Easter

Slow-Roasted Boneless Leg of Lamb with Mint Gremolata

by D'Artagnan

This simply seasoned, butterflied leg of lamb is tasty and easy to prepare. The gremolata-style condiment is packed with fresh mint and citrus, lendi...

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Herb Roasted Leg of Lamb with Port Wine Truffle Sauce

by D'Artagnan

This leg of lamb is impressive enough for your Christmas or Easter feast, yet easy enough for a Sunday dinner any time of year. In the summer, use the...

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Roast Berkshire Pork Rib Rack

by D'Artagnan

Berkshire pork is so flavorful and naturally moist it needs very little adornment as in this recipe for our roasted 10-rib rack. A simple rub and reve...

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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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Scotch Quail Eggs

by D'Artagnan

These diminutive Scotch eggs are cute and delicious, perfect for Easter or any festive party. A golden shell gives way to flavorful wild boar sausage ...

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Potato & Leek Gratin with Pancetta

by D'Artagnan

Sautéed leeks and crispy ventrèche add extra flavor and delightful texture to classic scalloped potatoes. This crowd-pleasing dish is a perfect side f...

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Truffle Butter Pommes Anna

by D'Artagnan

This classic French potato cake is crispy on the outside with a tender center. Black truffle butter adds earthy flavor while a bit of duck fat keeps t...

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Simple Roast Bone-In Leg of Lamb

by D'Artagnan

This elegant lamb roast is exceptionally flavorful and incredibly tender. It's also deceptively simple to make and perfect for the holidays. Serve wit...

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Smoked Ham with Apricot-Ginger Glaze

by D'Artagnan

Fresh ginger and a dash of cider vinegar cut through the sweetness of apricot jam in this easy holiday ham recipe. This works equally well with our Bo...

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Brown Sugar Candied Bacon

by D'Artagnan

Our applewood smoked bacon is delicious on its own, but add a sticky sweet glaze of brown sugar and it becomes the stuff of brunch legend.

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Deviled Quail Eggs with Bacon & Thyme

by D'Artagnan

Diminutive quail eggs make fabulous canapés when deviled. This version has a satisfying smoky kick.

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Duck Fat Roasted Potatoes

by D'Artagnan

Although super simple, roasting potatoes in duck fat yields incredible results. Golden and crispy on the outside with creamy interiors, these flavorfu...

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Foie Gras Cream Puffs with Black Truffle

by D'Artagnan

Generously filled with silky, truffle-studded foie gras, these crispy choux puffs make the perfect special occasion appetizer.

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Truffle Butter Gougeres

by D'Artagnan

Classic gougeres are already a cocktail hour favorite, but add our Black Truffle Butter, and they become completely irresistible.

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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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Rabbit, Foie Gras & Chanterelle Terrine

by Jonathan Vaast

Jon Vaast, of the Dressing Room in Westport, Connecticut makes this luxurious terrine with whole rabbit, fresh foie gras and chanterelles.

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