New Arrival: Angus Flank Steak

Flanks for the memories … yes, summer is almost over. We can already feel the cooler air moving in, and we’re having visions of slow cooking, braising, and bowls of hot cassoulet. But before it’s all over, we have Labor Day to celebrate. And let’s be honest, we don’t pack up the grill the day…

Watch: The Truth Behind Food Trends

It’s Friday, so let’s have a little fun. Have you ever wondered who is responsible for the quinoa craze? Or why gluten-free labels are popping up everywhere? There are answers to these questions. The comedy duo Thanks Laura explains it all in this trailer for a mockumentary, The Bad Boys of Food, about the influencers behind…

The Gift of Steak

Do you have a hardcore carnivore with a taste for quality on your list? This is your – and their – lucky year, because our new Steak Gift Boxes offer beef so tasty that they will stop talking and start chewing. You want to give a memorable gift, not the run-of-the-mill steaks available all over the internet…

Great Steak News!

Because D’Artagnan has so many chefs as clients, our offerings tend toward whole primal cuts or case counts. But what works in the professional kitchen does not always translate to the home kitchen. After all, how many of us have walk-in refrigerators at home? And how many want one? It’s OK to raise your hand… For the rest…

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…

Do You Know the Alternate Names for these Steaks?

Love a good steak? We know the feeling.  And in order to meet your steak expectations, we just added new cuts to our website. Until recently, these were only offered to our chef clients, so it’s a good day for the home cook. Did we mention that these are fresh steaks – not frozen? That…

Duckspotting @ The Rogue Gentleman, Richmond, VA

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in! Where: The Rogue Gentlemen What: Chef Aaron Hoskins – Hanger Steak, Kohlrabi, Beet, Stewed Barley, Bordelaise…

Duckspotting @ Felix Restaurant, NYC

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in! Where: Felix Restaurant What: Chef Piere Landet’s Côte de Bœuf How: Felix Restaurant is at 340…

Saucy Series, Part VII: Sauce Béarnaise

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Sauce Béarnaise One of the most ostentatious parties of the 19th century was the Bradley-Martin Ball. It was noted…

Tournedos Rossini, A Legendary Recipe

The origins of this dish can be traced back to the relationship between legendary chef Marie-Antoine Carême and the composer Rossini, a known gourmand. Evidently Rossini insisted on the dish being prepared tableside so he could micromanage its creation, and when the chef objected to the interference, Rossini said, “So, turn your back.”  Whether that…

Braising Essentials

Braising is comfort cooking at its finest, and it’s surprisingly easy. And while you may be inclined to keep the dishes all to yourself, braising is a great option for entertaining. With most of the hands-on work completed before the dish even goes into the oven there is ample time to spend with guests, and…

Regional American BBQ

Ah, America the beautiful. Mom, apple pie, baseball, purple mountains majesty. There’s much to be culturally proud of, if you’re an American, even though our dear nation is relatively a baby compared to other countries around the globe. And while many of the things we love to eat in these United States have been borrowed…