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Gourmet Restaurant Meals

These recipes will teach you how to make meals that taste like they were made by a professional chef at a gourmet restaurant!

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Picture of Rabbit Braised in Rosé Wine & Balsamic Vinegar

Rabbit Braised in Rosé Wine & Balsamic Vinegar

Rabbit braised in red wine is a classic. Here we add the subtle flavor of rosé and balsamic vinegar to the gently simmering liquid. Fond de Poulet seamlessly melts into all of the liquids to impart a rich, perfectly balanced taste to complement the rabbit. A final flourish of crème fraîche creates a deliciously complex sauce with pearl onions, mushrooms, and dried currants.
Picture of Risotto Milanese

Risotto Milanese

A simple, classic Italian risotto traditionally served with Veal Osso Buco. Flavored with saffron and Parmesan cheese, it also makes a great accompaniment to fish or chicken dishes.
Picture of Roasted Butternut Squash Risotto with Duck

Roasted Butternut Squash Risotto with Duck

Tender slices of duck breast are fanned atop a savory risotto flavored with sweet butternut squash, Parmesan, and sage. Add a drizzle of balsamic-scented pan sauce, garnish with some fresh sage leaves, and you have a fantastic dish that your dinner guests will rave about. Serve it with a simple green salad and a glass of Pinot Noir for an elegant supper.
Picture of Roasted Pork Tenderloin with Pears and Ginger

Roasted Pork Tenderloin with Pears and Ginger

Tender pork slices surrounded by sweet sautéed pears and napped with a savory, ginger-scented sauce--the perfect dish for a fall dinner. Serve it with roasted sweet potato wedges and a glass of crisp Riesling.
Picture of Roasted Tomato & Seafood Risotto

Roasted Tomato & Seafood Risotto

Seafood risotto transforms shrimp and scallops into a bold, lusty one-dish meal. Arborio rice is far from ho-hum because the rich stock enhances the slightly creamy but firm-in-the-center grains. Add a mixed green salad and serve a crisp white wine.
Picture of Rosemary Potato Galette

Rosemary Potato Galette

Galette is the French term for a flat, round cake or tart, usually made with a crisp but tender and flaky pastry. This galette is assembled with layers of very thinly sliced potatoes drizzled with our Graisse de Canard Gold and butter and sprinkled with rosemary and thyme. It makes an elegant side dish for your favorite roast or steaks hot off the grill.
Picture of Sauerbraten

Sauerbraten

Old world comfort food in the German tradition: beef short ribs are marinated and then braised in a tangy combination of red wine, vinegar, and onions, then the braising liquid is thickened with crushed gingersnaps to make a flavorful sweet-and-sour gravy. Serve it over wide egg noodles for a hearty, cold-weather meal.
Picture of Sea Scallops in Thai Yellow Curry Sauce

Sea Scallops in Thai Yellow Curry Sauce

Spicy, fragrant, and silky smooth, Thai yellow curry sauce is the perfect foil for sweet sea scallops and baby corn, brightened with fresh herbs and sprinkle of red bell pepper. This easy-to-prepare dish is a great way to begin experimenting with delicious Thai curries.
Picture of Seafood and Chorizo Paella

Seafood and Chorizo Paella

This classic Spanish dish originated in Valencia, where it is traditionally made with rabbit, chicken, and snails. The contemporary version here is filled with delectable vegetables, sausage, and shellfish--but the real treat in either case is the rice. It soaks up the flavors of all the ingredients, including onion, garlic, tomatoes, smoked paprika, and a saffron-scented mixture of stock and wine. Cooked in a large, wide pan, paella makes the perfect dish for entertaining. Just place the pan in the middle of the table so guests can help themselves and pour a chilled Spanish rosé.
Picture of Seafood Newburg

Seafood Newburg

Succulent chunks of seafood napped in a luxurious cream sauce scented with sherry and tarragon, this is our take on a classic American dish that originated at Delmonico's Restaurant in New York City in the late 1800's.
Picture of Seared Duck Breasts with Beaujolais Plum Sauce

Seared Duck Breasts with Beaujolais Plum Sauce

The sweet and savory plum wine sauce with hints of rosemary and bay is the perfect complement to juicy, crisp-skinned duck. If you like, roast or sauté some fresh plum halves in a little butter to serve on the side.
Picture of Sicilian Tomato Pesto Fish Sauce with Spaghetti

Sicilian Tomato Pesto Fish Sauce with Spaghetti

Heady aromas emanate from this satisfying, rustic, one-dish pasta meal inspired by southern Italy. White fish filets brushed with sun-dried tomato pesto simmer over aromatics in a wine-scented fish stock. Finally, they almost melt into a sauce, and spaghetti, olives, capers, and fresh basil are stirred in. Add grated Parmesan if you like. (We do.)
Picture of Sonoran Lamb Shanks

Sonoran Lamb Shanks

The painted desert of America's southwest will beckon with these meaty, fork-tender shanks of lamb braised in a chipotle, tomato, and beer sauce. You'll be licking your fingers for every last bite. Serve over smashed potatoes.
Picture of Spinach Risotto with Chicken and Goat Cheese

Spinach Risotto with Chicken and Goat Cheese

The tangy creaminess of goat cheese melds beautifully with the savory flavors of spinach and chicken in this delicious one-dish meal. Garnished with crunchy toasted almonds, it's sure to become a favorite.
Picture of Stuffed Clams with Bacon and Peppers

Stuffed Clams with Bacon and Peppers

Also known as Clams Casino, this tasty appetizer originated in Rhode Island and is now served in many variations all over the U.S., including in New Orleans, where oysters are substituted for the clams.
Picture of Thai Scallops & Spinach over Rice

Thai Scallops & Spinach over Rice

This one-dish main course has the glamorous style of today's top chefs: succulent scallops, ribbons of baby spinach, and rice chosen from a rainbow of possible choices in a truly extraordinary sauce.
Picture of Tuscan-Style Fried Sage Leaves

Tuscan-Style Fried Sage Leaves

We get raves every time we serve these crunchy, lightly-battered leaves. They're incomparable!
Picture of Veal Osso Buco

Veal Osso Buco

This braised veal dish is a classic from Piedmont, Italy. Thick veal shanks are cooked gently in a savory broth with garlic, white wine, tomatoes, a zing of lemon, and the earthy flavor of olives until the veal is fall-off-the-bone tender. Serve it as the Italians do with a side of our Risotto Milanese and a great bottle of red wine from Piedmont like a Barolo or Barbaresco.
Picture of Venison Medallions with Cranberry Thyme Sauce

Venison Medallions with Cranberry Thyme Sauce

Tender slices of venison napped in a ruby red cranberry sauce accented with thyme and port. Serve it with baked sweet potatoes and roasted brussels sprouts for an elegant fall or winter supper.
Picture of Venison Tenderloin with Mushroom Cream Sauce

Venison Tenderloin with Mushroom Cream Sauce

The earthy flavor of mushrooms, highlighted with brandy and thyme and enriched with cream, is the perfect foil for sweet venison in this elegant dish.
Picture of Wild Game Sausages on Cheesy Grits

Wild Game Sausages on Cheesy Grits

Be as wild as you dare with your choice of wild game sausage. We like wild boar, but duck, rabbit, or even traditional pork sausages will be mighty fine, too. Nestled atop cheesy grits along with the zestiest sauce this side of Santa Fe, they're a treat!
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Classic French Stocks and Sauces