These golden potato pancakes are crisped in duck fat before being crowned with silky foie gras and tart apple. Delicious. And appropriate for Hanukkah. Or Thanksgivukkah. After all, the history of foie gras in Europe can be traced back to Jewish immigrants, who brought the technique of fattening ducks and geese from Egypt. Schmaltz, anyone?…
Tag: d’artagnan
About Our Reserve Jean Reno Olive Oils
A message from Ariane… It’s not every day that you meet a movie star like Jean Reno, let alone go into business with him. But I was lucky enough to have a long dinner with the great man and our talk turned to food, to France, and to his passion: olive oil. Not only olive oil,…
Turkey Stuffing v. 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. One thing that is certain, both are tasty, fragrant, comforting and satisfying; accompaniments with a balance of texture and taste that complement the bird and pay compliment to the cook. While…
Happy Veterans Day!
Thanks to all our veterans, today and every day.
Turkey Breast Recipes
The question of whether you prefer white or dark meat is a crucial one at Thanksgiving. But how can one turkey yield enough of the preferred meat for each diner? The simple answer is to augment the whole roasted turkey with a turkey breast. And the overwhelming majority of people prefer the pale, juicy meat…
Happy Halloween!
Yes, that is Vincent Price in the kitchen. Known as a true gourmand, a wonderful host, and an expert on wines, Price was also a world traveler. He and his wife Mary collected recipes from the chefs they met at restaurants, and together they authored quite a few cookbooks. Several can be seen below, and…
Conquering Cassoulet
In recent years cassoulet has really taken off, and we couldn’t be happier. It’s downright common to see cassoulet on menus and in magazines these days….in all manner of variations. There’s even a recently-published book of essays called “The Cassoulet Saved Our Marriage.” We don’t promise cassoulet miracles, but we can help to dispel your fears…
Four Prunes Day
A message from Ariane Today is a strange food holiday: Four Prunes Day. I believe it refers to the idea that four prunes a day will keep the doctor away. But I am happy to take the opportunity on this official holiday to share my affection for this little wrinkly fruit with you. Sadly, prunes seem…
Braising Essentials
Braising is comfort cooking at its finest, and it’s surprisingly easy. And while you may be inclined to keep the dishes all to yourself, braising is a great option for entertaining. With most of the hands-on work completed before the dish even goes into the oven there is ample time to spend with guests, and…
Taste of France
For those who attended Taste of France in Bryant Park last weekend, you already know what a blast the event was. Any of you who missed it should join us next year! This short video interview with Ariane posted at The Daily Meal gives a good overview of the event, as does our highlights album…
Making Chicken Stock
“Indeed, stock is everything in cooking. Without it, nothing can be done.” –Escoffier Forget about the cans and boxes of watered-down, flavorless stock in stores. The best stock is made at home and the good news is: it’s not difficult to do. You will be amply rewarded with glorious, golden liquid that will boost the…
Second Annual Taste of France in NYC
The world’s largest event dedicated to France will be taking place at Bryant Park in New York City on Saturday, Sept. 28 – Sunday, Sept. 29. Of course D’Artagnan will be there serving food and working with the cadre of chefs involved. There will be food, wine, music, fashion, chef demos, literary figures, a French bulldog…
Center of the Plate | D'Artagnan Blog 