Instagram? More Like Insta-Lamb

Are you following us on Instagram? We love to see what’s cooking – in both pro and home kitchens. Since lamb is top of mind this week, we wanted to share some of our favorite posts from chefs who are showing off our lamb. Find us on Instagram and follow us to see fresh cuts like…

A Pressing Issue: Duck

This week Bloomberg wrote about the duck press as an old trend being rediscovered, and Chef Laurent Gras showed them how to use the device. What is the duck press? The antique kitchen tool has been fascinating people for ages, from its origin in Paris during the 1800s – the days of opulent meals, when the…

The Power of Pasta: 7 Recipes

There is no denying the allure of pasta. With seemingly infinite shapes and sizes, there is pasta for every need. From the homemade to the store-bought, pasta is always welcome at the table, no matter what the season. When we cook pasta, we like to play with ingredients like duck bacon and foie gras, truffles…

Do Electrified Herbs Taste Better?

Breaking news in food science! Herbs just got better! We love summer because of the abundance of fresh herbs. For the most part, dried herbs are reserved for winter meals. But what if there was a way to preserve more of that fresh herbal flavor? Researchers at Sweden’s Lund University (established 1666) have found a way…

Kitchen Skills: En Papillote

En papillote (pah-pee-YOHT) is French for “in parchment.” It’s a cooking technique that involves a folded pouch of paper or foil. Often used with delicate fish, it is also useful with poultry and veal. Foods cooked en papillote are steamed in an enclosed pouch, which keeps them moist. When ingredients are cooked while sealed in…

Discover the Joys of Duck Bacon

A perennial favorite among chefs and home gourmets, our Uncured Smoked Duck Bacon is made with  plump Moulard duck breast. Leaner than pork belly, yet juicy and flavorful, our duck bacon is simply seasoned then wood-smoked and sliced, producing a delicious, high-quality nitrite- and nitrate-free bacon. Actress Gwyneth Paltrow waxed poetic about our duck bacon in…

Savory & Sweet: Foie Gras Crème Brûlée Recipe

Crème brûlée means “burnt cream,” and is one of the all-time-great desserts. The first recorded recipe for this custard with a burnt caramel crust is in François Massialot’s 1691 cookbook Cuisinier royal et bourgeois. Last seen as crême à l’Angloise in 1740, the recipe more or less vanished from French cuisine until the 1980s. How anything so…

Classic Dish: Coq au Vin

The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are reasons that these recipes became classics. In this series we will share some of those stories, and our versions of the recipes so that you can rediscover these dishes at home….

In the Kitchen with Ariane: Cassoulet

Cassoulet season has officially begun! With cold weather comes the irresistible urge to  enjoy a hot bowl of this ultimate comfort food. Watch Ariane making cassoulet with Jake Cohen at the Tasting Table kitchen, and learn the principles (and rules) of cooking this classic dish. Once you understand the basics, it’s easy to improvise and create…

Eat More Wild Boar

Tap into your inner caveman and eat wild boar! What is wild boar? It’s a hybrid of Old World boar and escaped domestic pigs, and termed by the USDA as “feral swine.” These wild boar number in the millions, and are running rampant in 39 states where they cause damage to agricultural crops, gardens, destroy native…

Top 10 Recipes of 2016

The beginning of a new year gives us an opportunity to examine the year that is ending … and remember all those great meals we had. These are the top ten most shared recipes of 2016. 1. Easy Duck a l’Orange This is a great recipe – and no doubt popular in our busy age for…

Make a Pheasant Feast

Since ancient times pheasant has held an honored place at the table. When was the last time you had pheasant on your table? This could be the perfect bird for a smaller Thanksgiving feast; one pheasant serves two people. We offer our farm-raised domestic pheasants year round, but this is the perfect time to enjoy the Wild…