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Recipe: Maggie's Rice Pilaf with Butternut Squash, Pine Nuts, and Dried Cherries

The savory sweetness of butternut squash is highlighted by tart dried cherries, fresh sage, and crunchy toasted pine nuts in this delicious cold-weather rice dish. It's a perfect side for roast chicken or lamb with rosemary.

Recipe: Manhattan Clam Chowder

There's an ongoing debate about which is best, cream-based New England clam chowder or tomato-based Manhattan clam chowder, which actually orginated in Rhode Island, where Portuguese immigrants started adding tomatoes to the mix. We make and love both versions. This recipe, with crumbled bacon, fennel, garlic, white wine, and plenty of juicy tomatoes, definitely gives New England-style chowder a run for its money!

Recipe: Maple Mustard Pan Sauce

The smoky sweet flavor of maple syrup combines with zesty whole-grain mustard to make a simply perfect sauce for sautéed or roasted pork, duck, or chicken.

Recipe: Marchand de Vin Sauce

This luxurious and classic red wine sauce, accented with herbs and peppercorns and finished with butter, makes an elegant complement to beef, veal, lamb, or game. Try it with our Roasted Chicken Demi-Glace or our Roasted Vegetable Demi-Glace for poultry or vegetarian dishes.

Recipe: Maryland Crab Soup

A favorite from the Chesapeake Bay, this warming soup is filled with veggies and tender crab meat in a savory tomato broth spiked generously with Old Bay seasoning.

Recipe: Mediterranean Chicken Stew with Olives

This luscious and warming stew borrows from the palates of Morocco and Greece, with spices, chickpeas, piquant olives, and a hint of orange. Its list of ingredients looks long because of the spices, but it's still pretty simple to make. If you like, serve the stew over couscous, rice, or quinoa in wide, shallow bowls.

Recipe: Mediterranean Fish Soup with Quick Aïoli

Our fragrant, saffron-scented soup is nice and garlicky. It will transport you to southern France with your first spoonful. We take a shortcut for the aïoli garnish, using a ready-made mayonnaise. Stir it into the soup before serving.

Recipe: Moroccan Chicken Tagine

This fragrant stew from Morocco is named after the cooking vessel in which it is traditionally made: a wide, shallow dish with a tall, cone-shaped lid, which helps to retain and circulate steam, enabling the dish to be baked and steamed at the same time, perfect for long, slow cooking. Even if you don’t have a tagine, you can still make the stew in a large, wide pot with a tight-fitting lid. You’ll be transported to Northern Africa with every bite—tender vegetables and chicken simmered slowly in a savory broth enriched with spices, dates, and orange zest.

Recipe: Mushroom Au Poivre Sauce

Red wine, mushrooms, and black pepper: perfect with your favorite lamb or veal chop, as well as a ribeye steak or roast chicken.

Recipe: Mushroom Couscous with Herbs

The savory mushroom flavor of this quick and easy dish makes it a great side for grilled or roasted meats. It also works as a vegetarian main dish, maybe sprinkled with crumbled goat or blue cheese.

Recipe: Mushroom Ragout

Succulent mushrooms cooked slowly with red wine, garlic, and our mushroom essence, with deep flavor notes from some surprise Asian ingredients. This chunky sauce is delicious over grilled veggies, chicken, pork, steak, or salmon--or with pasta or rice.

Recipe: Mushroom Soup with Pepitas Gremolata

Thanks to home cook extraordinaire and MTG fan Patrick Schwab for this deliciously different recipe! A couple of tips from Patrick: If you can get them, it is the fresh chanterelles that really make this dish. Gremolata is traditionally made with chopped garlic, parsley, and lemon peel; this one incorporates roasted, chopped pepitas (pumpkin seeds) and uses orange peel instead of lemon.

Recipe: New England Fish Chowder

This thick, rich chowder is a New England classic, filled with potatoes, onion, and tender chunks of white fish in a savory combo of flavorful fish stock and cream. Serve it with crusty bread, or the old-fashioned way, with enough oyster crackers to bury it.

Recipe: New Potatoes with Scallions

Tender new potatoes cooked in our savory stock and tossed with scallions and bright green parsley, this is a great side dish for spring. Serve it with poached salmon or roast chicken, or add some white beans and goat cheese for a delicious main dish.

Recipe: New-World Salmon Quiche

There’s nothing old style about this quiche. A flaky cornmeal crust holds a bounty of American harvest: salmon, leeks, bell pepper, and corn. If you have small pieces of left-over salmon, what a way to dress it up! So satisfying and flavorful, simply add a mixed green salad and crusty bread for a great lunch or dinner.

Recipe: Normandy-Style Pan Sauce

This fragrant sauce is made with apples, apple brandy, cider, mustard, and cream, all brought together by our rich roasted chicken stock. It's classic paired with pork, but equally delectable with veal or chicken.

Recipe: Our Favorite Lamb Stew

This old fashioned favorite uses a couple of modern-day tricks. Baby carrots are ready for the pot, and pearl onions are glazed with balsamic vinegar to add a rich, deep tone to this satisfying stew. (You could also use frozen onions.) Like most slowly cooked dishes, the flavor of this stew mellows over time. Serve it with a green salad and crusty bread for an evening of comfort and great dining.

Recipe: Oyster Stew with Mushrooms

This rich and creamy stew filled with plump oysters and savory mushrooms is a southern favorite. Serve it as a first course for an elegant meal or with a green salad and bread for a delicious cool weather meal.

Recipe: Pan-Pacific Noodle Soup

This soup will transport you to Asia. The delicate flavor of soba noodles and the subtle nuttiness of tofu and edemame are surrounded by a light, savory broth and plenty of crisp vegetables. Serve it garnished with a spicy sauce, lime wedges, a generous sprinkling of cilantro and mint, and a scattering of bean sprouts for a gorgeous and flavorful presentation.

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: 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: Pear Risotto with Goat Cheese and Pancetta

Sweet pears are balanced by tangy goat cheese and savory pancetta in this creamy risotto. It makes the perfect side for roasted meats or poultry, as well as a satisfying yet light main dish.

Recipe: Penne with Morels

Do you feel like indulging? This sumptuous pasta dish can be easily prepared by blending our Essence de Champignon Gold with sherry and some cream. We sauté bacon with shallots, add fresh thyme and, once the penne is cooked, stir in the morels. Top with Parmesan cheese. You could use the same sauce over rice or couscous, as well. This recipe is easily doubled or quadrupled.
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Classic French Stocks and Sauces