Not just for braising in the oven, our beautiful, grass-fed short ribs are the ultimate cut for smoking. The process helps break down the collagen in this nutrient-dense cut and will lead to tender fall-off-the-bone beef that melts in your mouth. Check out the method and try it in your backyard soon.
Tag: buy d’artagnan
How to Bake Focaccia with Fiddlehead Ferns
We found an unbeatable combination – fiddlehead ferns and focaccia. The edible fiddlehead fern is one of the early signs of spring, with the coiled green shoots appearing on the barren forest floor and announcing the change of season. But they are only around for a very brief time – and go in and out…
Welcome Spring!
Each year, we are excited anew to see the first ramps, fiddlehead ferns, and morel mushrooms arrive in the warehouse. These green and fragrant products are definite signs that spring is here. Our chef clients clamor to be the first to put these foraged delights on the menu. After the supply steadies, our home cooks can expect ramps, fiddlehead…
Best 2-Ingredient Recipe: Easy Garlic Confit
Whip up a batch of this garlic confit to keep in the refrigerator and add to just about anything. Ariane loves this trick, and would tell you it’s one of her little secrets in the kitchen. The super simple, 2-ingredient recipe provides soft, fragrant cloves of garlic, perfect for potatoes, bread, pasta, or pizza. After a […]
Big News: White Truffles Are Here!
Known as the white Alba truffle, Tuber magnatum pico is famous for its distinct aroma and intense, earthy flavor. This gem of nature is meticulously hand-collected in Italy’s Piedmont region and flown to D’Artagnan directly … and our first shipments of the season have begun to arrive! White truffles are usually available from October to…
The Early Bird …
… gets the best selection. Our turkey pre-ordering is now available, so it’s time to sit down, plan your Thanksgiving feast and order the right bird for your needs. Haven’t you always wanted to be the kind of holiday host that keeps cool and has everything well organized? It starts right here, with advanced planning….
Marvelous Meat Pies
What image do you conjure up when you hear the word pie? Something with fruit – maybe apple, blueberry, cherry or key lime? As much as we adore those, the most important pies in the annals of gastronomy are not the ones served for dessert, topped with a scoop of vanilla ice cream. No, the serious…
Hello, Hard-to-Find Ham …
Here’s a spicy kick in the taste buds! Our Cajun-inspired Tasso Ham brings the heat and the smoke to gumbos, jambalaya, soups, grits, beans, pasta and stews. Some of our happy customers shared their thoughts about this ham on our website. Read on to see how folks are enjoying it, then get yourself a Tasso…
4 Ways to Master the Pork Loin
Did you know that October is National Pork Month? That’s why we’re focusing on pork all month long. It’s going to be a delicious 31 days. So you’ve got yourself a loin of pork. We assume it’s D’Artagnan Berkshire pork, from hogs raised on pasture and never administered antibiotics or hormones. Berkshire pork is full-flavored and…
Eat Wild: Scottish Game Season
Every autumn we look forward eagerly to the start of game season. Our chef clients are quick to snap up the first offerings from the game preserves and estates in Scotland, but as we receive larger shipments, we offer these delicacies to home cooks. D’Artagnan is the original source in the United States for truly…
Eat Wild: It’s Scottish Game Season
Wild Scottish game birds have begun to arrive. The chefs are quick to snap up the first offerings from the game preserves and estates in Scotland, but we are receiving larger shipments and can now offer these delicacies to home cooks. D’Artagnan is the original source in the United States for truly wild Scottish game birds. Wild…
Cooking the Classics for Cookbook Month
Every October we get the chance to examine the importance of cookbooks in our lives because it’s National Cookbook Month. The staff has been talking about cookbooks and sharing our favorites. This time we are looking at three of the American classics. My favorite cookbook? For me it is the Joy of Cooking. It’s old,…
Center of the Plate | D'Artagnan Blog 