Make D'Artagnan the Star of Your Holiday Table: From Our Partner

Sponsored   SPONSORED Make D'Artagnan the Star of Your Holiday Table​ The holiday season is on deck. This is the time of year to pull out all the stops, whether it's devoting extra time to the labor of love that is your family's signature Sunday gravy or going the extra mile to source those top ingredients for your holiday-party cheese plate. Visit your farmers markets, shop locally, and when it comes to meat, consider D'Artagnan. You may know the purveyor for its duck, but D'Artagnan is an excellent source for any kind of meat or poultry and the perfect place to upgrade your holiday table. That's because for 35 years, it's been working with small farms and ranches that adhere to strict standards, never using added antibiotics or hormones and always practicing sustainable, humane farming practices. It was a leader in the sustainability movement before it even was a movement, and you can taste it. When you're putting out a beef tenderloin or leg of lamb as the table's centerpiece, D'Artagnan has you covered.  Through December 31, D'Artagnan is offering Serious Eats readers 20% off orders over $99 with code SERIOUS20. Click here to shop now.   Need recipe inspiration? We can help! Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

Ana Sortun's Boston, Plus Her Gaziantep Chicken: From Our Partner

Sponsored   SPONSORED Meet Ana Sortun Ana Sortun is the executive chef and owner of Oleana Restaurant and Sofra Bakery in Cambridge, Massachusetts. Her cuisine is a mixture of Mediterranean and Middle Eastern ingredients and flavors, and her cooking earned her a James Beard Award for Best Chef: Northeast in 2005.   Check Out Her Favorite Restaurants in Boston Ana Sortun's Gaziantep Chicken With Tahini Sauce​​ Thankfully for us, Ana shared one of her favorite recipes to make: Her Gaziantep chicken. Here's what she had to say about it:  "The tahini, pistachio, and dried fruit [in this recipe] are representative of the complex flavors and textures that are used in Turkish cooking. The baharat spice blend is my go-to spice blend that I use when preparing many things like lentil soup, lamb, squash, onions, or roasted chicken. It’s the perfect combination of warm, earthy, and sweet spices." Get the Recipe   See www.capitalone.com/savor for details. To determine cash back, we identify transaction type based on information provided by merchants. Capital One does not provide, endorse or guarantee any third-party product, service, information or recommendation listed above. The third parties listed are not affiliated with Capital One and are solely responsible for their products and services. All trademarks are the property of their respective owners.     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

Just in! Filipino noodle bowl with pork and seafood

Your Recipe of the Day No Images? Click here Pancit Palabok  (Filipino Noodles With Smoky Pork and Seafood Sauce) This Filipino noodle dish is a seafood- and pork-lover's dream. The rich, thick sauce is layered with flavor, starting with a base of chicken-and-shrimp stock, and followed by crab paste, the juices from shrimp shells and heads, and flaked smoked fish. The whole thing is spooned on top of springy rice noodles and topped with roast pork belly, shrimp, hard-boiled eggs, and a party of garnishes, including fried garlic, crushed fried pork rinds, scallions, and citrus wedges. Read More → The Kitchen Essential Rice Sticks Pick up a few bags of rice sticks to make this noodle bowl whenever the mood strikes. Shop Now   More of our favorite Filipino recipes Sinigang na Baboy (Filipino Pork in Sour Tamarind Soup) Filipino-Style Chicken Adobo     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe