Gourmet Recipes to make at home | Anolon Cookware

Filet Mignon with Marsala Mushroom Sauce

December 16, 2025|Marge Perry & David Bonom

Spring Pasta Salad with Lemon-Dijon Dressing

March 21, 2025|Anolon Culinary Team

Meet your new favorite excuse to eat pasta in a sundress. This Spring Pasta Salad is what happens when farmers market flair meets effortless elegance—and yes, it tastes as good... Read more...

Shamrock Pancakes

March 14, 2025|Anolon Culinary Team

Start your St. Patrick’s Day with a little extra luck right on your plate! These Shamrock Pancakes are fluffy, delicious, and festively green. Perfect for a holiday breakfast or brunch,... Read more...

Mini Strawberry Skillet Pie

March 12, 2025|Anolon Culinary Team

There’s something extra special about a dessert baked in its own little skillet – especially when it’s as cute (and delicious) as this mini strawberry skillet pie! Made in a... Read more...

Birria

March 4, 2025|Stephanie Santini

This slow-simmered birria is packed with bold flavors, making it the ultimate comfort food. The secret to its deep, rich taste starts with searing the meat to lock in savory... Read more...

Meal Prep Breakfast Burritos

February 21, 2025|Jamie Lin

This meal prep-friendly breakfast burrito recipe is perfect for busy mornings or make-ahead meals throughout the week. Packed with roasted veggies, scrambled eggs, and crispy luncheon meat, these burritos come... Read more...

Maple sausage pizza on an Anolon pizza crisper pan with fall decor on countertop

Maple Sausage Pizza with Pumpkin Dough

October 28, 2024|Alyssa Larson

This Maple Sausage and Burrata Pizza with Pumpkin Dough is the perfect fall recipe, combining the warmth of seasonal flavors with a delightful twist. The sweet and savory maple sausage... Read more...

Ribeye on a blue patterned serving plate with blackberries, arugula and lemon on counter

Seared Ribeye with Blackberry Balsamic Glaze

August 16, 2024|Alyssa Larson

Discover the ultimate seared ribeye recipe paired with blackberry balsamic glaze. The rich flavors of the ribeye paired with the tangy-sweet glaze create a mouthwatering experience. As an alternative to polenta,... Read more...

Seared Shrimp with Harissa-Tahini Sauce

June 17, 2021|Marge Perry & David Bonom

Beautifully seared and crusted shrimp are drizzled with a creamy, rich (and of course, dairy free), and mildly spicy sauce. A good crust on the shrimp not only provides great... Read more...

Striped Bass with Asparagus Tips, Peas, Radishes and Meyer Lemon Vinaigrette

May 18, 2021|Marge Perry & David Bonom

Beautifully crisped skin elevates this dish from tasty to extraordinary. To get that perfect skin, even distribution of the oil in the pan, and even heating, are key. Read more...

Pan Seared Lamb Chops with Orange and Chermoula

May 4, 2021|Marge Perry & David Bonom

This elegant and incredibly satisfying dinner is incredibly easy to make. The key is to get nice, even browning, which adds layers of flavor, without overcooking the interior. To do... Read more...