We’ve Been Waiting All Year to Make this Recipe

It might not look like much, but this is the most satisfying – and simplest – way to enjoy morel mushrooms. Traditionally morels and cream go together With their distinctive shape and honeycombed caps, morels are one of the most recognizable of the wild edibles, and the most flavorful. Because they are utterly delicious, hard to…

Beyond Breakfast: 5 Easy Egg Recipes You Can Eat for Dinner

Not just for breakfast, eggs are quick and convenient for both weeknight suppers and late-night meals. Versatile and nutritious, eggs are neutral enough to be paired with many foods and flavors. It’s easy to hard boil or scramble eggs (with a knob of melted black truffle butter) for an almost instant meal, but our recipes…

Easy Everyday Cooking: Go Around the World with 5 Charcuterie Recipes

Are you cooking with charcuterie? Most likely you use smoked, cured and cooked meats in recipes without much thought. Consider a simple ham-and-cheese sandwich, pizza with sausage, bacon and eggs, melon wrapped in prosciutto – all examples of charcuterie in our daily lives. Charcuterie is a favorite around the world, and below we share 5…

Your Weekend Cooking Plan: 7 Recipes for the Week

Are you too busy to make dinner at home on weeknights? If a full schedule has you calling for take-out a little too often, consider cooking on weekends and planning for leftovers. With these 7 simple recipes you can enjoy a great meal on day one, and then several lunches or dinners in the days…

How to Make Compound Butter in Minutes with 5 Sure-Fire Recipes

Compound butter takes only minutes to prepare and makes everything it touches better. You can whip up this classic French accompaniment by combining butter with almost anything: fresh herbs, ramps, citrus zest, spices, mushrooms, chilies, miso, or roasted garlic. We even made foie gras butter (so worth it!). Use this simple technique to add flavor…

Have You Tried Any of Our 10 Most Shared Recipes?

You loved them, you shared them, you pinned them! These D’Artagnan recipes got the most social media love in March. From classic comfort foods like cassoulet and coq au vin to early spring favorites with lamb and morels, this list offers a recipe for every taste. March is an unpredictable month, where warming foods, as well…

3 Easter Mains That Are Not Ham

While ham is a classic choice for Easter dinner (and we love it!) there are plenty of fresh ideas if you think outside the smokehouse. With so many delightful options for the entree dish at your holiday table, why make the same thing every year? Here we offer 3 festive recipes that are simple to…

Easter Baking: 5 Simple Recipes for Your Holiday Brunch

Show off your baking skills at Easter brunch with one of these winning D’Artagnan recipes. Leaning to the savory side (hello, duck fat), it’s a collection of recipes that will appeal to everyone. From truffle butter biscuits and yeasty bread rolls to chicken-stuffed pastry, there’s something for every baking ability. Head to the pantry to…

Easter Sides: 5 Easy Recipes for the Best Holiday Meal

Make your best Easter dinner ever with one – or more – of these delicious recipes. From bright green vegetables with smoky bacon to a gorgeous grain salad, we’ve got simple options for your holiday table. Read on for our easy recipes that are sure to please your family and guests.

The Ultimate Dish to Impress Your Easter Guests

Porcelet is a perfect choice for the holiday table, especially at Easter. What’s so special about it? This is suckling pig taken to the next level, raised on milk alone, to produce the most succulent pork imaginable. Available exclusively at D’Artagnan, milk-fed porcelet is to pork as veal is to beef. There is nothing else like it on…

Transition to Spring with these 7 Recipes

March is one of those transitional months; spring begins to happen, a warm day here, a sunny morning there. Sometimes there’s wind, rain or even a snowstorm. But we turn the clocks forward, and start craving lighter foods, looking for the farmers market to open, and dreaming of ramps and dandelion greens. We haven’t yet…