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Recipe: Braised Fennel with Figs

Fennel's subtle, delicate anise flavor combines beautifully here with the earthy sweetness of figs for an exceptional side dish to go with roast pork, chicken or beef.

Recipe: Braised Fingerling Potatoes with Sage

Braising is a great alternative to roasting fingerling potatoes. They're simmered in a savory broth with sage and garlic until they're meltingly tender; then the braising liquid is reduced to make a delicious glaze. Serve this tasty side dish with roast chicken or grilled pork tenderloin.

Recipe: Braised Kale and Turnips

A great, simple way to enjoy hearty greens and root vegetables--braised in our savory Vegetable Stock with butter, garlic, and thyme, with a handful of raisins thrown in for a sweet contrast.

Recipe: Braised Kale with White Beans and Pancetta

This quick savory stew of kale and white beans gets a hit of flavor from pancetta, garlic, and sun-dried tomatoes. It's great on its own or served over rice or polenta. It also makes a delicious side for chicken, fish, pork, lamb, or beef.

Recipe: Braised Red Cabbage with Apples

We hold with the French of Alsace: they prepare their famed sweet and sour braised cabbage with duck or goose fat. Give it a try. It's the perfect vegetable partner for any holiday bird, and you can make it ahead and reheat it.

Recipe: Braised Spring Vegetables

Welcome spring with this mosaic of bright green, crisp tender vegetables and savory mushrooms accented with mint. Serve it as a side dish for roast chicken or lamb, or as a vegetarian main dish over buttered noodles or polenta.

Recipe: Braised Winter Vegetables with Butter and Herbs

Perfect cold weather comfort food: hearty root vegetables, fennel, and onion, gently braised in our veggie stock, then tossed with a little butter and chopped fresh herbs. This dish is the perfect side for roast chicken or pork, or serve it up as a main course over rice, mashed potatoes, or couscous--or add more stock to make a warming soup.

Recipe: Broccoli-Almond Soup

For this elegant, smooth soup, toasted almonds and broccoli are puréed together with chicken stock, a medieval method used to thicken soups. It's simple yet unexpectedly sophisticated with a warm hint of coriander and white pepper. Double or quadruple the recipe and make it ahead for easy entertaining.

Recipe: Brown Rice Salad with Tomatoes and Green Beans

A great summer side dish: Brown rice is cooked in our Glace de Poulet for an extra hit of flavor then tossed with crisp green beans, juicy tomatoes, and a tangy mustard-tarragon dressing. The perfect accompaniment to grilled burgers, pork chops, chicken, or veggies.

Recipe: Butternut Squash and White Cheddar Soup

The tanginess of the cheddar is a perfect foil for the sweetness of the butternut squash in this warming soup. Serve it as a starter or as a main course with hearty whole-grain bread and a salad of fresh spinach, apples, red onion, gold raisins, and toasted walnuts.

Recipe: Butternut Squash Gratin

One of our favorite veggies, layered with apples and leeks and topped with a delicious crust of bread crumbs, Cheddar, and bacon. It might even upstage the turkey on your holiday table!

Recipe: Carrot Purée

This simple purée highlights the natural sweet and savory flavor of carrots. It's a delicious side dish for fish, poultry, or meat and adds a beautiful splash of color to the plate.

Recipe: Cheddar and Beer Soup

Smooth and rich, with the complex, hearty flavors of sharp cheddar and good ale, a little tang from mustard and Worcestershire, and a kick of horseradish, this soup is perhaps the ultimate comfort food. Topped with crumbled bacon and snipped chives, it will warm you even on the coldest, grayest winter day.

Recipe: Chef Jamie's Wild Mushroom Soup

Chef Jamie Gwen whips up delicious recipes and culinary delights for television and radio audiences around the globe. She says this wild mushroom soup never fails to please. From cremini to porcini, each mushroom adds its own distinct flavor, shape, and texture to the soup. Serve with a fresh baguette and some aged cheddar or pecorino. Uncork a bottle of Sauvignon Blanc and enjoy!

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 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 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.
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Classic French Stocks and Sauces