Close
You have no items in your shopping cart.
Search
Filters

Recipes by Product

View as Grid List
Sort by
Display per page

Recipe: Vegetable Soup with Spaghetti Squash Noodles

This tasty soup brimming with with vegetables makes a great, healthy, anytime meal.

Recipe: Vegetable Stew Dijonnaise

Everyone knows that Dijon is the mustard capital of France. For this hearty vegetarian main course, a rainbow of vegetables simmer in a rich Veggie-Glace Gold broth scented with plenty of mustard, then it's thickened with half-and-half and a touch of cornstarch. Serve this stew over brown rice, barley, or bulgur. If you like, add tofu cubes.

Recipe: Vegetable Stew with Lentils and Kale

This hearty vegetarian main dish is perfect for a chilly fall or winter evening. It's made with carrots, butternut squash, and turnips in this version, but feel free to substitute other vegetables such as parsnips, cauliflower, rutabagas, broccoli, or celery root in any combination you like.

Recipe: Vegetarian Gravy with Roasted Garlic

This rich and flavorful gravy makes a celebration out of mashed potatoes and roasted veggies--or try it spooned over a warm dish of creamy polenta.

Recipe: Vegetarian Pasta Fagioli

Originally this hearty Italian peasant dish was meatless--to take advantage of inexpensive ingredients like beans and pasta. Our version is made the traditional way, with dried beans and plenty of rosemary and garlic. Feel free to add more vegetables, such as fennel, celery root, cauliflower, or fresh green beans, if you like. Top your masterpiece with a drizzle of good olive oil and some grated Pecorino Romano cheese.

Recipe: Vegetarian Split Pea Soup

Although often made with a ham bone, this version of split pea soup is so hearty and heart healthy you won't miss the meat. Serve with thick slices of rustic bread.

Recipe: Velvet Carrot & Ginger Soup

With only a few ingredients in this soup, each must be the best you can find. Choose young, tender carrots, pure Fond de Poulet Gold, and high quality butter. A few spoons of rice, cooked with the carrots, thicken the soup into a smooth potion with a vibrant orange hue.

Recipe: 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 brussel sprouts for an elegant fall or winter supper.

Recipe: Venison Stew

Red wine, bay, juniper, and sweet butternut squash are the perfect complements to venison in this rich, flavorful stew. Serve it with spatzle or noodles to soak up every bit of the savory sauce.

Recipe: 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.

Recipe: Walnut Bulgur Pilaf with Cranberries

This tasty recipe comes from Chef Patrick Mulvaney of Mulavaney's B & L in Sacramento, California. What we love about it is the walnuts: they add a little extra flavor and crunch, not to mention nutrition. This pilaf is a perfect side for grilled or roasted pork.

Recipe: Warm Duck Fat Vinaigrette

This delicious sweet-and-sour dressing gets its rich, savory flavor from our Graisse de Canard Gold. It's perfect for a fresh spinach salad or a warm potato salad, or for dressing steamed green beans or roasted root vegetables.

Recipe: Wheat Berry Waldorf Salad

Created in the 1890s at the Waldorf-Astoria Hotel in New York City, this salad was originally composed of just apples, celery, and mayonnaise. As the years have gone by, cooks have enjoyed tinkering with the original, creating many interesting (and some very strange) variations. Our modern twist on this classic salad includes wheat berries, whole grain wheat with the outer hull removed. Their sweet, nutty flavor is the perfect foil for apples, celery, grapes, dried fruits, walnuts, and green onions, all bound in a creamy dressing lightened with Greek yogurt.

Recipe: White Bean Purée

Tender cannellini beans, simmered in our chicken stock with onion, garlic, and fresh herbs and puréed, make a terrific side dish for grilled tuna, roast chicken, or leg of lamb--or spread the purée on crostini and top it with chopped roasted red pepper or Kalamata olives for a sensational hors d'oeuvre.

Recipe: White Bean Soup with Turkey

A quick and easy soup with big flavor from beans, kale, a little bacon, and smoked turkey--great for a hearty lunch or supper.

Recipe: White Wine Sauce

This silky sauce works beautifully with chicken, vegetables, and seafood. The subtle tang of white wine and the savory flavors of shallots and herbs blend beautifully in our Fond de Poulet Gold® chicken stock. It's delicious as is, or you can create your own variations by adding sautéed mushrooms, a spoonful of tomato paste, chopped fresh herbs, or whatever works with your dish.

Recipe: 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!

Recipe: Wild Mushroom Basmati Rice

Fragrant basmati rice is combined with mushrooms, peppers, tomatoes, and herbs for a savory side dish worthy of the spotlight at your table.

Recipe: Wild Mushroom Bisque

This rich, elegant puréed soup gets its creamy texture from rice and its great flavor from an assortment of wild mushrooms complemented by a little thyme.

Recipe: Wild Mushroom Risotto

For pure comfort food, risotto has few peers. Our elegant version is rich in mushroom flavor. Don't stint on the ingredients: real Parmesan, plenty of wild mushrooms, and a mushroom stock made with Essence de Champignon Gold make it stellar.

Recipe: Wild Mushroom Sauce

Studded with wild mushrooms and enriched with cream and our Demi-Glace Gold, this full-flavored sauce complements grilled or roasted meats, game, poultry or vegetables.

Recipe: Wild Rice with Walnuts

Nutty wild rice tossed with green onions, orange zest, gold raisins and walnuts--a welcome accompaniment to game, chicken, or pork. The secret to its great flavor? Cooking the rice in our Fond de Poulet.

Recipe: Yukon Gold Garlic Smashed Potatoes

Chunky-smooth smashed potatoes add old-fashioned comfort to any meal. We've taken a somewhat modern approach by using Yukon Gold potatoes (or red bliss) and combining them with roasted garlic, Veggie-Glace Gold, some milk, and a minimum of butter. What's missing? A lot of fat and calories, but none of the taste and pleasure. Use this same method for other vegetables like turnips and cauliflower.

Recipe: Zucchini Risotto with Tomato Coulis

A delicious way to use a few of those zucchini from the garden: make this risotto flavored with a little lemon zest and Parmesan and topped with a quick fresh tomato sauce. It tastes like summer in a bowl!
Free Shipping on orders over $50*

*Applies to the 48 contiguous states only

 
Classic French Stocks and Sauces