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

Pumpkin and chicken salad in an Anolon teak serving bowl

October 8, 2024|

Alyssa Larson

This Autumn Pumpkin and Chicken Salad brings together the earthy flavors of roasted pumpkin and the savory richness of seared chicken. With toasted nuts, fresh greens, and a tangy vinaigrette to... Read more...

Ribeye on a blue patterned serving plate with blackberries, arugula and lemon on counter

Seared Ribeye with Blackberry Balsamic Glaze

August 16, 2024|

Alyssa Larson

Discover the ultimate seared ribeye recipe paired with blackberry balsamic glaze. The rich flavors of the ribeye paired with the tangy-sweet glaze create a mouthwatering experience. As an alternative to polenta,... Read more...

Roast Turkey Breast with Smoked Sea Salt and Brown Sugar Rub

November 3, 2022|

By Marge Perry & David Bonom

Not every holiday table needs an entire bird. For smaller gatherings – or for families that prefer to eat breast meat only, turkey breast is every bit as delicious and... Read more...

Spice-Rubbed Chicken

January 8, 2021|

By Marge Perry & David Bonom

Turn this wonderful savory dinner into the world’s most flavorful chicken salad for lunch. Remove leftover chicken from the bone (discard the skin) and cut in 1/2-inch pieces. Combine with... Read more...

How to Make Cinnamon Rolls in a Skillet

December 2, 2020|

By Marge Perry & David Bonom

These luscious, sweet, aromatic and irresistible cinnamon rolls are made entirely on the stove—no baking required! Just be sure to keep your heat turned quite low. Serve them right in... Read more...

Loaded Mini Hasselback Potatoes

October 23, 2020|

By Marge Perry & David Bonom

Hasselback potatoes not only look great—those slits in the surface allow more of the skin to crisp, while leaving the inside of the spud soft and creamy. We took our... Read more...

Sephardic Moroccan Cornish Hens with Olives and Apricots

October 9, 2020|

By Marge Perry & David Bonom

A Cornish hen, or Rock Cornish hen is simply a broiler-fryer chicken that weighs between one and two pounds. When split, it ensures each diner gets both white and dark... Read more...