How to Cook Porcelet

Our milk-fed piglet – called porcelet – has been a hit with professional chefs for years. In France the milk-fed piglet is known as cochon de lait, and until our farming partners in Quebec began raising them, it was hard to find any milk-fed piglets in North America. Raised on a proprietary milk formula, these piglets…

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…

5 Favorite Charcuterie Recipes

Are you cooking with charcuterie? You might be doing it and not even thinking about it. Bacon and eggs…pizza with sausage or pepperoni…stuffing with sausage. All are examples of using charcuterie in everyday food. Charcuterie – smoked, cured or cooked meat – is showing up everywhere. At D’Artagnan, we’ve been making charctuerie for more than…

Happy National Caramel Popcorn Day!

We don’t celebrate every food holiday … oh, who are we kidding? We love that nearly every day of the year has a food-related holiday to celebrate. Today it’s National Caramel Popcorn Day! And that’s why we’re sharing our recipe for caramel popcorn, with a D’Artagnan twist. We’ve enhanced this sticky treat with bacon and…

Top 5 Easter Main Dishes

What are you serving on Easter?  We have some classic, fresh spring preparations for family favorites like heritage ham, lamb, and rabbit.

Top 5 Easter Side Dishes

At Easter you may serve tender spring vegetables like peas and asparagus. But there is a long-standing tradition of breaking the Lenten fast with rich, creamy dishes and generous amounts of meat, assuming that you have deprived yourself for 40 days. Since we love a hearty side dish, we collected some of our favorites that…

Top 6 Easter Appetizer Recipes

How about a nibble to start the Easter meal? From the simple to the sublime, there’s a little something for everyone here. Small bites, big flavors. Click through to see the recipes. 1. Tiny quail eggs may take extra time to peel, but they are so cute – and delicious – that it’s worth the…

7 Easter Brunch Ideas & Recipes

Are you hosting Easter brunch and looking for some fun ideas … perhaps with more bacon? We have some recipes to inspire a very tasty brunch this year, with seasonal ingredients and quite a lot of bacon. 1. Bacon and cheddar scones are perfect for brunch, paired with scrambled eggs. Also tea time, snack time, or…

Duck Fat Fried Chicken Drumsticks Recipe

Fried chicken is having a moment right now. It’s showing up in sandwiches, on waffles, at food trucks and in high-end restaurants. Nothing is quite so satisfying. Try upping your game with our air-chilled and organic chicken, and using the secret ingredient that brings magic to all it touches: duck fat. An overnight soak in seasoned…

Top 5 Oscar Party Recipes

Looking for some finger foods for your Oscar viewing party? Here are our top nominees for tastiest appetizers this year. Try a few and see if they win any awards at your house. And be sure to share photos with us on Facebook, Twitter or Instagram. 1. In the category of “Most Likely to Be…

Foie Gras Cream Puffs with Black Truffle

Looking for a show-stopping appetizer for your Valentine’s Day dinner? Or perhaps the perfect hors d’oeuvre for a party? Amuse your bouche with these crispy choux puffs  – the silky, creamy, truffle-studded foie gras center makes a satisfying contrast of textures. Ingredients 4 tablespoons unsalted butter 2 eggs ½ cup water Pinch of salt ½ cup all-purpose…

D’Artagnan Poussin with Garam Masala

Welcome guest blogger Cherie Scott, who made the improbable journey from her birth place in India to a small town in Maine (with stops in Vancouver and New York City), where she now writes her aptly-named blog Mumbai to Maine. There she reconnects with her Indian-Portuguese roots through family recipes and nostalgic anecdotes – it’s…