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Gourmet Recipes

Fried Hot Chicken Sandwiches with Kentucky Bourbon Barbecue Sauce
Fried Hot Chicken Sandwiches with Kentucky Bourbon Barbecue Sauce
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By: Marge Perry & David Bonom

Recipe created exclusively for Anolon Gourmet Cookware by IACP members Marge Perry & David Bonom Read more...
Berry, Bacon, and Bourbon French Toast Strata
Berry, Bacon, and Bourbon French Toast Strata
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By Jill Silverman Hough

This fruity, pillowy, make-ahead breakfast casserole is topped with strips of candied bacon and laced with the slightest tickle of good ol’ Kentucky bourbon. Read more...
Grilled Cheese and Muscato-Chile Jam Sandwiches
Grilled Cheese and Muscato-Chile Jam Sandwiches
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By Marge Perry & David Bonom

The “jam” may be made up to a week ahead, and can be doubled and used on grilled pork chops, with roasted chicken, and much more. When paired with cheese,... Read more...
Lobster Tamales with Poblano-Corn Sauce
Lobster Tamales with Poblano-Corn Sauce
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By Marge Perry & David Bonom

These elegant and unusual tamales are celebration-worthy! The masa dough may be made up to three days in advance, and the sauce may be made earlier in the day and... Read more...
Chicken and Egg with Black Bean Sauce Stir-Fry
Chicken and Egg with Black Bean Sauce Stir-Fry
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By: Caroline Phelps

Show off your stir-frying chops with this delicious, veggie-loaded Chicken and Egg with Black Bean Sauce recipe. This savory and smoky, wok-fried dish is simple enough to whip up for... Read more...
Cheddar Biscuit and Sausage Dressing
Cheddar Biscuit and Sausage Dressing
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By: Marge Perry & David Bonom

Soft, sturdy cream biscuits are the basis for this incredibly flavorful side dish stuffing, aka dressing. The biscuits may be made several days ahead and allowed to sit out at... Read more...
Kale and Caramelized Onion Gratin
Kale and Caramelized Onion Gratin
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By: Marge Perry & David Bonom

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Cider Bourbon Glazed Roast Turkey
Cider Bourbon Glazed Roast Turkey
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By: Marge Perry & David Bonom

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Blistered Shishito Peppers
Blistered Shishito Peppers
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By: Marge Perry & David Bonom

Not only do shishito peppers make a tasty nibble to serve with drinks or before you sit down for dinner, they are also a lot of fun: it is said... Read more...
Southern Squash Casserole
Southern Squash Casserole
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By: Marge Perry & David Bonom

Yellow squash (and a little zucchini for color) are the basis for the classic squash casserole. We’ve added the golden crunch of parmesan-panko bread crumb topping and added Swiss cheese... Read more...
Pulled Turkey and Carolina Mop Sauce Sandwiches
Pulled Turkey and Carolina Mop Sauce Sandwiches
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By Marge Perry & David Bonom

This sweet and sassy sauce keeps even two-day old leftover turkey moist and flavorful. You can make a bigger batch, depending on how much turkey you have left, and freeze... Read more...
Parker House Rolls with Sage-Honey Butter
Parker House Rolls with Sage-Honey Butter
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By Marge Perry & David Bonom

There is no other dinner roll quite like the beloved Parker House roll: it is soft and mildly sweet, with a tender, flaky texture and luxurious melt-in-your mouth consistency. Make... Read more...