We are sure that spring is here when the ramps arrive. We’ve had them for a little while now, in limited quantities, and they have been selling out quickly to our chef clients.
These fragrant wild leeks are the hottest thing on spring menus. Among the very first green to appear in the dead woods, they are a potent reminder of the power of plants and the changing of the season.
A field of ramps makes a fresh green splash on the drab forest floor.
Wonderful with bacon, egg dishes, casseroles, potatoes, in pesto and anywhere you might use scallions or leeks, wild foraged ramps (they are not grown on farms) are a joyful and flavorful way to celebrate spring.
Muddy and damp, like the springtime woods.
As the season progresses and availability increases the prices will come down. If you want to buy a 5 lb bag of ramps, you may call our customer service department to order: 800-327-8246.
It’s spring at last and we are clearing out the freezer! Enjoy 30% off select items now.
In a rare occurrence, two sales are colliding today at dartagnan.com. Select cuts are up to 40% off -in our flash sale – and there is free standard shipping on all orders over $100. Shop now for best selection!
Happy March! We’re celebrating with free standard shipping on all orders over $100 this month at dartagnan.com – no promo code needed. This means you can stock up on favorites or even try something new. Whatever you crave, the shipping is on us.
Offer valid through 11:59PM EST, March 31st, 2015. Promotion cannot be combined with any other offer. FedEx Priority Shipping not included.
Our Secret Ingredients series shines a light on products that make all the difference when cooking with D’Artagnan.
It is said that butter makes everything better. If it’s black truffle butter, that’s got to be correct. We spread it on bread with a slice of saucisson sec on top for a perfectly simple – and unexpectedly delicious – hors d’ouevre. Tucked under the skin of a chicken or turkey, the heavenly stuff melts and works all kinds of flavorful magic as the bird roasts. We even make a wagyu burger and slather the brioche bun with truffle butter.
Trust us, you’ll want to keep this stuff in the fridge – with backup in the freezer, where it can last forever. You can melt it easily and drizzle on your popcorn. Or whip into mashed potatoes. Sometimes just a slice of bread with truffle butter on it is enough to put a smile on your face.
Brunch, a brilliant combination of breakfast and lunch, is often the most anticipated meal of the week. This best-of-both-worlds feast is perfect for those lazy weekend days when sleeping in is a must. Brunch is usually served between 10 a.m. and 2 p.m., and in terms of food, anything goes. While we like a leisurely lunch at a restaurant, there is something about making your own brunch at home, and maybe in pajamas. If you are of the same mind, here are six of our favorite recipes for a satisfying brunch at home.
1. Rich and creamy shirred eggs with bacon and chives are not only delicious but ridiculously easy to prepare. Perfect for brunch!
Stewing is a versatile and economical method of one-pot cooking which creates delicious, stick-to-your-ribs dishes of tender meat and rich sauce. Similar to braising, a stew often consists of meats and vegetables slow-cooked in flavorful liquid over a low flame. The perfect antidote to winter’s chill, stew is deeply comforting and easy to make at home.
With 15% off all the cuts fit to braise right now, let’s look at some classic recipes for braising, shall we?
1. Rabbit. This Irish recipe by the inimitable Colman Andrews has hard cider in the braising liquid. Which is also really nice for drinking while your rabbit simmers.
With the winter chill there’s only one thing to do: get in the kitchen and braise! Now is the time for comfort foods like slow-cooked short ribs that fall of the bone. Simmering foreshanks of wild boar. Succulent osso buco … you get the idea.
Now through February 24 save 15% off all the cuts we like to braise, and few other items that might help in your braising efforts. Like bacon. A true braise begins with rendering some bacon fat into a pan – but you knew that. Because you’ve got to brown the meat in something, and it might as well be bacon fat.