*** NEW RECIPES ***
Cook something new! Browse our latest and greatest recipes - straight from the D'Artagnan kitchens and our partner chefs.
Poussin Rapallo with Figs
by Deana SidneyThis simple recipe pairs quick-cooking poussin with sweet figs and pungent olives with juicy effects. Easy to scale up, it can be a lovely meal for tw...
View Recipe Poussin Rapallo with Figs
Garlic Rum Bison Short Ribs
This Caribbean-inspired recipe takes an unusual turn with bison short ribs. The salty, sweet sauce is accented with dark rum to impart richness that p...
View Recipe Garlic Rum Bison Short Ribs
Sous Vide Venison Tri-Tip with Pomegranate Agrodolce
by D'ArtagnanLean, rich venison is at its best when cooked sous vide to the perfect medium-rare, then served with braised Swiss chard and butter-glazed turnips and...
View Recipe Sous Vide Venison Tri-Tip with Pomegranate Agrodolce
Beer-Braised Porcelet Shanks with Pickled Cabbage and Maple Mustard
by D'ArtagnanThe quality of our milk-fed porcelet elevates a classic German beer hall dish to the heavenly realms. Easy to braise, these shanks offer fall-apart te...
View Recipe Beer-Braised Porcelet Shanks with Pickled Cabbage and Maple Mustard
Duck Confit Pasta with Mushroom Sauce
by D'ArtagnanEarthy mushrooms and rich duck leg confit come together to make this easy pasta dish. We chose an Italian curly pasta - traditionally made by wrapping...
View Recipe Duck Confit Pasta with Mushroom Sauce
Cornbread Dressing with Chestnuts and Foie Gras
by D'ArtagnanCombining the crumbly delight of cornbread with sturdy sourdough loaf gives this stuffing body and flavor nuance. Chestnuts bring sweetness while the ...
View Recipe Cornbread Dressing with Chestnuts and Foie Gras
Milk-fed Porcelet Porchetta with Crackling
by D'ArtagnanOur exclusive milk-fed porcelet is tender and juicy with thick skin and a fat cap that creates a shatteringly crispy finish. This incomparable pork is...
View Recipe Milk-fed Porcelet Porchetta with CracklingRecipes
- *** NEW RECIPES ***
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