Center of the Plate | D'Artagnan Blog

Happy Chicken Wing Day 2017

We are in pre-season warm-up. Now is the time to perfect your chicken wing game, so you can win at tailgating in the coming football season. Perhaps that’s why National Chicken Wing Day falls on July 29th … Start with the best ingredients. Order Organic Chicken Wings here and begin practicing. Here are some statistics about…

Bottoms Up! Discover the Wines of Southwest France

The little-known wines from our favorite region of France (the Southwest, of course!) are starting to get attention. Will Southwest wines be the next big thing? The affordable prices, interesting and exciting flavors, and long history of producing wine should be reason enough to seek them out. It’s been our little secret – but we…

When the Occasion Calls for Asian Flavors …

Sometimes you just crave the heat of Thai food, the crunch of Japanese katsu, or the savory flavors of Korean barbecue. We know how it feels! The umami-rich dishes often beckon us to our favorite Asian restaurants, or to call for take out. But we have nine recipes that will satisfy your hankering for ethnic…

A Genius and Unexpected Ice Cream Flavor

We all scream for ice cream … when it has black truffles in it! This is a miracle that can happen only because black winter truffles are finally being cultivated in Australia. Since the winter down under corresponds to our summer, we can enjoy the pleasures of winter truffles in the heat of July. Which to…

Cooking Pork: What’s the Perfect Shade of Pink?

Way back in 2011, the USDA dropped the recommended temperature for cooked pork, from 160 to 145 degrees Fahrenheit. There was jubilation in the land. For ages before that, we overcooked pork out of fear of getting trichinosis. Nowadays, the trichina worm (which transmits trichinosis) is virtually non-existent in the pork industry, but still some cling…

Pork: What’s the Perfect Shade of Pink?

Try this BLT Salad for Brunch

Even though this dish is mostly bread and meat, it’s still a salad in our book! Panzanella is a Tuscan-style salad usually made with stale bread and tomatoes. Here we added the classic American flavors of a BLT with our Hickory Smoked Bacon, bibb lettuce, and a creamy citrus dressing. Looking to use some stale…

Top 50 Best Restaurants in Philadelphia

Philadelphia magazine used to post this list every 2 years, but the dining scene in Philly is so hot right now, they need to update it seasonally. D’Artagnan has been serving the chefs in this city for many years; it was one of the first major cities outside of New York that we began servicing…

The Latest Burger Trend: Are You On It?

Zagat has noticed a trend: the lamb burger is showing up on menus across the country. This is a trend we’ve been hoping would catch on, because we love lamb burgers! In fact, we’re eyeing the lamb confit burger at Racines NY on the Zagat list. It cooks for 12 long hours with olive oil,…

Chefs Love Our Heritage Green Circle Chicken

Our Green Circle Chicken has been a hit in restaurants, grocery stores, and at dartagnan.com. Now we are offering home cooks a second option with our heritage-breed Green Circle Chicken. These old-breed chickens are raised longer than the others in the program and were an exclusive for chefs … until now.

New Arrival: Heritage Green Circle Chicken

Your New Favorite Film: Barbecue

Calling all BBQ fans! This is the summer blockbuster you’ve been waiting for. Australian filmmakers Matthew Salleh and Rose Tucker traveled the world to explore methods and cultural importance of barbecue. The resulting documentary film, Barbecue, premiered in March at SXSW in Austin, TX, and has just been released on iTunes and Google Play. It will be available…