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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: Classic Minestrone

In Italian,"minestra" means "soup," usually of medium thickness, while "minestrina" means "little soup," usually a light broth. "Minestrone" means "big soup," a thick, hearty soup that could be considered a complete meal. This classic version is full of vegetables and beans cooked in a combination of our roasted chicken and brown stocks, flavored the old-fashioned way with a Parmesan rind. Toss a handful of grated Parmesan on top and add a swirl of olive oil, and you'll be transported to the hills of Northern Italy, where this soup originated.

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: 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: 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: 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 Cauliflower Purée

This silky smooth purée has a great savory flavor. Serve with grilled steaks, sautéed sea scallops, or, if you're a cauliflower lover, under a roasted cauliflower "steak" (a thick slice of cauliflower, roasted until golden brown).

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: Doma's Vegetable Soup

This delightful vegetable soup recipe was shared with us by a family member, Doma, who lives in the D.C. area and refers to herself as the "covert cook." Hmm, wonder what she does for a living? It's a hearty, tasty vegetable soup recipe great for a large gathering on a cold, blustery winter day. Makes terrific leftovers, too. Thanks Doma, keep on cooking and whatever else you do.

Recipe: Dried Cherry Cognac Glace

A rich, decadent sauce spiked with cognac and the sweet tang of dried cherries--marvelous over your best beef or veal roast, or with lamb or venison.

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: Garlic Sauce

Ladle this simple sauce over grilled chicken, pasta, vegetables, or use it as a dipping sauce for bread.

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: Ginger Red Wine Sauce

Bold, spicy accents of ginger and pepper--serve it over beef, veal, pork, lamb, or duck.

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: Hazelnut-Crusted Potato Balls

Graisse de Canard Gold adds a special touch - a delicate flavor - to these festive potato balls. You can make them ahead and keep them warm in a slow oven.
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Classic French Stocks and Sauces