Center of the Plate | D'Artagnan Blog

New Arrival: Wild Boar Lonza

Wild Boar Lonza is hand-crafted and dry-cured with simple ingredients for exceptional quality and flavor. Nothing but wild boar, salt and spices are used in this unique and tasty addition to our line of charcuterie. Lonza is sold as a whole piece and will make a handsome addition to your next charcuterie board. Pair with…

Join Us: Le Creuset Cookbook Launch Event!

We’re excited to partner with Le Creuset and help launch their new cookbook on Saturday, October 21! After all, Le Creuset is a French icon. The brilliantly-colored, enameled cookware has been revered by chefs and home cooks since 1925. Both utilitarian and beautiful, Le Creuset is in the best kitchens around the world. If anyone…

It’s Game Time! Cooking with Wild Scottish Game

Each year we wait for the start of wild Scottish game bird season. Did you know that D’Artagnan is the original source in the United States for truly wild Scottish game birds? We’ve been supplying game aficionados in professional and home kitchens for over 30 years. It’s not easy to find game birds like this and…

NY Dining: Sneak Peek at the New Eleven Madison Park

It’s been a big week for Eleven Madison Park in New York City. Owners Daniel Humm and Will Guidara closed the iconic restaurant for renovations this past June, and have finally opened the beautiful new space this week. In case you were unaware, EMP was ranked number one on The World’s 50 Best Restaurants list for…

Fowl Language: All About Game Birds

Have you experienced game birds yet? What are you waiting for? Get in the game! Game birds are smaller – and quicker cooking – than chicken; plus they offer richer flavors and a change from the monotony of everybody’s favorite bird. D’Artagnan has offered fresh game birds since the early days. Back then, Ariane, the…

Have You Cooked this Classic? Master Our Simple Blanquette de Veau Recipe

It’s back-to-school time – culinary school, that is! We will be covering some of the classic dishes this fall, and hope you will be inspired to get back in the kitchen for a tasty cooking project. A French family favorite, blanquette de veau is a velvety white veal stew with vegetables and mushrooms. Unlike other…

Cooking the Classics: Blanquette de Veau

Party Ready: 3 Super Easy Crostini Recipes

Toast. It’s simple, accessible, and comforting – any time of day. But it cleans up nicely, and can be dressed up to serve at a party. Here are some easy ways to elevate toast for your next gathering. Equally welcome for binge-watching your new series obsession, or on game day, these recipes are quick and…

New Arrival: Wagyu Beef Bresaola

Bresaola [breˈzaːola] is an Italian-style charcuterie made with beef; it is simply dry cured with a spice rub. We begin with high-quality Wagyu beef eye-round, and follow the time-honored techniques for preparing bresaola. We don’t use nitrates or nitrites in this bresaola, so all you get is clean, Wagyu beef flavor. The incomparable marbling of our American…

6 Marvelous Mushroom Recipes for Fall

We love mushrooms! If you do, too, have a look at these recipes. Easy, tasty, and filled with mushrooms, they are sure to inspire you to cook something new. You may notice that all of these recipes contain either cheese or cream; that’s because mushrooms and cheese are a match made in heaven. Whether a…

Fine Olive Oil from “The Professional”

Celebrities are just like us – they love olive oil. That’s why it’s a trend among them to make their own olive oil. According to this article in Olive Oil Times, Angelina Jolie and Brad Pitt, Sting and Trudie Styler, French singer/actor Patrick Bruel, and actor Jean Reno are all in the olive oil business. We are…

Tasty Brunch Recipe: Tortilla Española with Chorizo & Manchego

The beauty of a Spanish omelet lies in its versatility. Delicious for breakfast, lunch, aperitif, or light supper, our tortilla is packed with the requisite creamy potatoes and sweet onions but we added spicy cured chorizo and some salty Manchego cheese to kick it up a notch. Don’t be alarmed by the amount of oil…