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Recipe: Chilled Summer Squash Soup

This smooth and creamy cold soup is perfect for a warm summer day. Garnish it with a swirl of basil pesto or a dollop of sour cream and a sprinkling of chives. Toss in some cold cooked chicken or shrimp to make it a main dish.

Recipe: Chilled Tomato Soup

This incredibly simple recipe was published in Food and Wine magazine years ago. We've made it a number of times since then and modified in different ways. This version is our favorite!

Recipe: Classic Velouté

This simple, traditional sauce made with chicken stock is one of the five "mother sauces," from which many other sauces can be made by adding a variety of differenct ingredients. It's delicious on its own with roasted, poached, or sautéed chicken or with egg dishes--just add a little cream if you like.

Recipe: Classic Vichyssoise

Cool, smooth, and rich, this chilled soup was invented by a French chef, Louis Diat, in New York in 1917 to celebrate the opening of the Ritz-Carlton Hotel. He made it simply with leeks, onion, potatoes, cream, and rich chicken stock, and he named it after the city of Vichy, France, where he grew up. Garnished lavishly with snipped fresh chives, this elegant and satisfying soup makes the perfect lunch with a slice of French bread and a simple salad--or serve it as a first course for a special dinner.

Recipe: Coq au Vin

A classic dish from the Burgundy region of France, which is known for its outstanding red wines. Serve this luxurious stew with garlic mashed potatoes, a butter lettuce salad, and some fine French cheeses with fruit for your dessert.

Recipe: Corn Cream Sauce

A simple purée of corn simmered in our Fond de Poulet Gold--with a little white wine, thyme, and cream. It's superb spooned over sautéed sea scallops or trout, or as an accompaniment to grilled chicken or salmon.

Recipe: Cornbread Apple Stuffing

Hearty cornbread stuffed with savory vegetables, sausage, and sweet apples--perfect with your Thanksgiving bird or a roast duck or chicken.

Recipe: Couscous Salad with Radishes and Pine Nuts

A refreshing complement to roasted or grilled meats, poultry, or fish. Most of the work can be done ahead of time, but add the radishes just before serving so they remain crisp and retain their bright red border.

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 Cauliflower Purée

This silky smooth purée has a great savory flavor. Serve with grilled steaks, sautéed sea scallops, or, if you're a cauliflower lover, under a roasted cauliflower "steak" (a thick slice of cauliflower, roasted until golden brown).

Recipe: Creamy Tomato Soup with Orzo

This delicious twist on tomato soup is accented with roasted red peppers, basil, and light cream. Serve it in cups as an appetizer or in generous bowls with salad and bread for a comforting main course.

Recipe: Creamy White Bean Soup with Pancetta

It's hard to decide what the best thing about this soup is. Is it the velvety texture? The deep, savory flavor of the beans? The crisp pancetta garnish? The way the background flavors of vegetables and herbs accent the beans? We don't know, but this soup is one of our favorite cold-weather treats. Try some and let us know what you like best.

Recipe: Curried Pumpkin Soup

The deep golden-orange hue and rich, mellow flavor of this soup make it a fall favorite, perfect as an elegant first course, or as a main course, served with a slice of hearty French bread and green salad garnished with crisp apples.

Recipe: Curry Sauce

This smooth, spicy sauce is the traditional French version of curry, based on Classic Velouté, rich coconut milk, and fragrant curry powder. Ladle this versatile sauce over poultry, meat, fish, eggs, or vegetables for a delightful—and different—flavor addition.

Recipe: Duck Fat Popovers

Popovers are wonderful things, crusty and golden brown on the outside and moist and tender on the inside. They're especially delicious made with our Graisse de Canard Gold, which gives them a deep, rich flavor. Serve hot popovers for breakfast with butter and jam or honey, or serve them with meats and savory dishes, just as you would a dinner roll. They also make a great dessert with a scoop of ice cream and a drizzle of warm caramel or chocolate sauce.

Recipe: Duck Ragu

Ragu, a classic Northern Italian dish, is a thick hearty sauce made with red wine, tomatoes, aromatic vegetables, and, most importantly, meat, usually beef and pork. This version is made with flavorful, tender duck legs, a delicious twist that will bring raves from your dinner guests. Serve it ladled over a hearty pasta like pappardelle, or over garlicky mashed potatoes for a terrific chilly-weather meal.

Recipe: Duck with Red Wine Cream Sauce

A special-occasion dish: rich duck with a creamy red wine sauce. Serve it with wild rice and roasted butternut squash with sage for a gorgeous autumn feast!

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: Five-Spice Brown Rice with Almonds

Chinese five-spice powder is a fragrant combination of ground cloves, star anise, fennel seed, Sichuan peppercorns, and cinnamon. In some versions, cumin and ginger can also be included. Here, the spices warm chewy, tender brown rice, in combination with the flavors of garlic, ginger, sesame, rice wine, and almonds, to create a tasty side dish for pork, chicken, or fish. This rice also blends well with roasted vegetables as a vegetarian main dish.

Recipe: Fresh Citrus Pan Sauce

The tangy flavors of oranges and lemons combine beautifully with sweet butter, shallots, and the savory richness of our Glace de Canard Gold to make the perfect sauce for sautéed duck breasts, pork chops, veal cutlets, or chicken breasts.

Recipe: Garden Zucchini Soup

This very simple, cool and creamy soup comes from an old favorite cookbook published by the Kansas City Junior League in the '80's. The "secret ingredient" is a touch of curry powder, and the soup is just as delicious served warm. It's a perfect way to enjoy summer's bumper crop of zucchini!

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: Gazpacho

This summer favorite originated in Spain, but has been tweaked by generations of cooks across the globe. Here is our favorite version, full of fresh tomatoes, cucumber, bell pepper, and red onion, flavored with herbs, garlic, and a splash of balsamic vinegar.

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.
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Classic French Stocks and Sauces