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Easy Family Recipes

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Recipe: "Au Jus" for Beef or Veal

A simple sauce that incorporates the deep flavors of roasted pan juices and red wine to serve with your favorite roast.

Recipe: Apple - Butternut Squash Soup

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.

Recipe: Asian Vegetable Noodle Soup

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.

Recipe: Asparagus Soup

A simple, warming soup for those chilly early spring days when asparagus first comes into season. Garnish it with a swirl of sour cream or a sprinkle of freshly grated Parmesan.

Recipe: Aunt Barb's Broccoli Cheese Soup

A velvety cheddar soup with tender broccoli and fine noodles: Aunt Barb, a team member at More Than Gourmet, serves this up when the call is for tasty and easy comfort food.

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 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: Best Barbecue Sauce

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

Recipe: Black Bean Soup

Spiced with cumin and flavored with tomatoes and zesty green chiles, this black bean soup is sure to become a family favorite.

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 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 Fish with Thai Curry Sauce

Spicy, fragrant, and silky smooth, green curry sauce is the perfect foil for tender braised fish. Serve it over steamed jasmine rice for a superb dish with the exotic flavors of Thailand.

Recipe: Braised Kale and Turnips

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.

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 Red Cabbage with Apples

We hold with the French of Alsace: they prepare their famed sweet and sour braised cabbage with duck or goose fat. Give it a try. It's the perfect vegetable partner for any holiday bird, and you can make it ahead and reheat it.

Recipe: Braised Shrimp with Pancetta

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.

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: Bratwursts Braised in Beer

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. We add a dollop of our Glace de Viande to the beer for an extra hit of savory flavor.

Recipe: Broccoli-Almond Soup

For this elegant, smooth soup, toasted almonds and broccoli are puréed together with chicken stock, a medieval method used to thicken soups. It's simple yet unexpectedly sophisticated with a warm hint of coriander and white pepper. Double or quadruple the recipe and make it ahead for easy entertaining.

Recipe: Butternut Squash and White Cheddar Soup

The tanginess of the cheddar is a perfect foil for the sweetness of the butternut squash in this warming soup. Serve it as a starter or as a main course with hearty whole-grain bread and a salad of fresh spinach, apples, red onion, gold raisins, and toasted walnuts.

Recipe: Carrot Purée

This simple purée highlights the natural sweet and savory flavor of carrots. It's a delicious side dish for fish, poultry, or meat and adds a beautiful splash of color to the plate.

Recipe: Chef Mick's Old Fashioned Chicken Noodle Soup

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.
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Classic French Stocks and Sauces