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

January 23, 2014|

Adjust the heat in this dish to suit your palate, and if you have a mixed crew of spice lovers and spice-avoiders, simply pass the red pepper flakes and let... Read more...

Chicken and White Bean Chili

January 23, 2014|

By Marge Perry & David Bonom

Is it a soup or a stew? Call it what you will, you’re going to want to keep this recipe in your “favorites” file and bring it out on cold... Read more...

Chicken Scampi Over Rice

January 21, 2014|

By Marge Perry & David Bonom

While shrimp scampi gets all the fame, chicken scampi is just as deserving of our love and devotion. Read more...

Steamed Mussels with White Wine and Garlic

November 13, 2013|

By Marge Perry & David Bonom

Buy mussels that close when tapped, and store them in your refrigerator covered with a damp cloth—not submerged in water or in an air-tight container. Cook mussels only until the... Read more...

Peppered Garlic Shrimp

October 18, 2013|

By: Anolon Culinary Team

Great for cocktail parties or as a first course, this shrimp dish is fragrant and full of flavor. The best part? You can whip up this aromatic appetizer in just... Read more...

Pork Stir-Fry with Peppers, Carrots, and Sugar Snaps

October 15, 2013|

By Marge Perry & David Bonom

In just minutes, you can have this tasty, crowd-pleasing meal on the table. Serve it over rice and it makes a complete, well-balanced meal—in well under 30 minutes. Read more...

Orecchiette with Garlic, Olive Oil, Spring Vegetables, and Pecorino

April 30, 2013|

By: Marge Perry & David Bonom

This beautiful dish of bright, crisp-tender asparagus, sweet green peas, golden slivers of garlic, orecchiette-shaped pasta and shaved pecorino herald fresh, green spring. Read more...

Roast Rack of Lamb with Fig-Port Wine Sauce

December 12, 2012|

By Marge Perry & David Bonom

The deeply nuanced fig-port wine sauce enhances the elegant meaty flavor of the lamb in this special-occasion dish. Read more...

Herb Rubbed Roasted Turkey

November 19, 2012|

By Marge Perry & David Bonom

Placing chopped, fresh herbs under, rather than on top of the skin, helps infuse the meat with flavor. As an added bonus, the turkey will perfume your house with a... Read more...

Maple and Cider Brined Turkey

November 16, 2012|

By Marge Perry & David Bonom

This is the perfect treatment for heritage birds, which can be tougher but more flavorful than mass produced frozen turkeys. The brine tenderizes the meat while the robust flavors of... Read more...

Sourdough, Cranberry and Chorizo Stuffing

November 16, 2012|

By: Marge Perry & David Bonom