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Recipe: Braised Butternut Squash and Potatoes

Tender butternut squash and fingerling potatoes are gently braised in our roasted chicken or vegetable stock, and seasoned with rosemary and a touch of Dijon mustard. Serve this delicious side dish with turkey, roast beef, lamb, or pork--or add some goat cheese or Parmesan and serve it as a vegetarian entrée.

Recipe: Chicken Marsala

Simple and elegant--chicken breasts quickly sautéed and served with a Marsala-scented pan sauce studded with mushrooms and enriched with cream. Serve it over pasta or rice or with a side of roasted potatoes.

Recipe: Horseradish Smashed Potatoes

The kick of horseradish in these creamy, chunky smashed potatoes makes a delicious addition to almost any holiday meal--serve with a holiday bird, roast beef, salmon, or pork.

Recipe: New Potatoes with Scallions

Tender new potatoes cooked in our savory stock and tossed with scallions and bright green parsley, this is a great side dish for spring. Serve it with poached salmon or roast chicken, or add some white beans and goat cheese for a delicious main dish.

Recipe: Rosemary Roasted Potatoes

Simple roasted potatoes? Yes and no. They are simple to make, yes, but they're coated in our succulent Graisse de Canard Gold, which adds a heavenly aroma and deep, rich flavor to this classic dish that is anything but ordinary.

Recipe: Slow-Cooked Chicken with Baby Potatoes

A great one-dish meal: chicken, potatoes, mushrooms, escarole, and roasted red peppers simmered in a savory mixture of white wine and our Ready-to-Use Chicken Stock, with a whiff of tarragon.
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Classic French Stocks and Sauces