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Gourmet Recipes

Birria
Birria
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Stephanie Santini

This slow-simmered birria is packed with bold flavors, making it the ultimate comfort food. The secret to its deep, rich taste starts with searing the meat to lock in savory... Read more...
Meal Prep Breakfast Burritos
Meal Prep Breakfast Burritos
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By Jamie Lin

This meal prep-friendly breakfast burrito recipe is perfect for busy mornings or make-ahead meals throughout the week. Packed with roasted veggies, scrambled eggs, and crispy luncheon meat, these burritos come... Read more...
carrot ginger pasta on a white plate
Creamy Carrot and Ginger Pasta Sauce
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Alyssa Larson

If you’re looking for a not-so-typical pasta sauce this is just the recipe you need. The natural sweetness and vibrant color of carrots mixed with the deep and cozy flavors... Read more...
Lobster Risotto with Tarragon and Asiago
Lobster Risotto with Tarragon and Asiago
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By: Marge Perry & David Bonom

This luscious dish celebrates the rich, subtly sweet flavor of the lobster meat. One large 3-pound lobster will yield about 12 ounces of cooked meat. Read more...
Maple sausage pizza on an Anolon pizza crisper pan with fall decor on countertop
Maple Sausage Pizza with Pumpkin Dough
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Alyssa Larson

This Maple Sausage and Burrata Pizza with Pumpkin Dough is the perfect fall recipe, combining the warmth of seasonal flavors with a delightful twist. The sweet and savory maple sausage... Read more...
Pumpkin and chicken salad in an Anolon teak serving bowl
Autumn Pumpkin and Chicken Salad
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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
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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 on Anolon cookware
Roast Turkey Breast with Smoked Sea Salt and Brown Sugar Rub
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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...
Sautéed Brussels Sprouts with Bacon
Sautéed Brussels Sprouts with Bacon
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By Marge Perry & David Bonom

These make an ideal do-ahead Thanksgiving side dish as most of the preparation gets done the day ahead. On Thanksgiving Day, simply pop them in the oven once you take... Read more...
Seared Shrimp with Harissa-Tahini Sauce
Seared Shrimp with Harissa-Tahini Sauce
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By 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
Striped Bass with Asparagus Tips, Peas, Radishes and Meyer Lemon Vinaigrette
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By 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...
Pan Seared Lamb Chops with Orange and Chermoula
Pan Seared Lamb Chops with Orange and Chermoula
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By Marge Perry & David Bonom

This elegant and incredibly satisfying dinner is incredibly easy to make. The key is to get nice, even browning, which adds layers of flavor, without overcooking the interior. To do... Read more...