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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: Borscht

This savory Russian soup is filled with beets, carrots, parsnips, cabbage, and potatoes and topped in the traditional way with a dollop of sour cream and a sprinkle of fresh dill. Its gorgeous ruby color and rustic, hearty flavors make it the perfect warming dish for a chilly winter day.

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.

Recipe: Braised Winter Vegetables with Butter and Herbs

Perfect cold weather comfort food: hearty root vegetables, fennel, and onion, gently braised in our veggie stock, then tossed with a little butter and chopped fresh herbs. This dish is the perfect side for roast chicken or pork, or serve it up as a main course over rice, mashed potatoes, or couscous--or add more stock to make a warming soup.

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: Brisket of Beef

Nothing says comfort like beef brisket, cooked slowly for hours until it's tender and juicy. The tempting aroma will fill your home and bring the family to the table ready for dinner.

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: Brown Rice Salad with Tomatoes and Green Beans

A great summer side dish: Brown rice is cooked in our Glace de Poulet for an extra hit of flavor then tossed with crisp green beans, juicy tomatoes, and a tangy mustard-tarragon dressing. The perfect accompaniment to grilled burgers, pork chops, chicken, or veggies.

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: Caramel Pecan Squares

A tender, sweet crust topped with a rich topping of pecans enrobed in caramel--a decadent combination of flavors and textures. The secret ingredient? Our Graisse de Canard Gold rendered duck fat. We add it to the crust and the caramel topping for an extra dimension of flavor in these terrific pastries. Enjoy!

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: Cheddar and Beer Soup

Smooth and rich, with the complex, hearty flavors of sharp cheddar and good ale, a little tang from mustard and Worcestershire, and a kick of horseradish, this soup is perhaps the ultimate comfort food. Topped with crumbled bacon and snipped chives, it will warm you even on the coldest, grayest winter day.

Recipe: Chef Jamie's Wild Mushroom Soup

Chef Jamie Gwen whips up delicious recipes and culinary delights for television and radio audiences around the globe. She says this wild mushroom soup never fails to please. From cremini to porcini, each mushroom adds its own distinct flavor, shape, and texture to the soup. Serve with a fresh baguette and some aged cheddar or pecorino. Uncork a bottle of Sauvignon Blanc and enjoy!

Recipe: Chef Mick's Centennial Green Chile Stew

Another gem from Chef Michaelangelo (Mick) Rosacci from Tony's Market in Denver: a hearty, western-style beef stew accented with green chiles and cumin. Chef Mick says it's even better the next day!
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Classic French Stocks and Sauces