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

October 23, 2013|Rob Barrett

Whether for Easter or just a happy Wednesday, these potatoes are a great side for ham, chicken or beef. Read more...

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

October 15, 2013|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...

Pasta Salsa Verde with Shrimp

August 22, 2012|Marge Perry & David Bonom

There are two well-known classic salsa verde recipes: This is the Italian version made with parsley, capers lemon and anchovy. Read more...

Bistro Salad with Poached Egg and Shallot-Chive Vinaigrette

August 21, 2012|Marge Perry & David Bonom

The beauty of this classic bistro salad is the way the poached egg yolk oozes over the greens, cloaking them with rich flavor. Lardons, the bits of chopped slab bacon,... Read more...

Peanut Noodles with Shrimp

August 1, 2012|Marge Perry & David Bonom

A staple of Thai cuisine, peanut sauce is added to everything from dips to meats. Here, it is used to enhance the flavor of a noodle and shrimp dish. Read more...

Pan-Seared Salmon with Tomato, Basil and Balsamic Topping

August 1, 2012|Marge Perry & David Bonom

Don’t be afraid to let the top surface of the salmon get deeply browned. You can prevent the fish from getting overcooked by decreasing your cooking time on the second... Read more...

Chilaquiles

July 31, 2012|Marge Perry & David Bonom

Corn chips absorb a savory, somewhat spicy sauce made from well-seasoned, pureed tomatoes and are topped with soft cooked eggs. Perfect for brunch with friends! Read more...

Chicken Piccata

July 31, 2012|Marge Perry & David Bonom

This healthier version of the classic Italian restaurant dish of lemony chicken or veal makes an elegant weeknight meal – or a great dish to serve company. Read more...