Save 20% now through June 2, 2012. 
How I Want To Cook - Impress My Friends
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.
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.
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.
This sauce is excellent as an addition to any pan-seared, oven-baked, or grilled fish.
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.
A rich, tangy sauce perfect for brushing on a slab of ribs or smoked pork chops. Get out the grill!
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.
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!
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.
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.
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.
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.
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.
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!
Thanks to Chef Michaelangelo (Mick) Rosacci of Tony's Market in Denver for this luscious sauce recipe that makes the perfect accent for bison, venison, or elk steaks hot off the grill. Chef Mick recommends trying the sauce with grilled game burgers, as well.
Mark Twain once said that "New Orleans food is as delicious as the less criminal forms of sin." We think he got that one right. Try indulging in this rich, traditional, New Orleans-style gumbo, studded with sausage and chicken and thickened with a dark mahogany roux. There will be enough to feed a crowd, or you can freeze several portions for later gratification.
This savory stew of tender white beans and chunks of chicken is accented with spices and green chilies and served with a topping of grated pepper jack cheese. It's a cold-weather staple at MTG and sure to become a favorite at your house, too.
Simple and elegant--chicken breasts quickly sautéed and served with a Marsala-scented pan sauce studded with mushrooms and enriched with cream. Serve it over pasta or rice or with a side of roasted potatoes.
Our take on a comfort food classic: tasty chunks of chicken and vegetables enrobed in a savory cream sauce spiked with sherry, all topped with a crisp, buttery, golden brown crust.
"In January it's so nice while slipping on the sliding ice to sip hot chicken soup with rice. Sipping once, sipping twice, sipping chicken soup with rice."
--Maurice Sendak, Chicken Soup with Rice: A Book of Months
In Maurice Sendak's classic children's book, our hero enjoys his monthly bowl of chicken soup with rice in a silly assortment of situations that are guaranteed to make kids of all ages smile. The book is also a testament to this classic comfort food: tender morsels of chicken and rice in fragrant, savory broth--we add a handful of fresh spinach and some tangy tomatoes to our version. It's so good we want to have some every month, too.The spicy tang of ginger, the aroma of garlic, and red-chili heat are complemented by Chinese rice wine and toasty sesame oil in this classic sauce. Use it to accent the flavors of stir-fried vegetables, seafood, chicken, pork or beef, or serve it as a dipping sauce with your favorite Asain dumplings.
Cincinnati is often called "The Chili Capital of America" for its 100+ chili parlors, all serving a version of Cincinnati's distinctive brand of chili. It's actually more a topping than a stew. Traditionally served over spaghetti or a hot dog, Cinicinnati chili is also unique in its eclectic blend of spices and the addition of unusual ingredients like cocoa (or chocolate) and molasses. Kidney beans, chopped onion, and grated cheddar cheese are the favored toppings, and oyster crackers and a bottle of hot sauce are served on the side. The good citizens of Cincinnati consume more than 2 million pounds of chili each year, and for good reason. Try some Cincinnati chili out yourself, and you'll be a fan, too.
This hearty seafood stew originated in the Italian fishing community near the wharves of San Francisco, but it can be made anywhere there's an abundance of good fresh fish and shellfish. The seafood is quickly cooked in a flavorful blend of tomatoes, garlic, herbs, green pepper, fennel, and white wine. Serve it with plenty of crusty bread to mop up all the juices--and pass the napkins!
This wine-enriched sauce is traditionally served over beef steaks or beef tenderloin, but it will also add a luscious finish to veal, pork, or lamb.
In Italian,"minestra" means "soup," usually of medium thickness, while "minestrina" means "little soup," usually a light broth. "Minestrone" means "big soup," a thick, hearty soup that could be considered a complete meal. This classic version is full of vegetables and beans cooked in a combination of our roasted chicken and brown stocks, flavored the old-fashioned way with a Parmesan rind. Toss a handful of grated Parmesan on top and add a swirl of olive oil, and you'll be transported to the hills of Northern Italy, where this soup originated.
Originally a traditional Irish Easter Sunday dinner, this dish has become a fixture in Irish restaurants in America. Succulent beef and tender vegetables served with a hearty broth--it's the perfect centerpiece for your St. Patrick's day celebration or anytime a simple, warming meal is in order. Serve it with a mound of steaming mashed potatoes and a pint of Guinness stout or Smithwick's Irish Ale.
Braised lamb shanks are wonderfully succulent and versatile, as this mildly-spicy curry dish shows. If you like, once the shanks are tender, cut the meat in chunks off the bone. To keep the theme: serve the meat over red lentils simmered in diluted Glace d'Agneau Gold and mixed with a little butter and some dried currants.
For an extraordinary pie or tart crust we use our Graisse de Canard Gold, along with pure unsalted butter. The result a is rich, crisp pastry just right for any savory tart or pie--and maybe some sweet ones, too. We've heard tales of a baker in San Francisco who made some incredibly delicious and quite popular pecan pies with--you guessed it--a duck fat pastry crust.
If you think sausages are only everyday fare, you haven’t tasted this over-the-top combination. Creamy polenta has to be just this side of heaven. Topped with succulent game sausages and a tangy-sweet balsamic vinegar sauce, the results are sublime.
Flanders, a region in the southwestern part of the Low Countries (now divided between Belgium, France, and the Netherlands), has long been known for its fine beers. Cooking with beer is also a tradition there, and this stew, beef braised with thick slices of onion in Flemish-style dark beer, is an outstanding example. Serve it with a slice of hearty bread to soak up the flavorful, savory juices.
A holiday classic that will fill your home with tantalizing aromas. Carve it tableside, pour a French Bordeaux or a California Cabernet Sauvignon, and let the celebration begin!
Bold, spicy accents of ginger and pepper--serve it over beef, veal, pork, lamb, or duck.
A summer treat from the grill: succulent grilled shrimp and multicolored bell peppers bathed in a rich, smooth coconut sauce accented with curry and a dash of rum. Serve it with fragrant steamed jasmine rice.
Bulgur's nutty flavor and wholesome texture make this a hearty winter dish to serve with poultry and roasted meats. An attractive way of presenting this side dish is to pack the mixture into a ring mold and bake it briefly. Once unmolded, fill the center with baby peas, broccoli florets, or any bright green vegetable. Either coarse or fine bulgur is appropriate.
Savory browned mushrooms and the scent of fresh and dried herbs make this stuffing one to remember. Save some--if you can--to enjoy with a little leftover gravy!
If you've only ever had baked beans from the can, your'e in for a treat: tender beans slowly simmered in our Glace de Viande with savory chunks of bacon and a simple homemade barbecue sauce stirred in. It's a natural with burgers, sausages, or ribs just off the grill.
A fiery combination of island spices and pepper-fueled heat, this barbecue sauce will transport you to the Caribbean. It's perfect to brush on chicken or pork like they do in Jamaica, but it's also great on beef and lamb.
This classic Cajun dish is traditionally made with leftovers mixed with tasty, seasoned rice studded with onions, celery and peppers. This from-scratch version uses tender chicken thighs and spicy andouille sausage, but feel free to adapt it with whatever you have on hand.
A smooth, luscious sauce with the tang of lemon and fresh herbal notes of dill. Try it spooned over chicken or veggies hot off the grill.
This rich and sophisticated sauce is the ideal complement to a standing beef rib roast or other cuts of beef, veal, or lamb.
Try a different brine for this year's holiday turkey! This one will transport the flavors of dark, sweet maple syrup and tart apples into your beautifully browned bird.
Add a new twist to grilled meat, chicken, fish, or vegetables with this earthy sauce redolent of mushrooms, olives, sun-dried tomatoes, herbs and red wine, enriched by our Veggie-Glace Gold.
Mexican cooking at its sweet and savory finest: a complex mixture of the smoky heat of dried chilies, aromatic toasted spices, garlic, tomatoes, nuts, and raisins, with an almost magical depth created by the addition of a small amount of unsweetened chocolate. This classic sauce is worth every minute it takes to create. Mole is traditionally served with turkey, but it also pairs beautifully with chicken, pork, or veal.
Red wine, mushrooms, and black pepper: perfect with your favorite lamb or veal chop, as well as a ribeye steak or roast chicken.
