Easter

Slow-Roasted Boneless Leg of Lamb with Mint Gremolata

by D'Artagnan

Try our easy recipe for roasted leg of lamb that is butterflied, rolled and tied, and served with fresh mint and citrus gremolata.

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Herb Roasted Leg of Lamb with Port Wine Truffle Sauce

by D'Artagnan

Our roasted leg of lamb recipe is impressive enough for your holiday feast, yet easy enough for a Sunday dinner. Use the same method for grilling over...

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Roast Berkshire Pork Rib Rack

by D'Artagnan

This easy recipe uses a simple spice rub and the reverse sear technique to ensure the tender Berkshire pork is the star of this special occasion roast...

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Ham, Asparagus, & Wild Mushroom Strata

by D'Artagnan

This cheesy egg casserole recipe is packed with smoky ham and vegetables. It's a great way to use leftover ham, or you may substitute smoked chicken.

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Scotch Quail Eggs

by D'Artagnan

This Scotch egg recipe has a golden shell that gives way to flavorful wild boar sausage and a soft-boiled quail egg. Cute, delicious, and irresistible...

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Potato & Leek Gratin with Pancetta

by D'Artagnan

Try this easy recipe for creamy potato and leek gratin with crispy pancetta. The leeks and ventrèche add extra flavor and texture to classic scalloped...

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Truffle Butter Pommes Anna

by D'Artagnan

This classic French potato cake recipe with black truffle butter and duck fat is crispy on the outside with a tender center.

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Simple Roast Bone-In Leg of Lamb

by D'Artagnan

This elegant lamb roast recipe is exceptionally flavorful and incredibly tender. Simple to make and perfect for the holidays.

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Smoked Ham with Apricot-Ginger Glaze

by D'Artagnan

This easy recipe for holiday ham is glazed with fresh ginger, apricot jam, and a dash of cider vinegar. It is easily adjustable for smaller roasts.

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Brown Sugar Candied Bacon

by D'Artagnan

This simple recipe makes our applewood smoked bacon even more delicious with a sticky sweet glaze of brown sugar. And a brunch legend is born.

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Deviled Quail Eggs with Bacon & Thyme

by D'Artagnan

Our fun and easy recipe for deviled quail eggs makes for fabulous canapés with a satisfying smoky bacon kick. Teeny deviled quail eggs are perfect par...

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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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Foie Gras Cream Puffs with Black Truffle

by D'Artagnan

Here's the perfect special occasion recipe - choux pastry filled with foie gras mousse and black truffles. These impressive cream puffs are head-turne...

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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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Spiced Orange Glazed Ham

by D'Artagnan

Try this easy glazed ham recipe for the holidays or any special occasion meal. For a smaller ham, simply cut the citrus glaze recipe and heating time ...

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Rabbit, Foie Gras & Chanterelle Terrine

by Jonathan Vaast

Try your hand at making this classic terrine recipe with tender rabbit, unctuous foie gras & fresh chanterelle mushrooms.

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