Center of the Plate | D'Artagnan Blog

Easter Dinner: Leg of Lamb

Lamb is a traditional choice for Easter dinner, and leg of lamb is well-suited to the occasion. A leg of lamb will serve a table full of hungry guests. Our grass-fed lamb is raised humanely using traditional methods in the range lands of Australia. In keeping with our principles, the lambs are free from antibiotics…

Easter Entrees: 6 Recipes for the Holiday

Special-occasion meals, such as Easter dinner, give you the opportunity to make something impressive. When you are serving a house full of guests, a whole glazed ham or a roasted leg of lamb are perfect choices. But if you have a more intimate Easter meal in mind, there are great options below. Read on for…

5 Lamb Cuts You Will Want to Try

Just in time for Easter, there are five new cuts of tender and mild lamb at dartagnan.com. Whether you are carving a whole roasted leg of lamb or serving individual lamb porterhouse chops, our lamb is perfect for any occasion. Our domestic lambs are raised on high-altitude pasture in the Rocky Mountains for between six…

New Arrivals: 5 Lamb Cuts

How to Cook Your Easter Ham

Looking for tips on making your Easter ham? Read on for ham recipes and simple tips to achieve a glorious holiday ham. Heritage-Breed Smoked Ham Our fully-cooked and ready-to-heat ham is handcrafted from antibiotic-free, heritage-breed pork, smoked over real applewood and seasoned with just the right touch of brown sugar and salt. Since it’s already…

New Brisket: Wagyu Beef

We’ve been meaning to talk to you about brisket. And it seems appropriate to do it now, with Passover on the immediate horizon. Fork-tender brisket is a favorite at the Jewish holiday table. And our new Wagyu beef brisket is just right for a special occasion. This popular cut comes from the breast of a…

Best Ever Easter Ham

What’s for Easter dinner? If you’re planning on ham, then have a look at our Applewood Smoked Heritage Ham. We take our ham seriously. It begins with the heritage-breed pork we select, from hogs raised on pasture, without the use of antibiotics. The old breeds are renowned for great taste and tenderness, which is perfect when…

Weekend Cooking: 7 Meals for the Week

One of the best things you can do for your health (and your wallet) is to cook meals at home. However, a busy schedule often keeps us from achieving this ideal, and instead finds us eating take-out food in a hurry. A solution is to cook for leftovers. If you cook on the weekend, you…

Who Needs Drones? We’ve Got Eagles

Recently Amazon made news with their first semi-public delivery by drone. It went to a lawn in southern California, where the MARS 2017 conference was taking place. Amazon Prime Air will eventually be able to deliver small packages in 30 minutes or less, using drones that can travel up to 50 mph, within a 10 mile…

A Pressing Issue: Duck

This week Bloomberg wrote about the duck press as an old trend being rediscovered, and Chef Laurent Gras showed them how to use the device. What is the duck press? The antique kitchen tool has been fascinating people for ages, from its origin in Paris during the 1800s – the days of opulent meals, when the…

French Lessons with Ariane & Alix

Traditional Home did a wonderful piece with Ariane and her daughter Alix years ago. For the article, Ariane and Alix cooked a typical Gascon Sunday meal at home, to show how the traditions continue across generations and oceans. As you would expect, Ariane used D’Artagnan products like duck breast, jambon de Bayonne, truffle butter, and chicken….

Raising a Stink Over Ramps

The ramp is a wild onion native to North America and is sometimes called spring onion, wild leek, or wild garlic. It is known by the Latin name Allium tricoccum. Long appreciated by country folk and eaten as a spring tonic, the ramp has in recent years taken on a mantle of cult status among…