Top 6 Turkey Recipes

Roasting the Thanksgiving turkey is a subject of much discussion and trepidation. Perhaps because most people are accustomed to poultry coming in convenient pieces, there is a bit of uncertainty about roasting a large, whole bird. Then there is the added pressure of entertaining; all eyes are on the cook at Thanksgiving. Here are six recipes…

Easy Roast Duck Recipe

Don’t be intimidated by a roasting a whole duck; it’s easier than you think. If you can roast a chicken, then you can roast a duck. This simple technique involves seasoning with only salt and pepper, and allows the naturally rich flavor of our Rohan™ duck to shine. But feel free to add your own…

9 Turkey Alternatives that Rock

When it comes to tradition, nobody will dispute the place that turkey has on the Thanksgiving table. But for those who don’t care for this fine fowl, or those who are feeding a small gathering, there are delicious options. Read on for several turkey alternatives for your holiday meal. 1. Go for a Goose Another…

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…

Seriously: Try this Kale Recipe

Kale. The four letter word that launched a thousand juice bars. When we eat kale, we like it cooked, thank you very much. Preferably with animal fat such as bacon or duck fat. Hard to believe, but kale is not the best leafy green to eat raw. It has goitrogens which can inhibit thyroid function,…

Great Steak News!

Because D’Artagnan has so many chefs as clients, our offerings tend toward whole primal cuts or case counts. But what works in the professional kitchen does not always translate to the home kitchen. After all, how many of us have walk-in refrigerators at home? And how many want one? It’s OK to raise your hand… For the rest…

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…

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…

Pâté-Croûte American Finale Winners!

Earlier this week the American Finale for the World Championship of Pâté-Croûte was held at the Consulate General of France in New York City. Needless to say, if there is pâté, D’Artagnan will be there. This is the eighth year of the competition, but the first time that the Confrérie du Pâté Croûte has held a finale in…

The Power of the Potato

You could say that the potato changed the world … and Smithsonian made a case for that in this detailed history of the root vegetable. The potato is native to the Americas, and was domesticated in Peru 7,000–10,000 years ago. Eventually the Spanish brought the curious tuber back to Europe after conquering the New World in the 1500s….