National Taco Day comes but once a year, and today is that day! Try something different in your taco: wild boar, duck (as in Cosme’s famous version), chicken confit, pork shoulder, flank or hanger steak. Any cut of meat that is shreddable is fair game. Start with our slow-cooked wild boar shoulder recipe, then shred a…
Category: Cooking
Top 10 Ways to Cook with Ham
Our fully-cooked, ready-to-serve heritage smoked ham is tender, juicy and full of flavor. This Applewood Smoked Heritage Ham is cured off the bone; rubbed with salt and sugar and smoked over real applewood chips. Inspired by the old-time taste of the heritage pork, we keep our recipe and curing process simple. We never use artificial flavors or…
Recipes for Fall: 6 Delicious Ways to Eat Apples for Dinner
Apple season is on! If you go apple picking, you might end up with a bushel of fruit to enjoy. What will you do with your bounty of apples? Apple pie, apple tart and apple crisp might use up a few pounds, but have you considered the appeal of apples in savory dishes? They are…
Pumpkin Spice Like You’ve Never Seen It Before!
Every autumn brings with it an onslaught of pumpkin spice-flavored products, some edible, others not so much. Pumpkin spice shows up in stores, online and in the news; the first appearance of the PSL (as the pumpkin spice latte is known) is documented gleefully on social media. With tongue firmly in cheek, we tried our hand at combining foie gras and pumpkin spice, with truly delicious results.
Game Day Winner: Buffalo Chicken Toast Recipe
Need an easy, crowd-pleasing appetizer for game day? Make a batch of spicy Buffalo chicken toasts with our new tender chicken leg confit and a few simple ingredients probably already in your kitchen. It takes only 15 minutes to put these together, and not much longer to eat them all! Ingredients 1 fresh baguette 1…
People Are Talking About Green Circle Chicken
Why are people so wild about our Green Circle Chicken? Because it’s not the same bland poultry that everyone has become accustomed to. We turned to the old methods, and raise our chickens more like farmyard birds. They eat a diet of surplus vegetables and trimmings collected from commercial kitchens and farmers markets. Not only…
What to Eat: Recipes for the Transition from Summer to Fall
We are currently experiencing summer temperatures along much of the East Coast. But fall has officially arrived, and pumpkin spice is lingering in the air. What does one eat when it’s 90 degrees F in late September? We’re ready for braising, slow cooking, and stews, but the weather cues us to head back to the…
10 Sweet and Savory Recipes that will Make Fall Baking Fun
It’s officially autumn now, and that means it’s baking season. We’ve got recipes with unique D’Artagnan ingredients like bacon, duck fat, and truffle butter that may surprise you. There’s something here for every craving, from doughnuts to cookies and even a truffled pie crust. Time to warm up the oven and try something new …
7 Recipes for Fall Baking
It’s officially autumn now, and that means it’s baking season. We like savory baked goods, but find that bacon works well with the sweet and sticky ones, too. The recipes below show that bacon, duck fat, and truffle butter all have a place in your baking plans. From doughnuts and sticky buns to focaccia and…
Brunch Recipe: Mushroom Croque Monsieur with Truffle Butter Bechamel
Sautéed exotic mushrooms are smothered in truffle butter béchamel and two types of melty cheese in this twist on the classic bistro sandwich. Perfect for lunch or a light supper, serve with cornichons and dressed baby greens. Or top with a fried egg for an upgraded Croque Madame. Check our post about Croque Monsieur for…
Cooking the Classics: Coq Au Vin
It’s back-to-school time – culinary school, that is! We will be covering some of the classic dishes this fall, and hope you will be inspired to get back in the kitchen for a tasty cooking project. Traditionally, roosters are used to make coq au vin, the classic French stew. Since roosters are hard to find,…
Why Let Meat Rest?
Whether it’s a ribeye, skirt steak, duck breast or pork chop, it is most satisfying to eat a piece of meat that is bursting with moisture and flavor. However, if you’re not careful with your dinner, you could end up gnawing away at a steak or chop that is dry and flavorless. That is not…
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