Center of the Plate | D'Artagnan Blog

Rabbit: The Other White Meat

The big question: why don’t Americans eat more rabbit? Is it because they are cute and fuzzy? Or because some people keep them as pets? In fact, we are eating more rabbit now than at any other time since World War II. But that’s still not a lot, compared to European countries, and it’s a…

For the Love of Waffles

Waffles seem to be everywhere these days. They are trending in a big way, from food trucks to fine dining. And they’ve earned a spot in culinary history. Who made the first waffles? The ancient Greeks cooked cakes between two hot metal plates and served them savory, which is how we like waffles, too. Though…

You’ll Never Believe What’s in These Vending Machines

Now trending: meat at your fingertips. Simply insert your credit card into one of these vending machines and receive the butcher’s bounty. Vending machines are associated with junk foods and a hint of desperation, but all that could change with this idea. In Paris, just outside of a Basque butcher shop, you can buy their…

Kitchen Skills: Get the Maillard Reaction

Maillard (my-YAR) reaction is a culinary term for something you have no doubt been enjoying your whole life. The dictionary defines it as, “a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (as meat and bread).” And we all know that’s where the flavor is. When…

7 Mediterranean Dishes You Will Love

The flavors of the Mediterranean include olives and olive oil, lamb, meat stews, and of course, bread and wine. It’s a wide geographical area that includes a variety of cultures with pretty distinct cuisines. Italy, Greece, Southern France, North Africa, Spain, the Levant … all can be included in the Mediterranean basket, but they produce…

Quail is the New Chicken

In recent years the noble chicken has been making more backyard appearances, as the interest in well-raised food grows. With websites full of how-to advice, including the inspirational 2,500+ photos of coops at Backyard Chickens, it has never been easier to become an urban farmer and eat fresh eggs for breakfast. But there is a…

Celebrating Women in Culinary Culture

The first International Women’s Day observance was held on February 28, 1909, in New York. Today it is celebrated on March 8th, and the theme this year is Women in the Changing World of Work: Planet 50-50 by 2030. It’s of particular interest when it comes to the culinary work place, where it is often noticed,…

Your New Favorite Cut: Porterhouse Lamb Chops

For fans of lamb, these are the ultimate lamb chops. They are the most tender chop on a lamb and come thickly cut and bone in. How thick? A good 2 inches of pure lamb flavor. Hefty, tender and oh, so grillable, this new lamb chop is going to change your dinner plans. The Porterhouse…

New Arrival: Porterhouse Lamb Chops

For fans of lamb, these are the ultimate lamb chops. They are the most tender chop on a lamb, and come thickly cut and bone in. How thick? A good 2 inches of pure lamb flavor. Hefty, tender and oh, so grillable, this new lamb chop is going to change your dinner plans. The Porterhouse…

Share the Cassoulet Love

Our friends at Tasting Table recently posted a fantastic article on cassoulet. In it, they explore the history of this French classic, teach you how to make duck confit at home, and interview our own Ariane, and chefs Ludo Lefebvre, Dominique Ansel, and Laetitia Rouabah, a formidable competitor at the recent Cassoulet War. Topics include…

More Mushrooms, Please

If you’re wild about mushrooms like we are, here’s a polenta recipe to try. It’s simple to make, offers a satisfying umami flavor, and is a perfect dish for the transition to spring. Make sure you get our Organic Chef’s Mix Mushrooms, which offers a variety of our top-selling mushrooms in a convenient 1 lb….

What Are the Top Meat Trends for 2017?

Ariane has the answers! She was on Lunch Break with Tanya Rivero of The Wall Street Journal, and outlined the top four changes and trends in the food industry. Watch the video here. These trends are things D’Artagnan has been doing for over 30 years, and the world has begun to catch up. Consumer interest in…