Easter
Our Easter recipes feature fresh spring preparations of family favorites, like Berkshire pork smoked ham, lamb, and rabbit. Plus crowd-pleasing appetizers, side dishes, and brunch recipes.

Slow-Roasted Boneless Leg of Lamb with Mint Gremolata
by D'ArtagnanTry 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'ArtagnanOur 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'ArtagnanThis 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'ArtagnanThis 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'ArtagnanThis 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'ArtagnanTry 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'ArtagnanThis 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'ArtagnanThis 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'ArtagnanThis 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'ArtagnanThis 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'ArtagnanOur 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'ArtagnanOur 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'ArtagnanHere'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'ArtagnanOur 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'ArtagnanTry 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 VaastTry your hand at making this classic terrine recipe with tender rabbit, unctuous foie gras & fresh chanterelle mushrooms.
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