Blood Orange & Fennel Olive Oil Cake with Mascarpone Cream
by D'ArtagnanThis olive oil cake recipe is both delicious and easy to make using our exclusive Jean Reno olive oil. Dense, sweet and moist, it's a dessert show-stopper.
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Duck with Green Picholine Olives
by Daniel BouludThis easy braised duck recipe from Chef Daniel Boulud features French Picholine olives for juicy bites of tart, salty flavor.
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Duck Breast with Black Olives
by David LeiteIn this classic Portuguese recipe, we use meaty duck breasts with black olives, bacon, and port wine. It makes an impressive meal for family and friends.
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Rabbit Stew with Nicoise Olives & Rosemary
by Marco CanoraTry this Tuscan-style rabbit stew with olives from Chef Marco Canora. Cooking it on the stovetop, instead of in the oven, keeps the final dish brightly-flavored.
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Pasta Salad with Roasted Cauliflower, Olives & Saucisson Sec
by Jennifer HessQuick and easy, this pasta with dry-cured sausage, roasted cauliflower, fresh herbs, and oil-cured olives is perfect for a weeknight supper.
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Tuscan-Style Veal Chops
by D'ArtagnanTry this quick and easy veal chop recipe, grilled with Tuscan flavors like garlic, fresh herbs, a drizzle of olive oil and a squeeze of lemon.
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Chestnut Hummus
by D'ArtagnanReplace chickpeas with fully-cooked chestnuts in this hummus recipe for a sweeter, richer version of the healthy and delicious dish. Our exclusive Jean Reno Olive Oil adds depth of flavor.
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Catalan-Style Braised Short Ribs
by D'ArtagnanThese spoon-tender Spanish-style braised short ribs are flecked with black oil-cured olives and mushrooms then finished with picada, a tasty mixture of almonds, toasted bread, vinegar, and fresh herbs.
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Tartines with Tapenade, Saucisson Sec & Cucumber
by Jennifer HessTry this open-faced sandwich recipe - tartine in French - with our dry-cured sausage, black olive tapenade, fresh basil, and cucumber rounds.
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Yard Bird Fricassee
by Norman Van AkenHere's a simple chicken fricassee recipe that's packed with flavor from chilies, olives, lemon zest, and capers. Use chicken thighs, or a whole chicken broken down into 8 parts
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Rabbit Pot de Provence
by Ariane DaguinThis rabbit stew recipe combines the flavors of southern France: sweet peppers, fennel, tomatoes, and black olives in an aromatic anise-flavored broth.
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Arroz de Pato (Duck Rice)
by George MendesIn a playful twist on arroz con pollo, this recipe combines duck confit and duck breast with seasoned rice, chorizo, and olives.
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Here, we break down the facts, from how truffle oil is made, to the difference between black and white varieties, and how to use it properly.
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Tapas Party Recipes & Tips
Explore the rich tradition of Spanish tapas by throwing a savory appetizer and cocktail party.
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Homemade Pizza Ideas
Pizza is always a crowd pleaser. Instead of ordering in, make your own. It's great for a fun family dinner or as the basis of a themed party.
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Chicken Under a Brick
Try this Italian chicken dish that is popular in many restaurants, but surprisingly easy to prepare.
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How To Cook Veal
Cooking veal is easy. Use the familiar techniques for beef, and take a little extra care to maintain the tender texture.
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Hanukkah Celebration: Part 1
You’ve heard the Adam Sandler songs and the rumors about eight nights of gifts. Here is the Hanukkah primer you always wanted, from the history of the holiday to the best fat for frying potato latkes.
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Cooking with Dry-Cured Meats
Dry curing is a common technique used in the preparation of sausages, ham and other charcuterie. Here's some helpful info on this age-old process.
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Pan-Frying Basics & Tips
Lose your fear of frying! This is a great method with minimum time and effort, that yields maximum flavor.
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Picnics with Panache
There is no better way to enjoy the lazy days of summer than to plan a picnic with your family or friends.
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Cooking with Chicken Sausage
Our chicken sausages are healthful, delicious and easy to prepare for a weeknight meal. Try them on the grill at your next cookout. Kids go gaga for them, and you will too!
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Understanding Confit
Before refrigeration confit was a method of preserving meat; today, we continue to make confit because it's so delicious.
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Nose-To-Tail: Lamb
With a heady, distinctive flavor and beef-like texture, the options for cooking lamb are no less than staggering. Here are some of our favorite lamb ideas.
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