cassoulet 

Your search yielded 367 total results
  • Duck Charcuterie

    Duck Leg Confit

    20% OFF Charcuterie
    Now through Tuesday, September 24th
     
  • 20% OFF Charcuterie
    Now through Tuesday, September 24th
     
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  • 20% OFF Charcuterie
    Now through Tuesday, September 24th
     
  • Cured & Smoked Meats

    Ventrèche - French Pancetta

    20% OFF Charcuterie
    Now through Tuesday, September 24th
     
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  • Cassoulet Kit & Ingredients

    Cassoulet Recipe Kit

     
duck-cassoulet-recipe

Cassoulet D'Artagnan

by D'Artagnan

Our cassoulet recipe is easy to make, hearty and authentic. The casserole of preserved duck, sausages and beans is the heart & soul of Gascon cooking.

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basque-chicken-with-chorizo-sausage-recipe

Basque-Style Chicken with Chorizo

by D'Artagnan

This comforting Basque-style chicken recipe is quickly braised with peppers, onions, tomatoes, and chorizo sausage. The saucy dish is like sunshine in a bowl! Serve with plenty of crusty bread to sop up the spicy broth.

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scotch-quail-eggs-recipe

Scotch Quail Eggs

by D'Artagnan

This 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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blt-panzanella-bacon-salad-recipe

BLT Salad

by D'Artagnan

Our panzanella-style salad recipe with cubed bread has hickory smoked bacon, bibb lettuce and creamy citrus dressing for a decidedly American take on the Tuscan classic.

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hanukkah-traditions-and-menu-ideas-part-2

Hanukkah Celebration: Part 2

As your Hanukkah education continues, we explore the traditional foods of the holiday. From roasted goose and foie gras to cassoulet, we’ve got ideas that will light up your celebration.

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demi-glace-uses-and-cooking-tips

What Is Demi-Glace?

Demi-glace is the secret sauce that makes everything taste better. From sauces and soups to beans and braises, check out the many ways demi-glace can liven up your cooking.

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ventreche-recipes-and-uses

Cooking with Ventrèche

Ventrèche is the French equivalent of pancetta, and a staple in the cooking of Southwest France. Explore some ideas for adding this lightly-cured pork belly into your repertoire.

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