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Recipe: Asian Glazed Salmon Fillets

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.

Recipe: Baked Rigatoni with Sausage and Mushrooms

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!

Recipe: Baked Risotto

A great alternative to standing at the stove stirring risotto: start at the stove, then let the oven do the work for you. The result? Perfect, creamy risotto to enjoy as a side or main dish. This is our basic version; it's great as is, but you can also feel free to embellish it as you like. Maybe some sautéed mushrooms, chopped tomatoes, or chunks of roasted butternut squash stirred in at the end? Or maybe substitute blue cheese and rosemary for the Parmesan and parsley? The possibilities are deliciously endless!

Recipe: Balsamic-Glazed Cipollini Onions

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.

Recipe: Barley and Corn Salad with Basil

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 dinner.

Recipe: Basic Polenta

This simple, unadorned polenta is perfect for serving with all manner of stews and braises, or as a side dish for roasted or grilled veggies, fish, poultry, or meat.

Recipe: Basil Sauce de Mer

This sauce is excellent as an addition to any pan-seared, oven-baked, or grilled fish.

Recipe: Basil Sauce for Pasta

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.

Recipe: Beef and Mushroom Pot Pie

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 to make this tasty pot pie. Blanket it with a flaky, golden crust and toast your creation with a glass of red wine.

Recipe: Beef and Pepper Stir-Fry

This delicious and easy-to-prepare stir-fry dish is sure to please with its savory beef, crisp-tender peppers, and silky sauce. Just ladle it over rice or pasta for a satisfying meal.

Recipe: Beef and Spinach Shepherd's Pie with Parmesan Potato Crust

Here's our version of an English and Irish tradition - shepherd's pie. 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.

Recipe: Best Barbecue Sauce

A rich, tangy sauce perfect for brushing on a slab of ribs or smoked pork chops. Get out the grill!

Recipe: Better than Grandma's Mushroom-Barley Soup

A satisfying soup chock-full of mushrooms and vegetables, with a deep, savory flavor from a secret ingredient--our Demi-Glace Gold.

Recipe: Bowtie Pasta with Asparagus and Mushrooms

This simple pasta highlights spring asparagus with mushrooms, cream, and Parmesan cheese. It comes together quickly and works well as a main or side dish. Add cooked chicken or shrimp if you like!

Recipe: Braised Carrots and Parsnips with Herbs

Cooked in butter and our savory veggie stock with red onion, thyme, and sage, these carrots and parsnips make the perfect side dish for your holiday table or a weeknight dinner.

Recipe: Braised Chicken with Lentils

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.

Recipe: Braised Escarole with Bacon

This recipe works well hearty greens like kale or collards, too. They're gently braised in savory stock accented with plenty of garlic, chili flakes, onion, and bacon to make a perfect side for grilled or roasted meat, poultry, or fish.

Recipe: Braised Fingerling Potatoes with Sage

Braising is a great alternative to roasting fingerling potatoes. They're simmered in a savory broth with sage and garlic until they're meltingly tender; then the braising liquid is reduced to make a delicious glaze. Serve this tasty side dish with roast chicken or grilled pork tenderloin.

Recipe: Braised Kale with White Beans and Pancetta

This quick savory stew of kale and white beans gets a hit of flavor from pancetta, garlic, and sun-dried tomatoes. It's great on its own or served over rice or polenta. It also makes a delicious side for chicken, fish, pork, lamb, or beef.

Recipe: Braised Pork Shoulder with Fennel and Onions

Fall-off-the-bone tender pork served up with savory braising liquid makes a wonderful supper for a chilly evening. Spoon the shredded meat and juices over warm polenta or mashed potatoes.

Recipe: Braised Salmon with Spring Vegetables

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.

Recipe: Braised Sauerkraut with Pork

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.

Recipe: Braised Spring Vegetables

Welcome spring with this mosaic of bright green, crisp tender vegetables and savory mushrooms accented with mint. Serve it as a side dish for roast chicken or lamb, or as a vegetarian main dish over buttered noodles or polenta.

Recipe: Braised Veal Meatballs

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.
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Classic French Stocks and Sauces