Quick & Easy

Lamb Loin en Persillade

by D'Artagnan

Bright and fresh, this traditional French preparation of parsley, garlic and lemon is perfect on our domestic lamb.

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Vinegar-Glossed Chicken

by Lucinda Scala Quinn

Lucinda Scala Quinn is a busy, working mother and a renowned recipe developer. She knows how to pack as much flavor into one dish--as with this sweet-...

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Magret Duck Breast à la D'Artagnan

by Ariane Daguin

Ariane’s father, Chef André Daguin, was the first to treat duck breast like a steak, serving it rare in the 1950's at his restaurant in Southwest Fran...

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Pan-Roasted Venison

by Bill Peet

Our New Zealand venison needs little embellishment. In this fool-proof recipe, Chef Bill Peet simply seasons then sears the meat until medium rare and...

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Bruschetta with Porcini Butter & Truffles

by Eugenia Bone

This recipe makes enough porcini butter for about 48 bruschetta. It will keep beautifully in the freezer, so if you're not serving a crowd, squirrel s...

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Pork Chops with Apples & Onions

by Lucinda Scala Quinn

Lucinda Scala Quinn's homey pork chops with apples and cider are sure to become a family favorite.

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Mussels with Chorizo & White Wine

by D'Artagnan

Briny mussels are delicious with our Spanish-style chorizo and white wine. Serve this convivial dish with a generous helping of crusty bread.

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Pork Schnitzel

by D'Artagnan

These little pork schnitzel cook up golden brown and satisfyingly crisp with the help of our duck fat. Serve them with a tart lemon and your favorite ...

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Grilled Ribeye Steak with Chimichurri Sauce

by D'Artagnan

Bright and fresh with just a hint of spice, Argentinian-style chimichurri is the perfect crown for our grilled ribeye steak. The best part? This recip...

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Grilled Ribeye Steak au Poivre

by D'Artagnan

Bistro-style steak au poivre is easy to achieve at home. Either a bone-in or boneless ribeye would work, choose whichever you prefer. Grilling the ste...

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Grilled Ribeye Steak with Basil Butter

by D'Artagnan

Sweet butter flecked with Italian basil and garlic adds a creamy richness to grilled ribeye steak. Blistered cherry tomatoes on the vine make a natura...

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Grilled Ribeye Steak with Garlic Herb Butter

by D'Artagnan

There's not much better than a good steak grilled over fire. We kept the preparation simple on this one, topping the ribeye with a pat of compound but...

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Merguez Sausage with Harissa Sauce

by D'Artagnan

Lamb merguez sausage, the spicy sausage from North Africa, is a popular street food in France, where vendors grill the links until crisp and lightly c...

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Perfect Roast Chicken

by D'Artagnan

Few can resist the succulent, juicy meat and crispy, golden skin of a perfectly roasted chicken. Here's a basic, practically no-fail recipe that's sur...

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Pickled Organic Wild Mushrooms

by D'Artagnan

These quick pickled mushrooms are delicious on crostini, alongside rillettes or pâtés, or simply snacked on right out of the jar.

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Pork Chops with Caramelized Apples, Celery & Spiced Walnuts

by Barbara Lynch

These hearty baked pork chops are easy to cook. Served with caramelized apples and a crunchy celery and parsley salad for bright contrast, they are su...

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