Best 2-Ingredient Recipe: Easy Garlic Confit

Whip up a batch of this garlic confit to keep in the refrigerator and add to just about anything.  Ariane loves this trick,  and would tell you it’s one of her little secrets in the kitchen. The super simple, 2-ingredient recipe provides soft, fragrant cloves of garlic, perfect for potatoes, bread, pasta, or pizza. After a […]

Get Extra-Crispy Skin on Your Roast Chicken

Chicken is most often what’s for dinner. Are you cooking chicken breasts and getting bored? It’s time to roast a whole chicken instead. Containing both succulent dark meat and lean white meat, a classic roast chicken makes an excellent dinner that appeals to the all tastes.While some desire a flavorful leg and others prefer a…

The Secret Ingredient That Makes Everything Better

You thought we meant bacon, didn’t you? Well, bacon is a close second. But this time we are talking about butter. Specifically compound butter, called beurre composé in French, a mixture of butter and other ingredients like herbs, spices, or truffles. Now is a good time to add it to your repertoire, because grilling season will…

Watch: Making Foie Gras, Wagyu & Truffle Burgers with Ariane

It’s a real D’Artagnan move: putting seared foie gras on top of a lush Wagyu beef burger. Then the addition of truffle butter takes this burger over the top. This recipe caught the attention of our friends at The Daily Meal, who asked Ariane to show them how the burger is made. In this video…

Grilling Steaks: Basic Tips & Recipes

Memorial Day is called the unofficial start of the outdoor cooking season, and it’s a sure indication that things will be getting smoky. There’s a whole summer of grilled everything to look forward to… The steak is a classic choice for grilling, and one of our favorites. We have many kinds of steak to choose…

Simple Rabbit Recipes You Need to Try

Confit, or not confit?  That is the question … but also, what is confit, anyway? Confit refers to the process of slow cooking and storing food in fat, and comes from a French word that means “preserved.” In the confit method, meats are cooked in fat (best choice is duck fat) for a long time…

The Alt Burger: 5 Non-Beef Burger Ideas

At D’Artagnan we always look to shake things up in the protein department. Make no mistake, we adore a Wagyu beef burger any time of the day, month or year. But equally tempting are alternatives like buffalo, lamb and turkey. Burgers have come a long way since the original ground-beef patty graced the inside of…

Another Reason to Eat BBQ!

Who loves barbecue? We do! May is National Barbecue Month … and the kickoff to a summer season of delicious BBQ meats. We cannot get enough of smoky, tender, fall-apart BBQ. And this May, we intend to celebrate in style. You are certainly aware that there is a difference between barbecue and grilling. If not,…

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…

He’s Crusty & Cheesy, But You Will Love Croque Monsieur

 “America is a confirmed sandwich nation. Everywhere you go you find sandwich stands, sandwich shops, and nine out of ten people seem to stick to the sandwich-and-glass-of-milk or cup-of-coffee luncheon.” –  James Beard Let’s talk about Croque Monsieur, essentially a grilled cheese sandwich with the addition of ham, and a very French name. Oh, and…

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…