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Recipe: Catalan Lamb Chops With Apricots and Sage

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.

Recipe: Chef Mick's Centennial Green Chile Stew

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!

Recipe: Chef Mick's Grilled Game Steaks with Berry Sauce

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. All you do is add some berries and preserves to our Red Wine Sauce recipe! Chef Mick recommends trying the sauce with grilled game burgers, and it's also delicious with beef, veal, or lamb.

Recipe: Chipotle Short Ribs with Roasted Poblanos

Try this south-of-the-border twist on beef short ribs: a spicy rub and a slow braise in smoky chipotle sauce spiked with lime and studded with meaty roasted poblano peppers. Serve it with our Tex-Mex Cornbread Pudding or Mexican Red Rice on the side.

Recipe: Cincinnati-Style Chili

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 out some Cincinnati chili yourself, and you'll be a fan, too.

Recipe: Classic Bordelaise Sauce

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.

Recipe: Corned Beef and Cabbage

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.

Recipe: Cranberry Pecan Couscous

Rather than serving the same old stuffing with your holiday turkey, try this fragrant couscous with dried cranberries and toasted pecans. It takes just minutes to prepare and will surely gather raves. The secret is More Than Gourmet's Glace de Volaille Gold mixed with a touch of orange juice for a flavor that gives just a hint of the bird's taste. If there are leftovers the day after, add diced turkey and toss with a mustard vinaigrette for a savory salad.

Recipe: Creamy Cheddar Grits

These buttery grits made with sharp Cheddar and light cream are the perfect side for grilled pork or sausage. You can also ladle beef stew or chili over them for a hearty dinner.

Recipe: Curried Lamb Shanks Over Red Lentils

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.

Recipe: Drunken Boar

Chunks of wild boar are marinated in gin and vermouth with juniper berries and then braised in a rich broth to make a hearty stew. Sour cream and olives are stirred in at the end to make this soul-satisfying cold-weather dish--serve it with your favorite bold red wine.

Recipe: Duck Fat Roasted Autumn Vegetables

Nothing brings out the flavor and sweetness of vegetables like roasting them, especially with the savory richness of our Graisse de Canard Gold. They'll make the perfect side for roasted or grilled meat, game, or poultry--or toss them with pasta or serve them over rice with crumbled goat or feta cheese on top.

Recipe: Filet Mignon with Brandy Cream Sauce

Tender filet mignon enrobed in a creamy, brandy-scented sauce and garnished with a sprinkle of fresh thyme--now that's luxury! Enjoy this stellar entree with a glass of your favorite Burgundy.

Recipe: Flemish Beef Stew

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.

Recipe: Garlic and Mustard Crusted Standing Rib Roast Au Jus

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!

Recipe: Ginger Sesame Beef with Broccoli

Love "takeout" beef with broccoli? Here's a homemade version that will have your favorite takeout place wondering where you've been: tasty strips of beef and crisp-tender broccoli flavored with fresh ginger, sesame, and garlic and napped in a spicy, savory sauce. Serve it over Asian noodles or jasmine rice.

Recipe: Gluten-Free Demi-Glace

The classic French mother sauce--now gluten-free. The secret? Our Glace de Viande Gold and a little rice flour. The deep flavor of this velvety sauce is delicious on its own--or with splash of Madeira or Port, a handful of sautéed mushrooms, or a sprinkling of chopped fresh herbs.

Recipe: Goulash Soup

A hearty serving of tender beef and vegetables flavored with smoky Hungarian paprika and caraway seeds and garnished with rich sour cream.

Recipe: Greek Meatball Soup

Known as youvarelakia in Greece, these tender meatballs flavored with mint, parsley, cinnamon, and garlic are classic comfort food. They're eaten on their own, with a savory sauce, or, as they are here, in a delicious, brothy soup.

Recipe: Grillades

A well loved Louisiana brunch dish, Grillades are a classic braise of tender beef with plenty of seasoning, tomatoes, garlic, and the "holy trinity" of Cajun and Creole cuisine: a base of sautéed onion, green pepper, and celery. Serve Grillades over our Simple Grits or Creamy Cheddar Grits for a delicious brunch or supper.

Recipe: Grilled Pork Chops Smothered in Peppers and Onions

Dress up plain grilled pork chops with a colorful sauce studded with bright roasted peppers and onions and accented with a balsamic vinegar and shredded fresh basil. The chunky sauce goes beautifully with the smoky flavor of the pork. Serve it with creamy polenta or grilled corn on the cob.

Recipe: Grilled Steaks with Peppers and Onions

This colorful and tasty recipe is easy to put together--marinate the steaks, cook the onions and peppers, grill the steaks, and serve! The garnish of crumbled blue or feta cheese and chopped fresh herbs makes the dish!

Recipe: Herb-Crusted Leg of Lamb with Red Wine Sauce

The flavors of garlic, rosemary, and thyme permeate this succulent roast lamb. For a festive meal, serve it with some simple roasted potatoes, green beans tossed with walnuts and walnut oil, and that bottle of Cabernet Sauvignon or Zinfandel you've been saving for just the right occasion.

Recipe: Herbed Stuffing with Sausage

A classic stuffing, flavored with herbs, onion, sausage, and apple and moistened with our Glace de Volaille Gold--it's the perfect accompaniment to your gorgeous holiday bird.
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Classic French Stocks and Sauces