The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are reasons that these recipes became classics. In this series we will share some of those stories, and our versions of the recipes so that you can rediscover these dishes at home….
Category: Cooking
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 is termed by the USDA as “feral swine.” These wild boar number in the millions, running rampant in 39 states where they cause damage to agricultural crops, and gardens, destroy…
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…
Classic Dish: Hasselback Potatoes
The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are reasons that these recipes became classics. In this series we will share some of those stories, and our versions of the recipes so that you can rediscover these dishes at home….
Rediscover a Culinary Classic: What Are Hasselback Potatoes?
The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are reasons that these recipes became classics. In this series, we will share some of those stories, and our versions of the recipes so that you can rediscover these dishes at home….
Top 10 Recipes of 2016
The beginning of a new year gives us an opportunity to examine the year that is ending … and remember all those great meals we had. These are the top ten most shared recipes of 2016. 1. Easy Duck a l’Orange This is a great recipe – and no doubt popular in our busy age for…
It’s Also National Slow Cooker Month!
January is the most wonderful month! It’s both National Meat Month and National Slow Cooker Month … so you can bet we are going to put meat in the slow cooker. And we plan to start with a wild boar shoulder. Something about eating wild boar in the heart of winter seems very comforting, in…
How to Open a Bottle of Champagne
On New Year’s Eve you may find yourself with a bottle of champagne in hand and all eyes on you. Do you know the right way to open a bottle of champagne? Do a little homework with these helpful videos. You can look like a pro (don’t shake it!) and keep more of the champagne…
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…
Foie Gras + Champagne = New Year’s Eve
The best New Year’s Eve party holds delights for the senses, especially our favorite sense: taste. With champagne, truffles, caviar, foie gras and charcuterie you have the makings of a very fine evening. Let’s talk about foie gras, shall we? There are so many ways to enjoy it, but here are five simple ideas for getting…
Truffle Recipes for New Year’s Eve
Some consider them the height of luxury, but truffles can be enjoyed easily and affordably with our truffle butter, truffle oil and truffle peelings. And New Year’s Eve is certainly an occasion worthy of truffles. Read on for 6 ways to serve truffles at a gathering. Our recipes are easy-to-make plays on party foods you already…
6 Ideas for New Year’s Day Brunch
New Year’s resolutions begin on January 2 … everyone knows that. Obviously New Year’s Day is all about recovering from New Year’s Eve, not starting a new regimen. To that end, you will want a bountiful brunch (or breakfast, if you’re up early). Green juice optional. Here are 6 recipes that offer savory and sweet…
Center of the Plate | D'Artagnan Blog 