Gourmet Recipes to make at home | Anolon Cookware – tagged "Cuisine

June 17, 2021|

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...

Pan Seared Lamb Chops with Orange and Chermoula

May 4, 2021|

By 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...

Bacon, Egg, and White Bean Hummus on Sourdough Toast

April 9, 2021|

By Marge Perry & David Bonom

This crispy-edged fried egg over white bean hummus with bacon is perfect for any meal of the day. The key, of course, is the interplay of textures. To make a... Read more...

Sephardic Moroccan Cornish Hens with Olives and Apricots

October 9, 2020|

By Marge Perry & David Bonom

A Cornish hen, or Rock Cornish hen is simply a broiler-fryer chicken that weighs between one and two pounds. When split, it ensures each diner gets both white and dark... Read more...

Arabica Spice Rubbed Flank Steak

July 2, 2020|

By Marge Perry & David Bonom

We love this rub so much, we can’t see any reason to make a single batch. This recipe makes enough rub for 2-4 more meals: use it on salmon, swordfish,... Read more...

Steak Kabobs with Peanut Sauce

June 11, 2020|

By Rob Barrett

These are an American take on an Asian favorite. The peanut sauce is a must-make, must-have, must-use. Read more...

Pomegranate-Honey Glazed Chicken Thighs

November 22, 2019|

By Marge Perry & David Bonom

Lebanese Inspired Lentils and Rice with Caramelized Onions and Poached Eggs

November 13, 2019|

By Marge Perry & David Bonom

Middle Eastern-Inspired Lamb Pizza

September 4, 2018|

By Marge Perry & David Bonom

The crust for this savory pizza is grilled on both sides: this allows it to cook through and get just enough char without burning. The crispy crust is the perfect... Read more...