truffle 

Wild Mushroom Vol-au-Vents

by D'Artagnan

This easy recipe for buttery puff pastry with an earthy mixture of wild mushrooms is a party-perfect canape. Use good-quality pre-made vol-au-vent shells to save time.

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Bison Sliders with Foie Gras & Onion Marmalade

by D'Artagnan

For these tempting sliders, flavorful bison burgers are paired with foie gras spread and onion marmalade. This recipe is great for parties, as the little bites are quite addictive.

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Wild Mushroom Risotto

by D'Artagnan

Here's a deliciously easy recipe for creamy risotto with wild mushrooms. Enjoy this earthy and simple dish as either a side or the main event.

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Veal Osso Buco

by Alexander Bernard

This simple veal osso buco recipe is braised until fork tender. Serve this classic Italian dish with Yukon gold truffle butter mashed potatoes.

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Roasted Rack of Lamb

by Bill Peet

This simple lamb chop recipe is tender, juicy, flavorful and quick enough to make for a weeknight dinner.

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Crispy Buttermilk Fried Rabbit

by D'Artagnan

This recipe for the best-ever fried rabbit begins with succulent rabbit leg confit coated in spiced buttermilk which is then double-fried until crisp.

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Tartine of Squab En Salmis

by Daniel Boulud

In this luxurious recipe by legendary chef Daniel Boulud, garlicky grilled sourdough bread is topped with squab, mushrooms and seared foie gras.

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Wine Country Burger

by D'Artagnan

For this easy recipe, we pair our ground Wagyu with pears, arugula, and mild Raclette in a bite-sized burger that's perfect for parties.

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