Bonne Année! Happy New Year!

Wishing you a happy new year filling with delicious adventures – both sweet and savory. Here are some some vintage New Year’s greetings from the turn of the last century for you to enjoy. Our penchant for all things French will be obvious, but there are several interesting cards in English as well. We were…

Gift Guide for the Food Lover

There is likely someone you know who is completely obsessed with food. You don’t know how they can talk about food for so long and in such detail. But they do. We exist for these folks. Variously called “foodies” (a term many dislike) or “foodists” (sounds a little more serious), these are our people. If…

Thanksgivukkah Comes But Once Every 79,000 Years

You’ve surely heard. It’s being touted by the media as a once-in-a-lifetime event. The convergence of the Jewish and Gregorian calendars brings us a hybrid holiday this year: Thanksgivukkah. Hanukkah falls early this year, with the first night of the Festival of Lights on Wednesday, November 27. And Thanksgiving is later than normal on Thursday, November…

Turkey Stuffing v. Dressing

Whether a stuffing is a dressing, or vice versa, is as much about semantics as whether it is cooked inside or outside the bird. One thing that is certain, both are tasty, fragrant, comforting and satisfying; accompaniments with a balance of texture and taste that complement the bird and pay compliment to the cook. While…

Ariane Talks Turkey on TV

Ariane appeared on ABC 7 Eyewitness News yesterday to share her tips for making the perfect turkey this Thanksgiving.  If you missed it, you can watch the video  and get Ariane’s recipes here. For more turkey recipes, go to our website. Ariane brought three different types of turkeys — wild, heritage and organic — to…

Turkey Breast Recipes

The question of whether you prefer white or dark meat is a crucial one at Thanksgiving. But how can one turkey yield enough of the preferred meat for each diner? The simple answer is to augment the whole roasted turkey with a turkey breast.  And the overwhelming majority of people prefer the pale, juicy meat…

Countdown to Thanksgiving …

…begins now. Take some stress out of the holiday by pre-ordering your turkey at http://www.dartagnan.com.  Our heritage-breed and organic turkeys are raised free-range on small-scale farms. These top-notch birds will make your holiday meal a memorable one.  Quantities are limited and the early bird gets the best selection. So shop now and select delivery day…

Happy Summer Solstice

Today is June 21: the summer solstice. And it would be fair to say that we will find any excuse to gather and celebrate with food. But the summer solstice is more than just an excuse to party; it’s a party with long-standing traditions. Since pagan times, the people in the Northern Hemisphere have marked…

Presidential Palates

Happy President’s Day! We’ve done extensive internet research on presidential preferences in food. As a result, we now have a game plan in case any of our presidents come over for dinner. George Washington (1789-1797) liked a savory steak and kidney pie, a common dish in his day, so we would bake him up some Venison…

D’Artagnan Thanksgiving Survival Guide: Day 14

Here is an easy, straightforward method good for oven roasting a perfect capon for the holidays, or anytime you want to serve this fabulous bird. The method works for birds whether or not stuffed with dressing. Truss the capon first, as it will make turning the bird easier and help prevent the skin from tearing at the…

D’Artagnan Thanksgiving Survival Guide: Day 13

Trussing is a means of binding a bird before cooking, to hold the wings and legs close to the body. This gives the bird a compact shape, often enhancing the symmetry in the process; and making for more even cooking, a beautiful presentation, and simplified carving. Some recipes call for turning a bird during roasting…