In the December issue, Bon Appétit magazine “effusively recommends” our bone-in heritage ham for your holiday dinner. Obviously, we couldn’t agree more. There is nothing so satisfying (and impressive) as a gleaming, glazed ham on the table.
Click over to the Bon Appétit site and start planning your own path to ham nirvana (step one, buy it from dartagnan.com).
You can serve a crowd at Christmas and then use leftovers in split pea soup. Yes, please.
Open the latest NY Magazine to behold a mouthwatering Christmas Feast with classic recipes by Chef April Bloomfield and a gorgeous edible tableau, featuring a creamy feathered D’Artagnan pekin, arranged by food stylist Alison Attenborough. Beautiful.
Chef Bloomfield’s main course of Balsamic-Glazed Slow-Roasted Duck
Click here for more photographs (but be warned, holiday spirit may ensue…).