Welcome guest blogger Cherie Scott, who made the improbable journey from her birth place in India to a small town in Maine (with stops in Vancouver and New York City), where she now writes her aptly-named blog Mumbai to Maine. There she reconnects with her Indian-Portuguese roots through family recipes and nostalgic anecdotes – it’s…
Tag: Cooking
Game Day Eats: Top 5 Mains for Super Sunday
Looking for game day menu ideas? A cold afternoon in February seems like the perfect time for warming, hearty dishes and you can score a touchdown with our game-day recipes. Top 5 Main Dishes for Super Sunday Cassoulet is nothing but French chili – granted, it has a lot of incredible cured meats and heirloom…
New Steak Gift Sets
Just in time for the gift-giving season, here are three new ways to share your love of steak. Each collection is offered at a special price for the holiday season. Click through the links to get more details. Our marbled and flavorful beef comes from cattle raised exclusively for us by a cooperative of ranchers…
Introducing a New Pork Chop
There’s a new cut of pork in town. What the New York strip steak is to beef, this chop is to pork. And that’s why we call it a NY strip chop. This uncommon Berkshire pork chop is cut from the short loin and offers all the flavor and texture of heritage pork. In other words,…
New Year’s Eve Party
We think every party needs a charcuterie board on the table. With that strong beginning, you can serve all manner of tasty nibbles and host a New Year’s Eve party that everyone will talk about well into next year. If you take our suggestion and serve charcuterie – duck rillettes, pâté, saucisson sec – these…
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…
Saucy Series X: Bechamel Mornay
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 Béchamel Mornay I discovered Filet of Sole Verdi when I read a description of it that made me…
Watch, Learn, Cook! A New Video!
The latest video in our “Back of the House with Ariane” series takes on the subject of veal. The great Barbara Lynch, a chef and restaurateur based in Boston, makes a traditional Italian dish of osso buco and Ariane takes the French path with paupiettes de veau. Link over to the recipes for Barbara Lynch’s Spicy…
Saucy Series VIII: Bordelaise
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. Bordelaise Sauce Sam Ward was one of the great entertainers of the 19th century. He virtually invented lobbying in…
Featured Recipe: Wagyu Shepherd’s Pie
Why not elevate the homey cottage pie with ground Wagyu beef and a truffle butter mashed potato crust? Equal parts comfort food and haute cuisine, this is a pie to savor. Serve with a pint of pale ale or dry stout for a bit of “pub grub” authenticity. Ingredients 4 pounds Yukon Gold potatoes, peeled…
Center of the Plate | D'Artagnan Blog 