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Recipe: Lemon and Garlic Poached Halibut

This fresh, simple, and elegant way to prepare halibut is a winner in any season. The tart lemon and savory garlic beautifully complement the tender white fish filets.

Recipe: Lemon Dill Poached Salmon

Tender filets of salmon gently simmered in a flavorful broth, chilled, and topped with a simple lemon dill sauce: a quick, elegant, delicious lunch or dinner.

Recipe: Lemon Jasmine Rice

A very simple, yet elegant side dish--fragrant jasmine rice lightly flavored with lemon and cooked in our savory chicken stock. It's the perfect complement for chicken, fish, or vegetables.

Recipe: Lima Bean Purée

This creamy purée flavored with a llittle garlic and rosemary makes a delicious side dish for fish, poultry, or meat instead of the ususal mashed potatoes. It also works well as a tasty appetizer, spread on crostini and topped with shaved Parmesan.

Recipe: Luxurious Turkey-Mushroom Risotto

Never again will left-over turkey be thought of as mundane once you feast on this delectable risotto. Sautéed white mushrooms and onions along with Arborio rice become creamy yet al dente as turkey stock is slowly stirred into this traditional Italian dish. Then add splash of white wine, diced turkey, and Parmigiano. If you're in a flamboyant mood, you might shave on fresh white truffles. For the rest of us mortals, this is already a heavenly celebration that must be served immediately.

Recipe: Maple-Chipotle Barbecue Sauce

Smoky hot chipotles, sweet maple syrup, and savory roasted peppers team up to make a great barbecue sauce. Brush some on pork spareribs, steaks, or chicken quarters just before they're done cooking and pass the rest at the table.

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: Mexican Black Beans with Chiles

Beans are a staple of the Mexican kitchen. In this dish they're combined with poblano and roasted green chiles, cumin, and a zing of lime juice to make a side dish that complements enchiladas, tacos, and other Mexican favorites. For a terrific vegetarian entree, top the beans with some grated pepper jack cheese and serve them with tortilla chips on the side.

Recipe: Mexican Red Rice (Arroz Rojo)

This rice dish flavored with salsa, onion, and cilantro makes a colorful, tasty side for a Mexican or Tex-Mex meal. Make it a main dish by stirring in some cooked shrimp, chicken, chorizo, or roasted veggies.

Recipe: Mole Sauce

Mexican cooking at its sweet and savory finest: a complex mixture of the smoky heat of dried chiles, aromatic toasted spices, garlic, tomatoes, nuts, and raisins, with an almost magical depth created by the addition of a small amount of unsweetened chocolate. This classic sauce is worth every minute it takes to create. Mole is traditionally served with turkey, but it also pairs beautifully with chicken, pork, or veal.

Recipe: Moroccan Lentil Soup with Chickpeas

Coriander, cumin, turmeric, cinnamon, cayenne--the spices of Morocco--combine to give this aromatic soup a deliciously different flavor. The hearty combination of lentils, chickepeas, vegetables, and tomatoes marries beautifully with the exotic spices for a soup you'll want to make again and again.

Recipe: Mushroom Gravy

The deep, savory mushroom flavor of this gravy beautifully complements potatoes, noodles, roasted vegetables, and roasted meats and poultry.

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: Mustard Tarragon Butter Sauce

This silky, luxurious sauce with fresh tarragon and the subtle tang of mustard will make a masterpiece of your roasted or sautéed chicken.

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: Old-Fashioned Pot Roast

Just the way you remember, succulent slices of braised beef with tender carrots and potatoes, napped in delicious, savory pan juices. Pour a rustic red wine and sit down to supper.

Recipe: Orange-Scented Sauce for Duck and Chicken

A rich, complex sauce with the subtle spice of green peppercorns and luscious orange flavors melded with cream and our savory Glace de Canard Gold.

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: Pepper-Crusted Rack of Venison with Morel Sauce

Juicy venison chops with a crunchy, cracked pepper crust played against the taste of sweet venison meat and woodsy morels are definitely worth celebrating. With our Glace de Gibier, this heady sauce is ultra simple! Sautéed carrots and steamed broccoli florets, or brussels sprouts, would nicely complement this luxurious dish.

Recipe: Poached Seafood with Artichokes and Spinach

Clams, calamari, and tilapia are simmered in a savory broth with tender aromatic vegetables, white wine, artichokes, and spinach. Serve this fragrant dish over steamed rice or with slices of French bread to soak up the juices.

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.
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Classic French Stocks and Sauces