34 results
Pig Brittle, Bacon Brittle Recipe | D'Artagnan

Pig Brittle

by D'Artagnan

This bacon-studded, sweet and salty confection is a favorite among D'Artagnan staff, especially around the holidays. It's a great option for edible gi...

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Foie Gras Butter Recipe | D'Artagnan

Foie Gras Butter

by D'Artagnan

This recipe is adapted from Jennifer McLagan’s excellent cookbook, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. Try it spread on ...

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Wild Mushroom Salsa Recipe | D'Artagnan

Mushroom Salsa

by D'Artagnan

This crunchy salsa is party-worthy. The addictive blend of charred red onions, wild mushrooms and garlic is finished with fresh cilantro and citrus ju...

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Marcus Samuelsson's Chive Butter Recipe | D'Artagnan

Chive Butter

by Marcus Samuelsson

It doesn't get any fresher than this! A pat of Chef Marcus Samuelsson's home-churned compound butter is a wonderful finish for any of our meats right ...

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Marcus Samuelsson's Steak Sauce Recipe | D'Artagnan

Marcus's Steak Sauce

by Marcus Samuelsson

Chef Marcus Samuelsson's steak sauce is packed with flavor and incredibly complex. Try it with grilled beef, buffalo, venison or even duck. You'll nev...

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Basque Brochettes Recipe | D'Artagnan

Basque Brochettes

by D'Artagnan

These flavorful skewers highlight quintessential Basque flavors - shrimp, piment d'espelette and jambon de bayonne. Best of all, they're party perfect...

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Duck Fat Biscochitos Recipe | D'Artagnan

Duck Fat Biscochitos

by D'Artagnan

A holiday staple in the American Southwest, biscochitos are cookies made from lard and flavored with anise and orange zest. Since these are also commo...

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