The Meat Volcano: A New Way to Eat Ham

When it comes to charcuterie, a food group as old as time, there are seldom innovations. That’s why the volcano dish from Spain is so exciting. Here’s what we’ve been missing: a porcelain perforated cone designed to warm sliced ham to the perfect temperature using a small tea light. This unique serving dish is being…

Going Whole Hog: The Pig Roast

The August issue of Food and Wine magazine has an article by Matt Gross entitled “High on the Hog.” It’s a meditation on the pleasures of roasting a whole pig in a small backyard in Brooklyn. We know those pleasures translate to any backyard in any town. … the pig has a particular, primordial power. Cooking…

Tomato Season Means One Thing …

Bacon. Lettuce. Tomato. Are there three words more evocative in the English language? These simple ingredients when piled together on bread with mayonnaise become the BLT, that classic and beloved sandwich. Just in time for National Sandwich Month, our friends at Tom Colicchio’s ‘Wichcraft in NYC have announced their BLT is back! Their double-decker sandwich features D’Artagnan…

Our Secret to the Best Lobster Roll

The lobster roll is a summer favorite, but it invites debate. There are two kinds of lobster rolls, and two very staunch camps supporting each type. There’s Maine style, with a light dressing of mayonnaise, and Connecticut style, served warm with melted butter. Eater lists the 5 rules to making the perfect lobster roll in this…

New Recipe: Grilled or Roasted Wagyu Tri-Tip with Romesco Sauce

The Wagyu tri-tip, recently added to our website selection, is a flavorful cut from the bottom sirloin. This lean cut is little known, but much appreciated by those in the know. When it comes from Wagyu cattle, with their propensity to intramuscular marbling, the tri-tip offers a tenderness beyond what you can expect from Angus beef….

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…

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…

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…