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Recipe: Chickpea and Potato Stew with Tomatoes and Picada

This gorgeous, Spanish-influenced vegetarian stew is gets its red-orange color from saffron, paprika, and tomatoes. Hearty chickpeas and potatoes are accented with sherry, red peppers, garlic, and a little heat from red chile flakes. A sprinkling of garlicky picada adds the perfect finishing touch.

Recipe: Chilaquiles

Tortillas smothered in salsa, studded with chunks of chicken, and topped with queso fresco make up this traditonal Mexican peasant dish served with a selection of flavorful garnishes. Chilaquiles can be varied almost endlessly--with shredded turkey or beef instead of chicken; with additions like black beans, corn, cooked chorizo, or green chiles; with different salsas; and on and on. This dish is delicious for brunch, but can also be served for dinner or lunch. In Mexico, it's often served for breakfast.

Recipe: Chile Crab Soup with Cilantro Croutons

This delightful recipe was created by a friend of MTG, Chef Kurt Kulzer. He's a terrific cook, great fun, and has a wonderful knack for creating some terrific recipes using our stocks and sauces. We tip our toque to Kurt, and hope you enjoy this recipe as much as we do.

Recipe: Chile Pasta with Tandoori Sauce

There are so many wonderful fresh and dried pastas available that it's hardly worth the effort to make them. Any combination of shapes and flavors will work in this fusion of Indian and Italian ideas. The sauce only looks complicated; it's really easy and can be made ahead, as can the entire dish.

Recipe: Chilled Avocado Soup with Chipotle Cream

This lush, velvety summer soup comes together quickly (and requires no time at the stove!). The smoky heat of the chipotle cream adds nice little kick, along with the flavors of cilantro and lime. Garnish with a sprinkling of chili powder and some fresh corn kernels, or add some crab meat or chilled cooked shrimp to make it a meal.

Recipe: Chilled Beet Soup with Sour Cream

The gorgeous pink color and light texture of this soup make it perfect for summer, when bundles of fresh beets appear at farm stands and markets.

Recipe: Chilled Carrot Soup

This silky smooth, bright orange soup is a delicious way to enjoy fresh carrots. Serve it as a starter for a spring or summer dinner, or as a main course for a light lunch.

Recipe: Chilled Cucumber Soup

This simple, creamy soup is a perfect starter for a summer dinner party or a light main course for lunch. It's terrific as is, but also takes well to additions like crumbled feta cheese or chilled cooked shrimp or chicken.

Recipe: Chilled Roasted Yellow Pepper Soup with Basil

Roasting brings out the full flavor of sweet yellow bell peppers in this sunshine-colored soup. It makes a refreshing and delicious starter for a summer meal or can be promoted to a main dish with the addition of some grilled shrimp or chicken.

Recipe: Chilled Salmon Salad

This light and colorful main-dish salad is made mostly ahead of time. The tender salmon and crisp vegetables tossed with a lemon vinaigrette make a great lunch or brunch dish--or a light supper.

Recipe: Chilled Summer Squash Soup

This smooth and creamy cold soup is perfect for a warm summer day. Garnish it with a swirl of basil pesto or a dollop of sour cream and a sprinkling of chives. Toss in some cold cooked chicken or shrimp to make it a main dish.

Recipe: Chilled Tomato Soup

This incredibly simple recipe was published in Food and Wine magazine years ago. We've made it a number of times since then and modified in different ways. This version is our favorite!

Recipe: Chinese Brown Sauce

The spicy tang of ginger, the aroma of garlic, and red-chile heat are complemented by Chinese rice wine and toasty sesame oil in this classic sauce. Use it to accent the flavors of stir-fried vegetables, seafood, chicken, pork or beef, or serve it as a dipping sauce with your favorite Asain dumplings.

Recipe: Chinese Hot and Sour Soup with Shrimp

This warming and restorative soup is filled with flavor: the tang of vinegar, the zing of fresh ginger, the spicy heat of white pepper, and the deep, savory notes of mushrooms and toasted sesame oil beautifully complement tender shrimp in rich yet light seafood broth.

Recipe: Chipotle Short Ribs with Roasted Poblanos

Try this south-of-the-border twist on beef short ribs: a spicy rub and a slow braise in smoky chipotle sauce spiked with lime and studded with meaty roasted poblano peppers. Serve it with our Tex-Mex Cornbread Pudding or Mexican Red Rice on the side.

Recipe: Cincinnati-Style Chili

Cincinnati is often called "The Chili Capital of America" for its 100+ chili parlors, all serving a version of Cincinnati's distinctive brand of chili. It's actually more a topping than a stew. Traditionally served over spaghetti or a hot dog, Cinicinnati chili is also unique in its eclectic blend of spices and the addition of unusual ingredients like cocoa (or chocolate) and molasses. Kidney beans, chopped onion, and grated cheddar cheese are the favored toppings, and oyster crackers and a bottle of hot sauce are served on the side. The good citizens of Cincinnati consume more than 2 million pounds of chili each year, and for good reason. Try out some Cincinnati chili yourself, and you'll be a fan, too.

Recipe: Cioppino

This hearty seafood stew originated in the Italian fishing community near the wharves of San Francisco, but it can be made anywhere there's an abundance of good fresh fish and shellfish. The seafood is quickly cooked in a flavorful blend of tomatoes, garlic, herbs, green pepper, fennel, and white wine. Serve it with plenty of crusty bread to mop up all the juices--and pass the napkins!

Recipe: Classic Bordelaise Sauce

This wine-enriched sauce is traditionally served over beef steaks or beef tenderloin, but it will also add a luscious finish to veal, pork, or lamb.

Recipe: Classic Minestrone

In Italian,"minestra" means "soup," usually of medium thickness, while "minestrina" means "little soup," usually a light broth. "Minestrone" means "big soup," a thick, hearty soup that could be considered a complete meal. This classic version is full of vegetables and beans cooked in a combination of our roasted chicken and brown stocks, flavored the old-fashioned way with a Parmesan rind. Toss a handful of grated Parmesan on top and add a swirl of olive oil, and you'll be transported to the hills of Northern Italy, where this soup originated.

Recipe: Classic Pan Gravy for Roast Turkey

Here's a tried-and-true method used by generations of cooks for silky, savory pan gravy to go with your holiday bird. The key is our superb roasted turkey stock. This method also works well for nearly any roast poultry, game, or meat--just substitute one of our other stocks for the turkey stock, and you'll have a delicious gravy every time. For a gluten-free gravy, just substitute rice flour for the wheat flour in the recipe.

Recipe: Classic Velouté

This simple, traditional sauce made with chicken stock is one of the five "mother sauces," from which many other sauces can be made by adding a variety of differenct ingredients. It's delicious on its own with roasted, poached, or sautéed chicken or with egg dishes--just add a little cream if you like.

Recipe: Classic Vichyssoise

Cool, smooth, and rich, this chilled soup was invented by a French chef, Louis Diat, in New York in 1917 to celebrate the opening of the Ritz-Carlton Hotel. He made it simply with leeks, onion, potatoes, cream, and rich chicken stock, and he named it after the city of Vichy, France, where he grew up. Garnished lavishly with snipped fresh chives, this elegant and satisfying soup makes the perfect lunch with a slice of French bread and a simple salad--or serve it as a first course for a special dinner.

Recipe: Coq au Vin

A classic dish from the Burgundy region of France, which is known for its outstanding red wines. Serve this luxurious stew with garlic mashed potatoes, a butter lettuce salad, and some fine French cheeses with fruit for your dessert.

Recipe: Corn and Shrimp Chowder

This chowder is so soul satisfying, no one will guess that it's also quick and easy to make.
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Classic French Stocks and Sauces