We are examining the importance of cookbooks in our lives all month because October is National Cookbook Month. The staff has been talking about cookbooks and sharing our favorites. This time we are looking at three of the American classics. My favorite cookbook? For me it is the Joy of Cooking. It’s old, well stained…
Tag: recipes
Cooking the Classics for Cookbook Month
Every October we get the chance to examine the importance of cookbooks in our lives because it’s National Cookbook Month. The staff has been talking about cookbooks and sharing our favorites. This time we are looking at three of the American classics. My favorite cookbook? For me it is the Joy of Cooking. It’s old,…
Who Has the Largest Cookbook Collection?
October is National Cookbook Month, so we’re thinking about cookbooks, and will be posting about them all month here on Center of the Plate. We thought we had a lot of cookbooks, but the Guinness Book of World Records claims that Sue Jimenez has the largest collection of cookbooks – 2970 – in her New…
Andouille Noted
We love to see what’s cooking! Lately a lot of happy home cooks have written reviews of our Andouille Sausage, and we wanted to share some with you. What’s so great about this sausage? Well, our spicy Cajun-style Andouille Sausage is made with heritage-breed pork, all-natural ingredients and is smoked over real hardwood. It’s an authentic…
When Cauliflower Meets Truffle Butter
Cauliflower is gaining on kale as the vegetable of moment. It’s showing up in all kinds of recipes, and brings back over 25 million hits in a Google search. We love our vegetables at D’Artagnan; we just like them a little better with truffle butter and cream. So this Truffled Cauliflower Gratin recipe is just our…
Makes a Gourmet Meal in Minutes
Have you tried Duck Leg Confit? It’s a signature D’Artagnan product – and a tasty one! The meaty legs of duck are cooked in aromatic juices until tender. This fully-cooked product is our favorite fast food. Here are two recent reviews left on our website about our duck confit. We love to see how people…
Never Had Venison Before …
Have you tried venison? We heard from a first-timer named Antonio, a health-conscious foodie, who really enjoyed his venison tenderloin … Never had venison before, but I bought this based on a recommendation from a friend, who suggested I try venison instead of lamb. He couldn’t have been more right. Extremely tender, and very flavorful. I…
Meet the Mushrooms: Hon-Shimeji
Find out about the Hon-Shimeji Mushroom, now available at dartagnan.com
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…
The Best Fried Chicken Recipe
The most popular chicken recipe on our site is Thomas Keller’s Buttermilk Fried Chicken. And we can’t say that we’re surprised. The internet loves this recipe, and so do we. Keller’s Ad Hoc restaurant is famous for this fried chicken, brined for 12 hours with herbs and lemon. The meat is well-seasoned, super juicy and…
When You Give a Fig …
…about eating truly ripe fruit, you need to buy it seasonally and locally. So hit the farmer’s market and bring home a little basket of figs. It’s fig season and they are perfect now, whether eaten out of hand or paired with charcuterie like Jambon de Bayonne, smoked duck breast, duck prosciutto or bacon. Mmm…bacon-wrapped figs. And then…
Meet the Mushrooms: Hen of the Woods
Hen of the Woods, so called because the mushroom looks like a ruffled, roosting hen, is a wild mushroom sought after by foragers. Growing at the base of trees, this tasty member of the mushroom kingdom is a chef favorite and is found in Japanese cuisine. We offer cultivated maitake mushrooms in a generous 3-lb…
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