Comfort Food

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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Veal Chops with Mustard Cream Sauce

by Ann Willan

This is one-skillet cooking, French-style. Veal chops are cooked stovetop then mustard and cream fortify a delicious pan sauce.

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Veal Osso Buco with Dirty Polenta

by Pam Anderson

Cookbook author Pam Anderson likes to braise veal shanks with minced prosciutto, letting the salt from the meat flavor her sauce. She serves the tende...

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Risotto con Cervo

by D'Artagnan

This substantial main course marries slowly-simmered venison, perfumed with rosemary and Barolo wine, with creamy risotto. For lovers of game and Ital...

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Spiced Orange Glazed Ham

by D'Artagnan

The beauty of serving a “city ham” for the holidays, like our Applewood Smoked Heritage Ham, is most of the work has been done for you. All that’s lef...

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Cheesy Chorizo Twice-Baked Potatoes

by D'Artagnan

This twice-baked potato recipe has creamy fontina cheese and spicy chorizo and is a delicious side dish. For a twist, substitute merguez, andouille, o...

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Dutch Baby Pancake with Candied Bacon

by D'Artagnan

This ridiculously easy to make Dutch baby recipe is part-pancake, part-custard, part-souffle, and totally delicious. It's what brunch dreams are made ...

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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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Deer, Beer, & Bacon Buns

by D'Artagnan

Tender venison, smoky bacon, and a beer-enriched sauce make a tasty filling for buttery baked buns. We liken them to our version of steak & ale pie, o...

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Chestnut Soup with Crème Fraiche & Duck Fat Croutons

by D'Artagnan

Sweet chestnuts are slowly simmered in an aromatic Port-enriched stock until tender, then puréed to make a luxurious velouté. Duck fat croutons dusted...

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Eggs Poached in Spicy Tomato Sauce with Andouille & Peppers

by D'Artagnan

Try our shakshuka recipe for easy one-skillet eggs poached in tomato sauce with andouille sausage. This slightly spicy Middle Eastern dish makes a hea...

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Mushroom Melt Burger

by D'Artagnan

Our mushroom melt is truly an “earthy” delight. Our Wagyu burgers are smothered in sautéed mushrooms and truffled fontina fonduta (say that three time...

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Campagna Burger

by D'Artagnan

In a nod to the Italian countryside, our Wagyu beef is paired with fig jam, crispy prosciutto, arugula, and a mixture of Gorgonzola and mascarpone in ...

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Ham, Asparagus, & Wild Mushroom Strata

by D'Artagnan

This cheesy casserole is part frittata, part savory bread pudding, and totally delicious. It’s also a great way to use leftover holiday ham. We specif...

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Baked Beans with Bacon & Molasses

by D'Artagnan

Here's a tasty recipe for baked beans and bacon to serve at your next barbecue. Making this sweet-and-smoky summer cookout staple yourself is well wor...

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Texas-Style Beef Short Rib Chili

by D'Artagnan

Who needs beans when you have beef, beer, and bacon? Our boneless beef short ribs cook slowly in a rich combo of pureed chiles, dark beer, beef stock,...

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