As you might expect, there are quite a few duck recipes on our website. From the meaty breast of the mighty moulard duck to a tender leg of duck confit, we love it all. If you are stuck on duck like us, have a gander at this selection of recipes. And enjoy this video of…
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Charcuterie 101
Whole books have been devoted to the subject. Techniques have been handed down through the generations, and different cultures have distinct charcuterie traditions. So what is this mysterious “charcuterie”? Pronounced shahr-kyut-uh-ree it is a French word that comes from chair “flesh” and cuit “cooked.” It refers to cooked, cured or smoked meats such as bacon,…
A Salad Post (Scandalous!)
You don’t have to double check – this is the D’Artagnan blog, and you did just read the word “salad.” We are known as hardcore carnivores, but we are hungry omnivores with an appreciation for a well-composed salad. As long as there is some meat on it. And it’s summer – the perfect time to try…
Ribeye Steaks with Bleu Cheese Sauce & Crispy Shallots
Creamy, cool bleu cheese sauce and crunchy shallot rings are the perfect foil for smoky and rich ribeye steaks – hot off the grill. Serve these beauties with your favorite potato dish and a crisp green salad. Ingredients 2 shallots, thinly sliced into rings ¾ cup whole milk ¾ cup all-purpose flour ¼ cup cornstarch…
Bacon & Cheese Pull-Apart Bread
Great for brunch, this golden bread is packed with flavorful bacon, cheese, and fresh herbs between each heavenly layer. Adapted from a sweet bread recipe by legendary baker, Flo Braker, this bread is sure to be a crowd-pleaser. Serve warm with unsalted butter for an extra decadent treat. Ingredients 2 cups bread flour 1 cup…
Sandwich Savoir-Faire: Top 6 Sandwiches
August is National Sandwich Month! We think a sandwich is perfect anytime, but in the summer a sandwich makes a neat solution for a quick dinner or a picnic lunch. On a hot evening who wants to cook? Opt instead for a cold sandwich with choice charcuterie and a bottle of rosé. “America is a confirmed…
Sweet Bacon! Ideas for Eating Candied Bacon
It’s a simple enough idea. Take something good (Berkshire pork bacon) and make it even better (add sugar and spice). If you can resist gobbling it up right out of the oven, you’ll have a smoky, sweet treat to play with. Here is what you will need: Coat your bacon in the sugar and spice…
Poutine or Disco Fries?
Poutine – that Canadian dish of exquisite perfection – is getting a lot of attention these days. This simple dish is nothing but french fries covered in a special gravy and topped with cheese curds. But, oh, what a winning combination! Food bloggers swoon over poutine and post photos all over the internet (go ahead,…
Ariane Debunks the Foie Gras Myths
Ariane has been preaching the gospel of foie gras since the earliest days of D’Artagnan. She started the company to sell the first fresh foie gras raised in the United States. Today she is the leading expert on the subject. Erin Mosbaugh at the blog First We Feast interviewed her on the controversial topic, visited…
Saucy Series XI: Sauce Romaine
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 Romaine In researching for my Sauce Series, I have tried to cover all the classic mother sauces and…
A Saucy Conversation with Deana
“Sauces are the splendor and the glory of French cooking” ~ Julia Child We will glory in any sauce. Sriracha. Marinara. Fra Diavolo. Bechamel. Bourbon barbecue sauce. Tartar. Chimichurri. Mole. We believe there should be sauce on everything. But when it comes to sauces, the mother lode is in French cuisine, and we are going…
Super Bowl Sunday, the Meat of the Matter
For something beyond finger food…that will stick to the ribs and help absorb some of the alcohol on game day, here are our picks. You can’t go wrong with chili. It’s a one-pot, make-ahead meal that can be ladled out in haste between plays. Melt some cheese on top, serve with corn chips. Or with…
Center of the Plate | D'Artagnan Blog 