Save 20% now through June 2, 2012. 
Degree of Difficulty
A simple sauce that incorporates the deep flavors of roasted pan juices and red wine to serve with your favorite roast.
This luxurious tasting, mildly spicy soup has not a drop of cream in it. The secret to its richness is Glace de Canard Gold complemented with unsweetened applesauce. It's incredibly simple to make. If you have any left over bits of cooked duck, add them to the soup, as well.
Add a different twist to the gravy this year with the tart sweet flavor of apple cider, complemented by the aroma of fresh sage and a splash of apple brandy. Perfect with roast turkey and all the trimmings!
What takes salmon from simple to superb? A glaze made with Essence de Champignon Gold, mirin, grated ginger and a touch of soy sauce. A fetching sprinkle of toasted sesame seeds and fresh chives adds eye appeal. This recipe can be doubled or tripled.
Combine carrots, shiitake mushrooms, baby bok choy, and green onions with hearty Lo mein noodles and the fresh flavors of ginger and cilantro, and you have one terrific soup.
Celebrate spring with this creamy risotto infused with the fresh flavors of asparagus and white wine. Serve it up as beautful centerpiece for a vegetarian meal or as a side dish with chicken or fish.
A simple, warming soup for those chilly early spring days when asparagus first comes into season. Garnish it with a swirl of sour cream or a sprinkle of freshly grated Parmesan.
A velvety cheddar soup with tender broccoli and fine noodles: Aunt Barb, a team member at More Than Gourmet, serves this up when the call is for tasty and easy comfort food.
This savory-sweet stuffing, studded with fresh pears, dried cranberries, dried apricots, and pecans and scented with rosemary and sage makes a delicious complement to roast pork or chicken, as well as turkey.
This traditional Provencal dish of artichokes braised in a tangy, garlic-scented broth makes a perfect first course or side dish for chicken or fish. It can also be served chilled as a salad.
This tasty whole grain dish is rich in flavor--wild mushrooms, shallots, white wine, our savory chicken or veggie stock, Parmesan, and a dash of balsalmic vinegar all add up to a delicious result. Toss in a handful of cooked seasonal veggies like asparagus, zucchini, or butternut squash for variety.
Fresh corn, tomatoes, and cucumber combine beautifully with the nutty flavor of barley in this warm weather salad perfumed with aromatic basil. Serve it as a side with grilled fish, poultry, or meat, or make it a main dish by adding black beans, crumbled goat or feta cheese, cooked chicken--or even lobster for a superlative summer salad.
Our barley risotto, served with duck sausages, is hearty enough for a one-dish main course on the coldest night of the year. Double the recipe to serve eight. You'll all be enchanted.
This sauce is excellent as an addition to any pan-seared, oven-baked, or grilled fish.
Make this sauce in high summer, when basil is abundant. With cream, sun-dried tomatoes, and Parmesan, this sauce is the perfect way to dress up your favorite pasta.
Leftover roast beef on hand? Here's the perfect way to use it--add some aromatic vegetables, tender, earthy mushrooms, and a rich, beefy sauce with a whiff of brandy. Blanket them with a flaky, golden crust and toast your creation with a glass of red wine.
Here's our version of an English and Irish tradition: we've added some fresh spinach to the savory meat gravy and tossed some Parmesan into the rich mashed potato topping to create a dish just right for a cold winter night.
Make this robust soup, full of vegetables, barley, and tender beef, to feed a hungry crowd--or freeze some to savor later. Just add a loaf of crusty bread to soak up the delicious broth.
A glorious tradtional dish from France: tender beef braised in red wine and our Glace de Viande with mushrooms, onions, and carrots. Serve it with boiled or mashed potatoes, or a crusty loaf of French bread to soak up all the delicious savory juices.
Chewy wild rice studded with yellow and red peppers and dressed with balsamic vinegar and olive oil makes a stunning salad. Serve it with grilled steak or chicken and a glass of your favorite summer wine.
A rich, tangy sauce perfect for brushing on a slab of ribs or smoked pork chops. Get out the grill!
A satisfying soup chock-full of mushrooms and vegetables, with a deep, savory flavor from a secret ingredient--our Demi-Glace Gold.
This is a favorite recipe of Bill's, aka Thesaucedude, with thanks to his buddy Chef Dave for the inspiration. It's a great meal for a gathering of friends and family, is fun to prepare, and quite tasty. Short ribs are one of the most flavorful cuts of beef. Braise them in a little red wine and our Glace de Viande, along with vegetables, garlic, and herbs, and you'll have a feast fit for a hungry crowd.
Spiced with cumin and flavored with tomatoes and zesty green chilies, this black bean soup is sure to become a family favorite.
Need something different to jazz up roasted or grilled pork? Think outside the box and try this tangy sweet-and-sour sauce made with grapes and fresh herbs, savory notes from shallots and our Glace de Viande, and a zing of balsamic vinegar. It's also delicious with duck or lamb.
Brining will reward you with an incredibly, moist, tender, flavorful turkey that will bring smiles to the faces of your friends and family and make second helpings a necessity. The process is simple, really--you just soak the turkey in brine overnight, roast it the next day, and let the feast begin!
These tender baby artichokes, gently braised with onions, garlic, and marjoram, make a terrific Spring appetizer or side dish for roast chicken or fish.
Tender butternut squash and fingerling potatoes are gently braised in our roasted chicken or vegetable stock, and seasoned with rosemary and a touch of Dijon mustard. Serve this delicious side dish with turkey, roast beef, lamb, or pork--or add some goat cheese or Parmesan and serve it as a vegetarian entrée.
Savor tender chicken cooked gently in white wine and our flavorful stock with garlic, bay leaves, and herbs. Combined with tomatoes and hearty red lentils, it's the perfect dish for a chilly spring or fall evening.
Fennel's subtle, delicate anise flavor combines beautifully here with the earthy sweetness of figs for an exceptional side dish to go with roast pork, chicken or beef.
Spicy, fragrant, and silky smooth, green curry sauce is the perfect foil for tender braised fish. Serve it over steamed jasmine rice for a superb and warming dish with the exotic flavors of Thailand.
A great, simple way to enjoy hearty greens and root vegetables--braised in our savory Vegetable Stock with butter, garlic, and thyme, with a handful of raisins thrown in for a sweet contrast.
Belgians are famous for cooking with beer. They also use dried fruits, especially cherries and prunes, in stews. This sweet, rich, and satisfying dish is a splendid example of how cherry beer and dried cherries marry with rabbit or other game meats. The final splash of balsamic really makes the tastes sparkle. Serve it over spaetzle or with boiled potatoes.
We hold with the French of Alsace: they prepare their famed sweet and sour braised cabbage with duck or goose fat. Give it a try. It's the perfect vegetable partner for any holiday bird, and you can make it ahead and reheat it.
A perfect dish for celebrating spring--beautiful pink salmon filets with tender spring vegetables, lightly sauced with savory braising liquid swirled with a little butter.
This is our version of Choucroute Garnie, a classic French dish of sauerkraut ("choucroute" is French for sauerkraut) slowly braised with duck fat, onions, and spices in white wine and chicken stock. Smoked pork chops and sausages are nestled into the sauerkraut to cook. The sauerkraut's flavor mellows and absorbs the flavors of the spices, cooking liquid, and pork, and its texture turns meltingly tender. We've tossed in some apples for a little extra sweetness. For a German twist on this dish, try substituting an amber beer for the white wine. No matter how you make it, though, be sure to pass a pot of good mustard at the table.
This scrod is elegant and impressive, but simple to make. Orange-scented fish stock with a splash of dry vermouth is spooned over the meaty fillets to braise them. At the same time, the bed of sliced fennel and onions becomes tender enough to purée. The liquid is reduced, orange segments are added, and it’s ready to enjoy. Any mild, thick, firm fish fillet can be substituted.
Looking for a festive but simple seafood dish? You've found it: tender shrimp quickly braised with green onions and crisp cubes of savory pancetta.
Welcome spring with this mosaic of bright green, crisp tender vegetables and savory mushrooms accented with mint. Serve it as a side dish for roast chicken or lamb, or as a vegetarian main dish over buttered noodles or polenta.
Tender veal meatballs, gently braised in our Demi-Glace Gold, make the perfect appetizer or a savory main dish served over home-style mashed potatoes.
Perfect cold weather comfort food: hearty root vegetables, fennel, and onion, gently braised in our veggie stock, then tossed with a little butter and chopped fresh herbs. This dish is the perfect side for roast chicken or pork, or serve it up as a main course over rice, mashed potatoes, or couscous--or add more stock to make a warming soup.
Nothing says comfort like beef brisket, cooked slowly for hours until it's tender and juicy. The tempting aroma will fill your home and bring the family to the table ready for dinner.
For this elegant, smooth soup, toasted almonds and broccoli are puréed together with chicken stock, a medieval method used to thicken soups. It's simple yet unexpectedly sophisticated with a warm hint of coriander and white pepper. Double or quadruple the recipe and make it ahead for easy entertaining.
A great summer side dish: Brown rice is cooked in our Glace de Poulet for an extra hit of flavor then tossed with crisp green beans, juicy tomatoes, and a tangy mustard-tarragon dressing. The perfect accompaniment to grilled burgers, pork chops, chicken, or veggies.
The tanginess of the cheddar is a perfect foil for the sweetness of the butternut squash in this warming soup. Serve it as a starter or as a main course with hearty whole-grain bread and a salad of fresh spinach, apples, red onion, gold raisins, and toasted walnuts.
One of our favorite veggies, layered with apples and leeks and topped with a delicious crust of bread crumbs, Cheddar, and bacon. It might even upstage the turkey on your holiday table!
These beautifully seasoned, fork-tender shoulder lamb chops are simmered in a heady sauce redolent of vermouth, apricots, sage, tomatoes, and cinnamon. It was inspired by a dish from Spain's Mediterranean coast. The aromatic combination of ingredients harkens back to the Moorish culture that imparted many lush flavors to the international stew pot. Serve the chops on a bed of wide noodles or mashed potatoes.
Smooth and rich, with the complex, hearty flavors of sharp cheddar and good ale, a little tang from mustard and Worcestershire, and a kick of horseradish, this soup is perhaps the ultimate comfort food. Topped with crumbled bacon and snipped chives, it will warm you even on the coldest, grayest winter day.
Another gem from Chef Michaelangelo (Mick) Rosacci from Tony's Market in Denver: a hearty, western-style beef stew accented with green chiles and cumin. Chef Mick says it's even better the next day!
Chef Michaelangelo (Mick) Rosacci of Tony's Market in Denver created this inspired combination of flavors and textures: tender bison steaks coated with a zesty dry rub of crushed dried jalapeno and spices, grilled, and napped in a silky smooth port wine sauce garnished with sweet tart berries. Kudos to the chef!
