Happy Spring! Let’s Eat

Yesterday – as of 6:28 AM – was the first official day of spring. Each year, we get so excited 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. This week, the few cases to arrive have all…

Cassoulet War: Participating Chefs

Our third annual Cassoulet War at the Kimpton Hotel Eventi in NYC will feature a record number of cassoulets to try! On the 20th of February, 20+ chefs will assemble, armed with only pots of cassoulet, and do battle against each other. The awards go to the Most Authentic, Most Daring and the Most Popular Cassoulets. Our panel…

Classic Dish: Coq au Vin

The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are reasons that these recipes became classics. In this series we will share some of those stories, and our versions of the recipes so that you can rediscover these dishes at home….

In the Kitchen with Ariane: Cassoulet

Cassoulet season has officially begun! With cold weather comes the irresistible urge to  enjoy a hot bowl of this ultimate comfort food. Watch Ariane making cassoulet with Jake Cohen at the Tasting Table kitchen, and learn the principles (and rules) of cooking this classic dish. Once you understand the basics, it’s easy to improvise and create…

Love Food? How Much?

Enough to celebrate National “I Love Food” Day with us?  Because some genius chose this day – September 9th – to express their deep and real love for food. And they made it official, sharing the glorious day with the rest of us.  An entire day to celebrate our eternal love: food. Are you planning your next…

Top 6 Easter Appetizer Recipes

How about a nibble to start the Easter meal? From the simple to the sublime, there’s a little something for everyone here. Small bites, big flavors. Click through to see the recipes. 1. Tiny quail eggs may take extra time to peel, but they are so cute – and delicious – that it’s worth the…

Cooked with Michael Pollan

We’re excited to watch Michael Pollan’s new Netflix series “Cooked,” which is based on his book of the same title. It examines four methods of cooking and how they impacted human society. It’s “a clarion call for a return to the kitchen in order to reclaim lost traditions and restore balance to our lives.” We like the idea…

Armchair Traveler: Gascony

We love Michael Ruhlman’s writing, whether it’s in a cookbook, his blog or even twitter. But this article in the July issue of Conde Nast Traveler about his culinary pilgrimage to Gascony is enough to make the stomach rumble. It’s possible that we are a little biased; Ariane is quoted in the article, and of…

Happy Summer Solstice

Today is June 21: the summer solstice. And it would be fair to say that we will find any excuse to gather and celebrate with food. But the summer solstice is more than just an excuse to party; it’s a party with long-standing traditions. Since pagan times, the people in the Northern Hemisphere have marked…

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…

Duckspotting @ Eastern Standard, Boston

Duckspotting is snapping & sending in pics of dishes, from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in! Where: Eastern Standard What: Chef de Cuisine, Matt Audette’s Blood Pasta Carbonara, Boudin Noir, Prosciutto, English…

Umami Dearest…

Umami (pronounced /oo-mäme/) is a relatively new term. It’s a Japanese loan-word referring the fifth taste, completing the revamped five-taste model alongside salty, sweet, sour and bitter. The mysterious word which as of late has been popping up frequently in food writing, blogs, restaurant menus, and cooking shows, describes a taste you are no doubt…