Clad Stainless Clad Ceramic Carbon Steel Copper Stainless All Cookware Bakeware & Accessories

Gourmet Recipes

roast turkey breast on Anolon cookware
Roast Turkey Breast with Smoked Sea Salt and Brown Sugar Rub
|

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
|

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
|

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
|

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
|

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...
Bacon, Egg, and White Bean Hummus on Sourdough Toast
Bacon, Egg, and White Bean Hummus on Sourdough Toast
|

By Marge Perry & David Bonom

This crispy-edged fried egg over white bean hummus with bacon is perfect for any meal of the day. The key, of course, is the interplay of textures. To make a... Read more...
Spice-Rubbed Chicken
Spice-Rubbed Chicken
|

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...
Chipotle Glazed Ham with Maple Sautéed Apples
Chipotle Glazed Ham with Maple Sautéed Apples
|

By Marge Perry & David Bonom

The glazed ham, surrounded by golden apple slices, makes a beautiful centerpiece for your holiday meal. Read more...
How to Make Cinnamon Rolls in a Skillet
How to Make Cinnamon Rolls in a Skillet
|

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 on an Anolon baking sheet
Loaded Mini Hasselback Potatoes
|

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
Sephardic Moroccan Cornish Hens with Olives and Apricots
|

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...
Pumpkin Pistachio Loaves with Tahini Frosting
Pumpkin Pistachio Loaves with Tahini Frosting
|

By Marge Perry & David Bonom

Read more...