Cook Like a Chef: How to Sear Foie Gras

Foie gras. Two short words, one long culinary history. Foie gras (fwah grah) is French for “fatty liver,” and refers to the fattened liver of a duck (or goose), considered a delicacy around the world. Made famous in France, foie gras is a traditional food known to mankind since at least Ancient Egypt. Foie gras is…

The Cassoulet War Champions

The Third Annual Cassoulet War was held in New York City last week. Over 200 people attended and 21 chefs battled for cassoulet supremacy. All the eating and competing was for a cause: ticket proceeds benefited Action Against Hunger. There were cassoulets of all kinds – Moroccan, lamb-filled, baked into a crust and served cold,…

Foie la-la-la-la!

It’s the most wonderful time … to enjoy foie gras! In France, more foie gras is consumed during the holiday season than any other time of year. Traditionally, a goose would be fattened up for the holiday meal and the liver – the foie gras – enjoyed as an extra  bonus. Today it’s a lot…

Perfect Pork Plating with Anita Lo

Chef Anita Lo of Annisa, a long-time friend of D’Artagnan, was featured on Serious Eats explaining her philosophy behind plating pork loin. Yes, it’s our Berkshire pork, but aside from that, we have a lot of respect for Chef Anita and find this a fascinating peek into the mind of a brilliant chef. We are…

Duckathlon VIII, The Video

Duck yeah!  Here’s all the evidence  needed to destroy any future political  careers. Our annual Duckathlon was held on June 9 in the Meatpacking District of NYC. This year, our cameras followed the team from Annisa restaurant as they prepared for the event.  This profile of elite duckathletes gives a sense of what it takes…

恭喜发财! Happy Chinese New Year!

Today marks the first day of the year of the water dragon, one of the most revered years of the Chinese calendar. It’s sure to bring good fortune and excitement! Food (and food symbolism) will play a big part in the next few weeks of celebrations. Here are some dishes for good luck in the…

Must-have Cookbook: Anita Lo | Cooking Without Borders

On Monday, we were thrilled to attend a book release for the long-awaited, first cookbook of Michelin-starred chef (and D’Artagnan friend), Anita Lo, Chef/owner of annisa in New York City. Cooking Without Borders was co-written with Charlotte Druckman and published by Stewart, Tabori & Chang. Snap impression? This book is really good-looking. You can tell…