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Gourmet Recipes

Sufganiyot (Chanukah Jelly Donuts)
Sufganiyot (Chanukah Jelly Donuts)
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By Marge Perry & David Bonom

These fried round jelly doughnuts are one of many fried foods often served on Chanukah to commemorate the miracle of the Temple oil. Read more...
Blue Potato-Two Potato Latkes
Blue Potato-Two Potato Latkes
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By Marge Perry & David Bonom

The addition of purple potatoes give these classic latkes a beautiful burst of color. Read more...
Apricot Rugelach
Apricot Rugelach
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By Marge Perry & David Bonom

Read more...
Vanilla and Orange Scented Triple Layer Cake with Cranberry Apple Filling
Vanilla and Orange Scented Triple Layer Cake with Cranberry Apple Filling
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By Irvin Lin

This stunning holiday cake is a fun weekend project. Each component can be made separately and refrigerated ahead of time, which makes assembling the cake fairly easy. The ermine frosting... Read more...
Yogurt-Filled Crepes with Apple and Cranberry Compote
Yogurt-Filled Crepes with Apple and Cranberry Compote
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By: Donna Currie

Cranberries aren’t just for sauce! They make a lovely tart companion for apples, and add a burst of bright color to crepes. Filled with a sweetened yogurt (or splurge with... Read more...
Mediterranean Egg Sandwiches
Mediterranean Egg Sandwiches
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By: Anolon Culinary Team

Combine hard-cooked eggs with different flavor inspirations from Spain, Italy and Provence, like sundried tomatoes, capers, and tapenade, for flavorful, savory sandwiches or easy hors-d’oeuvres. Read more...
Quinoa with Sautéed Shiitake Mushrooms, Peas, and Dried Cranberries
Quinoa with Sautéed Shiitake Mushrooms, Peas, and Dried Cranberries
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By: Marge Perry & David Bonom

Toasting the quinoa before cooking keeps the grains from clumping so they stay subtly crunchy. Read more...
Chocolate chip cookies cooking on an Anolon skillet with ingredients on the counter
How to Make Chocolate Chip Cookies in a Skillet
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By Marge Perry & David Bonom

Who would have thought you could whip up a batch of great chocolate chip cookies right on the stove?! These have a nice, crisp crust and chewy interior, which makes... Read more...
Cheddar Topped Savory Butternut Squash and Apple Crème Brûlée
Cheddar Topped Savory Butternut Squash and Apple Crème Brûlée
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By Marge Perry & David Bonom

Autumn flavors take center stage in this squash crème brûlée with flavors reminiscent of pumpkin spice. Read more...
Pecorino Crème Brulee with Caramelized Balsamic Sugar
Pecorino Crème Brulee with Caramelized Balsamic Sugar
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By: Marge Perry & David Bonom

Balsamic vinegar adds a subtly hint of tang to the sweet bruleed topping on this pecorino custard. It may be made in advance and served at room temperature, but the... Read more...
Gorgonzola and Rosemary Crème Brûlée
Gorgonzola and Rosemary Crème Brûlée
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By: Marge Perry & David Bonom

The heady combination of pungent gorgonzola and piney rosemary makes this a memorable and rich start for a meal or the focal point as an entrée for a luncheon or... Read more...
Roasted Garlic and Parmesan Crème Brûlée
Roasted Garlic and Parmesan Crème Brûlée
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By: Marge Perry & David Bonom

This unusual crème brulee presents familiar flavors and ingredients in a new way. Roasted garlic adds sweet depth to the parmesan custard to make a hauntingly delicious dish that may... Read more...