Center of the Plate | D'Artagnan Blog

Easter Appetizers D’Artagnan Style

Still planning your Easter feast? We’re here to help! This year, we’ve put together a sample menu of fabulous spring recipes for your Easter table. Today’s post puts the spotlight on appetizers. First up, our Black Truffle Butter Gougeres. Light-as-air puffs with a moist interior, these truffle-flecked gougeres will disappear fast – so make a…

IACP Post-Awards Party Recap!

IACP Awards 2012, a set on Flickr. Last night the International Association of Culinary Professionals (IACP) held their 26th annual awards ceremony in New York City. The IACP Awards honor the best in English-language cookbooks, media and food writing across 50 categories. We were happy to provide the food for this years post-awards reception. We…

Spring is here! Cue the ramps!

Spring fever has officially hit D’Artagnan! We love everything about this time of year – longer days, warmer temps, birds singing, trees budding. But what really excites us about spring? The seasonal bounty that flows into the Mushroom Department this time of year. First in? RAMPS! The ramp is a wild onion native to North…

A Day of Meat: Backstage at a Photo Shoot

What do you do when you’ve got a whole lot of meat to photograph? Well, here at D’Artagnan we turn to Ted Axelrod, a local photographer with an appreciation for good food and a meaty sense of humor. Ted’s studio is in his home, which is crammed with all kinds of cool props, from cutting…

Time Out NY: Best New Burgers 2012

Time Out New York released their Best New Burgers feature last week. We were super excited to see this years picks – not only because we’re serious burger connoisseurs but because several of our chef friends made the cut. Chef David Malbequi from Prima Strada and Chef Chris Rendell of Whitehall Bar + Kitchen both…

Back of the House/Episode 7: Berkshire Pork with Amanda Freitag!

In the latest episode of Back of the House, Ariane & Chef Amanda Freitag are laughing it up in The Brooklyn Kitchen while they prepare two of their favorite recipes for Berkshire pork. Berkshire pork is known for its juicy, flavorful meat which is heavily marbled. Sometimes known as kurobuta, (which is Japanese for “black pork”) Berkshire is highly sought-after…

What do I do with… Tasso Ham?

D’Artagnan Tasso Ham is lean, spicy cured meat that’s hand-crafted from the belly cut of humanely-raised natural pork. Our tasso ham is salt and sugar cured then seasoned with red pepper, garlic, herbs, spices and hardwood smoked for richly spiced, smoky flavor. A specialty of Cajun cuisine, tasso is typically used to season dishes like…

All About Louisiana Cuisine (Just in time for Mardi Gras!)

If ever there were a state in this union that was known and renowned for the quality, diversity, and sheer quantity of food it both produces and consumes, it must be Louisiana. A territory that, over the centuries, has been inhabited by everyone from the French, Spanish and Native Americans to exiled Canadian trappers (Cajuns)…

Super Bowl Snacks D’Artagnan Style!

When the titans of football clash in the final game of the season, our passions tend to run high. But there are some of us are more concerned with what we’ll eat during the game. (You know who you are!) For these hardcore food fans, we have some inspiration to class up the party without…

Super Bowl Sandwich Showdown!

Here at D’Artagnan, like much of the country, we’ve come down with a serious case of Super Bowl Fever. Our “home team” is playing and there are A LOT of football fans on staff (and an equal number who will tune in just for the commercials *cough, cough*) but no matter who we root for…

Ariane’s Class at Kings Cooking Studio

Ariane shared her secrets to making great cassoulet at Kings Cooking Studio in Short Hills, NJ on Monday night. But it was not just cassoulet! Ariane talked about the simple techniques that are the backbone of the D’Artagnan lifestyle. Just the basic things a girl from Gascony knows how to do. She seared foie gras and served…

Highlights from the 2012 Bocuse d’Or USA

The Bocuse D’Or is a world culinary competition, named after legendary French chef, Paul Bocuse. Think of it as the Chef Olympics. The biennial competition takes place in two phases – national rounds in which chefs compete to represent their home country and then the finale in which the top 24 countries compete for the…