What is the Secret to a Unique and Impressive Holiday Meal?

Are you looking for a holiday-worthy centerpiece for your table? Perhaps something unique and unexpected? The December issue of Food & Wine magazine features D’Artagnan duck on the cover, and inside, recommends our game birds for your holiday feast. The gorgeous spread  – called Flights of Fancy – offers recipes from different chefs that may just inspire you…

Brining Your Meat

To brine or not to brine? Our favorite fried chicken recipe – Thomas Keller’s Buttermilk Fried Chicken – begins with a brine. So what is brining all about? What is Brining? At its most basic, brining is submerging meat in a solution of salt and water for many hours before cooking, enhancing the meat’s ability…

D’Artagnan Poussin with Garam Masala

Welcome guest blogger Cherie Scott, who made the improbable journey from her birth place in India to a small town in Maine (with stops in Vancouver and New York City), where she now writes her aptly-named blog Mumbai to Maine. There she reconnects with her Indian-Portuguese roots through family recipes and nostalgic anecdotes – it’s…