Not just for braising in the oven, our beautiful, grass-fed short ribs are the ultimate cut for smoking. The process helps break down the collagen in this nutrient-dense cut and will lead to tender fall-off-the-bone beef that melts in your mouth. Check out the method and try it in your backyard soon.
Tag: dartagnan foods
How to Bake Focaccia with Fiddlehead Ferns
We found an unbeatable combination – fiddlehead ferns and focaccia. The edible fiddlehead fern is one of the early signs of spring, with the coiled green shoots appearing on the barren forest floor and announcing the change of season. But they are only around for a very brief time – and go in and out…
Welcome Spring!
Each year, we are excited anew to see the first ramps, fiddlehead ferns, and morel mushrooms arrive in the warehouse. These green and fragrant products are definite signs that spring is here. Our chef clients clamor to be the first to put these foraged delights on the menu. After the supply steadies, our home cooks can expect ramps, fiddlehead…
A Simple Venison Chili You’ll Love
For many people, their first venison experience is with ground meat. That’s because most venison is hunted and ground up, frozen, and enjoyed over the winter. Not so with our premium New Zealand venison. Farm raised in nearly wild conditions, the red deer get a diet of nutritious grasses and roam vast, pristine pastures. This…
Christmas Dinner: Recipes for 7 Splendid Side Dishes
These recipes for side dishes involve ingredients we love, like truffle butter, duck fat, bacon, and chorizo. Whether baking yeast rolls or sauteing green beans, there’s always room to make things a bit more savory. We hope you will try some of these recipes for your holiday meal, or any other occasion where full flavor…
Who Will Win the Garden State Culinary Arts Awards?
New Jersey is a small state with a lot of good food … and we are proud to work with many of the restaurants and markets in the state. D’Artagnan has been based in New Jersey for our entire 31 years; first in Jersey City, then in Newark, and now in Union. Say what you…
Quail Eggs: Tiny but Mighty
Quail eggs are pretty on the outside and delicious on the inside… Good things come in small shells. Lovely speckled brown shells, in this case. Quail eggs are a fraction the size of chicken eggs (5 quail eggs are equivalent to 1 chicken egg), but amazingly, pack more nutrients and minerals. Some consider them more…
Meet the Mushroom: Black Trumpet
This is a mushroom that goes by many names: black chanterelle, black trumpet, horn of plenty, poor man’s truffle. In Latin it is Craterellus cornucopioide. Without a separated stem and cap, the mushroom looks like an elongated funnel. The aromatic, thin-walled and delicate fungi range in color from grayish brown to almost black. Beautiful velvety…
Is Truffle Oil on the List?
Yes, it is. Jenice Armstrong of the Philadelphia Daily News included our truffle oil on her list of items she loves for the holidays. We can see why! Shopping for a foodie? Slip a bottle of truffle oil into their stocking this year. It’s shelf-stable, so you don’t have to worry about keeping it cold. Truffle butter…
30 Years Ago They Thought I Was Crazy
This is a great article about the founding of D’Artagnan – and how far we’ve come since our modest beginnings in 1985. Read the entire piece at Upstart Business Journal. And thank you for over 30 years of support. Without the chefs, retailers and home consumers, D’Artagnan would not be where it is today. Every…
Stuffing vs. Dressing
Whether a stuffing is a dressing, or vice versa, is as much about semantics as whether it is cooked inside or outside the bird. Some people will tell you that it’s called stuffing when cooked inside the bird, and dressing when cooked separately. And in the south, they call both versions dressing. They are really…
What the Turducken?!
Having a hard time choosing a holiday bird? Love turkey? Also love chicken? How about duck? If you love these birds as much as we do, why not have all three at once? That’s right, we’re talking about turducken, that gorgeous Cajun concoction made from a stuffed, deboned chicken inside a stuffed, deboned duck inside…
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