Comfort Food

Black Truffle Parker House Rolls

by D'Artagnan

Soft, squishy, golden yeast rolls are a holiday favorite but when our Black Truffle Butter is baked right into the dough, they’re downright irresistib...

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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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Anasazi Cowboy Chili with Buffalo & Nopales

by Steve Sando

Anasazi beans are a cross between kidney and pinto beans. They hold their shape beautifully in this spicy buffalo chili.

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Chicken & Andouille Sausage Gumbo

by D'Artagnan

This gumbo is hearty and rich with just the right amount of spice.

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Corned Beef Brisket

by D'Artagnan

A tasty St. Patrick's Day staple, corned beef is made by curing brisket in brine for several days before cooking. Our version is made without the use ...

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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 se...

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Duck Breast with Orange-Cassis Sauce

by Bromberg Brothers

Eric and Bruce Bromberg, the genius brothers behind the Blue Ribbon restaurants, ate duck with cassis sauce for the first time in Paris. This is their...

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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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Duck Ragout with Porcini

by Jonathan Vaast

Duck is fatty and rich and holds its own in chef John Vaast's robust ragout made with dried porcini, red wine and rosemary.

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Arroz de Pato (Duck Rice)

by George Mendes

In a playful twist on Arroz con Pollo, George Mendes of the restaurant Aldea, combines duck confit and duck breast with seasoned rice, chorizo and oli...

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Easy Duck a L'Orange

by D'Artagnan

Here's a super easy version of a classic, sometimes "fussy," French duck recipe. Give it a try!

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Eric Ripert's Coq Au Vin

by Eric Ripert

Chef Eric Ripert's classic chicken stewed in red wine is rich, homey and comforting. Served over egg noodle with a crusty loaf of country bread, it ma...

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Frankies' Meatballs

by The Franks

The Franks (as they are lovingly known) cook hearty meatballs studded with pine nuts and golden raisins. This epitomizes this pair's culinary style--s...

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Rabbit Pot de Provence

by Ariane Daguin

This richly perfumed rabbit stew combines the flavors of southern France--sweet peppers, fennel, tomatoes and black olives in an aromatic anise-flavor...

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Rabbit Stew with Nicoise Olives & Rosemary

by Marco Canora

Chef Marco Canora's rabbit stew is a take on a classic Tuscan dish. Cooking the rabbit on the stovetop, instead of in the oven, ensures that the final...

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