It’s the Perfect Time to Make this Easy Veal Roast Recipe

It’s cooking season again … time to ease back into the roasting routine. Our French veal striploin makes a fabulous weekend roast in fall. We paired it with pancetta lardons, wild chanterelle & organic mixed mushrooms for earthy flavor, and finished with a silky pan sauce. This comforting dish is perfect for autumn and is…

Make the Best Meal Ever with Our Exclusive New Veal

Have you tried our exclusive French veal yet? This is a perfect time! Because it is lighter than beef but heartier than chicken and pork, veal is a good choice for seasonal transitions (even though we like it any time of the year). Shop veal and other D’Artagnan exclusives this week and save. We’re excited about…

What to Eat: Recipes for the Transition from Summer to Fall

We are currently experiencing summer temperatures along much of the East Coast. But fall has officially arrived, and pumpkin spice is lingering in the air. What does one eat when it’s 90 degrees F in late September? We’re ready for braising, slow cooking, and stews, but the weather cues us to head back to the…

7 Favorite Veal Recipes

The real deal on veal? Our veal is raised humanely in New York State by a network of small farms. The calves live in groups, in open barns, with sunlight and access to the outdoors; they are never caged or penned. They eat a special milk formula that is scientifically dispensed to add weight and…

Watch, Learn, Cook! A New Video!

The latest video in our “Back of the House with Ariane” series takes on the subject of veal. The great Barbara Lynch, a chef and restaurateur based in Boston, makes a traditional Italian dish of osso buco and Ariane takes the French path with paupiettes de veau. Link over to the recipes for Barbara Lynch’s Spicy…

A Saucy Series, Part IV: Blanquette de Veau

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.  Blanquette de Veau When I think of the Paris of Hemingway and Picasso, I think of Blanquette de…

Duckspotting @ Sorellina, Boston, MA

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in! Where: Sorellina, Boston, MA What: Chef Marga Raffucci’s Veal “Saltimbocca”  with Prosciutto, Maitake Mushrooms and Truffle Whipped…