Cassoulet 101

Perhaps there is no dish in Southwest France more iconic, cherished, and controversial than the cassoulet. The name cassoulet comes from the word cassole, referring to the traditional, conical clay pot in which it is cooked (and which the potters of the village of Issel perfected). Cassoulet was originally a food of peasants–a simple assemblage…

frère et soeur

We were very lucky this December to have three generations of Daguins in New York for the holidays; Ariane’s parents, her daughter Alix and for the first time in several years, her brother, Arnaud. Now and then… deux of a kind! Arnaud is a Michelin-starred chef and proprietor of an upscale auberge called, Hegia. Located in…

Christmas Cookies D’Artagnan Style! Duck Fat Biscochitos

Duck fat is not only an indispensable cooking fat, it’s also excellent for baking. It can be substituted 1:1 for lard in any old fashioned recipe, you just need to keep it well-chilled while you work with it. Duck fat adds depth of flavor to baked goods, makes an especially tender pie crust, lofty Viennoiseries, and flaky cookies….

Good Cause: City Harvest Mobile Holiday Market

We are pleased to participate in the 2011 City Harvest Brooklyn Mobile Holiday Market. The Mobile Market is City Harvest’s direct distribution initiative to fight hunger in New York City’s most underserved communities through the distribution of free produce at farmers’ market-style events in the South Bronx, North Shore of Staten Island, and Central Brooklyn….