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Creamed Mushrooms on Toast

Creamed Mushrooms on Toast

by Colman Andrews

This simple recipe is rich and comforting. And while we think it's totally fabulous as-is, when you add a generous knob of black truffle butter and serve it on petit toasts, it becomes luxurious party food.

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Wild Mushroom Vol-au-Vents

Wild Mushroom Vol-au-Vents

by D'Artagnan

Fill crisp, buttery puff pastry shells with an earthy mixture of meaty wild mushrooms then top with a creamy cheese sauce for party perfect hors d’oeuvres that will satisfy vegetarians and meat eaters alike! To save time, good-quality pre-made vol-au-vent shells can be used.

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Heritage Ham Stuffed Gougeres

Heritage Ham Stuffed Gougeres

by D'Artagnan

Creamy and smoky ham mousse makes a delectable filling for gougeres in this easy canape recipe. Although delicious year round, it’s a great bite for New Year’s and the perfect way to use up leftover Christmas ham.

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Veal Osso Buco

Veal Osso Buco

by Alexander Bernard

Chef Alexander Bernard's luscious osso buco is full-flavored and fork-tender. Try it with Yukon gold truffle butter mashed potatoes.

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Crispy Buttermilk Fried Rabbit

Crispy Buttermilk Fried Rabbit

by D'Artagnan

We have a few secrets for making the best fried rabbit ever – first, start with succulent rabbit leg confit, coat them in spiced buttermilk and double-fry until double-crisp. Finish with another hit of spice and you’ve got a dish you won’t soon forget.

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Wine Country Burger

Wine Country Burger

by D'Artagnan

This flavorful burger brings the taste of a wine country brasserie to your own kitchen with red-wine braised onions, Gruyere two-ways, and fresh herb mayo. Our wagyu beef patties keep things extra juicy, but feel free to sub our buffalo burgers or even ground turkey.

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