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Recipe: Pork Cutlets and Apples with Apple-Balsamic Sauce

This magical blend of caramelized balsamic vinegar and Glace de Veau Gold makes a contemporary drizzle of sauce that is clean and enticing to the palate.

Recipe: Pork with Cherry and Port Wine Sauce

Frankly, it almost doesn't matter what you put underneath this ambrosial sauce… Even if it won't make a silk purse of a sow's ear, the full-flavored combination of dried cherries, port, and Jus de Poulet Lié Gold certainly transforms mundane pork cutlets into celebrity fare. Serve this sauce with turkey, chicken, veal, or duck, as well.

Recipe: Port Wine Sauce for Wild Game

One of our favorite simple game dishes is pan-fried pheasant breasts served with this tangy sauce. It is also excellent with pan-fried venison cutlets and roast partridge.

Recipe: Portuguese-Style Chicken and Sausage in Saffron Rice

Chicken and rice translate into a savory one-dish meal in many countries. This version was inspired by a Portuguese friend living in Paris. In place of chorizo used in the original, we use turkey kielbasa. The choice is yours. Cooking rice in rich, saffron-scented broth adds color and flavor to this not-so-basic yet homey dish.

Recipe: Potato and Vegetable Cake

This delicious recipe is adapted from award-winning chef and food writer Jennifer McLagan. It's a variation on the classic Pommes Anna, a "cake" made with thinly sliced potatoes drizzled with butter and baked in a pan. This version is made with sweet potatoes, butternut squash, and apple, in addition to potatoes, with with our Graisse de Canard instead of butter. The rich, complex, sweet and savory flavors make this dish sing. It's the perfect partner for roasted poultry or meat and can be prepared in advance and reheated in the oven.

Recipe: Potato Parsnip Gratin

Tender potatoes, Gruyére cheese, the earthy flavor of parsnips, and rich cream all come together to make this dish a perfect comfort food--equally at home next to your Thanksgiving turkey or a humble pot roast.

Recipe: Pozole

There are many variations of this traditional Mexican stew based on pork or chicken and hominy. Ours is a quick version perfect for a weeknight dinner and delicious enough to serve as part of a celebration with a spread of flavorful garnishes as they do in Mexico.

Recipe: Provençal Veal Stew

The sunny flavors of Provence come to mind in this fragrant veal stew simmered with fennel, sweet bell peppers, olives, and orange zest. Serve it over wide pasta noodles, boiled potatoes, or couscous.

Recipe: Pumpkin Risotto

This recipe was shared with us by our friend Diana Baur, innkeeper of the Baur Bed and Breakfast located in the idyllic, rolling hills and vineyards just outside Acqui Terme in the Piemonte region of Italy. This region is a cooks’ treasure: terrific wines, black truffles, hazelnuts and of course risotto. Folks here have a real passion for cooking. We love this recipe and hope you will too. Thanks, Diana!

Recipe: Pumpkin Soup with Gruyére

A beautiful golden orange soup filled with the flavors of fall: pumpkin and spices with a hint of orange zest, and a savory note from the Gruyére. Cream makes it rich and smooth, and a garnish of chives and pumpkin seeds add color and crunch.

Recipe: Quick Braised Chicken with Oranges and Ginger

The sweet tang of oranges, marmalade, and spicy ginger combine to make the perfect complement for tender braised chicken in this delicious, meal-in-minutes dish. Make it in the summer with peaches and peach butter or in the fall with apples and apple butter.

Recipe: Quick Cider-Braised Chicken with Apples and Onions

Perfect for a weeknight dinner, this easy-to-put-together dish is a great way to enjoy apples in the fall. Serve it with roasted butternut squash and brown rice or baked potatoes for a delicious autumn dinner.

Recipe: Quick White Bean Stew with Swiss Chard and Tomatoes

A hearty, Italian-style stew for a chilly evening--and it's simple to prepare!

Recipe: Quinoa and Avocado Salad

This salad is filled with wonderful textures--chewy quinoa, creamy avocado, tender tomatoes, crisp scallions--brought together with a bright, lemony dressing and a handful of cilantro.

Recipe: Red Beans and Rice

A hearty southern classic. Serve with cornbread and a spinach salad or some roasted veggies for a warming family meal.

Recipe: Red Rice with Butternut Squash and Cranberries

Red rice has a rich red husk and a full, nutty flavor that marry beautifully with the roasted squash and bright red cranberries in this tasty side dish.

Recipe: Red Snapper Veracruz

This classic Mexican seafood dish is filled with a heady blend flavors reflecting the traditions of native, Spanish, Caribbean, and African cultures in this port city on the Gulf of Mexico.

Recipe: Red Wine Beef Fondue with Blue Cheese Dipping Sauce

Who said meat fondues have to mean cooking meat in a pot of hot oil? In this fondue, tender chucks of beef are cooked in a flavorful mix of our brown stock and red wine. It's absolutely delicious--and the blue cheese dipping sauce is a bonus!

Recipe: Rice Pilaf with Onion and Fennel

A simple and delicious rice dish with the fragrance of fennel--serve it with chicken, fish, vegetables, or veal.

Recipe: Rice Pilaf with Pancetta, Sage, and Parmesan

This Italian-inspired pilaf is perfect with roast chicken or pork.

Recipe: Rice Salad with Cucumbers and Lemon Dressing

This delicate salad of crisp cucumbers and tender rice tossed with a light, lemony dressing is a perfect side for grilled chicken or fish. Stir in some halved grape tomatoes and crumbled feta, or add crisp blanched asparagus and a handful of peas to make tasty variations.

Recipe: Risi e Bisi (Rice with Peas)

A springtime specialty from Venice--creamy rice with tender peas, savory pancetta, and Parmesan cheese.

Recipe: Risotto Primavera

Celebrate spring with this creamy risotto filled with spring vegetables! Add cooked chicken or shrimp if you like, and serve with a crisp white wine.

Recipe: Roast Chicken Provencal

Succulent, golden brown roast chicken in a sauce brimming with the flavors of the south of France: garlic, white wine, tomatoes, olives, mushrooms, fennel, and basil. Serve it with crisp roast potatoes and a bountiful green salad dressed with a light vinaigrette.
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Classic French Stocks and Sauces