Center of the Plate | D'Artagnan Blog

Best Foods for Gourmet Glamping

Have you planned your summer trip yet? Many people are opting for glamping – or glamorous camping – this season. And if you’re glamping, that means you’ll be cooking (unless you get a super-luxe concierge service with a chef) on a grill, campfire, or stove – and probably will have running water. There’s no need…

Why Wait for Winter to Enjoy Black Truffles?

Why are black winter truffles showing up on restaurant menus this summer? Because it’s winter in Australia, and truffle farmers there have successfully cultivated the elusive truffle after years of patience. D’Artagnan proudly offers fine Australian black winter truffles in the middle of summer for all your special occasion meals. Keep reading and get a few fun ideas for…

7 Ways Tasso Ham Will Spice Up Your Cooking

Tasso ham is lean and spicy cured pork shoulder. It’s a flavorful ingredient in Cajun cuisine, and not often found outside of Louisiana. Tasso is typically used to season dishes like soups, gumbo, grits, rice, and gravies, but any recipe that needs a rich peppery kick and depth of flavor can benefit. Versatile tasso ham can be…

5 Unexpected Types of Poultry Perfect for the Grill

Is grill fatigue setting in? Forget about boneless, skinless chicken breast for a moment. That’s not what your grill wants. There are better poultry options that are far juicier, tastier, and more satisfying. And isn’t that the goal of every grillmaster? Read on for 5 ideas for cooking poultry that will show guests that you…

This Has To Be The Easiest Appetizer Ever

Looking for the world’s easiest appetizer? With only 4 ingredients and minimal tools, this could be the one. In this recipe, our spicy chorizo sausage gets cooked ever so briefly in red wine and honey for simple and satisfying finger food. Serve it pinxtos style with picks and a cocktail. This super-easy Spanish appetizer will…

The Only Taco Recipes You’ll Need for Summer Parties

Give your next summer gathering a taco theme with our unique and tasty recipes. Take your party to the next level with fillings of tender Wagyu beef, Berkshire pork, succulent porcelet, and lean venison. Make it easy and interactive by setting up a taco bar so guests can assemble their own. Put various toppings in…

Try These Addictive 5-Minute Meals for Summer Weeknight Dinners

Looking for a quick and easy dinner on a summer weeknight? With no time to cook – and no desire to heat up the kitchen – it’s easy to succumb to not-so-good-for-you convenience foods. But there’s no need! Charcuterie comes to the rescue. On busy weeknights, turn to duck rillettes (ree-yet). Check our 6 simple no-cook…

5 Easy Prosciutto Recipes That Will Be Gone in Seconds

There’s nothing as summery as prosciutto – or in this case, our Jambon de Bayonne – with fresh melon, burrata cheese and some basil from the garden. But what else can you make with this ready-to-eat charcuterie superstar? We have 5 super-simple ideas (3 require no cooking!) that will make your summer parties the stuff…

You Don’t Have to Be French to Make these Classic Recipes

Every July 14th the French celebrate Bastille Day, commemorating the revolution of 1789, and in every major city around the world with a significant number of French expatriates, there is sure to be a good party, parade, or petanque tournament on the holiday. Find one near you or join in the fun at home by…

The Art of Grilling Meat on a Stick: 4 Recipes for Summer Parties

Everything tastes better when grilled over charcoal on skewers. After all, the original barbecue must have consisted of meat on a stick. Go primal in style this summer with 4 fun grilling recipes that involve skewers. Chicken, pork, and lamb, along with shrimp and sausage get grilled on a stake with our easy and flavorful…

Get 2 Exclusive Duck Recipes from The New Spanish Cookbook

We recently posted an interview with Chef Jonah Miller, of Huertas in NYC. This Basque-inspired restaurant has been serving pinxtos – sort of like tapas, but even more fun – since 2015. Now Chef Jonah is sharing his recipes with the rest of us in his just-published cookbook The New Spanish: Bites, Feasts and Drinks. Chef Jonah…

Meet the Chef: An Interview with Jonah Miller of Huertas

At D’Artagnan we are proud to work with chefs across the country and learn about the innovative things they do at their restaurants. We recently spoke with Chef Jonah Miller, a New Yorker who fell in love with Basque food and opened Huertas, a pinxto bar in the East Village in 2014. The exciting Basque-inspired…