You may think of D’Artagnan as the home of all things French, but we are truly American; born in the United States of a French mother, Ariane Daguin. For over 30 years, we have been based in the greater New York area with its multitudes of cuisines, carried with other immigrants to these shores. So we revel…
Category: Culture
This Valentine’s Day, Say it with Meat
No run-of-the-mill gift is going to cut it with the committed carnivore in your life. So what can you give the girl or guy whose passions run to the meaty side? Read on, dear eater, for some tasty gift ideas. Don’t Go Bacon My Heart Start with the right sentiment. This card, available on Etsy,…
Now Serving New Words
Expressing yourself just got easier, because Merriam-Webster has added 1,000 new words to the dictionary. It’s time for a new edition. You can read the complete list here. “This is a significant addition of words to our dictionary, and it reflects both the breadth of English vocabulary and the speed with which that vocabulary changes,”…
Valentine’s Day Menu Made Simple
Make a date to cook dinner at home on Valentine’s Day. Cooking together is a creative and collaborative way to spend an evening, and you get a meal at the end. Or maybe you are cooking to impress a date? Don’t get too ambitious; work within your skill level so there are no surprises. Here…
Fall in Love: 6 Valentine’s Day Brunch Recipes
With Valentine’s Day on a Tuesday this year, we expect the restaurants will be fully booked for dinner. But if you are the sort of romantic that likes to put your own spin on things, make a special brunch on the Sunday before Valentine’s Day. This will give you the chance to impress in the kitchen,…
Cassoulet War: Participating Chefs
Our third annual Cassoulet War at the Kimpton Hotel Eventi in NYC will feature a record number of cassoulets to try! On the 20th of February, 20+ chefs will assemble, armed with only pots of cassoulet, and do battle against each other. The awards go to the Most Authentic, Most Daring and the Most Popular Cassoulets. Our panel…
Keep Calm – There is No Bacon Shortage
February brought with it the threat of a national bacon shortage. While this could be potentially devastating – who wants to eat an LT with no B? – we can all rest easy. Someone saw startlingly low numbers in the frozen pork belly reserves and jumped to conclusions. Once the “news” got out, it was…
Top Game Day Foods by State
All across the country people are planning what to eat for the Super Bowl…. and Google Trends just released the top-searched foods in every state leading up to the big game. Scroll down to see what people in your state are planning to eat on Sunday. We were surprised by a few (CA and CT:…
Meaty Treats for Your Sweetheart
Anyone can buy a box of chocolates for Valentine’s Day. Express your feelings – and show off your skills – with something homemade for your sweetheart. And if that certain someone is a committed carnivore, these treats with a little meat will be most welcome. Our top five recipes for tasty comestibles lean heavily on…
Vintage Views: Toy Butcher Shops
Once upon a time there was a child with an elaborate butcher shop instead of a dollhouse, accurate to every detail including primal cuts on tiny hooks, butchers with aprons and cleavers, and even sawdust and blood on the floor. The other children would come to play … and order lamb chops, a smoked ham…
Team USA Wins Bocuse d’Or!
For the first time in 30 years of stiff culinary competition, Team USA has won the gold medal at the Bocuse d’Or! Congratulations to every member of the team! The New York Times reported the win. Social media went wild, and Ariane was in Lyon to support Team USA. In fact, D’Artagnan has supported the…
Rediscover a Culinary Classic: What is Coq au Vin?
The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are good reasons that these recipes became classics. In this post, we will share the story of the ultimate one-pot comfort food dish: coq au vin. You will also get some recipes…
Center of the Plate | D'Artagnan Blog 