Center of the Plate | D'Artagnan Blog

Burger Week No. 4: Maui Burger

To celebrate National Burger Month this May, we are posting a week of burger recipes, one per day. The Maui Burger will give your backyard barbecue some island style. Our wagyu beef burgers are marinated in teriyaki sauce before being cooked over flame, then topped with duck bacon (why not?), grilled pineapple and extra-creamy Japanese mayo. And…

Burger Week No. 3: The Caprese Burger

May is National Burger Month and we’re celebrating with a week of fresh burger recipes, like this Caprese Burger. The mini patty is made with wagyu beef and ground veal then topped with burrata cheese, tomato, and fresh basil. These are technically sliders, which means you can eat a few. To make things more interesting, our friends…

Burger Week! No. 2: The Upstate Burger

Since May is National Burger Month, we’re celebrating with a new burger recipe every day for a week. And to make things more fun, our friends at Brooklyn Brewery have paired each burger with one of their fine beers. The Upstate Burger strikes the perfect balance between salty and sweet, crunchy and soft. There are candied…

Burger Week No. 1: So-Cal Burger

May is National Burger Month and we’re celebrating with a week of fresh burger recipes. Our first is the So-Cal Burger, with our pasture-raised beef that is seasoned with herb salt then crowned with Jack cheese, creamy avocado, tender baby lettuces, and a generous swath of sun-dried tomato mayo. And our friends at Brooklyn Brewery have…

Cooking with Chorizo

Our friend Cherie Scott, of the blog Mumbai to Maine, has been working with some of our products lately. Keep an eye on our blog for the results. When she shared these photos of a simple brunch she threw together with our chorizo, and we thought it was time to mention how tasty and versatile this…

Ideas for Leftover Ham

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. For the in-depth story on the inspiration for the mousse, plus lots of historic photos, visit her blog. I abhor wasting food, so I was thrilled when one of our finest chefs, Dan Barber of…

Signs of Spring: Ramps

We are sure that spring is here when the ramps arrive. We’ve had them for a little while now, in limited quantities, and they have been selling out quickly to our chef clients. These fragrant wild leeks are the hottest thing on spring menus. Among the very first green to appear in the dead woods,…

Secret Ingredient: Truffle Butter

Our Secret Ingredients series shines a light on products that make all the difference when cooking with D’Artagnan. It is said that butter makes everything better. If it’s black truffle butter, that’s got to be correct. We spread it on bread with a slice of saucisson sec on top for a perfectly simple – and…

6 Brunch Ideas We Love

Brunch, a brilliant combination of breakfast and lunch, is often the most anticipated meal of the week. This best-of-both-worlds feast is perfect for those lazy weekend days when sleeping in is a must. Brunch is usually served between 10 a.m. and 2 p.m., and in terms of food, anything goes. While we like a leisurely…

Stewing Essentials

Stewing is a versatile and economical method of one-pot cooking which creates delicious, stick-to-your-ribs dishes of tender meat and rich sauce. Similar to braising, a stew often consists of meats and vegetables slow-cooked in flavorful liquid over a low flame. The perfect antidote to winter’s chill, stew is deeply comforting and easy to make at…

Happy Valentine’s Day!

Just for fun, here are some terms the French use – both for food and for love. Each term of endearment can be cooed in a receptive ear, or ordered at a restaurant. Wishing you a sweet – and savory – Valentine’s Day!

5 Braise-Worthy Recipes

When it’s cold outside, we crave a good, long braise. So let’s look at some classic recipes for braising, shall we? 1. Rabbit. This Irish recipe by the inimitable Colman Andrews has hard cider in the braising liquid. Which is also really nice for drinking while your rabbit simmers.