Cooking for a Crowd

Fig & Balsamic Glazed Ham

by D'Artagnan

Fig jam and balsamic vinegar make a crowd-pleasing sweet-tart glaze for our Berkshire pork smoked hams - perfect for your holiday table.

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Truffle Roasted Capon with Mushroom Gravy

by D'Artagnan

This simple recipe for roasted capon is enhanced with black truffle butter under the skin. Silky gravy made with pan-drippings and plenty of fresh org...

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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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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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Bacon & Shrimp Hush Puppies with Smoked Chili Mayo

by D'Artagnan

Flecked with hickory smoked bacon, these flavorful hush puppies fry up crisp and surprisingly light. They’re an excellent party food and make a great ...

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Challah Breakfast Bread Pudding

by D'Artagnan

This make-ahead challah breakfast casserole is generously studded with our truffle turkey breast, maitake mushrooms, shallots, and cheese. Prep the ni...

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Croissant Breakfast Bread Pudding

by D'Artagnan

This savory breakfast casserole packed with smoky ham, sautéed mushrooms, and cheddar cheese, is sure to be a crowd-pleaser. Prep the night before the...

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