Cassoulet War: Participating Chefs

Our third annual Cassoulet War at the Kimpton Hotel Eventi in NYC will feature a record number of cassoulets to try! On the 20th of February, 20+ chefs will assemble, armed with only pots of cassoulet, and do battle against each other. The awards go to the Most Authentic, Most Daring and the Most Popular Cassoulets. Our panel…

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Savory & Sweet: Foie Gras Crème Brûlée Recipe

Crème brûlée means “burnt cream,” and is one of the all-time-great desserts. The first recorded recipe for this custard with a burnt caramel crust is in François Massialot’s 1691 cookbook Cuisinier royal et bourgeois. Last seen as crême à l’Angloise in 1740, the recipe more or less vanished from French cuisine until the 1980s. How anything so…

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Keep Calm – There is No Bacon Shortage

February brought with it the threat of a national bacon shortage. While this could be potentially devastating – who wants to eat an LT with no B? – we can all rest easy. Someone saw startlingly low numbers in the frozen pork belly reserves and jumped to conclusions. Once the “news” got out, it was…

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Top Game Day Foods by State

All across the country people are planning what to eat for the Super Bowl…. and Google Trends just released the top-searched foods in every state leading up to the big game. Scroll down to see what people in your state are planning to eat on Sunday. We were surprised by a few (CA and CT:…

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Meaty Treats for Your Sweetheart

Anyone can buy a box of chocolates for Valentine’s Day. Express your feelings – and show off your skills – with something homemade for your sweetheart. And if that certain someone is a committed carnivore, these treats with a little meat will be most welcome. Our top five recipes for tasty comestibles lean heavily on…

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Rediscover a Culinary Classic: What is Tournedos Rossini?

The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are reasons that these recipes became classics. In this series, we will share some of those stories, and our versions of the recipes so that you can rediscover these dishes at home….

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5 Recipes for Great Game Day Grub

For us, half the fun of the season’s final game is in the food. We’ll cheer for sticky ribs, spicy wings (with truffle butter!), and fragrant chili. So whichever team you root for (or none at all), tackle one of our hall-of-fame recipes on game day and enjoy the taste of victory. Shop our Game…

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Meet the Mushroom: Black Trumpet

This is a mushroom that goes by many names: black chanterelle, black trumpet, horn of plenty, poor man’s truffle. In Latin it is Craterellus cornucopioide. Without a separated stem and cap, the mushroom looks like an elongated funnel. The aromatic, thin-walled and delicate fungi range in color from grayish brown to almost black. Beautiful velvety…

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Vintage Views: Toy Butcher Shops

Once upon a time there was a child with an elaborate butcher shop instead of a dollhouse, accurate to every detail including primal cuts on tiny hooks, butchers with aprons and cleavers, and even sawdust and blood on the floor. The other children would come to play … and order lamb chops, a smoked ham…

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Team USA Wins Bocuse d’Or!

For the first time in 30 years of stiff culinary competition, Team USA has won the gold medal at the Bocuse d’Or!  Congratulations to every member of the team! The New York Times reported the win. Social media went wild, and Ariane was in Lyon to support Team USA. In fact, D’Artagnan has supported the…

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Cassoulet War for Home Cooks!

Our Cassoulet War is coming home! For those who cannot make it to the New York event on February 20th, there is another way to get in on the action. Now you can participate in your own kitchen, and feel the love on social media. How does it work? Cook and share your best cassoulet…

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That’s A Lot of Chicken!

Find out what a day in the life of a chef looks like in this Wall Street Journal article, which follows Chef Andrew Carmellini, a long-time friend and client of D’Artagnan, through a busy day. Carmellini is at the center of a growing restaurant empire, as the Wall Street Journal explains. Look for his next restaurant…

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