Cooking for a Crowd

Fig & Prosciutto Tart

by D'Artagnan

This beautiful fig and prosciutto tart recipe is easy to make. You may swap figs with ripe stone fruits. Serve at room temperature for a party, picnic...

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Slow Cooker Wild Boar Shoulder

by D'Artagnan

This easy slow cooker recipe yields tender meat and a rich sauce. Any leftovers can be shredded for BBQ boar sandwiches, tacos, or even nachos.

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8-Hour Porcelet Shoulder with Crackling

by D'Artagnan

This simple slow-roasted pork shoulder recipe yields meltingly tender meat; a quick blast under the broiler creates a deliciously crispy crackling.

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Bacon Wrapped Dates with Goat Cheese

by D'Artagnan

If you love a snack that's both salty and sweet, try this easy recipe for bacon-wrapped dates. They come together quickly and make a great weekend sna...

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Chicken & Andouille Sausage Gumbo

by D'Artagnan

Everyone needs a good gumbo recipe! Ours is easy to make, hearty and rich, with just the right amount of spice from andouille sausage.

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Truffle Butter Gougeres

by D'Artagnan

Our recipe for classic gougeres - that's French for cheese puffs - with black truffle butter is completely irresistible and a cocktail hour favorite.

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Herb-Crusted Pork Loin

by D'Artagnan

This easy pork loin recipe yields juicy, fork-tender pork that's full of flavor. Use any combination of fresh herbs you have on hand.

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Leg of Lamb Stuffed with Cranberries & Chestnuts

by Michel Nischan

In this recipe, leg of lamb is stuffed with an aromatic blend of dried cranberries, chestnuts, and fresh sage. Great for the holidays or any festive o...

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Corned Beef Brisket

by D'Artagnan

Our corned beef brisket recipe is made without chemical curing salts and is brined for several days before cooking. Try it for St. Patrick's Day or an...

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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 Confit Tamales

by Philippe Schmit

Try our spicy duck confit tamales recipe, and make masa and chile sauce from scratch for Texas fare with a French accent.

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Arroz de Pato (Duck Rice)

by George Mendes

In a playful twist on arroz con pollo, this recipe combines duck confit and duck breast with seasoned rice, chorizo, and olives.

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Eric Ripert's Coq Au Vin

by Eric Ripert

Make Chef Eric Ripert's classic recipe for Coq au Vin - chicken with wine sauce - for Sunday supper. Serve this rich dish with a loaf of country bread...

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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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Wagyu Beef Shepherd's Pie

by D'Artagnan

This simple shepherd's pie recipe puts a luxurious spin on classic comfort food, with rich Wagyu beef and decadent black truffle butter.

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Black Truffle Parker House Rolls

by D'Artagnan

Try this easy recipe for soft, golden Parker House rolls with black truffle butter, which makes the soft, squishy, golden yeast rolls downright irresi...

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