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…

Choosing Your Thanksgiving Turkey

There are a lot of birds available for your Thanksgiving dinner. Which one is right for you? Read on to learn about the holiday birds we offer at D’Artagnan. Or watch our video and let Ariane explain the differences between them. Because we work with small farms, we only get a certain number of birds every…

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…

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…

6 Vegetables Made Better with Bacon

National Pork Month could not go by without at least one bacon post. Because bacon is a wonderful addition to … well, just about anything we can think of. Especially vegetables. Read on for our list of 6 veggies that just get better with bacon. Bacon on Vegetables Kale A fantastic winter-time side is bacon-braised kale. Simply dice…

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…