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

Salted Caramel Bars with Bourbon Dark Chocolate Ganache

December 17, 2025|Irvin Lin

I’ve given this particular caramel bar an adult twist with a kick of bourbon in the ganache but if you want to keep them more kid friendly, use the same... Read more...

Weeknight Surf & Turf with Chimichurri Sauce

September 8, 2025|Regan Baroni

Beer Battered Fish Tacos

April 4, 2025|Daniella Reda

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...

Spicy Mustard Greens, Shrimp and Andouille Jambalaya

September 8, 2020|Marge Perry & David Bonom

Arabica Spice Rubbed Flank Steak

July 2, 2020|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...

Salmon on Tomato-Jalapeño Jam

November 13, 2019|Marge Perry & David Bonom

10 Minute Asian Glazed Salmon with Veggies

November 13, 2019|Ashleigh Evans

Looking for a quick, yet healthy, meal? Whip up this tasty salmon in less than 15 minutes. Best part: Anolon pans are non-stick, so no worries about the sticky glaze... Read more...

Seared Salmon with Pine Nut, Caper and Fennel Topping

November 13, 2019|Marge Perry & David Bonom

Seared Salmon in Lemon Wine Sauce

March 23, 2018|Johanna Cook

This elegant, restaurant-quality dish is surprisingly simple to make at home. With just a handful of fresh ingredients and the right cookware, you can create perfectly seared salmon topped with... Read more...

Mussels in Coconut Chile Broth

February 21, 2018|Marge Perry & David Bonom

Like so many cooks, we learned key fundamental cooking techniques—like how to steam mussels––from Jacques Pepin’s books and television shows. While we may vary the flavorful broth ingredients, we rely... Read more...