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Savory Green Beans with Bacon

This traditional Southern way of cooking green beans is one of our favorites. They're slowly simmered in our flavorful chicken stock with bacon, onion, garlic, and a pinch of red pepper flakes, until they're tender and infused with great flavor.

Savory Herb Biscuits

These tender biscuits are wonderful with things like cheese, ham, and scrambled eggs and bacon. You can also cut them in bite-size rounds and split them to make a tasty appetizer with a thin slice of duck breast and a dab of honey mustard sandwiched between the halves.

Savory Honey Herb Brine

This brine will infuse your holiday bird with the flavors of golden honey and the fragrance of Herbes de Provence. The turkey will be so good you may be tempted to skip the gravy!

Savory Pear Soup with Gorgonzola and Walnuts

The delicate flavor of pears makes this silky-smooth soup absolutely delicious. Topped with crumbled Gorgonzola and crunchy toasted walnuts, it's the perfect starter for a special dinner, or serve it as a light main course with a green salad and some crusty French bread.

Scallop, Shrimp, and Cod Pot Pie

Tender seafood simmering in a creamy sauce scented with white wine and tarragon, topped with a rich golden crust--a white Burgundy and a simple green salad are all you need for a luscious, warming cold-weather meal.

Sea Scallops in Thai Yellow Curry Sauce

Spicy, fragrant, and silky smooth, Thai yellow curry sauce is the perfect foil for sweet sea scallops and baby corn, brightened with fresh herbs and sprinkle of red bell pepper. This easy-to-prepare dish is a great way to begin experimenting with delicious Thai curries.

Seafood and Chorizo Paella

This classic Spanish dish originated in Valencia, where it is traditionally made with rabbit, chicken, and snails. The contemporary version here is filled with delectable vegetables, sausage, and shellfish--but the real treat in either case is the rice. It soaks up the flavors of all the ingredients, including onion, garlic, tomatoes, smoked paprika, and a saffron-scented mixture of stock and wine. Cooked in a large, wide pan, paella makes the perfect dish for entertaining. Just place the pan in the middle of the table so guests can help themselves and pour a chilled Spanish rosé.

Seafood Gumbo

There are many different ways to make this delicious Southern specialty, some of them very controversial. Tomatoes or not? File powder or not? Hot sauce or cayenne? Absolutely no artificial crab meat allowed! What all good seafood gumbos have in common is a variety of seafood, the "holy trinity" (onion, celery, and green pepper), roux, a little peppery heat, and a flavorful seafood stock. This is our version--try it out and make it your own!

Seafood in Saffron Broth

Saffron lends its distinctive yellow color and complex, bittersweet flavor to succulent fish and shellfish in this simple yet delicious dish. Serve it with crusty bread to soak up the juices--or ladle the seafood and broth over pasta or rice.

Seafood Newburg

Succulent chunks of seafood napped in a luxurious cream sauce scented with sherry and tarragon, this is our take on a classic American dish that originated at Delmonico's Restaurant in New York City in the late 1800's.

Seafood Risotto with Grilled Tomatoes

An elegant blend of rich tomato flavor with shrimp, mussels, and fresh herbs makes this risotto one to remember. Savor it with a glass of crisp Sauvignon Blanc or Albarino.

Seared Duck Breasts with Beaujolais Plum Sauce

The sweet and savory plum wine sauce with hints of rosemary and bay is the perfect complement to juicy, crisp-skinned duck. If you like, roast or sauté some fresh plum halves in a little butter to serve on the side.

Sherried Tomato Soup

An elegant first course: rich, savory tomato soup accented with dry sherry. Serve it in your best china garnished with minced chives.

Shredded Beef

Comfort food at its best, this roast is braised gently with garlic, onion, herbs, and spices in a broth of red wine and our savory Glace de Viande until it's fall-apart tender.

Shrimp Bisque with Sherry

This rich, luxurious soup gets its flavor from both the shrimp and their shells in this classic French preparation with mirepoix, garlic, tomatoes, and white wine. Accented with cream and sherry, it's sure to wow your dinner guests.

Shrimp Creole

Shrimp and tomatoes come together beautifully in this classic New Orleans dish. Make it as spicy as you like and serve it over a mound of steaming white rice for a tasty and warming dinner.

Simple Braised Greens

Escarole, chard, collards, spinach, kale, or turnip, mustard, or beet greens--this simple technique is perfect for cooking all of them! A little olive oil, a bit of our Veggie-Stock Gold, and some aromatics bring out the delicious flavors of leafy green veggies.

Simple Fish Risotto with Fennel and Lemon

The delicate flavors of this elegant risotto will wow your dinner guests. Serve it with a simply dressed green salad and a crisp chilled white wine.

Simple Grits

A staple of Southern cooking, grits are a terrific side with any dish that has a savory sauce. They are incredibly simple to make and will hold, covered, on your stove top over very low heat while you finish the cooking the rest of the meal.

Simple Roast Chicken with Garlic and White Wine Pan Sauce

Comfort food at its best--tender chicken roasted to a burnished golden brown, napped in a garlic-scented pan sauce rich with savory pan drippings. It will go beautifully with a side of mashed potatoes and some buttered green beans.

Simple Turkey Soup with Barley

This hearty, warming soup is a great way to use leftover turkey to create a simple supper. Just simmer some vegetables and barley in savory turkey stock and add some turkey. A green salad and some good country bread (or leftover Thanksgiving rolls--if there are any) round out the meal.

Simply Perfect Turkey Gravy

Serving smoked, grilled or deep-fried turkey this year? No slowly roasting bird with vegetables strewn about in the pan to help make the perfect gravy? No problem! Try our super easy method and you'll never worry about gravy again. You can even make it days ahead of time. The secret: our savory turkey stock and vegetables cooked to caramel perfection in our Graisse de Canard.

Sloppy Louies

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.

Slow-Cooked Chicken with 40 Cloves of Garlic

It sounds crazy to cook chicken with so much garlic, but, trust us, the garlic sweetens and mellows as it is slowly braised in the Crock Pot, turning into a rich, aromatic sauce. This is our version of a classic French dish.
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Classic French Stocks and Sauces