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Recipe: Farro with Mushrooms and Roasted Tomatoes

Farro, also known as emmer, is an ancient variety of wheat culivated in many regions around the Mediterranean. It has recently become more popular in the U.S. and can be found in many grocery stores and specialty food markets. Farro's nutty flavor and chewy texture combine beautifully with sautéed mushrooms and roasted tomatoes to make a hearty side dish or vegetarian main course.

Recipe: Fettuccine with Arugula and Shrimp

The peppery flavor of arugula complements shrimp, garlic, and shallots in this simple pasta dish.

Recipe: Fingerling Potato Salad

Try this twist on potato salad with a tangy mustard dressing, the fresh flavor of chives, and tasty fingerling potatoes. Simple to prepare, it's the perfect side for grilled chicken or steak.

Recipe: Flemish Beef Stew

Flanders, a region in the southwestern part of the Low Countries (now divided between Belgium, France, and the Netherlands), has long been known for its fine beers. Cooking with beer is also a tradition there, and this stew, beef braised with thick slices of onion in Flemish-style dark beer, is an outstanding example. Serve it with a slice of hearty bread to soak up the flavorful, savory juices.

Recipe: Four Bean Soup

A hearty, savory soup chock-full of beans with garlic, tomatoes, and herbs. The perfect antidote to a chilly day--serve it with buttered cornbread and a crisp salad.

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 Confit

Cooking garlic very slowly in our Graisse de Canard yields tender, mellow garlic with a deep, rich flavor, plus savory, garlic-infused duck fat. Use the garlic cloves in almost any recipe that calls for garlic--soups, sauces, salad dressings, and more--or slip a few under the skin of a chicken before roasting it. Use the duck fat for things like sautéing or roasting potatoes or veggies. For a real treat, try mashing a few of the garlic cloves with a spoonful of the duck fat to make a delicious spread to smear on a baguette slice or stir into mashed potatoes or cooked white beans or lentils.

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: Ginger Sesame Beef with Broccoli

Love "takeout" beef with broccoli? Here's a homemade version that will have your favorite takeout place wondering where you've been: tasty strips of beef and crisp-tender broccoli flavored with fresh ginger, sesame, and garlic and napped in a spicy, savory sauce. Serve it over Asian noodles or jasmine rice.

Recipe: Goulash Soup

A hearty serving of tender beef and vegetables flavored with smoky Hungarian paprika and caraway seeds and garnished with rich sour cream.

Recipe: Greens and Beans Soup with Olives

This hearty soup combines good-for-you greens and beans in one pot. The olives give it a wonderful earthy flavor, along with tomatoes, herbs, veggies, and garlic. Serve it with crusty bread for a tasty lunch or dinner.

Recipe: Grillades

A well loved Louisiana brunch dish, Grillades are a classic braise of tender beef with plenty of seasoning, tomatoes, garlic, and the "holy trinity" of Cajun and Creole cuisine: a base of sautéed onion, green pepper, and celery. Serve Grillades over our Simple Grits or Creamy Cheddar Grits for a delicious brunch or supper.

Recipe: Grilled Chicken Risotto with Smoked Gouda

Next time you grill chicken, make some extra to use in this terrific risotto. The smoky, grilled flavor of the chicken is highlighted by smoked Gouda cheese and the piquant, earthy taste of sun-dried tomatoes and olives. Add a crisp green salad and a glass of good Chardonnay and you have a simply elegant summer meal.

Recipe: Grilled Chicken with Asian Lime Ginger Sauce

Marinated in soy sauce and lime juice with ginger, garlic, and spices, chicken breasts are ready for a quick grill. You'll simmer the marinade with our Glace de Poulet Gold and add a little sesame oil and cilantro to make the perfect sauce.

Recipe: Grilled Pork Chops Smothered in Peppers and Onions

Dress up plain grilled pork chops with a colorful sauce studded with bright roasted peppers and onions and accented with a balsamic vinegar and shredded fresh basil. The chunky sauce goes beautifully with the smoky flavor of the pork. Serve it with creamy polenta or grilled corn on the cob.

Recipe: Grilled Steaks with Peppers and Onions

This colorful and tasty recipe is easy to put together--marinate the steaks, cook the onions and peppers, grill the steaks, and serve! The garnish of crumbled blue or feta cheese and chopped fresh herbs makes the dish!

Recipe: Hearty Bulgur Pilaf

Bulgur's nutty flavor and wholesome texture make this a hearty winter dish to serve with poultry and roasted meats. An attractive way of presenting this side dish is to pack the mixture into a ring mold and bake it briefly. Once unmolded, fill the center with baby peas, broccoli florets, or any bright green vegetable. Either coarse or fine bulgur is appropriate.

Recipe: Hearty Onion Soup

For an onion soup that lingers in your mind long after the last spoonful is gone, try this creamy blend of caramelized onions that's puréed with Riesling wine and a dash of sherry, along with the robust flavor of Jus de Poulet Lié Gold. Gruyère croutons are a contemporary interpretation of the typical (and often too heavy) cheese topping.

Recipe: Herbed Quinoa with Vegetables

Quinoa is an ancient grain from Peru, with a slightly crunchy texture and nutty flavor. We add a gorgeous mosaic of colorful vegetables and fresh green herbs, along with an extra layer of flavor from cooking the quinoa in our Veggie-Stock Gold, to make a delicious side dish for chicken or fish or a vegetarian entrée.

Recipe: Homemade Barbecued Baked Beans

If you've only ever had baked beans from the can, your'e in for a treat: tender beans slowly simmered in our Glace de Viande with savory chunks of bacon and a simple homemade barbecue sauce stirred into the mix. It's a natural with burgers, sausages, chicken, or ribs just off the grill.

Recipe: Irish Beef and Stout Hot Pot

Tender chunks of beef and mushrooms braised in a savory mixture of stout and our brown stock, then topped with a layer of golden potatoes--a hearty one-pot meal inspired by traditional Irish cooking. Serve it by the fire with a mug of Guinness.

Recipe: Italian Sausage and Vegetable Soup with Pasta

Great for a crowd--Italian sausage meatballs surrounded by chunky vegetables, pasta, and greens in a savory broth. Serve it with a warm loaf of Italian bread.

Recipe: Italian Turkey and Spinach Meatball Soup

Need a great dish for a crowd? Try this hearty soup with savory meatballs, pasta shells, and vegetables in a savory broth topped with crisp croutons and Parmesan cheese.

Recipe: Julia's Classic French Tomato Sauce

We've adapted this recipe for tomato sauce from Julia Child's Mastering the Art of French Cooking. We don't know if the French have been making tomato sauce as long as the Italians, but this sauce is one of the five traditional French "mother sauces," which are all delicious on their own or as bases for variations made with added ingredients. This sauce is rich in savory flavor from gently cooked vegetables and ham and the addition of our hearty brown stock. Enjoy it over pasta or in any dish that calls for a good tomato sauce.
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Classic French Stocks and Sauces