Are you looking for a fun way to serve eggs at Easter? Try one of our Easter egg recipes for grownups. They’re not the usual chocolate or dyed eggs, but rather delightful morsels made with diminutive quail eggs. Good things come in small shells, and that’s proven by our easy quail egg recipes.
Go beyond serving plain old pork, and choose Berkshire pork or our exclusive milk-fed porcelet for the perfect Easter dinner. Our pork is raised right to taste better. The results are meltingly tender, spectacular in flavor and nothing like the pale, commodity pork so common on today’s market. Read on for 5 show-stopping pork roast recipes from a super-simple rack to succulent porchetta.
There’s nothing better than a roasted leg of lamb on the table. We have several choices of lamb for your Easter dinner; grass-fed leg of lamb, available both bone-in or boneless, a sizeable bone-in Rocky Mountain leg of lamb, and a bone-in leg of our exclusive Salt Meadow Lamb. Read on to learn more about what makes this lamb so special, and get an easy recipe for roasting it.
Nothing says “Easter dinner” like a glorious glazed ham. Find your perfect holiday centerpiece in our line of all-natural Berkshire hams, which includes a convenient spiral ham. Read on for three ham recipes that will wow your guests this Easter.
Just right for Easter brunch, these recipes bring eggs, ham, lamb, and chicken to the table in unexpected ways. Perfect for serving a holiday gathering, they are equally suited to brunch throughout the year. Read on for the recipes and find your new favorite.
We just profiled Chef Jeanie Roland on the blog, and she generously allowed us to share some of her fantastic recipes with you. Her new cookbook, Butter, Cream, & Love, features many D’Artagnan products, as well as a foreword by Ariane Daguin, our founder and owner. Read on for 3 of Jeanie’s favorite recipes featuring chicken, steak, duck.
At D’Artagnan we proudly work with chefs across the country, providing them with quality ingredients to express their creativity in the kitchen. In this blog post, we want to introduce a special chef who has been using D’Artagnan products for decades. Way back when D’Artagnan was young, Chef Jeanie Roland insisted on procuring the best quality, even though we weren’t really serving the Florida market at the time. Read on for the conversation with Chef Jeanie and learn about her restaurants, new cookbook and what happened after she beat Bobby Flay.
Get inspired by these chef photos of gorgeous pâtés and terrines made with D’Artagnan ingredients.
Are you ready to eat calf brains and pig snouts? A recent article from Bloomberg says you are! Read on and take the challenge.
Meet Chef Adam Siegel of Lake Park Bistro in Milwaukee, WI in our interview.
Get the results of our 5th Annual Cassoulet competition and find out where you can taste authentic cassoulets in New York City.
Fondue – kitsch or cool? This hot pot of melty cheese has been enjoying a comeback. Do you fondue?