Appetizer
Our easy appetizer recipes will start your meal off right, from make ahead favorites like deviled eggs to duck spring rolls and truffled gougeres.
Bacon & Buttered Leeks Crostini
by D'ArtagnanThis tasty crostini recipe is quick and easy to make with 6 simple ingredients, including bacon, truffled leeks, and crème fraîche. Great for parties,...
View Recipe Bacon & Buttered Leeks Crostini
Red Wine & Honey Glazed Chorizo
by D'ArtagnanLooking for the world’s easiest appetizer? In this recipe, our spicy chorizo sausage gets cooked ever so briefly in red wine and honey for a simple an...
View Recipe Red Wine & Honey Glazed Chorizo
Mini Chorizo Pancakes with Pan-Seared Quail Egg
by D'ArtagnanThese easy pancakes make a special appetizer or whimsical addition to brunch. Make them in any shape you like; we chose a star-shaped cookie cutter, b...
View Recipe Mini Chorizo Pancakes with Pan-Seared Quail Egg
Foie Gras & Apple Rose Tarts
by D'ArtagnanThis foie gras and apple tart recipe only looks complicated. In truth, these beauties are made in under an hour with only 5 ingredients.
View Recipe Foie Gras & Apple Rose Tarts
Crispy Mushroom Triangles
by D'ArtagnanOur simple recipe for mushroom stuffed pastry makes a crowd-pleasing hors d'oeuvre, with herbed crème fraîche inside and a black truffle butter glaze.
View Recipe Crispy Mushroom Triangles
Chicken Confit Pastry with Mushrooms, Spinach, & Truffle Butter Béchamel
by D'ArtagnanMake our easy savory pastry recipe with chicken confit, mushrooms, spinach, truffle butter béchamel, and two types of cheese. Cut into fourths and ser...
View Recipe Chicken Confit Pastry with Mushrooms, Spinach, & Truffle Butter Béchamel
Heritage Ham Stuffed Gougeres
by D'ArtagnanMake this easy canape recipe with creamy, smoky ham mousse as the delectable filling for truffle butter gougeres. A delicious way to use up leftover h...
View Recipe Heritage Ham Stuffed Gougeres
Port Poached Pears with Foie Gras Mousse & Port Caramel
by D'ArtagnanThis recipe for petite pears poached in wine and stuffed with our foie gras mousse makes a great mid-course at your next dinner party.
View Recipe Port Poached Pears with Foie Gras Mousse & Port Caramel
Mushroom Tarte Tatin with Honey & Goat Cheese
by D'ArtagnanIn this rustic and easy tarte tatin recipe, mushrooms and sweet shallots combine with goat cheese on a buttery puff pastry for a party-perfect dish.
View Recipe Mushroom Tarte Tatin with Honey & Goat Cheese
Tortilla Española with Chorizo & Manchego
by D'ArtagnanThis Spanish omelet, or tortilla, is delicious for breakfast, lunch, aperitif, or light supper. The oil gets drained once the potatoes and onions are ...
View Recipe Tortilla Española with Chorizo & Manchego
Oysters with Bacon, Cream, and Truffled Breadcrumbs
by D'ArtagnanThis recipe for broiled oysters with bacon and truffled breadcrumbs is perfect for a party. The recipe comes together fast, so mise en place is a must...
View Recipe Oysters with Bacon, Cream, and Truffled Breadcrumbs
Sautéed Foie Gras with Pears & Gingersnaps
by D'ArtagnanIn this elegant recipe, seared foie gras is served with fragrant pear purée, buttery sautéed pears, and spicy gingersnap cookie crumbs.
View Recipe Sautéed Foie Gras with Pears & Gingersnaps
Bacon Wrapped Dates with Goat Cheese
by D'ArtagnanIf you love a snack that's both salty and sweet, try this easy recipe for bacon-wrapped dates. They come together quickly and make a great weekend sna...
View Recipe Bacon Wrapped Dates with Goat Cheese
Crispy Mushroom & Taleggio Crostini
by D'ArtagnanThis easy recipe for crispy mushroom crostini combines earthy truffle butter and creamy Taleggio cheese for a perfect canape.
View Recipe Crispy Mushroom & Taleggio Crostini
French Ham & Pear Crostini with Truffle Honey
by D'ArtagnanTry this easy, make-ahead recipe for ham-wrapped pear with arugula and ricotta cheese. In the summer, sub out the pear for seasonal stone fruit or fre...
View Recipe French Ham & Pear Crostini with Truffle Honey
Sautéed Foie Gras with Cranberry-Port Reduction
by D'ArtagnanThis fast and tasty recipe for sautéed foie gras is paired with tart cranberries, Ruby Port, winter spices, and silky veal demi-glace.
View Recipe Sautéed Foie Gras with Cranberry-Port ReductionRecipes
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