Meatballs are probably one of the most widely eaten and adored foods in the world. Easy to make, affordable and ubiquitous, meatballs are a classic Italian food. Or are they? We collected a few fun facts about meatballs for you. And if thinking about meatballs makes you crave them (we could use a bowl right…
Category: Bits & Bites
What is Umami?
Umami (pronounced /oo-mäme/) is a relatively new term. It’s a Japanese loan-word referring the fifth taste, completing the revamped five-taste model alongside salty, sweet, sour and bitter. The mysterious word which as of late has been popping up frequently in food writing, blogs, restaurant menus, and cooking shows, describes a taste you are no doubt […]
Poutine: The New Nachos?
Are you a poutine eater? If you’re from Canada, you almost certainly are. But poutine is spreading across the States, one plate at a time. What is poutine? Poutine is simply french fries, served with melting cheese curds and gravy on top. It’s a fast food favorite, and we compared it to disco fries (a diner…
For the Love of Waffles
Waffles seem to be everywhere these days. They are trending in a big way, from food trucks to fine dining. And they’ve earned a spot in culinary history. Who made the first waffles? The ancient Greeks cooked cakes between two hot metal plates and served them savory, which is how we like waffles, too. Though…
How Many of these Comfort Foods Have You Tried?
Comfort food encompasses more than just traditional American favorites like mashed potatoes. The basic tenets of comfort food have been embraced by cuisines from around the world, including Italy, France, Morocco, and Japan. The only requirements are that the flavors are familiar and the food fills you up like a hug from mom. The following categories contain a few tempting examples of the global comfort-food phenomenon.
The Power of the Potato
You could say that the potato changed the world … and Smithsonian made a case for that in this detailed history of the root vegetable. The potato is native to the Americas and was domesticated in Peru 7,000–10,000 years ago. Eventually, the Spanish brought the curious tuber back to Europe after conquering the New World…
Signs of Spring: Ramps
We are sure that spring is here when the ramps arrive. We’ve had them for a little while now, in limited quantities, and they have been selling out quickly to our chef clients. These fragrant wild leeks are the hottest thing on spring menus. Among the very first green to appear in the dead woods,…
Celebrate National Cassoulet Day
We’ve always celebrated cassoulet. Sometimes in October, sometimes in January. Last year we even had a Cassoulet War in February, with chefs competing against each other for trophies! To us, winter is cassoulet season. Or at least it’s an excuse to eat lots of cassoulet. That’s why we are so excited about National Cassoulet Day….
Pardon My Foie Gras: Between the Covers
Pardon My Foie Gras was written by the prolific cookbook author Ruth Chier Rosen, and published in 1956. You can see her astounding collection of vintage cookbooks that span decades and cuisines at her blog Food of the Fifties. She even has an app! Though a far cry from the comprehensive volumes Julia Child penned on French…
Ariane Debunks the Foie Gras Myths
Ariane has been preaching the gospel of foie gras since the earliest days of D’Artagnan. She started the company to sell the first fresh foie gras raised in the United States. Today she is the leading expert on the subject. Erin Mosbaugh at the blog First We Feast interviewed her on the controversial topic, visited…
Spread the Love! Our Truffle Butter & Iman
We already knew the Barefoot Contessa Ina Garten uses our white truffle butter in her tagliaterre recipe and recommends it on TV and in her books. Thank you, Ina! But we were surprised to learn that supermodel Iman loves it too! It is listed in the March issue of Elle Decor as one of the 12…
Saveur and The World of Duck
The December issue of Saveur magazine has a cover story about our favorite bird: duck. Yes, it mentions us, but that’s not why we think it’s a great piece. Our friend Hank Shaw is also quoted, which is appropriate. His new book “Duck, Duck, Goose” is our favorite book of the season. It’s got all…