It’s Chanterelle Season!

To us summer means the beginning of chanterelle season … and we have some really nice chanterelles from the Pacific Northwest and Saskatchewan in stock this week. Things are always changing in the mushroom department, with new shipments daily, so order soon and enjoy the season’s bounty. There are three varieties in stock now: Domestic chanterelles:…

Last Call for Black Winter Truffles in Summer!

Winter truffles in summer?! It’s true. But this is the last week they are in stock, so order your truffle today! Your last chance to order at dartagnan.com is August 5, 2016. Remarkably, even miraculously, the black winter truffle has finally been cultivated in the Australia. With its specific climate, acidic soil, cool winters and…

Ariane’s 3 Favorite Places in NYC

Ariane was interviewed by Bond Street – a site that supports independent businesses in New York – about her 3 favorite small businesses in the city. Independent restaurants and retailers have been a huge part of our business at D’Artagnan over the past 31 years, so Ariane fully appreciates their importance. Find out what her…

Happy National Chicken Wing Day!

This holiday presents the perfect excuse to make a batch of “truffalo” wings! This is our take on the classic buffalo wings recipe – but we use black truffle butter in place of plain butter. It’s a small change that makes a huge difference. How Do Americans Like Their Chicken Wings? You will notice that…

Spicy Interview with Thora of Teeny Tiny Spice Company

Do you like it spicy? So do we! We’ve been using some very tasty spice blends from Teeny Tiny Spice Company when cooking with our favorite D’Artagnan meats. So we wanted to know more about these organic spice blends and the entrepreneurial woman behind them. These spices are tiny in name only; they pack big flavor! Thora Pomicter,…

What is in that Hummus?

Chestnuts. In our recipe, these meaty nuts take the place of chickpeas for a richer flavor and creamier texture than traditional hummus. Easy to whip up for a party, a snack, or a summer evening supper when it’s too hot to cook, this chestnut hummus recipe is a keeper. Imported from France, D’Artagnan chestnuts are fully-cooked,…

20-Minute Dinner: Duck Bacon Carbonara

Are you cooking with duck bacon? If not, you are missing out. The heady smokey flavor of duck bacon pairs well with pasta, especially when dressed with a creamy sauce. Our duck bacon carbonara (recipe below) is rich, indulgent and deeply satisfying – plus it’s done in under 30 minutes. Perfect for a weeknight dinner….

5 Ways to Eat Caviar on National Caviar Day

It’s July 18th, so that means it’s National Caviar Day! Break out the bubbly! Did you know that D’Artagnan has caviar? Our Ossetra Malossol Caviar is from a state-of-the-art French aqua farm and is raised in an ecologically responsible manner. You can learn about our caviar here. Read on for our top 5 ways to eat…

It’s Bastille Day!

Happy Bastille Day! Bonne fête! Joyeux Quatorze Juillet!  What is the holiday all about? It commemorates the storming of the Bastille prison on July 14 during the bloody revolution of 1789 – the one where all the aristocrats lost their heads. Get the history here – and see how the French celebrate their day of independence….

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…

Chefs of Betony Come to Visit

We are always happy to have visitors at our Union, NJ office. When Chef Bryce Shuman of Betony in NYC made the trip, along with two chefs from his kitchen, he came bearing gifts. The first was an autographed dish for the wall of plates in our dining hall. The message reads: “Dear Ariane, Thank…

Good News About Butter

We’ll just sit here with a slice of bread slathered in butter … truffle butter, of course … while science proves the point. Again. Butter is back, and it’s safe to enjoy. Our grandmothers and their grandmothers knew this simple fact. But it’s nice when a study can back up that old-time common sense. PLOS…