Your search yielded 101 total results

Kale & Pancetta Galette with Truffle Butter Crust

by D'Artagnan

This rustic, free-form galette is packed with garlicky sautéed kale, shallots, and crispy pancetta. Black truffle butter and almond flour make a flaky, tender crust and add another dimension of flavor. If kale isn’t your thing, you can substitute other leafy greens, such as rainbow chard, collards, or beet tops.

View Recipe →

Pork Tenderloin Banh Mi Sandwiches

by Emily Nunn

Emily Nunn loves Vietnamese Banh Mi sandwiches. Her recipe requires little assembly, relying on many store-bought ingredients. Though any good-quality pâté will do, Nunn prefers our Mousse Truffée, from our French Pâté Collection.

View Recipe →