Gluten Free & Great Tasting!
Degree of Difficulty - Moderate
This soup has been described as the national soup of Mexico--its name comes from the Spanish word for the savory meatballs that float in a flavorful vegetable-rich broth. It makes a great one-dish meal and can easily be doubled or tripled to serve a crowd.
The rich smoky flavors of ancho chiles and roasted red peppers marry beautifully in this Mexican sauce. Try it with poached, scrambled, or baked eggs for a delicious brunch dish or use it to make enchiladas. We also like to serve it with grilled veggies, chicken, fish, or meat. Olé!
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!
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.
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 gorgeous golden orange soup is filled with nourishing root vegetables. The garnish of crisped prosciutto is the perfect complement to their earthy flavor. Serve the soup with a hearty whole-grain roll and a fresh green salad.
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.
This hearty pasta dish comes from a recipe clipped years ago from Bon Appetit magazine. The original recipe was epic, making enough for 25 servings. This is our more modest version, with a few tweaks discovered in making dish many times. If you have a crowd to feed, you can double, triple, or quadruple it!
Looking for the perfect side for a grilled steak or chop? Look no further than these tender braised onions with a great sweet/sour/savory flavor from balsamic vinegar, a whisper of honey, and our rich brown stock. They're also delicious with cheeses, in sandwiches and salads, or for topping a pizza.
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.
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.
This hearty soup with chunks of tender beef and flavorful veggies makes a hearty, warming, one-pot meal. All you need to go with it is some good bread and a glass of red wine!
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.
Succulent chunks of beef and earthy mushrooms in a savory cream sauce highlighted with a dill, this traditional dish makes a rich and satisfying dinner served over egg noodles or rice. It is said to have originated in 19th-century Paris, invented by a French chef for the Russian diplomat, Count Paul Stroganov.
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 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 The SauceDude, 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.
This savory Russian soup is filled with beets, carrots, parsnips, cabbage, and potatoes and topped in the traditional way with a dollop of sour cream and a sprinkle of fresh dill. Its gorgeous ruby color and rustic, hearty flavors make it the perfect warming dish for a chilly winter day.
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.
Morocco … the gateway between Europe and Africa, and a culinary star in her own right. Although Morocco’s culture has been influenced by trade from Europe, the country has still retained her own flavor by using bold, rich spices. Couscous and lamb are staples of Moroccan cuisine, and this recipe adapted from Chef Steve Chiappeti at Viand Restaurant in Chicago incorporates these two essentials into an exotic braised dish.
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.
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.
Meaty short ribs, braised slowly with mushrooms in red wine and our savory Glace de Viande Gold, make the perfect cold-weather feast. Serve them up with a side of mashed potatoes, some hearty roasted root vegetables, and a glass of your favorite Cabernet.
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.
An elegant and hearty dish for a chilly evening, tender veal in a red wine sauce studded with mushrooms will wow your guests. Serve it with fluffy mashed potatoes and a glass of your favorite red wine.
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.
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.
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!
A tender, sweet crust topped with a rich topping of pecans enrobed in caramel--a decadent combination of flavors and textures. The secret ingredient? Our Graisse de Canard Gold rendered duck fat. We add it to the crust and the caramel topping for an extra dimension of flavor in these terrific pastries. Enjoy!
Tender pork simmered gently and then briefly sautéed until crisp and browned, Carnitas has been called Mexican pulled pork. It's most popular as a decadently delicious filling for tacos, often along with a fresh, green tomatillo salsa, but it can also be used in burritos, enchiladas, tostadas, or even in omelets or sandwiches.
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.
Chef Jamie Gwen whips up delicious recipes and culinary delights for television and radio audiences around the globe. When the SauceDude tried this soup, he was hooked. Chef Jamie says wild mushroom soup never fails to please. From cremini to porcini, each mushroom adds its own distinct flavor, shape, and texture to the soup. Serve with a fresh baguette and some aged cheddar or pecorino. Uncork a bottle of Sauvignon Blanc and enjoy!
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!
Forget about the cafeteria Salisbury steaks you remember--here's a tender, savory round of ground beef (or lamb, veal, or bison) flavored with onions and horseradish and napped in a silky sauce studded with browned mushrooms, courtesy of Chef Michaelangelo (Mick) Rosacci from Tony's Market in Denver.
On a chilly day, this flavorful, nourishing soup is sure to satisfy. Tender chunks of chicken and delicate pasta with escarole in a savory broth will warm you from the inside out.
Crisp breaded chicken cutlets with delicate spring vegetables in a bright, lemon-scented sauce--the perfect dish for your spring table. Quick and delicious!
