Center of the Plate | D'Artagnan Blog

Remembering Paul Bocuse

On Saturday, January 20, Paul Bocuse, the “pope” of chefs and founding father of nouvelle cuisine passed away in his sleep at the age of 91. We at D’Artagnan join the rest of the culinary world to honor his life and mourn his passing. As the undisputed master of modern French cuisine, Bocuse is revered…

Do You Know How Easy it is to Make Duck Breast?

Magret is the juicy breast of a duck, and it cooks up much like a steak; which is why we at D’Artagnan call it the “duck steak.” It’s a perfect weeknight meal, special occasion dinner, or a center-of-the-grill choice. Duck magret is one of our favorite simple recipes, and it should be a part of every…

VIDEO: How to Make Duck Magret

5 Everyday Dishes that Deserve Truffle Butter

Black truffle butter is one of those items that will forever change the way you cook. We love a dollop on a seared steak, whipped into mashed potatoes, scrambled with eggs, tossed with pasta, baked into dough, or tucked under the skin of a chicken before roasting …. there is no wrong way to enjoy truffle…

5 of Our Best Roasted Bird Recipes

There’s something so satisfying about a well-roasted chicken for dinner, and if you’re lucky, the leftovers for lunch the next day. But there are other birds worthy of your culinary attention, like duck, guinea hen, quail, and poussin. If you can roast a chicken, you can master any of the recipes below. And during the winter months,…

Deconstructing Daniel Boulud’s Famous DB Burger

We are proud of the reputation that D’Artagnan holds in the best kitchens across the country. We’re not talking in superlatives; our chef clients are some of the biggest names on the culinary scene. One of them, Daniel Boulud, is known around here by his first name only. Daniel was an early supporter of D’Artagnan,…

Cold Weather Cooking: The Best Braised Brisket Recipe

When the temperature drops outside, crank up the oven for a satisfying braise. The kitchen gets warm and cozy, the aroma fills the house, and you get something delicious to eat. It’s the most reasonable way to combat the cold. There’s nothing easier than this classic recipe, in which our Angus beef brisket is slow-cooked…

People Are Talking About Wild Boar

Are you a fan of Game of Thrones? If so, you might get a hankering for wild boar. And we have what you’re craving at dartagnan.com. New to wild boar? There’s nothing to fear. One of the easiest cuts to cook is our Wild Boar Mini Roast. Not quite 2 lbs in weight, the roast…

What Makes Leftovers Better the Next Day?

We all know that leftovers are often better than the original dish. But what kind of kitchen alchemy makes this happen? Chemical reactions continue to take place even after food is done cooking, as flavors mellow and textures change. Gastro Obscura tackles the age-old question in this important post. Here are our favorite recipes that taste…

Enter to Win Our Cassoulet Day Giveaway

January 9th is Cassoulet Day … and it’s our annual tradition to celebrate by giving away Cassoulet Recipe Kits! We are partnering with our friends at Languedoc Wines to give one lucky winner the chance to enjoy a cassoulet this month because nothing pairs with cassoulet like good wine from the region where cassoulet was born! Click here for details…

You’re Invited: 4th Annual Cassoulet War in NYC

Join us for our 4th Annual Cassoulet War in New York City – the tastiest event of the season! On January 29th, 2018, chefs will battle for cassoulet supremacy at The Eventi Hotel. Join us to eat, drink and argue over which cassoulet is best. Our esteemed judges will choose the Most Authentic and Most…

Are You Missing Out On the World’s Best Bean?

Not your average legume, Tarbais beans are an edible tour de force. Let’s take a moment and honor these haricots and learn what makes them so special. These ultra-creamy French beans are the quintessential ingredient in cassoulet – but they’re good for much more. From their unique growing conditions to their distinctive texture and luminous white color,…