Le Taste of France is a national celebration of French culture that culminates with a big weekend event (Le Show) in NYC on September 29 & 30. D’Artagnan is proud to participate as a sponsor, and will be serving savory treats at Le Show. We invite you to come out, meet and mingle, sample dishes…
Tag: d’artagnan
Chile Rubbed Ribeyes with Cilantro Butter
We wanted to share this simple recipe with you, {and just in time for Labor Day grilling!} BBQ Master, Ray Lampe’s mouthwatering Chile Rubbed Ribeye Steaks with Cilantro Butter. Learn his grill-savvy techniques and become a master of your own backyard BBQ. And check out Ray’s other recipes in his awesome book, Ribs, Chops, Steaks, and…
Remembering Julia
Ariane Daguin and Julia Child had many things in common – height, boldness, creativity, humor and a healthy dose of irreverence. But the thing that bonded them was their passion for sharing the pleasures of French food with America. While Julia had TV audiences eating out of her hand, she took time to encourage Ariane…
5 Ways to Cook a Burger
Our country is burger obsessed. According to Eric Schlosser’s book, Fast Food Nation, American’s eat about 13 billion hamburgers per year while spending over 130 billion dollars on fast food. While we don’t think the burger craze is going away anytime soon, you can take the “junk” out of your food by making more of…
All About Quail
Quail is a collective name for several genera of small, plump birds in the pheasant family. Species or subspecies of the genus Coturnix are native to all continents except the Americas. The Pharaoh, or Coturnix coturnix, quail are of Eurasian stock (found in Asia, Africa and Europe), and are migratory upland birds that travel in large bevies of up to…
Happy National Fried Chicken Day!
Crispy, crunchy, juicy, tender! Fried chicken is American comfort food at its best. It’s also a hotly debated topic: pan-fried or deep-fried, flour dredge or cornmeal crust, buttermilk or brine, peanut oil or duck fat? Whichever method and ingredients you prefer, we can think of no better day to cook up a big batch than National Fried…
The Chanterelle Mushroom
Cantherellus cibarius, the golden chanterelle, grows on forest floors, often near conifers, deciduous trees, but also in fields, beginning in July and ending as late as January. The genus Cantharellus, named for the Greek kantharos, meaning cup, is a mushroom found growing wild throughout the world. Efforts to cultivate these mycorrhizal fungi have failed, because it is impossible to recreate…
Hudson Valley Farm Trip
On Monday, we hosted one of our famous field trips to Hudson Valley Foie Gras farm. Around 200 chefs from New York, New Jersey, Philadelphia, Washington, DC and Boston traveled in a tour bus caravan, along with D’Artagnan staffers, a brass band and members of the press. With the looming California foie gras ban attracting…
Back of the House/Episode 9: Lamb with Ariane Duarte
Check out the latest episode of Back of the House with Ariane – Lamb, bam, thank you ma’am! In this quick video, Ariane is cooking our grass-fed lamb and lamb merguez sausage with Chef Ariane Duarte of CulinAriane in Montclair, NJ. Rack of Lamb with Warm Green Bean Potato Salad Duckfat Potato Cake with Merguez…
All About Buffalo
What’s in a Name? Buffalo versus bison. Is there a difference? While the names are used interchangeably in casual conversation, the American Bison (Bison bison) is a distinct mammal native to North America. The bison is only distantly related to the other true buffalo in the world: the Asian water buffalo and the African buffalo. However,…
Featured Recipe: Buffalo Steak au Poivre
Shake up your weeknight dinner routine with Ariane’s recipe for Buffalo Steak au Poivre. This quick and easy recipe is a fun twist on the classic French bistro staple that is sure to become a family favorite. Add some crispy duck fat french fries and a bottle of your favorite red wine for a fabulous…
Now is the time for a backyard Garden Party
To some, the term “garden party” conjures images of a haughty affair – one where well-heeled, seersucker-clad guests meander through a topiary labyrinth or a gaggle of biddies nibble crustless sandwiches under a canopy of tea roses. Too stiff? Too stuffy? Not for you? Don’t give up on a garden party! It doesn’t have to…
Center of the Plate | D'Artagnan Blog 