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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: Corn Cream Sauce

A simple purée of corn simmered in our Fond de Poulet Gold--with a little white wine, thyme, and cream. It's superb spooned over sautéed sea scallops or trout, or as an accompaniment to grilled chicken or salmon.

Recipe: Couscous Salad with Radishes and Pine Nuts

A refreshing complement to roasted or grilled meats, poultry, or fish. Most of the work can be done ahead of time, but add the radishes just before serving so they remain crisp and retain their bright red border.

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: 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: Farro with Mushrooms and Roasted Tomatoes

Farro, also known as emmer, is an ancient variety of wheat culivated in many regions around the Mediterranean. It has recently become more popular in the U.S. and can be found in many grocery stores and specialty food markets. Farro's nutty flavor and chewy texture combine beautifully with sautéed mushrooms and roasted tomatoes to make a hearty side dish or vegetarian main course.

Recipe: Fingerling Potato Salad

Try this twist on potato salad with a tangy mustard dressing, the fresh flavor of chives, and tasty fingerling potatoes. Simple to prepare, it's the perfect side for grilled chicken or steak.

Recipe: Five-Spice Brown Rice with Almonds

Chinese five-spice powder is a fragrant combination of ground cloves, star anise, fennel seed, Sichuan peppercorns, and cinnamon. In some versions, cumin and ginger can also be included. Here, the spices warm chewy, tender brown rice, in combination with the flavors of garlic, ginger, sesame, rice wine, and almonds, to create a tasty side dish for pork, chicken, or fish. This rice also blends well with roasted vegetables as a vegetarian main dish.

Recipe: Four Bean Soup

A hearty, savory soup chock-full of beans with garlic, tomatoes, and herbs. The perfect antidote to a chilly day--serve it with buttered cornbread and a crisp salad.

Recipe: Garden Zucchini Soup

This very simple, cool and creamy soup comes from an old favorite cookbook published by the Kansas City Junior League in the '80's. The "secret ingredient" is a touch of curry powder, and the soup is just as delicious served warm. It's a perfect way to enjoy summer's bumper crop of zucchini!

Recipe: Gazpacho

This summer favorite originated in Spain, but has been tweaked by generations of cooks across the globe. Here is our favorite version, full of fresh tomatoes, cucumber, bell pepper, and red onion, flavored with herbs, garlic, and a splash of balsamic vinegar.

Recipe: Greens and Beans Soup with Olives

This hearty soup combines good-for-you greens and beans in one pot. The olives give it a wonderful earthy flavor, along with tomatoes, herbs, veggies, and garlic. Serve it with crusty bread for a tasty lunch or dinner.

Recipe: Herbed Quinoa with Vegetables

Quinoa is an ancient grain from Peru, with a slightly crunchy texture and nutty flavor. We add a gorgeous mosaic of colorful vegetables and fresh green herbs, along with an extra layer of flavor from cooking the quinoa in our Veggie-Stock Gold, to make a delicious side dish for chicken or fish or a vegetarian entrée.

Recipe: Honey Glazed Root Vegetables

These hearty and colorful root vegetables coated with a savory sweet glaze make a superb side dish for a simple autumn dinner or a festive holiday meal.

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: Kale with Caramelized Shallots

Kale is one of the healthiest vegetables around. This hearty green has a great, earthy flavor--a little sweet, a little peppery, with slightly bitter edge. It's delicious braised with sweet, caramelized shallots, a little garlic, and a generous drizzle of extra-virgin olive oil.

Recipe: Lemon Asparagus Barley Soup

A satisfying variation on the Greek lemon chicken soup, avgolemono. It's easily made for vegetarians. The sunny colors will remind you of spring - just when young asparagus begin to come to market. Try it with blanched sugar snap peas or tiny broccoli florets, as well. Remember to add the vegetables just at the end to preserve their fresh, bright green color. Serve the soup hot or at room temperature.

Recipe: Lemon Dill Sauce

A smooth, luscious sauce with the tang of lemon and fresh herbal notes of dill. Try it spooned over chicken or veggies hot off the grill.

Recipe: Lemon Dill Sauce

A smooth, luscious sauce with the tang of lemon and fresh herbal notes of dill. Try it spooned over chicken or veggies hot off the grill.

Recipe: Lima Bean Purée

This creamy purée flavored with a llittle garlic and rosemary makes a delicious side dish for fish, poultry, or meat instead of the ususal mashed potatoes. It also works well as a tasty appetizer, spread on crostini and topped with shaved Parmesan.

Recipe: Maggie's Rice Pilaf with Butternut Squash, Pine Nuts, and Dried Cherries

The savory sweetness of butternut squash is highlighted by tart dried cherries, fresh sage, and crunchy toasted pine nuts in this delicious cold-weather rice dish. It's a perfect side for roast chicken or lamb with rosemary.

Recipe: Manhattan Clam Chowder

There's an ongoing debate about which is best, cream-based New England clam chowder or tomato-based Manhattan clam chowder, which actually orginated in Rhode Island, where Portuguese immigrants started adding tomatoes to the mix. We make and love both versions. This recipe, with crumbled bacon, fennel, garlic, white wine, and plenty of juicy tomatoes, definitely gives New England-style chowder a run for its money!
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Classic French Stocks and Sauces