Charcuterie

Duck Confit Tamales

by Philippe Schmit

Maître Cuisinier de France, Philippe Schmit, serves refined Texas fare with a French accent at his eponymous Houston restaurant - case in point, these...

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Kale & Pancetta Galette with Truffle Butter Crust

by D'Artagnan

This rustic, free-form galette is packed with garlicky sautéed kale, shallots, and crispy pancetta. Black truffle butter and almond flour make a flaky...

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Fig & Prosciutto Tart

by D'Artagnan

This tart is as easy to make as it is beautiful and delicious. Salty French prosciutto pairs perfectly with creamy mascarpone and sweet figs. In the s...

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Duck Wontons with Spicy Hoisin Dipping Sauce

by D'Artagnan

Our rich duck rillettes make a delicious filling for fried dumplings with the addition of a few simple ingredients. Because the filling is completely ...

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Bacon & Cheddar Scones

by D'Artagnan

This easy-to-make scone recipe is packed with flavor from our Applewood Smoked Bacon, sharp cheddar cheese, and fresh chives. Enjoy fresh from the ove...

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Game Sausage-Stuffed Mushrooms

by D'Artagnan

These savory mushrooms make a hearty and satisfying canape any time of year. Try this recipe with any of our game or chicken sausages!

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Grits with Tasso Ham

by Alison Attenborough

Food stylist Alison Attenborough cooks creamy polenta with fresh corn and tops the finished dish with salty Tasso ham. It's the ultimate quick comfort...

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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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Wild Mushroom Bacon Dip

by D'Artagnan

Adapted from a Martha Stewart recipe, this mushroom-packed dip is smokey, creamy & totally addicting. Serve it with your favorite thick-cut potato chi...

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Bacon & Onion Tarte

by Ariane Daguin

Make our version of Andre Soltner's famous Tarte Flambée recipe with ventrèche for your next party. Frozen puff pastry makes it easy and luscious crèm...

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Bacon & Cheese Pull-Apart Bread

by D'Artagnan

Make this pull-apart bread recipe for brunch. Packed with flavorful bacon, cheese, and fresh herbs between each heavenly layer, it's sure to be a crow...

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Mussels with Chorizo & White Wine

by D'Artagnan

Briny mussels are delicious with our Spanish-style chorizo and white wine. Serve this convivial dish with a generous helping of crusty bread.

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Rabbit & Foie Gras Ballotine

by Jean-Louis Dumonet

Chef Jean-Louis Dumonet's classic Rabbit and Foie Gras Ballotine makes wonderful party fare but a generous slice alongside an herb salad is equally de...

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Truffled Hasselback Potatoes with Ham Crisps

by D'Artagnan

Crisp on the outside with creamy centers, these accordion-style potatoes make a showstopping side dish.

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Chicken Confit Pastry with Mushrooms, Spinach, & Truffle Butter Béchamel

by D'Artagnan

Make our easy savory pastry recipe with chicken confit, mushrooms, spinach, truffle butter béchamel, and two types of cheese. Cut into fourths and ser...

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Easy Pasta Carbonara

by D'Artagnan

With our simple pasta carbonara recipe, you're just 25 minutes away from a creamy, rich meal. While traditional recipes call for guanciale or pancetta...

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