A seasoning rub is a wonderful way to boost flavor when cooking meat, poultry, and game – especially on the grill. Rubs can be completely dry, or made into a wet rub or paste by adding liquids. Read on for some tips and techniques for adding spice to your cooking repertoire.
While lamb merguez sausage is small in size, its influence is felt worldwide. The merguez sausage comes from North Africa, where it’s the sausage of choice among the Bedouin and the larger population of the region. Elsewhere, merguez is very popular for backyard grilling, Bastille Day fêtes, and everyday eating. Read on for more about this spicy sausage.
Are you grilling lamb this summer? Think beyond the rack with these five cuts that are D’Artagnan favorites on the grill. Treat your grill like an oven – just close the lid and use indirect heat to roast large cuts like shoulder or leg of lamb – with the added benefit of smoky flavor. Read on to discover fresh lamb cuts for summer meals.
Are you afraid to grill duck breast? Never fear, we have an easy method. This recipe includes lavender beets and pickled blackberries, making it perfect for summer entertaining. No grill? No worries, you can easily adapt this to the traditional pan-searing technique. Read on and learn how to make this easy and beautiful dish.
Our ready-to-eat charcuterie makes an instant party and is a must-have for summer gatherings, from small to large. Charcuterie is fully cooked, simple to serve and makes a beautiful presentation when paired with fruits, nuts, cheeses of all kinds, chutneys, pickles, olives, honey, and truffle butter. Read on to see how charcuterie can be a delicious part of your summer plans.
In honor of Independence Day, Ariane created an edible American flag for carnivores. Consider this an antidote to all the red-white-and-blue pies, tarts, and cakes you’ll see on Instagram for the holiday. Watch our video and learn to make this simple duck and chicken roulade (with a special – totally natural – ingredient).
Can bacon be made on the grill? Yes – if done with care. But you can’t just throw strips of bacon on a hot grill; that will create dramatic flare-ups as the bacon fat renders. You will end up with charred bacon, or worse, bacon ash. Done correctly, grilled bacon is smoky, delicious and just the right amount of crispy. Read our tips for grilling bacon below, and start a new backyard tradition.
During grilling season do something a little different and make kebabs. Kebabs are a great party food because you can make a mixed variety to satisfy different tastes, assemble them ahead of time, and get the kids involved in the assembly (put ’em to work). Read on for your kebab primer.
Are you grilling with charcoal? There are many benefits to this method. Grilling meat over charcoal imparts an exceptional sear and smoky flavor that gas just can’t replicate. With a little practice and our basic tips, you’ll elevate your grill-game in no time. Read on for more.
Are you looking for the perfect Sunday meal? Roasting a chicken is a wonderful way to reconnect with family and friends and slow down after a hectic week. Whether cooking for one or a crowd, a chicken in the oven evokes tradition, the comforts of hearth and home, and provides a deeply satisfying meal. Read on for our tips and recipes, and get inspired to make a chicken dinner.
Caviar is always a welcome treat. The word alone brings to mind luxury, special occasions, and celebrations. Long enjoyed in Persia, Russia and beyond, caviar has endured as a delicacy for centuries. Read on to learn more about serving and enjoying caviar at home.
What is paillard? It’s the French culinary term that refers to a thin piece of meat made flat by pounding. Any type of deboned meat can become a paillard, but it often refers to veal or chicken. Once you master this straightforward technique, you’ll have delicious weeknight dinners on the table in no time flat. Read on to learn the method.