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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 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 Corn Soup

An elegant way to enjoy summer sweet corn, this delicious soup can be served as is for a first course. To make it a main dish, add a mound of crab or lobster meat in the center of the bowl and garnish with finely diced tomatoes and a little fresh basil.

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: 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: 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 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: Cornbread Apple Stuffing

Hearty cornbread stuffed with savory vegetables, sausage, and sweet apples--perfect with your Thanksgiving bird or a roast duck or chicken.

Recipe: Corned Beef and Cabbage

Originally a traditional Irish Easter Sunday dinner, this dish has become a fixture in Irish restaurants in America. Succulent beef and tender vegetables served with a hearty broth--it's the perfect centerpiece for your St. Patrick's day celebration or anytime a simple, warming meal is in order. Serve it with a mound of steaming mashed potatoes and a pint of Guinness stout or Smithwick's Irish Ale.

Recipe: Cream of Broccoli Soup

A comfort food classic smoothed with cream and topped with sharp Cheddar.

Recipe: Creamy Tomato Soup with Orzo

This delicious twist on tomato soup is accented with roasted red peppers, basil, and light cream. Serve it in cups as an appetizer or in generous bowls with salad and bread for a comforting main course.

Recipe: Creamy White Bean Soup with Pancetta

It's hard to decide what the best thing about this soup is. Is it the velvety texture? The deep, savory flavor of the beans? The crisp pancetta garnish? The way the background flavors of vegetables and herbs accent the beans? We don't know, but this soup is one of our favorite cold-weather treats. Try some and let us know what you like best.

Recipe: Curried Cauliflower and Bean Soup

A beautiful soup infused with the warm spice of curry and the hearty flavors of cauliflower and garbanzo beans, puréed to silky smoothness and topped with browned onions.

Recipe: Curried Pumpkin Soup

The deep golden-orange hue and rich, mellow flavor of this soup make it a fall favorite, perfect as an elegant first course, or as a main course, served with a slice of hearty French bread and green salad garnished with crisp apples.

Recipe: Curry Sauce

This smooth, spicy sauce is the traditional French version of curry, based on Classic Velouté, rich coconut milk, and fragrant curry powder. Ladle this versatile sauce over poultry, meat, fish, eggs, or vegetables for a delightful—and different—flavor addition.

Recipe: Drunken Boar

Chunks of wild boar are marinated in gin and vermouth with juniper berries and then braised in a rich broth to make a hearty stew. Sour cream and olives are stirred in at the end to make this soul-satisfying cold-weather dish--serve it with your favorite bold red wine.

Recipe: Duck Confit

Confit is derived from an ancient French method of preserving meat: duck legs are seasoned with herbs and spices and then cooked very slowly in rendered duck fat until they are meltingly tender and deeply flavorful. Duck confit can be served on its own, perhaps on a salad dressed with a tangy vinaigrette or nestled in a bowl of cooked white beans with garlic. In addition, the tasty, succulent meat can be shredded and added to soups, stews, or vegetable dishes, or used to make hash, a filling for ravioli, or an appetizer spread (puréed with a little of the cooking fat--the French call this "rillettes"). Make it once and you'll likely want it to become a staple in your pantry!
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Classic French Stocks and Sauces