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How I Want To Cook - Quick, Easy, Tasty
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.
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.
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.
A rich, tangy sauce perfect for brushing on a slab of ribs or smoked pork chops. Get out the grill!
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.
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.
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.
A classic comfort food that's simple to prepare with our Fond de Poulet Gold. This recipe comes to us from the kitchen of Chef Michelangelo (Mick) Rosacci of Tony's Market in Denver. Dish it up in warm bowls, add a dusting of grated Parmesan, sit back, and enjoy.
Savor chunks of tender chicken and wild mushrooms bathed in a creamy sauce and served up in crisp puff pastry. With some fresh chives sprinkled over the top, you have a dish ready for company or family in short order.
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.
This chowder is so soul satisfying, no one will guess that it's also quick and easy to make.
Ladle this simple sauce over grilled chicken, pasta, vegetables, or use it as a dipping sauce for bread.
Bold, spicy accents of ginger and pepper--serve it over beef, veal, pork, lamb, or duck.
During the winter holidays, and especially Thanksgiving, our large and extended family would return to our childhood home in St. Paul and celebrate a grand feast together. Great fun, great food, a lot of laughter and sometimes a bit of chaos in the kitchen. When it was gravy time, we all knew to step aside and concede the stove, the whole kitchen, to Grandma Chubby as she prepared her gravy. No distractions allowed - this was serious business! We're delighted to share our version of Grandma Chubby's turkey gravy, and we hope you enjoy it as much as we do. Happy Holidays.
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 classic sauce made with a sweet, smoky fortified wine from Portugal has an amazingly complex flavor but very few ingredients. It's the sauce of choice for Beef Wellington or a simple roasted beef tenderloin, and it's the perfect complement to game, lamb, or pork. You can substitute other fortified wines like Marsala or Port for different but equally luscious results.
Savory morels and fresh herbs lend their flavors to poultry, lamb, veal, or vegetables. Great with roasted spring asparagus!
A simple, warming soup fortified with the meaty flavor of mushrooms.
Red wine, mushrooms, and black pepper: perfect with your favorite lamb or veal chop, as well as a ribeye steak or roast chicken.
The deep, savory mushroom flavor of this gravy beautifully complements potatoes, noodles, roasted vegetables, and roasted meats and poultry.
This simple red wine sauce with mustard makes a nice addition to a roast pork loin or leg of lamb.
A piece of rind from Parmesan cheese adds a great layer of flavor to our Fond de Poulet Gold. Use this umami-rich broth to simmer tortellini and asparagus or spinach for a light soup, or pour some around a serving of your favorite risotto to bring out its flavors.
A terrifically simple summer dish--sauté some fresh veggies, add our Veggie-Glace Gold, fresh herbs, and a little butter, and toss with warm pasta. Delicious!
Fresh or frozen peas and oniony chives combine beatifully in this creamy sauce. It's the perfect complement to lamb or fish--or try it tossed with pasta, some sautéed mushrooms, and crumbled bacon.
Ladle this luxurious sauce over baked white fish, poached chicken, or steamed spring vegetables.
The mellow sweetness of port blends with the flavors of red wine and savory shallots to make this sauce a beautiful complement to a seared steak with blue cheese, a roast beef or pork tenderloin, leg of lamb, or a thick smoked pork chop.
A swirl of tomato in More Than Gourmet White Wine Sauce, finished with butter--simply delicious over chicken, veal, fish, pasta, or vegetables.
The earthy flavors of spinach and onion and the richness of cream make this just the right sauce for poultry or seafood.
A hearty, Italian-style stew for a chilly evening--and it's simple to prepare!
A simple and delicious rice dish with the fragrance of fennel--serve it with chicken, fish, vegetables, or veal.
A simple, classic sandwich with a tasty dipping sauce great for lunch or supper on a busy night.
According to renowned Lyonnaise chef Paul Bocuse, "In Lyon we put onion in almost everything." French onion soup originated in Lyon, as does this simple and versatile onion-scented sauce. Serve it with grilled or roasted beef, pork, lamb, game, or poultry. It's also superb with mashed potatoes or roasted vegetables.
This rich, classic sauce is flavored with Madeira and pungent, earthy black truffles, which are a specialty of Périgueux, a city in the Perigord region of southwestern France. Julia Child recommended Sauce Périgueux for "filet of beef, fresh foie gras, veal, egg dishes, and timbales," all delicous ways to enjoy the luxury of truffles.
In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made with any type of meat. "Piquant" comes from the French for "to prick or sting," which is exactly what this stew is supposed to do, in a zesty, flavorful way, of course. In a similar spirit, our traditional French Sauce Piquant is tangy and slightly acidic, perfect for cutting through the rich, smoky flavors of grilled pork, beef, or lamb.
This piquant sauce adds zest to anything hot off the grill, especially sausages or pork.
This classic white wine sauce accented with mustard is excellent with pork or any grilled or roasted meat.
Our homemade-tasting gravy is foolproof, easy to make, and will surely win raves from your guests. It just doesn’t get simpler than this. Nor better.
Here's Chef Louie's twist on an all-American classic, the Sloppy Joe. A favorite of kids of all ages, this sandwich made with flavorful meat sauce ladled over a toasted bun started appearing on American lunch counters and dinner tables during the Great Depression. It's still popular, and never better than when made from scratch with the best ground beef and our Glace de Viande.
One of our family favorites. Throw away the can and gain flavor without all the salt and additives. This is the simple chicken noodle soup Brad's daughter Sophie grew up on and still eats every week. Great chicken stock and packaged ramen noodles (throw away the spice packet) make it work. For a Thai flair, add Sriracha chili sauce and a bit of Thai fish sauce. Amazing and healthy.
A simply delicious side dish for roast chicken, pork, or lamb, this couscous is big on flavor and small on preparation time. The recipe is easily doubled or tripled for a crowd.
Delicate rice noodles and tender shrimp in a savory broth spiced with ginger and red and white peppers--a classic Asian dish, warming and light all at once.
Steaming delicate fish filets and vegetables with our Veggie-Stock Gold adds great flavor to this light dish. Hits of garlic and soy sauce round out the taste, and thinly sliced green onions are the finishing touch.
Perfect over roasted salmon, baked chicken, or seared pork medallions.
Bill, aka the SauceDude, spent a number of years in Wisconsin--he loved the cheeses, but not the Packers. (He'll always be a die-hard Vikings fan.) What Bill really loved about Wisconsin, though, were the brats. Fresh bratwurst sausages, simmered in beer and onions and then grilled, are known as "Wisconsin's Soul Food." Nestled in a chewy roll, slathered with good brown mustard and served with a side of German potato salad, there's nothing better. The SauceDude adds a dollop of our Glace de Viande to the beer for an extra hit of savory flavor.
Have you ever bought a splendid loaf of bread only to have it go stale? Have you wanted a special garnish for your soup or salad? These croutons will do just that! The flavor is sensational and, from a heart-healthy standpoint, duck fat is similar to olive oil.
This rich and flavorful gravy makes a celebration out of mashed potatoes and roasted veggies--or try it spooned over a warm dish of creamy polenta.
