The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are good reasons that these recipes became classics. In this post, we will share the story of the ultimate one-pot comfort food dish: coq au vin. You will also get some recipes…
Tag: Cooking
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
With cold weather comes the irresistible urge to enjoy a hot bowl of the ultimate comfort food: cassoulet. 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 your own version of…
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 is termed by the USDA as “feral swine.” These wild boar number in the millions, running rampant in 39 states where they cause damage to agricultural crops, and gardens, destroy…
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? Consider it for a smaller Thanksgiving feast; one pheasant serves two people. We offer our farm-raised domestic pheasants year-round, but if it’s game season then try our Wild Scottish Pheasant coming in from…
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 Joy of Cooking with Vincent Price
In honor of National Cookbook Month we have been polling the D’Artagnan staff and asking for their top cookbook picks. And here’s one that is perfect for Halloween … My favorite cookbook, because of the content and the author, is Vincent and Mary Price’s A Treasury of Great Recipes. I was a strange kid. Vincent…
Cookbook Memories
For National Cookbook Month we are focusing on the importance of these books in our lives. There are cookbooks that are irreplaceable, like Grandma’s stained and annotated Joy of Cooking, or the treasured recipes that the family historian had printed and distributed to the clan. These books connect us to the past, to the knowledge…
Impossible to Cook, Beautiful to Behold
Since October is National Cookbook Month, we’ve been talking about cookbooks that we love at the office. There are cookbooks that we use again and again, wearing them out and staining them with spilled ingredients. Then there are the cookbooks that sit on a shelf like art books; there to inspire us with masterpieces that…
Favorite Middle Eastern Cookbooks
October is National Cookbook Month, so naturally, we’ve been talking about cookbooks and sharing recipes from our favorite books. An informal poll of the D’Artagnan staff reflected the growing interest in Middle Eastern cuisine. Doesn’t it seem like hummus is turning up everywhere lately? D’Artagnan staff member Chloe, who supports our New York team, chose Jerusalem:…
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…
Center of the Plate | D'Artagnan Blog 