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Recipe: Pan-Seared Steaks with Red Wine Butter Sauce

Take it from us: there's nothing more tempting than a luscious steak with a French wine-butter sauce. However, butter sauces often have mounds of butter. We find that if the wine and stock are well reduced, you'll only need about a tablespoon of butter per serving. Because everything counts in this minimalist preparation, choose fine wine, butter, meat, and, of course, demi-glace.

Recipe: Parmesan Broth

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.

Recipe: Pasta with Escarole, Beans, and Sausage

This hearty pasta makes a superb one-dish meal. Keep it spicy with hot Italian sausage and a sprinkle of red pepper flakes, or tone it down by using sweet Italian sausage and going easy on the red pepper. Feel free to substiitute other seasonal greens for the escarole, too.

Recipe: Pasta with Summer Squash and Tomatoes

A terrifically simple summer dish--sauté some fresh veggies, add our Veggie-Stock Gold, fresh herbs, and a little butter, and toss with warm pasta. Delicious!

Recipe: Pea Sauce with Chives

Fresh or frozen peas and oniony chives combine beatifully in this creamy sauce. It's the perfect complement to salmon, sea scallops, or chicken--or try it tossed with pasta, some sautéed mushrooms, and crumbled bacon.

Recipe: Pea Soup with Mint

This fresh, bright green soup is delicious chilled or warm. Serve it with a swirl of sour cream and garnish it with a mint leaf.

Recipe: Poblano Chile Sauce

The smoky flavor of roasted poblano chiles gives a savory depth to this simple sauce. Use it with your favorite Mexican or Tex-Mex dishes like enchiladas or tacos, or serve it with grilled chicken, burgers, meat, or fish.

Recipe: Port Wine Sauce for Wild Game

One of our favorite simple game dishes is pan-fried pheasant breasts served with this tangy sauce. It is also excellent with pan-fried venison cutlets and roast partridge.

Recipe: Portuguese-Style Chicken and Sausage in Saffron Rice

Chicken and rice translate into a savory one-dish meal in many countries. This version was inspired by a Portuguese friend living in Paris. In place of chorizo used in the original, we use turkey kielbasa. The choice is yours. Cooking rice in rich, saffron-scented broth adds color and flavor to this not-so-basic yet homey dish.

Recipe: Pumpkin Soup with Gruyére

A beautiful golden orange soup filled with the flavors of fall: pumpkin and spices with a hint of orange zest, and a savory note from the Gruyére. Cream makes it rich and smooth, and a garnish of chives and pumpkin seeds add color and crunch.

Recipe: Quick Allemande Sauce

A silky smooth white wine sauce with a hint of lemon--serve it with seafood, poultry, or vegetables.

Recipe: Quick Braised Chicken with Oranges and Ginger

The sweet tang of oranges, marmalade, and spicy ginger combine to make the perfect complement for tender braised chicken in this delicious, meal-in-minutes dish. Make it in the summer with peaches and peach butter or in the fall with apples and apple butter.

Recipe: Quick Champagne Velouté Sauce

Ladle this luxurious sauce over baked white fish, poached chicken, or steamed spring vegetables.

Recipe: Quick Hoppin' John

Put together this traditional Southern favorite in less than an hour by using canned black-eyed peas. Smoky bacon and a little kick from jalapeno, along with our savory Roasted Chicken Stock, make it a tasty side dish--toss in some chunks of browned smoked sausage to make it a meal.

Recipe: Quick Port Wine Sauce

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.

Recipe: Quick Spinach Velouté

The earthy flavors of spinach and onion and the richness of cream make this just the right sauce for poultry or seafood.

Recipe: Quick Tex-Mex Chicken Tortilla Soup

For a fast, flavorful family meal, this tortilla soup is a go-to recipe. Filled with fresh veggies and south-of-the-border zest, it's sure to be a hit.

Recipe: Quick White Bean Stew with Swiss Chard and Tomatoes

A hearty, Italian-style stew for a chilly evening--and it's simple to prepare!

Recipe: Quick White Wine and Herb Sauce

Known in traditional French cuisine as Chivry Sauce, this simply delicious blend of herbal flavors and white wine enhances seafood, chicken, egg dishes, or vegetables.

Recipe: Red Beans and Rice

A hearty southern classic. Serve with cornbread and a spinach salad or some roasted veggies for a warming family meal.

Recipe: Red Wine and Peppercorn Sauce

Serve this spicy, intense sauce over grilled steaks, tenderloin, or other cuts of beef. Or make the sauce with our Roasted Chicken Demi-Glace or Roasted Vegetable Demi-Glace for poultry or vegetarian dishes.

Recipe: Red Wine Beef Fondue with Blue Cheese Dipping Sauce

Who said meat fondues have to mean cooking meat in a pot of hot oil? In this fondue, tender chucks of beef are cooked in a flavorful mix of our brown stock and red wine. It's absolutely delicious--and the blue cheese dipping sauce is a bonus!

Recipe: Rice Pilaf with Onion and Fennel

A simple and delicious rice dish with the fragrance of fennel--serve it with chicken, fish, vegetables, or veal.

Recipe: Rice Salad with Cucumbers and Lemon Dressing

This delicate salad of crisp cucumbers and tender rice tossed with a light, lemony dressing is a perfect side for grilled chicken or fish. Stir in some halved grape tomatoes and crumbled feta, or add crisp blanched asparagus and a handful of peas to make tasty variations.
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Classic French Stocks and Sauces