Charcuterie

Tartines with Tapenade, Saucisson Sec & Cucumber

by Jennifer Hess

Food blogger Jennifer Hess makes quick tartines, or open-faced sandwiches, with our cured saucisson sec, fresh basil tapenade and cucumber rounds.

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Rabbit & Foie Gras Terrine en Croute

by John Fraser

Chef John Fraser is a master of balancing flavor, texture and color, as you can see in this stunning terrine.

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Smoked Duck & Cherry Salad

by Alison Attenborough

Alison Attenborough's smoked duck salad, with a tangy Dijon vinaigrette, will work with most fruit. Try fresh figs and persimmons in the fall and rasp...

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Squash Bisque with Smoked Duck

by D'Artagnan

This autumnal soup is an aromatic mix of carrots, celery, butternut squash and sweet potato. Tasty on its own, but when crowned with smoked duck breas...

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Garlic Pigs in a Blanket

by D'Artagnan

Our modern take on this retro party staple couldn't be easier or more delicious. Serve it sliced with a variety of condiments, from spicy Dijon mustar...

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Grilled Andouille & Spicy Shrimp Kabobs

by D'Artagnan

Each juicy shrimp hugs a chunk of Cajun sausage in this quick kabob recipe. We brush the kabobs with a spicy, seasoned oil for an extra punch of flavo...

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Lobster Rolls with Bacon

by D'Artagnan

The classic New England lobster roll gets a smoky kick in this easy recipe remix.

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Cheesy Chorizo Twice-Baked Potatoes

by D'Artagnan

Twice baked potatoes take a little work, but they’re definitely worth it. This version has creamy fontina cheese and spicy chorizo, making it deliciou...

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Potato & Leek Gratin with Pancetta

by D'Artagnan

Sautéed leeks and crispy ventrèche add extra flavor and delightful texture to classic scalloped potatoes. This crowd-pleasing dish is a perfect side f...

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Baked Yams with Apple & Bacon

by D'Artagnan

Sticky sweet yams and tart apples get depth from hickory smoked bacon in this autumnal side dish.

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Brioche Stuffing with Duck Sausage & Pears

by D'Artagnan

Buttery brioche is studded with rich duck sausage & sweet-tart pear in this delicious holiday stuffing.

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Brunswick Stew

by Jeff Miller

Brunswick stew is a centuries-old recipe that might have originally called for squirrel meat. Jeff Miller, owner and pit boss of Luella's BBQ in Ashev...

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Cast Iron Cornbread with Bacon

by D'Artagnan

This smoky cornbread makes a great side for barbecue or chili, and is also delicious on its own with a generous slathering of honey butter.

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Cider-Braised Brussel Sprouts with Bacon & Apple

by D'Artagnan

Cider, tart apple, and smoky bacon add depth to basic Brussels sprouts. This dish is a delight whether part of your holiday feast or a simple supper.

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Classic Terrine of Foie Gras

by Ariane Daguin

Fatty, rich foie gras is one of life’s greatest pleasures. Here, a whole lobe is slow cooked in a terrine with Sauternes. Serve this chilled, with sli...

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Cassoulet D'Artagnan

by D'Artagnan

This hearty casserole of preserved duck, sausages and beans is the heart & soul of Gascon cooking.

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