The Secret Ingredient That Makes Everything Better

You thought we meant bacon, didn’t you? Well, bacon is a close second. But this time we are talking about butter. Specifically compound butter, called beurre composé in French, a mixture of butter and other ingredients like herbs, spices, or truffles. Now is a good time to add it to your repertoire, because grilling season will…

Grilling with Dad

The grill is primed and ready for action and dad prides himself on his skills … now it’s up to you to provide the pizzazz that makes this more than just another cookout. Why not roast a suckling pig for Father’s Day? Nothing says “serious party” like a suckling pig cooked outdoors. Whether you spit-roast the pig…

Grilling Steaks: Basic Tips & Recipes

Memorial Day is called the unofficial start of the outdoor cooking season, and it’s a sure indication that things will be getting smoky. There’s a whole summer of grilled everything to look forward to… The steak is a classic choice for grilling, and one of our favorites. We have many kinds of steak to choose…

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 […]

What’s for Supper? Thai-Style Steak Salad

A salad is often a healthy part of a meal, or a meal in itself. And that’s how we like salad: with meat on top. With spring in the air, we’re looking for quick, fresh meals. Well-composed salads with protein are the perfect solution. This colorful, crunchy salad hits all the right notes – sweet,…

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…

Easter Entrees: 6 Recipes for the Holiday

Special-occasion meals, such as Easter dinner, give you the opportunity to make something impressive. When you are serving a house full of guests, a whole glazed ham or a roasted leg of lamb are perfect choices. But if you have a more intimate Easter meal in mind, there are great options below. Read on for…

Rabbit: The Other White Meat

The big question: why don’t Americans eat more rabbit? Is it because they are cute and fuzzy? Or because some people keep them as pets? In fact, we are eating more rabbit now than at any other time since World War II. But that’s still not a lot, compared to European countries, and it’s a…

Happy Duck Fat Tuesday!

It’s Mardi Gras, which means, of course, “Fat Tuesday.” It’s the last chance to let it all go before Lent begins. Traditionally, fatty, decadent and sweet foods are eaten on Mardi Gras, and much alcohol is imbibed. It’s the time to indulge before the ritual fasting of the Lenten season. In the past, Christians gave up…

Quail Eggs: Tiny but Mighty

Quail eggs are pretty on the outside and delicious on the inside… Good things come in small shells. Lovely speckled brown shells, in this case. Quail eggs are a fraction the size of chicken eggs (5 quail eggs are equivalent to 1 chicken egg), but amazingly, pack more nutrients and minerals. Some consider them more…

Happy National Italian Food Day! Celebrate with These 7 Recipes

You may think of D’Artagnan as the home of all things French, but we are truly American; born in the United States of a French mother, Ariane Daguin. For over 30 years, we have been based in the greater New York area with its multitudes of cuisines, carried with other immigrants to these shores. So we revel…

Ariane’s Oscar Party Recipes

The Academy Awards is just two weeks away… what will you be eating for the big show? Ariane has some ideas for you, and if you are in the greater New York area, tune into CBS News on Sunday morning, February 26, at about 8:45 AM. Ariane will be on live, demonstrating how to make a…