Veal Osso Buco
by Alexander BernardThis simple veal osso buco recipe is braised until fork tender. Serve this classic Italian dish with Yukon gold truffle butter mashed potatoes.
View Recipe Veal Osso Bucoveal
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Veal Chops with Herb Sauce
by D'ArtagnanA quick and creamy herb sauce elevates simple pan-seared veal chops. Serve with your favorite steamed vegetable or green salad for a quick and easy dinner.
View Recipe Veal Chops with Herb Sauce
Veal Scallopini Piccata
by D'ArtagnanVeal Scallopini with white wine, lemon, and capers is a classic dish that comes together quickly enough for a weeknight dinner. Our exceptionally tender French veal and velvety veal demi-glace make this simple dish extra special.
View Recipe Veal Scallopini Piccata
Cider Braised Veal Osso Buco
by D'ArtagnanWe slow-cooked our veal shanks in hard apple cider and onions for spoon-tender meat in a sweet, aromatic sauce. Finishing with smoky bacon and sautéed apples puts this recipe over the top, in the best way.
View Recipe Cider Braised Veal Osso Buco
Veal Medallions with Roquefort Sauce
by D'ArtagnanThis easy veal dish is pan-seared then simmered in white wine before cream and bleu cheese are added for a velvety sauce that comes together in minutes.
View Recipe Veal Medallions with Roquefort Sauce
Spicy Veal Osso Buco with Cumin Strozzapreti
by Barbara LynchThis spicy osso buco recipe is meltingly tender and full of flavor, and the homemade pasta - called strozzapreti in Italian - is definitely worth a little extra work.
View Recipe Spicy Veal Osso Buco with Cumin Strozzapreti
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.
View Recipe Tuscan-Style Veal Chops
Parmesan-Crusted Veal Chops with Creamy Lemon-Herb Sauce
by D'ArtagnanHere’s a simple veal dish that comes together quickly and is packed with flavor – perfect for weeknight dinner. Fines herbes and lemon zest keep the creamy pan-sauce fresh and light.
View Recipe Parmesan-Crusted Veal Chops with Creamy Lemon-Herb Sauce
Slow-Cooker Veal Ragu
by D'ArtagnanThis slow-cooker veal ragu recipe made with flank steaks balances bright tomato flavor with a gentle sweetness and tang from a touch of balsamic.
View Recipe Slow-Cooker Veal Ragu
Veal Chops with Paprika Cream
by Deana SidneyTry this easy breaded veal cutlet recipe that is pan-fried with creamy paprika sauce and adapted from the 1907 Ali-Bab cookbook, Gastronomie Practique.
View Recipe Veal Chops with Paprika Cream
Veal Roast with Pancetta & Mushrooms
by D'ArtagnanThis easy veal roast recipe with pancetta lardons, wild & organic mushrooms, and a silky pan sauce makes a fabulous meal for family or company.
View Recipe Veal Roast with Pancetta & Mushrooms
Pan-Fried Veal Cutlets Milanese
by D'ArtagnanThis pan-fried veal cotoletta recipe makes a quick and easy dinner that will satisfy the whole family. Serve with a simply dressed salad as an accompaniment.
View Recipe Pan-Fried Veal Cutlets Milanese
Veal Medallions with Calvados Cream & Sautéed Apples
by D'ArtagnanThis easy veal recipe with the flavors of Normandy - Calvados, apples, cream, and mushrooms - is also delicious with chicken, poussin, or pork chops.
View Recipe Veal Medallions with Calvados Cream & Sautéed Apples
Paupiettes de Veau (Stuffed Veal)
by Ariane DaguinMake our classic French recipe for stuffed veal wrapped in bacon for your next dinner party and serve one or two paupiettes per person over rice or potatoes.
View Recipe Paupiettes de Veau (Stuffed Veal)
Veal Osso Buco with Dirty Polenta
by Pam AndersonMake this easy recipe for veal osso buco with minced prosciutto to flavor the sauce, and serve with dirty polenta for a comforting weekend dinner.
View Recipe Veal Osso Buco with Dirty Polenta
Veal Chops Saltimbocca with Tomato Cream
by D'ArtagnanTry this easy recipe for baked veal chops wrapped in prosciutto with a creamy tomato sauce. Find out why the Italians call it saltimbocca - "jump into the mouth."
View Recipe Veal Chops Saltimbocca with Tomato Cream
Veal Chops with Mustard Cream Sauce
by Ann WillanThis easy one-skillet veal chop recipe is a French bistro classic. Cooked stove top, Dijon mustard, and cream fortify a simple pan sauce.
View Recipe Veal Chops with Mustard Cream Sauce
Pan-Seared Veal Chops with Citrus-Herb Butter
by D'ArtagnanTry this easy pan-seared veal chop recipe topped with a compound butter of fresh herbs and lemon zest, that's quick enough for weeknight dinners.
View Recipe Pan-Seared Veal Chops with Citrus-Herb Butter
Three Duck Chili
by D'ArtagnanThis quick and easy chili recipe uses three types of duck charcuterie, a little beer, and plenty of fresh chile peppers for great depth of flavor and a hearty texture.
View Recipe Three Duck Chili
Herb Roasted Leg of Lamb with Port Wine Truffle Sauce
by D'ArtagnanOur roasted leg of lamb recipe is impressive enough for your holiday feast, yet easy enough for a Sunday dinner. Use the same method for grilling over indirect heat.
View Recipe Herb Roasted Leg of Lamb with Port Wine Truffle Sauce
Morel Mushroom Crusted Veal Filet Tenderloin
by Alexander BernardOur recipe for veal butt tender roasted with a morel mushroom crust is heavenly - and easy to make.
View Recipe Morel Mushroom Crusted Veal Filet Tenderloin
Cannon of Lamb with Red Wine Reduction
by D'ArtagnanTry this recipe for cannon of lamb with an elegant red wine sauce. This dish comes together quickly, and the technique can be used for racks of pork or veal.
View Recipe Cannon of Lamb with Red Wine Reduction
Rustic Wild Boar Ragout
by Emily NunnThis wild boar recipe is a lighter version of a classic Italian ragout, featuring white wine and fresh fennel. Kitchen scissors maintain the meat's integrity.
View Recipe Rustic Wild Boar Ragout
Duck Confit & Porcini Shepherd’s Pie
by D'ArtagnanOur easy-to-make shepherd's pie recipe with duck confit takes a French twist on classic comfort food. It makes for an incredible meal.
View Recipe Duck Confit & Porcini Shepherd’s Pie
Duck Breast with Hoisin & Figs
by Anita LoIn this Chef Anita Lo recipe, seared duck breast is served with a beggar's purse of fresh figs stuffed with duck confit.
View Recipe Duck Breast with Hoisin & Figs
Roast Quail with Foie Gras, Armagnac & Grapes
by Ariane DaguinThis quick-and-easy recipe for quail is accented with foie gras, Armagnac, and fruit - a particularly flavorful combination from Southwest France.
View Recipe Roast Quail with Foie Gras, Armagnac & Grapes
Crispy Duck with Port Wine Sauce
by Alexander BernardThis simple roasted duck recipe is served with a rich Port wine reduction sauce and makes a great choice for a beautiful dinner.
View Recipe Crispy Duck with Port Wine Sauce
Magret Duck Breast à la D'Artagnan
by Ariane DaguinThe original "duck steak" recipe was created by Ariane's father, Chef André Daguin, in the 1950s. It's easy to make seared duck breasts at home with this recipe.
View Recipe Magret Duck Breast à la D'Artagnan
Arista Pork Tenderloin
by Deana SidneyThis classic Italian recipe for pork tenderloin stuffed with fragrant herbs by Deana Sidney was inspired by Dario Cecchini, the famous Italian butcher often called the "Michaelangelo of Meat."
View Recipe Arista Pork Tenderloin
Duck Breasts with Citrus-Honey Sauce
by D'ArtagnanThis super easy recipe combines duck breast with a sweet and tangy citrus sauce that comes together quickly, perfect for a weeknight meal.
View Recipe Duck Breasts with Citrus-Honey Sauce
Herb-Roasted Pheasant
by D'ArtagnanThis recipe for whole roast pheasant with herbs makes a delightful and elegant meal for two and is surprisingly easy.
View Recipe Herb-Roasted Pheasant
Bresse-Style Poached & Roasted Turkey
by D'ArtagnanThis turkey recipe ensures juicy meat and a crackling brown skin by following a traditional process from Bresse, the French capital of poultry. It involves first poaching the bird, then roasting it the next day.
View Recipe Bresse-Style Poached & Roasted Turkey
Irish Stout Lamb Loin with Colcannon
by D'ArtagnanThis hearty lamb loin recipe is rich and satisfying when served with hearty mashed potatoes and cabbage - just perfect for Sunday dinner.er.
View Recipe Irish Stout Lamb Loin with Colcannon
Five Spice Duck Breast
by D'ArtagnanIn this easy duck breast recipe, heady Chinese five spice and a sticky-sweet sauce spiked with star anise make a wonderful complement to the rich flavor of duck.
View Recipe Five Spice Duck Breast
Duck Breasts with Blueberry-Caramel
by D'ArtagnanOur simple pan-seared duck breast recipe with luxurious caramel and blueberry sauce comes together quickly and is great for a weeknight supper or special occasion.
View Recipe Duck Breasts with Blueberry-Caramel
Roasted Quail Stuffed with Fig & Prosciutto
by Daniel BouludThis stuffed quail recipe from Chef Daniel Boulud combines Black Mission figs, fresh forcemeat and salty prosciutto for delicious results.
View Recipe Roasted Quail Stuffed with Fig & Prosciutto
Slow-Roasted Duck Legs with Citrus Aigre-Doux
by D'ArtagnanThis roasting method is adapted from a recipe by our good friend, Hank Shaw. We added a simple orange sweet-and-sour sauce to complement the succulent, tender flesh and crispy skin.
View Recipe Slow-Roasted Duck Legs with Citrus Aigre-Doux
Slow Cooker Wild Boar Shoulder
by D'ArtagnanThis easy slow cooker recipe yields tender meat and a rich sauce. Any leftovers can be shredded for BBQ boar sandwiches, tacos, or even nachos.
View Recipe Slow Cooker Wild Boar Shoulder
Duck and Cabbage Garbure Soup
by D'ArtagnanGarbure is a hearty rustic soup beloved throughout Gascony that combines slow-cooked vegetables of all kinds and savory preserved meats like duck confit, ham, and salt-cured ventrèche. This is French country cooking at its best: deeply nourishing, satisfying – and easy to make.
View Recipe Duck and Cabbage Garbure Soup
Vitello Tonnato
by D'ArtagnanOur easy vitello tonnato recipe with tender veal striploin is based on the classic Piedmontese dish but is quickly pan-roasted, instead of being poached. Served chilled, it can be prepared a day ahead, making it perfect for summer entertaining.
View Recipe Vitello Tonnato
Red Wine Braised Brisket
by D'ArtagnanOur beef brisket recipe is slow-cooked in an entire bottle of red wine with aromatics. Hearty and rustic, it's the perfect dish for a chilly weekend.
View Recipe Red Wine Braised Brisket
Cassoulet D'Artagnan
by D'ArtagnanOur cassoulet recipe is hearty, authentic, and easy to make. The casserole of preserved duck, sausages and beans is the heart & soul of Gascon cooking.
View Recipe Cassoulet D'Artagnan
Blanquette de Veau
by D'ArtagnanFollow our easy recipe for a classic French veal stew and enjoy a comforting, light dish with a silky texture that is a cold-weather favorite.
View Recipe Blanquette de Veau
Alsatian-Style Roast Goose with Foie Gras & Chestnuts
by D'ArtagnanOur luxurious Alsatian-style goose recipe is stuffed with ground veal and pork, and foie gras. It is the perfect main course to serve for a holiday or special-occasion dinner.
View Recipe Alsatian-Style Roast Goose with Foie Gras & Chestnuts
Caprese Burger Sliders
by D'ArtagnanThese summery sliders are bursting with color and flavor. Perfect for a party as is, the same ingredients can be used to make full-sized burgers, too.
View Recipe Caprese Burger Sliders
Pasta with Foie Gras & Mixed Mushrooms
by D'ArtagnanAdd a little luxury to weeknight dinners with this simple recipe that uses foie gras and wild mushrooms and comes together in minutes.
View Recipe Pasta with Foie Gras & Mixed Mushrooms
Tomato & Basil Butter for Steaks & Chops
by D'ArtagnanThis compound butter has classic summer flavors and pairs well with grilled beef, pork, and veal. Add a generous pat on top of your steaks and chops while they’re resting.
View Recipe Tomato & Basil Butter for Steaks & Chops
Venison with Wild Mushroom Port Sauce
by D'ArtagnanOur easy recipe for seared venison is accompanied by a simple and rich pan sauce with mushrooms and port.
View Recipe Venison with Wild Mushroom Port Sauce
Sautéed Foie Gras with Cranberry-Port Reduction
by D'ArtagnanThis fast and tasty recipe for sautéed foie gras is paired with tart cranberries, Ruby Port, winter spices, and silky veal demi-glace.
View Recipe Sautéed Foie Gras with Cranberry-Port Reduction
Pistachio Crusted Duck Breast
by D'ArtagnanFor this easy recipe, spiced pistachios make a flavorful and crunchy crust for rich roasted duck breast.
View Recipe Pistachio Crusted Duck Breast
Artichoke, Foie Gras & Truffle Stuffed Pasta
by Deana SidneyThis simple but elegant pasta recipe is stuffed with artichokes and foie gras mousse with truffles. Deana Sidney was inspired to create it by a dish from Le Bristol Restaurant in Paris.
View Recipe Artichoke, Foie Gras & Truffle Stuffed Pasta
Chestnut, Walnut & Fennel Sauté
by Ariane DaguinThis recipe, inspired by Joël Robuchon, uses our already-prepared chestnuts, black truffle butter and demi-glace to create a flavorful side dish. It's one of Ariane's favorites at the holidays.
View Recipe Chestnut, Walnut & Fennel Sauté
Creamy Orzo with Bacon, Fava Beans, & Morels
by D'ArtagnanThis orzo recipe is fast and easy. With bacon, fresh fava beans, and morel mushrooms, it makes a great side dish for lamb, pork, chicken, or veal.
View Recipe Creamy Orzo with Bacon, Fava Beans, & Morels
Venison Chop, Candied Radishes & Duck Confit Spoon Bread
by Chris ShepherdThis simple venison recipe is accompanied by a duck confit spoonbread that would also pair beautifully with roast chicken.
View Recipe Venison Chop, Candied Radishes & Duck Confit Spoon Bread
Potato Latkes with Foie Gras & Apples
by D'ArtagnanTry our recipe for potato latkes, or savory potato pancakes, topped with silky seared foie gras & tart apples.
View Recipe Potato Latkes with Foie Gras & Apples
Poulet Chasseur
by D'ArtagnanThis classic recipe of braised chicken with bacon, mushrooms, tomatoes, and wine is our favorite kind of comfort food – hearty and satisfying, yet quick and easy enough for a weeknight.
View Recipe Poulet Chasseur
Duck Confit Tamales
by Philippe SchmitTry our spicy duck confit tamales recipe, and make masa and chile sauce from scratch for Texas fare with a French accent.
View Recipe Duck Confit Tamales
Oven-Braised Guinea Hen
by D'ArtagnanIn this easy recipe, guinea hen is braised with herbs, root vegetables, and fortified stock. A quick blast of heat at the end of cooking crisps the skin.
View Recipe Oven-Braised Guinea Hen
Buttermilk Fried Sweetbreads
by D'ArtagnanOur buttermilk fried sweetbreads recipe takes a little effort, but the resulting nuggets - crispy on the outside and creamy and mild on the inside - are totally worth it.
View Recipe Buttermilk Fried Sweetbreads
Roast Squab with Porcini & Foie Gras
by Ariane DaguinThis easy-to-make squab recipe is fragrant with heady spices and chestnut honey and is served with foie gras and mushrooms cooked en papillote.
View Recipe Roast Squab with Porcini & Foie Gras
Coq Au Vin
by Ariane DaguinThe traditional coq au vin recipe calls for a rooster, but the classic French stew can be made with chicken. Serve at a dinner party or a Sunday meal with the family.
View Recipe Coq Au Vin
Truffle Turkey Pot Pie
by D'ArtagnanOur truffle turkey breast brings earthy flavor to this easy pot pie recipe that takes just an hour to make. With loads of vegetables and a velvety sauce made with black truffle butter, it will become a comfort-food staple.
View Recipe Truffle Turkey Pot Pie
Nashville-Style “Hot” Sweetbreads
by D'ArtagnanFor this recipe, we took the hot chicken trend to the next level by breading and frying creamy veal sweetbreads in this Nashville-inspired dish.
View Recipe Nashville-Style “Hot” Sweetbreads
Duck Wellington with Truffle Armagnac Sauce
by Deana SidneyGive duck breast the traditional Wellington treatment with this surprisingly simple recipe that makes a fantastic meal for two.
View Recipe Duck Wellington with Truffle Armagnac Sauce