Making Pizza Crust Since pizza crust is a yeast-risen dough, it needs to be started before you prep your other ingredients to allow time to rise. Dissolve a package of active dry yeast in 2/3 cup warm water. Add 1 tablespoon honey and 2 tablespoons olive oil to the yeast-mixture as well. Stir well and…
Tag: food
What is Umami?
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 […]
6 Ways to Serve Sausage
At D’Artagnan we love all things sausage. This humble food, often made from trimmings and offal, is one of the most beloved bits of charcuterie, and perhaps the oldest. The first sausage recipes date to before the golden age of ancient Greece, and traditional sausages have been made for over 2000 years in both Rome…
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…
Rediscover a Culinary Classic: What is 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 good reasons that these recipes became classics. In this post, we will share the story of the ultimate one-pot comfort food dish: coq au vin. You will also get some recipes…
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
With cold weather comes the irresistible urge to enjoy a hot bowl of the ultimate comfort food: cassoulet. 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 your own version of…
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 in a cookbook or on his blog. 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 course, she…
Center of the Plate | D'Artagnan Blog 