Center of the Plate | D'Artagnan Blog

The Best Way to Eat Slab Bacon

Looking for a new level of bacon obsession? Try our slab bacon. This was a cut we reserved for chefs, but we’ve had many requests from home cooks. So here it is at last: the largest hunk of bacon you’ve ever had in your kitchen. What’s the big fuss? What is slab bacon anyway? Slab bacon is…

New Arrival: Slab Bacon

Meet the Mushrooms: Morels

We have expanded our mushroom offerings at dartagnan.com to include some of our chef favorites. While organic cultivated mushrooms make up the majority of our catalog, we also offer wild-foraged mushrooms in season. These fresh mushrooms are sure to find their way into many of your cooking adventures.

It Only Happens Once a Year!

After the cold, grey months of winter, we love to see the seasonal greens appear once again. This is the time for fiddlehead ferns and ramps. The sudden arrival of crates of fresh, green things in our warehouse is one of the pleasures of early spring. There is only a brief moment when fiddleheads, or fiddlehead fern…

Happy Birthday, Chef Daniel Boulud!

Today is Daniel Boulud’s birthday, and we wish him many happy returns of the day. Daniel – he goes by one name, like all the greats – is a longtime friend of D’Artagnan. To read his bio, and try one of his recipes, check our website right here. Read on for a few fun facts about…

Poutine: The New Nachos?

Are you a poutine eater? If you’re from Canada, you almost certainly are. But poutine is spreading across the States, one plate at a time. What is poutine? Poutine is simply french fries, served with melting cheese curds and gravy on top. It’s a fast food favorite, and we compared it to disco fries (a diner…

Try Authentic A5 Japanese Wagyu Beef Striploin

Our Japanese Wagyu A5 Ribeye has been a hit, and now it has a friend: Japanese Wagyu A5 Boneless Striploin. It’s eleven pounds of pure beef fantasy, the stuff of legend, with marbling like you’ve never seen. A5 Wagyu beef is the real thing: exceedingly hard-to-find Wagyu beef from Japan. Just like our ribeye, it is…

New Arrival: A5 Japanese Wagyu Beef Striploin

Our Japanese Wagyu A5 Ribeye has been a hit at dartagnan.com. And now it has a friend: Japanese Wagyu A5 Boneless Striploin. It’s eleven pounds of pure beef fantasy, the stuff of legend, with marbling like you’ve never seen. A5 Wagyu beef is the real thing: exceedingly hard-to-find Wagyu beef from Japan. Just like our ribeye,…

Happy Spring! Let’s Eat

Yesterday – as of 6:28 AM – was the first official day of spring. Each year, we get so excited to see the first ramps, fiddlehead ferns and morel mushrooms arrive in the warehouse. These green and fragrant products are definite signs that spring is here. This week, the few cases to arrive have all…

The Power of Pasta: 7 Recipes

There is no denying the allure of pasta. With seemingly infinite shapes and sizes, there is pasta for every need. From homemade to store-bought, pasta is always welcome at the table, no matter what the season. When we cook pasta, we like to play with ingredients like duck bacon and foie gras, truffles and truffle…

Even the French are Irish Today

Happy St. Patrick’s Day! They say everyone is Irish today – even the French, although they would say Irlandais. In America it’s almost true, because about 33.3 million people report Irish ancestry. So let’s all wear the green today, and celebrate all things Irish. We have a few Irish recipes to inspire you, and an Irish toast: Every food…

Gascony: The Most Delicious Part of France

In a recent New York Times article, David McAninch asks the question “Is Gascony the most delicious part of France?” To which Ariane answers, “Of course it is!” For Gascon food is richer than the sunny cuisine of Provence. It is unabashedly, defiantly rich. Duck fat, not olive oil, is the local currency. Everything gets cooked…