Cooking the Classics: Blanquette de Veau

It’s back-to-school time – culinary school, that is! We will be covering some of the classic dishes this fall, and hope you will be inspired to get back in the kitchen for a tasty cooking project. A French family favorite, blanquette de veau is a velvety white veal stew with vegetables and mushrooms. Unlike other…

Braising Essentials

At D’Artagnan, fall= braising. Braising is comfort cooking at its finest. The long gentle braising process transforms modest cuts from tough, sinewy chunks to meltingly tender, luxurious bites swathed in velveteen sauce. It’s the food equivalent to being wrapped in a warm blanket on a cold day and it’s surprisingly easy. And while you may…