Christmas

Dry-Brined Roast Turkey with Black Garlic Gravy

by D'Artagnan

This easy dry-brining technique produces a holiday bird that’s flavorful, juicy, and has a deliciously crispy skin. Fermented black garlic adds richne...

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Sunday Beef Striploin Roast with Yorkshire Puddings

by D'Artagnan

Our whole grass-fed beef striploin makes a beautiful Sunday roast beef (with steaks to spare for another day!). Using the reverse sear method ensures ...

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Alsatian-Style Roast Goose with Foie Gras & Chestnuts

by D'Artagnan

Our luxurious Alsatian-style goose recipe is stuffed with ground veal and pork, and foie gras. It is the perfect main course to serve for a holiday or...

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Bresse-Style Poached & Roasted Turkey

by D'Artagnan

This turkey recipe ensures juicy meat and a crackling brown skin by following a traditional process from Bresse, the French capital of poultry. It inv...

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Brioche Stuffing with Duck Sausage & Pears

by D'Artagnan

Make this easy brioche bread stuffing recipe studded with rich duck sausage and sweet-tart pear for a delicious holiday dish.

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Cider-Braised Brussels Sprouts with Bacon & Apple

by D'Artagnan

This braised Brussels sprouts recipe has depth of flavor from cider, tart apple and smoky bacon. It's a delight whether part of your holiday feast or ...

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Chestnut, Walnut & Fennel Sauté

by Ariane Daguin

This recipe, inspired by Joël Robuchon, uses our already-prepared chestnuts, black truffle butter and demi-glace to create a flavorful side dish. It's...

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Cassoulet D'Artagnan

by D'Artagnan

Our cassoulet recipe is hearty, authentic, and easy to make. The casserole of preserved duck, sausages and beans is the heart & soul of Gascon cooking...

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Duck Wellington with Truffle Armagnac Sauce

by Deana Sidney

Give duck breast the traditional Wellington treatment with this surprisingly simple recipe that makes a fantastic meal for two.

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Angus Beef Standing Prime Rib Roast

by D'Artagnan

Little embellishment is needed for this gorgeous standing rib roast – just salt, pepper, and a very hot oven. Starting the roast at a high temperature...

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Wild Boar Sausage & Apple Stuffing

by D'Artagnan

This versatile bread stuffing recipe is both savory and sweet, with crumbled wild boar sausage and flecks of apple. Try it alongside your holiday bird...

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Wild Mushroom Bread Pudding

by D'Artagnan

This simple savory bread pudding recipe is versatile and pairs well with meat or poultry and can be baked in a large dish or individual ramekins.

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Wild Mushroom Vol-au-Vents

by D'Artagnan

This easy recipe for buttery puff pastry with an earthy mixture of wild mushrooms is a party-perfect canape. Use good-quality pre-made vol-au-vent she...

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Duck Fat Roasted Potatoes

by D'Artagnan

Our super-simple recipe for potatoes roasted in duck fat results in a golden and crispy exterior and creamy insides. The perfect roasted potato!

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Maple-Glazed Heritage Ham

by D'Artagnan

The perfect glazed ham recipe is simple: maple syrup and mustard makes our Berkshire Pork Smoked Ham a delectable, sweet crust and seal in moisture wh...

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Maple-Glazed Turkey with Gingersnap Gravy

by D'Artagnan

Gingersnap cookies lend a kick to your gravy in this recipe for maple glazed turkey, adapted from a 20-year-old Bon Appetit recipe. We still love it.

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