck Wing Cravings
Florence Fabricant is all about duck wings! In today’s New York Times she dishes about her obsession, and shares tips from our friend Chef Justin Smillie, who has perfected the duck wing at Upland in NYC (yes, those are D’Artagnan duck wings). With chicken, I covet the wings. With duck, not really; they tend to be…
6 Ways to Serve Sausage
At D’Artagnan we love all things sausage. This humble food, often made from trimmings and offal, is one of the most beloved bits of charcuterie, and perhaps the oldest. The first sausage recipes date to before the golden age of ancient Greece, and traditional sausages have been made for over 2000 years in both Rome…
Center of the Plate | D'Artagnan Blog 