Classic Dish: Tournedos Rossini

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….

Truffle Recipes for New Year’s Eve

Some consider them the height of luxury, but truffles can be enjoyed easily and affordably with our truffle butter, truffle oil and truffle peelings. And New Year’s Eve is certainly an occasion worthy of truffles. Read on for 6 ways to serve truffles at a gathering. Our recipes are easy-to-make plays on party foods you already…

Tom Colicchio’s Perfect Christmas Meal

Want to eat like Tom Colicchio at Christmas?  Take a page from the menu at his new restaurant, Fowler & Wells in New York City, which offers reinvented turn-of-the-century dishes. Tasting Table got his Christmas meal plan, and there’s some very special pork at the center of his Christmas table: our exclusive Milk-fed Porcelet. Only available at…

Black Winter Truffles Are Here!

They’re back – the best reason to love winter! Tuber melanosporum is known as the “black diamond” of the kitchen, and is prized by connoisseurs and four-star chefs for its distinct and pungent aroma. Also called the Perigord truffle, after the legendary truffles of that region in France, this truffle can be found during the winter…

5 Ways to Cook with Truffle Butter on Thanksgiving

Black … truffle … butter. The words alone have the power to induce salivation. And while black truffle butter is a year-round kitchen staple, it’s versatility is especially appreciated during the holidays. 1. Truffled Turkey Beginning with the turkey itself, truffle butter plays an essential role in our Thanksgiving feast. That’s because we cram truffle butter…

Go Grass-Fed on National Filet Mignon Day!

Today is National Filet Mignon Day, so let’s have a steak… more specifically, a grass-fed filet mignon. This is a new addition to our website, and an uncommon thing. These barrel-cut steaks are from the thick end of the tenderloin, and offer superb texture and flavor. With all the health benefits of grass-fed beef and all…

Garlic & Black Truffle Mashed Potatoes

This recipe is inspired by the classic Joël Robuchon mashed potato recipe which calls for equal parts potato and butter. Garlic cloves slow-cooked in duck fat are added, along with a generous amount of black truffle butter for intensely earthy and rich potatoes. Ingredients 2lbs Yukon Gold potatoes, peeled and cut into large chunks 8-12…

Saucy Series X: Bechamel Mornay

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Sauce Béchamel Mornay I discovered Filet of Sole Verdi when I read a description of it that made me…

Tournedos Rossini, A Legendary Recipe

The origins of this dish can be traced back to the relationship between legendary chef Marie-Antoine Carême and the composer Rossini, a known gourmand. Evidently Rossini insisted on the dish being prepared tableside so he could micromanage its creation, and when the chef objected to the interference, Rossini said, “So, turn your back.”  Whether that…

Christmas in July: Black Winter Truffles

A truffle is an irregular, round-shaped fruiting body of fungi, which grows underground in a symbiotic and mysterious relationship with the roots of trees. On average, truffles vary in size from a walnut to a golf ball, but there are sometimes exceptional truffles that can weigh a pound or more. Tuber melanosporum is often called the…

Hunting Truffles in Italy

D’Artagnan owner Ariane Daguin recently traveled to Savigno, a small town near Bologna in the Emilia-Romagna region of Italy. She was there to talk with one of our truffle suppliers about the upcoming winter truffle season and tour their new facility where truffles are inspected, graded, cleaned and sometimes made into prepared products, like peelings…