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...

View Recipe →

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...

View Recipe →

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...

View Recipe →

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...

View Recipe →

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 ...

View Recipe →

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...

View Recipe →

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...

View Recipe →

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...

View Recipe →

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.

View Recipe →

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.

View Recipe →

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...

View Recipe →

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!

View Recipe →

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.

View Recipe →

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.

View Recipe →

Spiced Orange Glazed Ham

by D'Artagnan

The beauty of serving a “city ham” for the holidays, like our Berkshire Pork Hams, is most of the work has been done for you. All that’s left to do is...

View Recipe →

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.

View Recipe →