Center of the Plate | D'Artagnan Blog

20-Minute Dinner: Duck Bacon Carbonara

Are you cooking with duck bacon? If not, you are missing out. The heady smokey flavor of duck bacon pairs well with pasta, especially when dressed with a creamy sauce. Our duck bacon carbonara (recipe below) is rich, indulgent and deeply satisfying – plus it’s done in under 30 minutes. Perfect for a weeknight dinner….

5 Ways to Eat Caviar on National Caviar Day

It’s July 18th, so that means it’s National Caviar Day! Break out the bubbly! Did you know that D’Artagnan has caviar? Our Ossetra Malossol Caviar is from a state-of-the-art French aqua farm and is raised in an ecologically responsible manner. You can learn about our caviar here. Read on for our top 5 ways to eat…

It’s Bastille Day!

Happy Bastille Day! Bonne fête! Joyeux Quatorze Juillet! What is the holiday all about? It commemorates the storming of the Bastille prison on July 14 during the bloody revolution of 1789 – the one where all the aristocrats lost their heads. Get the history here – and see how the French celebrate their day of independence….

Tips for Making Steak Tartare at Home

Steak tartare is a true culinary classic, and a dining experience like no other. It is a melt-in-your-mouth delicacy made from the choicest high-quality beef steak – freshly chopped or minced, highly seasoned and enjoyed raw. The texture and mouth feel is beyond buttery, and the delicate flavor of the beef exquisite, with a balance…

Chefs of Betony Come to Visit

We are always happy to have visitors at our Union, NJ office. When Chef Bryce Shuman of Betony in NYC made the trip, along with two chefs from his kitchen, he came bearing gifts. The first was an autographed dish for the wall of plates in our dining hall. The message reads: “Dear Ariane, Thank…

Happy National Fried Chicken Day!

Because today could easily turn into debauchery at a fast food restaurant, we offer you a recipe for Mini Duck-Fat Fried Chicken and Bacon Waffles with Sriracha Honey. Let’s keep this holiday classy, folks. Fried chicken is a serious thing; there’s no need to eat it from a bucket. Celebrate responsibly.

Good News About Butter

We’ll just sit here with a slice of bread slathered in butter … truffle butter, of course … while science proves the point. Again. Butter is back, and it’s safe to enjoy. Our grandmothers and their grandmothers knew this simple fact. But it’s nice when a study can back up that old-time common sense. PLOS…

A Kinder, Gentler Way to Raise Chickens?

The New York Times recently reported that Perdue is making changes in how they raise chickens. They will overhaul animal welfare practices, making their plants more humane to give the birds better lives. It’s good to see one of the largest chicken producers in the nation talking about changes, however small they may be. At D’Artagnan we have…

Meat and Fruit: Made for Each Other

You may not automatically consider meat and fruit to be perfect flavor companions. But think of classic dishes like lemon-pepper chicken, duck à l’orange, turkey with cranberry sauce, and pork with apples. These familiar meat-and-fruit pairings are just the tip of the culinary iceberg. Read on to see how fruit can make a magical accompaniment…

Why Let Meat Rest?

Let it Rest! This could be the D’Artagnan motto. Whether it’s a ribeye, skirt steak, duck breast or pork chop, all meat needs to rest after it is cooked. Cook the meat on a grill or cast iron skillet until it has reached your preferred level of doneness. Then be patient and let the meat…

How to Make Savory Crêpes

What is a crêpe? A crêpe is a very thin pancake, which is usually stuffed and folded. Commonly found throughout France, the crêpe is a classic at brunch or breakfast, but can easily serve at lunch or dinner. Many think of crêpes as being filled with fruit and topped with chocolate sauce or whipped cream….

Best Chicken Ever: The NYT Review of Le Coq Rico

Congratulations to Chef Antoine Westermann and his team at Le Coq Rico: The Bistro of Beautiful Birds for a 2-star review in the New York Times! We are proud to play a part in this delicious story. Chef Antoine is very meticulous, and spent a long time working with us to procure the ideal chicken for his…