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Articles

Tips for Making Better Salads, PLUS 3 Entree-Worthy Salads

With summertime local produce thriving, it’s time to put entrée salads in the starring role on the dinner table. IN THIS ISSUE, we present three hearty salads, each with a dazzling burst of flavors. We’re sharing our favorite tips for summer grilling, how to make mango rosettes, and easy basics to follow when composing homemade salad dressings! It’s time to revel in the season of ripe produce — choose to serve a satisfying salad for dinner.

Everything For Tasty Salads

 OXO SALAD DRESSING SHAKER

It's a mixing jar and a storage jar all in one! With a little shaking, dressing is mixed and re-mixed quickly and effectively. Handy measurement markings.

OXO SALAD SPINNER

Easily wash and spin greens dry with this helpful tool!

 EPICUREAN ALL-IN-ONE CUTTING BOARD

A wood composite surface that is kind to your knives, incredibly durable, and, the best part, dishwasher safe!

OXO GOOD GRIPS 3-IN-1 AVOCADO SLICER

A must-have tool for avocado lovers! Splits, pits, and slices avocados with ease.

WUSTHOF 6" CLASSIC CHEF KNIFE

The most important tool in the kitchen? A good knife!

RSVP HERB AND SALAD SCISSORS

Chop herbs and prepare greens with ease. Cover included for storing scissors safely.


For You: A Delicious Spring Leek Soup

Perfect for a first course or a lovely spring lunch, this savory soup features the bold flavors of roasted garlic and tender spring leeks. The creamy texture is achieved not with cream or butter, but with Yukon gold potatoes and a powerful blender. The crispy bacon garnish adds the perfect salty crunch to each spoonful.

Tips for Grilling Kebabs! PLUS, Three Delicious Recipes

The warm summer nights are a constant invitation to light up the grill. The grill anchors the outdoor kitchen, and becomes the center for al fresco dining and leisurely time spent with the family.

IN THIS ISSUE, we're grilling colorful kebabs made extra-delicious thanks to mouth-watering marinades. Try skewering up one of these three kebab recipes for a tasty summer supper on the grill.

Tools for Grilling Kebabs

 OUTSET 4 PIECE SKEWER SET

Metal skewers with rosewood handles ready to grill kebabs or toast marshmallows - all with a beautiful presentation

OUTSET LEATHER GRILL GLOVES

Quickly turn kabobs with these protective leather gloves.

 EPICUREAN ALL-IN-ONE CUTTING BOARD

Features a juice groove and dishwasher safe for easy, fast clean up.

LOCKING TONGS


Grill tongs are essential for safely managing kababs while cooking on the grill.

GLOBAL 8" CHEF'S KNIFE

A sharp knife is a must for chopping veggies and cubing meat!

NORDICWARE GRILL AND SHAKE BASKET

This grill basket helps prepare sides and won't let any goodies fall between grill grates!

“Let’s Brunch — In!”

There is no better time than the present to brunch . . . IN! If breakfast is the most important meal of the day, brunch is the most fun! Brunch implies a leisurely sort of day — where our schedules are less relentless and time together is well spent. Whether you spend it with family or a few good friends, we've composed a foolproof menu worth celebrating.
IN THIS ISSUE, we feature a Caramelized Onion, Mushroom, and Parmesan Quiche, Macerated Citrus Salad, and a side of Orange Poppyseed Bread.

 Our Favorite Tools for Brunch IN!

Bodum Pour Over Glass CoffeeMaker

A beautiful, timeless pour-over vessel is a brunch essential.

Porcelain 10" Quiche Dish

This beautiful dish easily goes from the oven to the table and makes any quiche shine!

Oxo Good Grips 11 Lbs. Food Scale

Measure coffee and baking ingredients with a quality kitchen scale. 

 

 

Wusthof 3.5" Paring Knife

This knife's smaller size makes perfect for prepping citrus fruits and more!

Casafina Friso Mixing Bowls

Mix quiche and bread doughs in wide bowls for ample mixing space.

All-Clad 6-qt Deep Saute Pan

Prepare mushrooms and caramelize onions in a heavy duty saute pan. 

Bagels & Cream Cheese

Spaghetti and meatballs, Cookies and milk. Bagels and cream cheese. These undeniable pairings are a fact of life, and one we celebrate. On average, Americans consume roughly five million bagels a day. And we're not mad about it. Warm, chewy bagels slathered with tangy cream cheese is our idea of a wonderful breakfast, lunch, or dinner.

 Bagel Making Tools We Love

Straining Spoon

Using a large straining spoon is key to scooping bagels out of the boiling water. 

Bagel Slicer

Bagels can be tricky! Use this bagel slicer to easily and safely cut bagels in half.

Wusthof 10" Classic Bread Knife


 A good, serrated knife is a kitchen essential! This one slices through loaves and bagels neatly!

 

 

        

Breville Food Processor

A food processor is perfect for blending curdled cheese into smooth cream cheese! 

  Ankarsrum Mixer

A mixer is the tool ideal for mixing all kinds of bread dough. You'll make bread more often with this at your side. 

Frieling Brotform Bread Rising Bowl

A traditional, natural cane bowl used for bread rising. Also makes a good bread basket for serving.

Spring Asparagus

People mark time in different ways, the alignment of the stars, the phase of the moon, or what flowers are blooming in the garden. For us, it's what fresh vegetables and fruits are making their first seasonal appearance in the markets, and nothing says "spring" like asparagus!
IN THIS ISSUE, we feature asparagus by preparing it in three enticing salads. These recipes are perfect for starting the cascade of fresh produce during the season ahead.
 Tools for Enjoying Asparagus 

Kyocera Horizontal Y Peeler

A good vegetable peeler produces vegetable "ribbons" quick and easily. Keep a couple around for extra hands in the kitchen.

Wusthof 3.5" Paring Knife

Our to go knife for trimming vegetables and fruits! Easy to handle with so many uses. A kitchen essential!  

Oxo Good Grips Salad Spinner

Wash all your greens and vegetables well before eating.

Oxo Good Grips Dressing Shaker

Perfect for making, mixing, serving and storing dressings, sauces and marinades.

Best Small Whisk

A perfect tool for making dressings - a mini whisk is so handy! 

Epicurean Cutting Board


 Easy on knives, this cutting board is one of our favorites.

Modern Casseroles

Sensible and hearty, casseroles are a great answer to "what's for supper?"
IN THIS ISSUE, 
you'll find several great recipes: a sweet and savory Apple & Bacon Mac ‘n Cheese, a ground beef version of Shepherd’s Pie, and finally, a delicious Chicken & Brown Rice Broccoli Bake - delicious!

 Tools For Baking Casseroles

Emile Henry Rectangular Baker 9"x13"

Emile Henry all-natural ceramic is extremely durable, and a versatile choice for one-dish baking, serving and storing.

Chamba Casserole

As beautiful as it is functional, this clay casserole can be used for cooking and serving pastas, potatoes, and casseroles.

Kitchen Grips Gloves

This Mitts fit snugly and comfortably; offer dexterity and control; and superior heat protection thanks to a unique material called FLXaPrene. 

Le Creuset 2.25qt Braiser

This pan works perfectly for making Shepherd's Pie all in one dish. Also great for braising, poaching, searing, roasting, stir-frying and browning.

Duralex 4qt Rectangular Roaster

The duralex ovenchef  tempered glass baker is designed to bake bubbling family favorites, like casseroles and lasagnas, to perfection.

Silicone Rectangle Utensil Trivet

A touch of classic kitchen style with a Scandanavian twist, this silicone trivet protects surfaces and complements any decor.

Three Mediterranean Dips

These Mediterranean dips are perfect for a healthy snack, light meal, or a game time party! IN THIS ISSUE, we feature three easy dips made to share - a very creamy classic hummus, a rich, roasted red pepper and walnut dip called Muhammara, and a smoky Baba Ganoush. Time to kick off a little delicious dipping!

 For Making Dips

Rosle Garlic Press

Save time when prepping with this ergonomic and easy-to-use garlic press! 

Breville Food Processor 12 Cup

A high quality food processor will make dips in no time!

Zavor 6 Qt Multi-Cooker

Pressure cooking makes cooking dried chickpeas a breeze! Put this machine to work - it can sauté, cook rice, pressure cook, slow cook, and more!

RSVP Measuring Spoon, Set of 5

Time to upgrade how to measure! This set is easy to keep organized!

USA Pan Sheetpan


 

 Great for roasting, toasting, and baking! One can never have too many sheetpans!

Freshforce Citrus Juicer

Our all around favorite hand juicer! Maximize juicer extraction with minimal effort.

super healthy/ Dinner bowls


Loaded with more energizing goodies than a traditional salad, the trend of "healthy bowls" is a delicious and filling answer to "what's for dinner?" We like to carefully prepare our ingredients, and arrange them artfully in little clusters for curated bites of tasty awesomeness. IN THIS ISSUE, we present three super healthy recipes featuring an array of vegetables, protein sources, whole grains, and very flavorful dressings.
Cheers to a healthy and wholesome New Year! 
 Cooking Tools for Eating Healthier

Zavor Multi-Cooker

Cook any whole grain to perfection with this ease in this multi-cooker. Plus cook dried beans to tenderness in under an hour. A versatile tool that pressure cooks, steams, slow cooks, yogurt maker, and rice cooker! 

 Oxo Large Salad Spinner

Always wash leafy greens and herbs at home. This spinner washes and spins the water away for perfectly prepared greens.  

 North American Trading Bowl Green/Brown

This Beautiful ceramic bowl is an ideal size to serve a poke bowl, ramen or soup lunch. 

Microplane Zester/Grater

An essential kitchen tools that's ready to add flavor to salads, bowls and their dressings. A must-have for any cook!

Wusthof 6" Cook's Knife

Cooking at home is more pleasurable with the right tools at hand! Nothing is more important than a good knife!

 

 

 

 

 

Chef'n Silicone Steamer


Steaming quickly cooks vegetables without oils while preserving the maximum amount of nutrients. Silicone construction is easy to handle and clean.

Oxo Countertop Spiralizer


This is a fabulous tool for prepping and including more healthy vegetable dishes in your life.



Entertain with Easy Appetizers

YOU'RE IN THE MOOD FOR A PARTY -- WE ARE, TOO! We love this season because it is filled with family and friends, and plenty of good times. Whether you're the party host, or bringing something to a get-together, this issue features three easy appetizer recipes - all delicious!
Our Best to You this Festive Season!

 Party Perfect

Emile Henry Appetizer Platter,Tapenade

A must-have for hot cocktails. This platter can go directly from from the oven to the table. Practical for serving piping hot bites and baked appetizers.

Fortessa Pure White/Red Glasses

The choice of wineries and sommeliers, this gracefully tapered bowl delivers the full taste experience to the palate.  

Larchwood End-Grain Cutting Board

A new cutting board makes a great serving piece for small plate gatherings. 

Norpro Stainless Steel Serving Tongs

Great for meats, cheeses, crackers, toast rounds, cookies and more.

Frieling Parma Cheese Knife

From hard aged Gouda to soft camembert, this ergonomically designed cheese knife slices all cheeses with equal ease.

True Fabrications slate Cheese Board

With a natural slate surface and velvet backing to protect your tabletop, it includes two pieces of food-safe soapstone chalk so you can label your cheese!

 

A Festive Holiday Dinner Menu

THE HOLIDAY SEASON CALLS FOR MANY GATHERINGS OF FAMILY AND FRIENDS AROUND DELICIOUS FOOD. IN THIS ISSUE, we feature four recipes that make a perfect menu for a special, festive gathering. The meal begins with a Roasted Beet Salad, showcases two stunning side dishes, Haricots Verts with Tarragon Butter, and Golden Melting Potato Medallions, and features a perfectly roasted Beef Tenderloin with Red Wine Shallot Sauce as the entree.

 Holiday Dinner Essentials

Wusthof Classic 2 Piece Carving Set

A Well-built set necessary for carving roasts and turkeys.

 

 

All Clad 3-Quart Saute Pan with Lid

This Saute pan is perfect for browning meats and building sauces! 

Mauviel Stainless Steel Roasting Pan with Rack

Whether roasting a tenderloin or turkey, a sturdy roasting pan is essential for even heating and safe transfers. 5-ply 18/10 stainless steel to provide excellent heat distribution.

Fortessa Forte

Update your collection of stemware! We have many styles to choose from.

Best 10" Balloon Whip

A stainless steel whisk is a kitchen essential for making delicious sauces and tasty salad dressings!

 

    

 

 

 

RSVP Herb Shears

Five sharp stainless steel blades that allow you to cut, chop, or mince herbs directly into a pan or over a plate for garnishing.

Holiday Gifts From The Kitchen

We think giving is just as fun as receiving, and tis' the season for giving abundantly!
IN THIS ISSUE, we're sharing a few simple gifts from the kitchen that you can make in one evening and give throughout the holiday season. Enjoy making and gifting these recipes: Gingersnap Cookie Butter, Peppermint Bark, and/or Easy Chocolate.

For Preparing Holiday Gifts

Breville Sous Chef Food Processor


A high quality food processor will bring cookie butter together in no time!

Casafina Friso Large Mixing Bowl, White

Durable mixing bowls are a kitchen staple, especially during the holidays!

Square Cake Pan, 8"x8"

A square baking pan is the perfect pan for pouring and cooling fudge.

Silicone Spatula

Get every last bit of goodness out of mixing bowls and food processor with a reliable, silicone spatula!

All-Clad 3Qt Saucier

A heavy duty saucier pan is a must have when creating Kitchen treats this holiday season!

Baker's Half Sheet

A pure aluminum baking pan is perfect for peppermint bark, baking cookies, and making sheet cakes!

Classic Thanksgiving Pies

Happy Thanksgiving! This special holiday is centered around gratefulness, family, friends, and of course delicious food! IN THIS ISSUE, we offer a few tips for mastering the most important part of the dinner - the pie! In this season of thanks, we'd like to extend our gratitude to you for your loyalty and for being the most important part of our business!

 Our Favorite Pie Making Tools 

Emile Henry Deep Dish Pie Plate

A functional pie plate that is so beautiful! Stoneware bakes evenly. Generous depth.

Oxo Good Grips Pie Server

It's time to serve! A wedge-shaped server is essential for getting the slices out of the pie plate with ease. 

McFadden Handmade Rolling Pins

A good, wooden rolling pin will do the job! Rolls well; handles for easy use. Hand wash and dry well after use.

Oxo Silicone Pastry Mat

This super handy mat is perfect for rolling out pie crusts. Easy clean-up!

Norpro Adjustable Pie Shield

A pie-baking essential__ something to protect the edges while the middle bakes. Now adjustable!

Oxo Silicone Pastry Brush

Brush the top pie crust with an egg wash for a beautiful, shiny crust. This brush is just the tool! 

Delicious Holiday Sides

As each holiday season approaches, we like to plan a few new recipes into the mix for the many upcoming gatherings. IN THIS ISSUE, we feature a snappy green bean dish complete with two favorite ingredients - bourbon and bacon, a satisfying artichoke gratin, and a roasted Brussels sprouts side dish accented with a drizzle of balsamic Dijon reduction. Try and practice a few of them now. We think these dishes will make your shortlist of holiday favorites, too!

 Delicious Side Dish Prep Essentials

All-Clad 3 Qt Stainless Saute Pan

Ideal for sauteing, browning, and searing- one of our most used pan over the holiday season!

Epicurean Cutting Board

Choose a cutting board that's kind to your knives. This one is our favorite. Dishwasher safe for less cross contamination.

Zwilling Pro 7" Chef's Knife

The most  valuable knife for all the chopping and slicing involved in dinner preparations.

USA Pan Sheet Pan

A sheet pan is key for roasting vegetables, also great for baking sweet treats, too! Nonstick

Oxo Good Grips Vegetable Peeler

A sharp peeler makes quick work for prepping vegetables. Keep a couple around for extra helping hands.

Zwilling Four Star 4" Paring Knife

Small pointed blade great for peeling vegetables and for all small cutting jobs!

 

Comforting Fall Soups for supper

A warm bowl of comforting soup is the perfect solution for dinner this week! Homemade soups are easy to add to your kitchen repertoire, and a great place to practice improvisational skills. IN THIS ISSUE, we feature three soups that define comfort food. Plus, one of the benefits of making a large batch of soup for dinner is the leftovers for a hot lunch. Soup's on!

 Tools for Making Soup

Le Creuset 5.5 QT Round Oven

Enameled cast iron is comfortable on the stove or in the oven. Naturally nonstick. Many beautiful colors. 

Breville Immersion Blender

One-touch operation for continuous or pulse modes. Puree soups right in the pot.

Rosle Ladle with Pouring Rim


Serve it up in style! 

Le Creuset 8 QT Stockpot

Enameled steel for durability. Heavy-bottom for even heating without scorching. Several colors. 

Staub 4 QT Round Cocotte

Built to last a lifetime, these heirloom pieces are perfect for simmering hearty stews and soups. 

Rancho Gordo Beans

Keep a couple of shortcuts handy in your pantry! Beans are always a pleasant addition to any soup!

baking better quick breads

There's nothing like fresh, warm, homemade baked goods. Enjoyed with a steaming cup of coffee or tea, these quick breads make a delightful breakfast or afternoon snack. IN THIS ISSUE, we've set out to discover the key techniques needed for baking quick breads, and practicing the tips with muffins, banana bread, and a coffee cake.

 Tools for Making and Enjoying Quick Bread

Hario Drip Pot

One of the simplest and best ways of brewing an excellent cup of coffee.

Mason Cash Mixing Bowls

Classic ceramic mixing bowls make the best batters for bread, cakes, and muffins. Many sizes available.

 

Paper Baking Liners

Choose from a wide variety of baking liners that are not only practical for baking, but also serving.

Oxo Nonstick Muffin Pan 

Great, nonstick baking pan for regularly-sized muffins.

USA Loaf Pan

A great all-purpose loaf pan that promotes even browning and allows for easy release. Super Sturdy!

Nordic-ware Anniversary Bundt Pan

Choose from one of the many bundt pan designs. A bundt pan bakes cakes nicely and is always a lovely presentation.

Healthy & Fast - One Pan Fall Dinners

We love healthy and fast sheet pan dinners for weeknight dinners. Choose a balance of proteins, veggies, and flavorful ingredients, place them on a sheet pan, and roast! It's hands-off cooking at its best! IN THIS ISSUE, we explore a variety of satisfying flavors with three easy dinner ideas, and all the tips you'll need to make this strategy work for you!

One Pan Dinner Essentials 

Cuisipro Tongs
Turn and toss sheet pan ingredients with quality tongs
Chic Wrap Parchment Dispense
Easily dispense parchment paper and look good while doing it.

 

USA PAN Sheet Pan
Your new secret weapon in the kitchen! USA sheet pans are made with heavy-gauge metal with a rolled rim that won't warp or bend under heat. 

 

Wooden Whisk 
A perfect tool for making marinades, sauces, and glazes - a mini whisk is so handy!

 

Global 6" Chef's Knife 
A kitchen workhorse! This classic knife helps you prep dinner in a flash.

 

 

 

Mrs. Anderson's Half Sheet Baking Mat
Not just for cookies- line your sheet pan with a silicone mat when roasting your dinner, too! Super quick clean-up!

 

Tomato Time is Here

August is all about the plentiful, local harvests that grace our kitchens. Corn, beans, summer squash, zucchini, and tomatoes -- it's an abundance of freshness unrivaled by any other time of the year. IN THIS ISSUE, we're focused on the tomato, with three featured recipes that take advantage of these garden fresh, local fruits.Try our recipes for a sweet and savory Tomato Jam, a quick Blistered Caprese Salad, and Homemade Oven "Sun-Dried" Tomatoes showcased in a rich Creamy Pasta Dish.

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 Tools

Epicurean Cutting Board

Wood composite boards constructed to last for all summer's slicing and dicing! Even dishwasher safe! Made in the USA.

Zyliss Soft Skin Peeler

The micro-serrated, swivel blade makes it easy to skin everything from tomato to peaches ans potatoes!

Chef'n Looseleaf Kale and Green Stripper

 

A simple device that really works! Trims leaves from stems quickly with herbs, kale and greens.

Norpro Tomato and Strawberry Corer

 

Remove the tough tomato core in a jiffy with this simple, but unique tool. The "toothy" edge grabs the tomato's skin. Very useful for seeding as well!

Wusthof Classic Tomato knife 

 

 

 

 

Especially designed for prepping tomatoes, the blade is serrated and features and forked tip for transferring slices.   

Zwilling Pro 7" Santoku Knife

A fabulous all-purpose knife that slices and dices all summer produce with ease.

A Bounty of Blueberries

Many classic fruit desserts like crisps, cobblers, and crostatas, are meant to be assembled quickly without a lot of fussiness. The rustic results are simple, and simply divine!

IN THIS ISSUE, we acquaint you with some of our very favorite blueberry desserts. We include three treasured recipes that provide a sweet finish to any summer occasion.

 Tools

Zyliss Ice Cream Scoop

Is Ice cream your favorite dessert topping? Serve it quick and easily with this scoop! Sturdy grip and easy-release scoop.

Emile Henry Baking Dishes 

This quality stoneware bakes food evenly and retains its warmth at the table. Many sizes, shapes, and Colors!

R.S.V.P Precision Pierced Berry Colander

Rinse summer fruits quickly and easily with a sturdy colander that drains quickly.

Bia 8 oz. Au Gratin Bakers

 

Individual bakers are fun to use throughout the year, including for serving fresh summer fruit desserts.

Fletcher's Mill French Rolling Pin

Roll Pastry crusts to buttery, flaky perfection with this rolling pin. The beginning to many fine sweet endings.

Nordic ware Nonstick Oven Liner

It happens... protect your oven from spills and overflows with an easy-to-clean mat that lines the oven's bottom
Blue Ribbon Blueberry CrispBlueberry & Peach Cobbler

Celebrate Zucchini Season

The growth of the zucchini and its cousins is astounding - nearly doubling overnight! What is a blossom one day, becomes cucumber size and ready to pick within 48 hours. Amazing! Despite their frightening growth rate, these tasty gourds are nothing to be feared. Rather, enjoy the bounty with these easy and delicious recipes.

Tools

Global 8" Chef's Knife

 

This longer, heavier blade is superior for slicing larger vegetables, chopping and other cutting tasks!

Epicurean Cutting Boards

 

A superior cutting surface that's kind to your knives! Dishwasher safe too!

 Oxo 3 Blade Handheld Spiralizer

Perfect for turning vegetables into healthy "noodles". A great way to add more vegetables to your diet!

Wusthof Classic 3.5" Paring Knife

 

A Sharp paring knife is indispensable when prepping vegetables and fruit.

Oxo Chef's Mandoline

Quickly slice zucchini and other fruits and vegetables into precise, thin slices. Adjustable thicknesses.

Cuisipro 6-Sided Box Grater

 

This versatile tool is perfect for grating zucchini and so many other things!

Four Heat Busting Beverages

It’s hot out there! And when it’s hot, nothing tastes better than a cold, refreshing drink after a long day under the summer sun. IN THIS ISSUE, we’ll present four heat-busting beverages, each with their own appeal. You’ll find some great ideas for cool, sweet relief with flavors destined to quench any thirst. Join us as we share some liquid refreshment inspiration and some smart summer beverage tips.

Summer Beverage Essentials

 Fine Mesh Strainer

Separate seeds and skins from fruit for rich and delicious results!

Bonjour French Press

A quality French press is essential when making smooth cold brew at home. 

Chef’n Freshforce Citrus Juicer

Juice lemons easily and efficiently with this handheld, hard-working juicer.

All-Clad 2 Qt Stainless Saucepan

The perfect size for making simple syrups! Non-reactive stainless steel. 

 

Vitamix High-Powered Blender

This high-quality, high-powered blender tackles fruits and veggies in a jiffy turning them into delicious, healthy drinks. Great ice crusher, too!

Zoku Jumbo Ice Trays

Keep jumbo ice cubes ready so you can prepare heat-busting beverages at a moment's notice.

Make Crepes for Mom!

SAVORY & SWEET CREPES are an impressive, yet deceptively easy brunch entree -- perfect for celebrating Mother's Day! IN THIS ISSUE, we delve into the basics of making crepes, share three delicious recipes, and get you started with some ideas for improvising with crepes.

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 Crepe Making Tools

Chantal Induction Ceramic Non-Stick Fry

 

Pan

 

 

 

 

 

 

The shallow sides of this nonstick pan allow easy access and turning of the crepes. Also perfect for quesadillas and omelets. 

Silicone Flexible Pancake Turner


An Indispensable turner that's both flexible and sturdy. Perfect for turning crepes, flipping pancakes, or transferring burgers.

 

Vitamix Blender


Just one more reason to have a Vitamix by your side! mix smooth batters quickly!

Stainless Ballon Whisk


Designed for maximum air incorporation; great for crepes batter. Dishwasher-safe!

Cucina Pro Griddles and Crepe Maker

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stylish, modern griddle and crepe makers combine beauty and functionality. Non-stick aluminum plate; 5 temperature settings. 

Norpro Batter Dispenser

A handy tool for managing any batter --pancakes, cupcakes, and, of course, Crepes!

Time for a Fiesta

Cinco de Mayo is nearly here -- it's time to plan a fiesta!
IN THIS ISSUE, we've planned an easy dinner party menu featuring Pork Carnitas Tacos with all the fixings -- including our favorite Classic Guacamole and a festive Pico de Gallo!

perfect tools for fiesta time

Microplane Grater 

This tool is a kitchen essential.

 

Kyocera Adjustable Mandoline

Quick to use!

 

Norpro Tortilla Press

Ideal for everything from breakfast, soups, and stews.

 

Zavor Lux Electric Multi Cooker 


perfect for pressure cooking, slow cooking, rice cooking and making yogurt.

Victorinox Chef's Knife 8"


Great knife for prepping fresh fruits and vegetables! Slice, chop and dice.

Oxo 3-in-1 Avocado Slicer


Innovative avocado tool that makes it easy (and safe!) to slice, pit and dice.

 

Spring Dinner Menu

With spring comes many occasions to celebrate, and wonderful seasonal foods to enjoy. Take a break from the routine, and plan a get-together with family or friends for a springtime dinner. IN THIS ISSUE, we've prepared a great menu that's budget-friendly, yet elegant. Invite people over, set the table, and get cooking!

 Kitchen Essentials for Spring Cooking

Chef'n Freshforce Citrus Juicer

Get every last drop of your citrus with this citrus press. 

 

Le Creuset 5.5qt. Oven Round

 A great pot for roasting chicken! this durable, enameled cast iron pot promotes even braising and roasting.

 

Mastrad Silicone Spatula

Better than a wooden spoon! The silicone head is easy to sturdy, yet gentle on all your pans. Easy to clean; odor resistant.

 

Microplane Premium Zester/Grater

Cut through both hard and soft foods effortlessly, without shredding or tearing. Prefect for zesting citrus!

 

Wusthof 3.5" Pairing Knife

A great knife for prepping vegetables and fruits quickly and easily.

 

 

Nordic Springform Pan

This springform pan is non-stick for easy release and cleaning. The tight locking mechanism prevents messy spills.

 

Mastering: Mothersauces

A WONDERFUL SAUCE CAN TRANSFORM a simple chicken breast, chop, steak, or vegetable into an exquisite plate full of flavor where every mouthful is savored.
IN THIS ISSUE, we feature recipes for the five mother sauces of French cuisine classified by the French chef, Auguste Escoffier in 1903.
These grand or "mother" sauces are the starting point to dozens of secondary or "daughter" sauces. Today, while some of the sauces are used often by home cooks, others are made less frequently. Our versions of these sauces use some shortcuts that save several hours (or even days) of preparation along with lots of tips to help you start mastering the mother sauces at home.
Bon Appetit!

 For Making Sauces

Cuisipro Fine Mesh Stainer, 6.25"

Strain out solids, and create super smooth sauces with a fine mesh strainer! Also works well for sifting dry ingredients.

 

Mauviel Saucier, 1.7 Qt.

 The sides of this saucier are perfect for building sauces!

 

Pacific Merchants Beech Spoon, 14"

 This spoon is perfect for stirring, mixing, dividing, tasting, turning, and serving foods.

 

BIA Sauce Boat, 16 oz.

 Not just for gravy! Serve sauces in style with this ceramic piece that holds the heat nicely.

 

Stainless Steel Balloon Whisk, 10"

 A stainless steel whisk is key when making smooth sauces.

 

 

 

Victorinox Fibrox Chef's Knife, 8" 


 The essential kitchen knife. The chef's knife is an indispensable, all-purpose kitchen knife that can be used for chopping, mincing, slicing, and dicing. 

Béchamel Sauce

Makes about 2-1/2 to 3 cups

Béchamel is a basic white sauce, one of the most commonly used mother sauces in the kitchen -- one that you are probably very familiar with. It is the base for many delicious daughter sauces and recipes including as a cheesy white sauce in mac-and-cheese, a rich layer in lasagna, and is often used in gratins.

Ingredients:
4 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
Kosher salt
Freshly ground black pepper

Directions: 
1. Prepare the roux. In a saucier or saucepan, heat 4 tablespoons of butter. Once the butter has melted, whisk in the flour until the mixture is completely smooth. Continue cooking and stirring for about 2 minutes, but don't let it brown. This process removes the raw flour flavor and helps create a silky sauce.

2. Create the béchamel sauce by very slowly pouring the milk into the roux. Continue whisking the mixture until the sauce is smooth. Bring the mixture to a boil, then lower the heat and continue stirring while the sauce simmers and begins to thicken. Add Kosher salt and pepper, to taste. Continue whisking over medium-low heat for another 3-5 minutes until the sauce thickens and becomes very creamy. The consistency of the sauce should be thick enough to coat the back of a spoon.

3. From here, you can get creative with other flavor additions like nutmeg, cayenne, or crushed red pepper. Further, transform the sauce by adding grated cheese like Gruyère to make a Mornay sauce.

4. To avoid a skin from forming on the top of the sauce, coat the top layer of the finished sauce with a pat of butter. Simply slide the butter around on the surface, this will help keep the sauce from creating a skin. When ready to enjoy, whisk the surface butter into the sauce.

Velouté and White Wine Sauce

The name of velouté sauce comes from the French word for velvet - aptly named for the texture of this light but super smooth sauce. Similar to a béchamel, a velouté is a white sauce, but it uses stock to thin the roux instead of milk. Chicken stock is most commonly used but veal or fish stock may be used, as well.

This base sauce may be transformed with combinations of other ingredients like cream, Dijon mustard, white wine, capers, lemon juice, mushrooms, herbs, or shallots. For this sauce variation, we added white wine, cream, and lemon juice to transform the velouté into a tasty white wine sauce that is perfect when served over a chicken cutlet.

Basic Velouté Sauce
Makes about 1-1/2 cups

Ingredients:
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth, warmed
Kosher salt and freshly ground white pepper, to taste

Directions: 
1. In a saucier or saucepan, melt the butter. Add the flour, and whisk together until a thick roux is formed. Heat and stir the roux until it turns golden brown and smells nutty, about 3-4 minutes.

2. Slowly add the warmed broth to the roux while continuously whisking. Whisk the sauce until smooth and well-combined. Bring to a low simmer, and cook for about 20 minutes until the sauce has reduced by 1/3, and is thick enough to coat the back of a spoon. Add salt and pepper, to taste.

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White Wine Velouté Sauce
Makes just over 1-1/2 cups

Ingredients:
1-1/2 cups Chicken Velouté sauce (above)
1/4 cup dry white wine
1/4 cup heavy cream
2 teaspoons of fresh lemon juice, more to taste
Kosher salt and freshly ground white pepper, to taste

Directions: 
1. In a small saucepan, bring the wine to a low simmer, and boil until it reduces by half.

2. Add the veloute sauce to the wine and simmer for about 5 minutes. Add the cream, stir, and bring to a simmer.

3. Add the fresh lemon juice, and season to taste with additional lemon juice; salt and pepper, as needed.

4. Serve the white wine sauce over chicken, fish, or roasted vegetables.

Hollandaise Sauce

Makes about 1-1/2 cups

Hollandaise is a familiar, rich, and delicious sauce used to top Eggs 
Benedict, crab cakes, and other seafood dishes. It is also used as a dipping sauce for vegetables like asparagus or baby potatoes. Spoon a bit of sauce over roasted asparagus for a very swoon-worthy side-dish.

Ingredients:
8 egg yolks
4 tablespoons fresh lemon juice
1 tablespoon cold water
1 cup (2 sticks) butter, melted
Pinch of cayenne (optional)
Salt and pepper, to taste

Directions: 
1. In a large bowl, combine the egg yolks, lemon juice, and water. Whisk vigorously until the volume almost doubles.

2. In a double boiler over simmering water, continue whisking the egg yolks and lemon juice. Continue to whisk until the eggs begin to thicken. As this process happens and the egg mixture heats, it might thin out temporarily, then re-thicken. Continue whisking, and wait for the mixture to thicken. Then, slowly add the melted butter until the sauce is combined and smooth. The sauce should be thick enough to coat the back of a spoon.

3. Add the cayenne, salt, and pepper to taste, and set aside. Hold the sauce at room temperature; if the sauce gets too warm the butter will separate from the eggs.

4. Serve over roasted asparagus, baby potatoes, Eggs Benedict, crab cakes, or seafood.

Sauce Tomat

Makes about 8 cups

Sauce Tomat is a classic French tomato sauce. It differs from other versions of tomato sauce that you may be more familiar with by using a mirepoix (a mixture of onion, celery, carrot), salt pork, and a ham bone to infuse flavor while the tomatoes reduce into a very rich and flavorful sauce.

Ingredients:
2 ounces salt pork, chopped
2 cups yellow onions, finely diced
1 cup carrots, finely diced
1 cup celery, finely diced
1 clove garlic, crushed
2 (28-ounce) cans crushed tomatoes
4 cups chicken stock
1 ham bone
Pinch kosher salt, to taste
Pinch of sugar, to taste

For the Sachet:
1 bay leaf
3 sprigs fresh thyme
8-10 black peppercorns

Directions: 
1. In a large Dutch oven, render the salt pork until the fat has been released.

2. Add the onion, carrots, celery, and garlic and sauté until the onion is translucent about 5 minutes.

3. Use a small sachet, or make one out of cheesecloth for the bay leaf, thyme and peppercorns. After the sauce has cooked, the sachet is easy to remove from the sauce before pureeing.

4. Add the crushed tomatoes, stock, ham bone, and the sachet of herbs.

5. Bring the sauce to a simmer, stir, and then cover.

6. Bake in a 300-degree oven for 1-1/2 to 2 hours, or until the sauce has thickened and reduced by about one-third.

7. Remove the ham bone and sachet from the sauce. Taste the sauce and season with additional salt, pepper, and a pinch of sugar, as needed. If you desire, you may then blend the sauce with an immersion blender or blender. Or, you may strain the sauce through a fine mesh strainer to remove any solids.

Espagnole (Brown Sauce)

Makes about 2 cups

Translated as the ‘Spanish’ sauce, Espagnole is a rich-bodied brown sauce. The sauce is the base of many other sauces, but perhaps most popularly, the demi-glace. Demi-glace is a time-consuming super-concentrated sauce popular in restaurant dishes. Using a less-traditional, quicker recipe, we served this Espagnole sauce directly on a seared steak for an enhanced savory flavor in each bite!

Ingredients:
1/2 stick butter
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1/4 cup flour
4 cups beef stock
1/4 cup tomato puree
10 whole black peppercorns
1 bay leaf
2 sprigs fresh parsley
2 sprigs fresh thyme

Directions: 
1. In a saucier or saucepan, melt the butter and sauté the onion, carrot, and celery until the onion is translucent.

2. Sprinkle the sautéed vegetables with flour, and stir to form a roux. Let the roux become browned, but monitor carefully to avoid scorching or burning.

3. Once the roux has a nutty smell and is a darker brown, add the beef stock, tomato puree, peppercorns, bay leaf, parsley, and thyme.

4. Simmer the sauce for about 20-30 minutes or until it has thickened and reduced by about one-third. 

5. Skim off any excess fats or oils that have risen to the surface.

6. Strain the sauce using a fine mesh strainer to remove the solids.

7. Serve the brown sauce as is, or refine it further into a demi-glace or red wine sauce. Freeze any excess Espagnole sauce in an airtight container, and use within one month.

Master Homemade Lasagna

A great lasagna is hard to beat! IN THIS ISSUE, we feature three kinds of lasagna with lots of tips for being successful. The first recipe, a Traditional Lasagna, features a savory Bolognese layered with a Bechamel Sauce. The Weeknight Stovetop Lasagna brings all the flavors of a delicious lasagna to the table on a weeknight timeline. Our final recipe, a White Chicken Lasagna, features a nice twist on the familiar with chicken, ricotta, and spinach layers.
Buon Appetito!

TOOLS FOR MASTERING LASAGNA 

Le Creuset Signature Roasting Pan, 5.25Qt.

A quality pan is key for building hearty lasagnas! This pan goes perfectly from oven to table.

 

 

 

Zyliss Classis Cheese Grater

Use a rotary grater for garnishing with fresh cheese right at the table.

 

RSVP Pierced Colander

This is a great colander for draining lasagna noodles and all kinds of pasta.

OXO Locking Tongs

Tongs are one of our favorite tools in the kitchen! Feel like a professional chef with a good pair of tongs in your hand. 

 

All-Clad Multicooker, 8Qt.

Pasta loves to cook in generous amounts of water- use a large pot! This one's perfect for the task including a basket for lifting and draining.

 

 

 

 

OXO Silicone Flexible Turner

Easily serve perfect slices of lasagna.

 

Traditional Lasgana

Serves 12-16

This Traditional Lasagna is a labor of delicious love! Simpler than you’d think to make, the flavor depth is created with a base of hearty Bolognese sauce. The Béchamel layers add rich creaminess, and every layer is topped with savory cheese and fresh basil. Another slice, please!

Bolognese Sauce Ingredients:
2 tablespoons olive oil
1 onion, finely minced in a food processor
2 stalks celery, finely minced in a food processor
2 small carrots or one large carrot, finely minced in a food processor
4 cloves garlic, finely minced in a food processor
1/2 pound ground beef
1/2 pound ground sweet Italian sausage
1 (28 oz) can diced tomatoes
6 oz tomato paste
1/2 cup red wine
2 teaspoons dried basil
2 teaspoons dried oregano
2 bay leaves
1/2 teaspoon Kosher salt 
1/2 teaspoon freshly ground black pepper

Béchamel Sauce Ingredients:
4 tablespoons butter
1/4 cup flour
4 cups whole milk
Pinch of nutmeg
Kosher salt, to taste

Pasta:
9-10 lasagna noodles, boiled for 4-5 minutes (no need to cook all the way -- the noodles will continue to cook while baking in the sauces)

Cheese:
2-3 cups freshly grated parmesan
2-3 cups mozzarella cheese

Garnish:
1 bunch fresh basil leaves, chiffonade cut for layering and garnish

Directions: 
Make the Bolognese Sauce:
1. Sauté the minced onion, celery, carrot, and garlic in 2 tablespoons of olive oil. Cook until the vegetables are translucent.

2. Add the ground beef and sweet Italian sausage. Cook the meat until it is finely ground and well browned.

3. Add the diced tomatoes and tomato paste. Stir to combine. Add the red wine, basil, oregano, bay leaves, and salt and pepper. Bring the sauce to a simmer. Cover and simmer for 30-45 minutes until sauce is flavorful and thickened. If the sauce appears too runny, continue to simmer for with the lid off until the sauce becomes thicker. Taste, and adjust the seasonings, as needed. A robust sauce is ideal for a flavorful lasagna.

Prepare the Béchamel Sauce:
5. In a small saucepan, melt the butter. Whisk in the flour, and cook for 2 minutes.

6. Whisk in the whole milk, and bring to a simmer. Continue to stir until the sauce thickens. Add a pinch of nutmeg and kosher salt, to taste.

Noodles:
7. Boil the noodles for half of the time listed on the package. Drain the noodles, and then plunge into an ice bath to keep them from overcooking and making them easier to handle.

8. Working quickly from the ice bath, lay the noodles in a single layer on a parchment-lined baking sheet. Separate any layers with parchment paper. Be sure that the noodles aren’t touching to avoid them sticking together.

Assemble the Lasagna:
9. Spoon 1/4 cup of the Béchamel sauce in the bottom of a large roasting pan. Add a layer of the partially-cooked noodles to the bottom of the pan.

10. Add a layer of Bolognese sauce on top of the noodles. Top the Bolognese with a layer of Béchamel sauce. Sprinkle the Béchamel sauce with parmesan cheese, then top with a sprinkle of fresh basil. Add another noodle layer and keep repeating the layers until you reach within 1/2” of the top of the pan. Finish the layering process with a noodle layer generously covered with mozzarella cheese.

11. Loosely tent the lasagna with aluminum foil.

Bake the Lasagna:
12. Preheat the oven to 375 degrees F. Bake for 45-50 minutes, or until the lasagna is hot and bubbly. Remove the aluminum foil from the top for the last 10-15 minutes. If needed, broil until the cheese is perfectly golden brown.

13. Let the lasagna set for 10-15 minutes after removing it from the oven to allow the layers to set. Garnish with fresh basil and serve hot.

Weeknight Stovetop Lasagna

Serves 6-8

Rethinking how lasagna is assembled allows this accessible Weeknight Stovetop Lasagna recipe to be enjoyed often! The traditional “hard work” of making lasagna is simplified in this one-pot pasta dish. The flavors of classic lasagna are all present and the best part is that this meal can be on the table in less than 45 minutes.

Ingredients:
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 lb ground sweet Italian sausage
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon Kosher salt 
1/2 teaspoon fresh ground pepper
1 (15 oz) can of diced tomatoes
1 (28 oz) can of tomato sauce
1-1/2 cusp chicken broth
8 lasagna noodles, broken into 2” pieces
5 ounces fresh spinach, washed and stemmed
1/2 cup cottage cheese
1 cup parmesan cheese, grated
8 ounces fresh mozzarella, sliced into 1/4" rounds
Garnish with fresh basil leaves, chiffonade cut

Directions: 
1. In a large Dutch oven or braiser, sauté the onion and garlic with the olive oil until the onion is translucent.

2. Add the ground sausage and cook until the sausage is browned and no pink remains.

3. Add the diced tomatoes, tomato sauce, and season with the Italian seasoning, crushed red pepper flakes, Kosher salt, and pepper. Stir to combine all of the ingredients, cover and simmer the sauce for 10 minutes.

4. Add the chicken broth and broken lasagna noodles and continue to simmer. Keep the noodles covered by the liquid, and stir occasionally to keep the noodles from sticking together. Simmer for another 10-15 minutes, or until the noodles are cooked to al dente.

5. Add the fresh spinach leaves to the lasagna and stir with tongs until the spinach wilts into the sauce.

6. Scoop dollops of cottage cheese on the top of the lasagna. Sprinkle with the parmesan cheese, and place the fresh mozzarella slices. Broil until the cheeses are nicely melted.

7. Garnish with freshly cut basil, serve warm, and enjoy!

White Chicken Lasagna

Serves 9

This White Chicken Lasagna is loaded with chicken and cheese-y layers of ricotta, parmesan, and spinach. This recipe comes together rather easily by using time-saving, oven ready, no-boil noodles. So delicious!

Ingredients:
3 chicken breasts, boiled and diced into 1/4” cubes

Sauce Layer:
3 tablespoons butter
3 tablespoons flour
3 cups chicken broth
1/4 cup sherry
2 teaspoons oregano
1/2 teaspoon Kosher salt
1/2 teaspoon pepper

Ricotta Layer:
1 cup parmesan cheese
16 oz ricotta cheese
1 box frozen spinach, thawed and drained
1/2 teaspoon Kosher salt
1/2 teaspoon pepper

2-3 cups mozzarella cheese, for layering
9-10 no-boil, oven-ready lasagna noodles

Garnish with fresh parsley, minced

Directions: 
1. In a saucepan, cover the chicken breasts with water and boil until the chicken is cooked thoroughly (165 degrees F at the thickest part), about 10-15 minutes. Let the cooked chicken cool, then dice into 1/4-inch cubes.

2. Make the sauce. In a saucepan, melt the butter and whisk in the flour and stir until smooth -- at least 2 minutes to allow the flour to cook. Add the chicken broth and sherry, and stir until sauce is combined and slightly thickened. Season the sauce with the oregano, salt, and pepper. Add the diced chicken to the sauce and stir to coat.

3. Prepare the ricotta layer. Mix together the parmesan and ricotta cheese. Thaw out the frozen spinach, and squeeze it until it is well-drained. Stir in the thawed and drained spinach into the cheese mixture. Season with salt and pepper.

4. Assemble the lasagna. Add a drizzle of olive oil to the bottom of a large casserole pan. Layer the noodles on top of the olive oil. Add a layer of the ricotta mixture on top of the noodles, then add a layer of the chicken mixture. Top the chicken with a sprinkle of cheese, then add another noodle layer. Repeat the layers until you reach within 1/2” of the top of the pan. Finish the layering process with a noodle layer generously covered with mozzarella cheese.

5. Loosely tent the lasagna with aluminum foil.

6. Preheat the oven to 350 degrees F. Bake for 50-60 minutes, or until the lasagna is hot and bubbly. Remove the aluminum foil from the top for the last 10-15 minutes. If needed, broil until the cheese to golden brown perfection.

7. Let the lasagna sit for about 10-15 minutes after removing it from the oven to allow the layers to set. Garnish with fresh parsley and serve hot.

Couples Cooking


Valentine's Day arrives soon! This year, try a luxurious "date night in" with a special menu. IN THIS ISSUE, we feature a romantic surf & turf menu starring a Classic Wedge Salad, Lobster Tail & Filet Mignon, with a sweet ending of a decadent Chocolate Raspberry Molten Lava Cake!

 All Right Tools For Making Dinner Together

BIA Ramekin, 6oz

Ramekins have so many uses! Great for making molten cakes.

 

Fortessa Forte Champagne Flute

Update your selection of stemware! We have many styles to choose from.

 

Finex Cast Iron Skillet, 10"

Our go-to pan for making the best steaks. Hand seasoned, heirloom quality cast iron.

 

RSVP Seafood Scissors


Shellfish shears are so helpful when preparing lobster tails.

Victorinox Chef's Knife, 8"


A workhorse knife that is made for chopping, slicing, and dicing with ease!

USA Pan Half-Sheet Pan


For co-cooking ease! Perfect for roasting and baking surf and turf.

Classic Wedge Salad

Serves 2

This Classic Wedge Salad is both refreshing and super satisfying. Dress a simple wedge of crisp iceberg lettuce with a rich homemade blue cheese dressing, crispy bacon, ripe tomatoes, and buttery croutons. 

Ingredients:
1/2 head iceberg lettuce
4 slices of bacon, cooked and crumbled
1/2 cup grape tomatoes, quartered
1 tablespoon chives, sliced
handful of homemade croutons (see recipe below)
homemade Blue Cheese Dressing (see recipe below)

Blue Cheese Dressing:
1/2 cup sour cream
1/4 cup mayonnaise
1/3 cup buttermilk
2 tablespoons red wine vinegar
1 tablespoon shallot, minced
1/4 teaspoon garlic salt
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup crumbled blue cheese

Croutons:
4 slices of hearty bread, cut into 1/2-1-inch cubes
1/4 cup melted butter
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon Italian herbs seasoning blend

Directions: 
1. Prepare the blue cheese dressing by combining all ingredients except the fresh blue cheese crumbles in a small food processor and process until smooth. For a chunky blue cheese, add in the crumbles. For a smooth blue cheese, pulse the blue cheese into the dressing. Keep the dressing well sealed and refrigerated until ready to use.

2. Prepare the croutons. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or aluminum foil. Toss the bread cubes with melted butter, garlic powder, kosher salt, pepper, and Italian seasoning. Spread the croutons in a single layer on the baking sheet, and bake for 12-15 minutes (turning once) until crispy and edges slightly browned. Let cool completely. 

3. Assemble the salad. Crumble the cooked bacon. Wash and cut the iceberg lettuce into wedges, removing any loose outer layers. Quarter the grape tomatoes, and mince the chives.

4. Layer the salad. Prop up the wedge on a salad plate, drizzle with the homemade blue cheese dressing. Layer on the toppings: bacon crumbles, grape tomatoes, croutons, and generously garnish with the chives. Serve while still well-chilled.

Lobster Tail & Filet Mingnon

Serves 2

A surf and turf dinner for two guarantees a successful date-night-in on Valentine's Day! Easier to make than you’d think, the primary effort involves prepping the lobster tail -- and that’s not all that difficult! Once the tails are ready, place them in the oven as you sear the steaks. Once the steaks are seared - also add them to the oven and let the heat finish the job in just a few minutes. What a lovely dinner for two!

Lobster Tails:
2 (4-5 oz each) lobster tails
2 tablespoons butter, melted
Sprinkle of Kosher salt
1 teaspoon parsley, minced
2 wedges lemon

Filet Mignon for Two:
2 (6 oz each) filet mignon steaks
1 tablespoon olive oil
1 tablespoon butter
Kosher salt and black pepper

Lobster Directions: 
1. Prepare the lobster tails. Use kitchen shears to cut along the top of each shell in a line down the middle stopping just before you reach the flat part of the tail. 

2. Turn the lobster over, and cut off the small legs underneath the tail. This will help when trying to release the meat from the shell in the next step.

3. Using a spoon, loosen the meat from inside the shell, and place on top of the shell. The meat will still be attached at the tail's end. Placing on the shell will help to prop up the meat as it is baked and served.

4. If there isn’t already a score in the tail's meat, cut a shallow slit along the top of the lobster meat. Remove the vein from inside the meat if present.

5. Brush the lobster with the melted butter and sprinkle with salt.

6. Bake at 400 degrees F for 10-12 minutes, or until the meat has turned an opaque white and the shell becomes bright red.

7. Garnish with a lemon wedge and fresh parsley.

Steak Directions: 
1. Remove steaks from the refrigerator 30 minutes before cooking. Season with a generous sprinkling of kosher salt and freshly ground black pepper on all sides. 

2. Preheat the oven to 400 degrees F (if not already hot from roasting the lobster tails.)

3. Heat the olive oil and butter in a cast iron skillet until sizzling hot.

4. Sear the steaks on each side for 2 minutes until a crust forms.

5. Place the seared steaks in the oven and cook for 4-5 minutes, or until the center reaches 125 degrees for Rare or 130 degrees F for medium.

6. Let the steaks rest for 5-10 minutes before serving.

Chocolate Raspberry Molten Lava Cakes

Makes 4 (6 oz) cakes

Molten cakes are a popular indulgence for a reason! We found that they are super easy to make, and well worth the minimal effort. The trick for making the cakes molten, is to bake them at a high temperature, so that a crust quickly forms while the center of the cake stays warm and gooey. Complete the experience with a scoop or two of ice cream, a dusting of powdered sugar, and a few fresh raspberries!

Ingredients:
4 (6 oz) ramekins
2 tablespoons of butter, for buttering the ramekins
2 tablespoons of cocoa powder for preparing the ramekins
1 stick unsalted butter
6 ounces bittersweet chocolate
2 whole eggs
2 egg yolks
3 tablespoons sugar
1/8 teaspoon cream of tartar
1 teaspoon of vanilla extract
Pinch of salt
2 tablespoons all-purpose flour
8 fresh raspberries, for filling cakes
1 tablespoon powdered sugar, for dusting the baked cakes
Additional fresh raspberries, for garnishing
Vanilla ice cream, for serving (optional)

Directions: 
1. Butter the inside of the ramekins, bottom and sides. Dust the buttered surfaces with cocoa powder. Shake out any excess powder. This preparation of the ramekins is key to creating a nonstick situation and will facilitate the unmolding and inverting of the cakes when it's time to serve.

2. In a small sauce pan, melt the butter with the chocolate. Stir until the chocolate is melted completely.

3. Using a large bowl and a whisk, beat the eggs, egg yolks, sugar, cream of tartar, vanilla extract, and salt together until well combined and slightly fluffy.

4. Stir in the melted chocolate and butter. Add the flour and fold carefully and gently until just combined.

5. Fill the ramekins 3/4 of the way with the cake batter. Place two raspberries in each ramekin. Top off each ramekin with the remaining batter ensuring that the raspberries become covered.

6. Bake at 450 degrees F for 9-11 minutes, or until the tops of the cakes are just beginning to crack. Because the cakes are baked at a high heat, the inside will be "molten lava," while the outside is firm.

7. Allow the cakes cool in the ramekins for 1 minute, then invert each cake onto a dessert plate. Dust with powdered sugar, garnish with fresh raspberries, and serve with a scoop of vanilla ice cream.

Breakfast Power Bowls

It's a new year -- a perfect time to readjust a few habits. Create an intention to power your days with healthier breakfasts. IN THIS ISSUE, we present three hearty and satisfying power bowls each one a great choice for breakfast -- or good to eat any time of day!

 Start With A Healthy Breakfast

Vitamix 3300 Ascent Blender


A high powered blender is a life changer for super smooth smoothies. It's time to upgrade!

Mauviel Saucier w/ Lid, 1.7Qt

Ideal for cooking whole grains. Thick bottom and the efficient heat-transferring core cooks without burning.

 

RSVP Berry Colander

A perfect colander for washing berries. So adorable! 

 

 

 

 

Food Huggers Avocado Hugger

Made specially to fit over a half avocado to help keep it fresh.

 

 

 

 

Bonjour Stainless Steel Stovetop Espresso Maker, 6 cup

Coffee is a necessary addition to any solid breakfast. This espresso maker is well designed and efficient at making a quality cup.

 

OXO 3-in-1 Avocado Slicer

Avoid avocado hand! This is the all-in-one tool to split, pit, and slice avocados safely.

 

Very Berry Smoothie

Serves 4

This smoothie bowl is so easy to make! The flavor is very fruit-forward (you don’t even taste the spinach!), and the texture is creamy and refreshing. The heart-healthy ground flax seed makes this smoothie bowl very filling, as well!

Smoothie Ingredients:
1 cup fresh blueberries
1-1/2 cups fresh, sliced strawberries
1 banana
1 cup frozen mixed berries
2 cups baby spinach leaves 
2 cup frozen mango chunks
1/4 cup ground flax seeds
1 cup unsweetened almond milk
1 teaspoon coconut oil

Top with:
Blueberries
Strawberries
Chia seeds
Shredded coconut

Directions: 
In a powerful blender, combine all of the smoothie ingredients and blend until smooth. Pour the smoothie in a bowl, and top generously with blueberries, strawberries, chia seeds, and shredded coconut.

 

Ingredients

Blend the smoothie

Pour in a bowl

Hearty Egg and Blistered Green Bowl

Serves 4

If you prefer savory breakfasts, this is the power bowl for you! With a base of cheesy grits, this bowl gains additional health benefits from the blistered kale, grape tomatoes, protein-rich egg, and potassium-filled avocado. Finish it off with a dash of hot sauce and a sprinkle of chives for a very satisfying start to the day.

For the Grits:
2-1/2 cups water
2 cups whole milk
1-1/2 teaspoons table salt
1 cup grits
1 tablespoon butter
1 cup shredded sharp cheddar cheese

For the Blistered Veggies:
1 tablespoons olive oil
1 bunch kale washed, stemmed, torn into bite-sized pieces
16 grape tomatos
4 eggs, poached

Top with:
1 avocado, sliced
1 tablespoon chopped chives
Kosher salt and freshly ground pepper, to taste  
Dash of hot sauce 

Directions: 
1. Boil the water, milk and salt in a medium saucepan over medium heat. Pour in the grits while constantly whisking. Reduce the heat to medium-low and continue to whisk until the grits are incorporated, roughly 5 minutes. 

2. Use a wooden spoon and stir until the grits are thick and creamy, about 15-20 minutes. Add the butter and cheese and stir until melted.

3. Meanwhile, heat the olive oil in a large skillet over medium heat and sauté the kale and tomatoes until the tomatoes are blistered and the kale is wilted and slightly charred. Remove the greens and tomatoes from the skillet. 

4. Poach the eggs. In a medium sauce pan, bring 2 inches of water to a low rolling boil. Add 1 teaspoon of white vinegar to the water. (The vinegar will help keep the egg white together.) Break each egg into a small ramekin, and lower each egg slowly into the water. Simmer for 5 minutes, then remove from the water with a slotted spoon.

5. Build the bowl. Add scoop of cheesy grits, then top with the blistered greens and tomatoes, poached egg, avocado slices, chives, salt, pepper, and a dash of hot sauce.

 

Ingredients

Grits

Kale

Blistering Greens

Oat and Banana Bowl

Serves 2

This bowl features a blend of bananas, oats, and Greek yogurt -- a tangy and filling base. The toppings add a bit of crunchiness, saltiness, sweetness, and healthy nutrients to the experience. Fun Fact: did you know cocoa nibs are actually good for you? It’s true - one ounce has 9 grams of fiber- what a delicious reason to eat them for breakfast!

Ingredients:
2 ripe bananas, peeled
1/2 cup rolled oats
2 cups plain Greek yogurt
1/2 teaspoon vanilla

Top with:
1 cup granola - (about 1/2 cup per serving)
1 ripe banana, peeled and thinly sliced - (1/2 banana per serving)
2 tablespoons cocoa nibs - (1 T per serving)
2 tablespoons sliced almonds - (1 T per serving)
1 tablespoon pumpkin seeds

Directions: 
1. In a powerful blender, combine the bananas, oats, yogurt and vanilla and blend on high until smooth.

2. Pour the banana and oat mixture into bowls and top with granola, banana slices, cocoa nibs, almonds, and pumpkin seeds.

 

Ingredients

Grits

Perfect For Making Soup

After an indulgent holiday season, a delicious soup meets all the criteria for a quick and healthier dinner. IN THIS ISSUE, we renew our love of soup with a focus on easy recipes doable for any day of the week. Pair a bowl of soup with a salad, a crust of bread, and maybe a glass of wine for a satisfying, healthier-ish meal.

Perfect For Making Soup

Zavor Lux Edge 8 Qt. Multi-Cooker


Such a versatile appliance! It's a slow cooker, pressure cooker, rice cooker, and yogurt maker.

Breville Control Grip Blender


One-touch operation for continuous or pulse modes. Puree soups right in the pot.

Cuisipro Tempo 4oz Laddle


Serve it up in style.

Le Creuset 10 Qt. Stockpot


Enameled steel for durability. Heavy bottom for even heating without scorching.

Staub 4 Qt. Round Cocotte

Enameled cast iron is comfortable on the stove or the oven. Naturally non-stick, available in other colors.

 

Rancho Gordo Midnight Black Beans


Midnight is a true black bean with a rich, traditional black bean flavor and texture.

Chunky Tomato Soup

Serves 4

This chunky tomato soup assembles quickly and is filled with savory, satisfying flavors. Nothing pairs better with tomato soup than grilled cheese! For a complete meal, garnish this soup with grilled cheese “croutons.” Simply cut up a few grilled cheese sandwiches into bite-sized pieces, and add to each bowl. For extra flair, finish it off with some fresh basil, chiffonade.

Ingredients:
2 tablespoon olive oil
2 tablespoon butter
1/2 onion, minced in food processor
2 stalks celery, minced in food processor
1 can (28 oz) diced tomatoes, undrained
1-1/2 cups vegetable broth
2 teaspoons honey
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
1 teaspoon balsamic vinegar

Garnish:
fresh basil, chiffonade
Grilled cheese “croutons”

Directions: 
1. In a large soup pot, heat the olive oil and butter. Add the minced onion and celery, and sauté until translucent.

2. Add the tomatoes, broth, honey, and spices and simmer until the flavors have melded together about 15 minutes.

3. Remove half of the soup, and blend with a high powered blender until smooth. Add the pureed soup back into the chunky soup.

4. Stir in 1 teaspoon balsamic vinegar.

5. Serve hot with a garnish of grilled cheese croutons and fresh basil.

 

Ingredients

Minced Aromatics

Simmer Tomatoes and Spices

Simmered

Blend Half

Ready to enjoy

Curried Lentil Soup

Serves 6-8

This soup features low-calorie and high in protein green lentils! - a great choice for a healthy meal. Lentils are packed with fiber and iron - making them both filling and good for you. The savory aromatics, warm spices, and flavorful coconut milk round out the flavors of this soup. Garnish with some fresh cilantro and lime juice for a feel-good meal.


Soup Base:
1 onion, roughly chopped
2 cloves garlic
1-inch piece fresh ginger, roughly chopped
1 28oz can diced tomatoes

For the Lentils:
1 tablespoon butter
2 tablespoons curry powder
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon kosher salt
1/4 teaspoon cayenne 
2 cups green lentils, uncooked
3 cups chicken broth
1 can full-fat coconut milk

Garnishes:
6 oz fresh spinach
Juice of one lime
1 handful cilantro, chopped

Directions: 

1. In a food processor, blend together the soup base ingredients until smooth, then set aside.

2. Set a multi-cooker to the sauté function. Heat the butter, then add the spices, and cook for 2-3 minutes until fragrant.

3. Add the blended soup base to the spices and sauté for another 3-5 minutes.

4. Add the lentils and chicken broth to the pot and cook on high pressure for 18 minutes.

5. Carefully release the pressure according to your machine’s instructions. Stir in the coconut milk and spinach and serve hot with a garnish of fresh lime juice and cilantro.

 

Ingredients

Blend together the soup base

Ready to pressure cook

Pressure cooking done

Add coconut milk and spinach

Ready to enjoy

Chicken Fajita Soup

Serves 6

This soup is filled with colorful veggies, lean chicken, and savory broth. But let’s face it, the real reason we love this soup is that of the garnishes! Elevate your experience with toppings - load up on green onions, avocado, cilantro, a zing of fresh lime juice, and even a little sour cream. So delicious!


Ingredients:
2 tablespoons olive oil
1 red pepper, cut into a 1/2 inch dice
1 orange or yellow pepper, cut into a 1/2 inch dice
1 onion, cut into a 1/2 inch diced
4 garlic cloves, minced
1 pound chicken breasts
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon dried oregano
Kosher salt, to taste
Pepper, to taste
Juice of 1 lime
15 ounce can fire roasted diced tomatoes
2 cups black beans (canned or cooked dried beans)
2 cups chicken broth
2 cups frozen corn

Garnishes: 
Green onions, sliced
Avocado, diced
Cilantro 
Sour cream

Directions: 
1. In a large soup pot, sauté the red pepper and onion in the olive oil until the onion is just translucent. Add the garlic and saute another 2-3 minutes.

2. Season with the spices, and then add the chicken breasts, lime juice, tomatoes, black beans, and chicken broth. Bring to a boil, and then simmer for 20 minutes, or until chicken is cooked through.

3. Remove the chicken breasts and shred with two forks, then return the cooked and shredded chicken to the soup. Add in the frozen corn, stir and heat until soup is simmering.

4. Serve hot with a garnish of green onions, avocado, cilantro, and sour cream.

 

Ingredients

Saute Onion and Pepper

Add Spices

Boil Chicken

Shred Chicken

Ready to enjoy

Gifts From Your Kitchen

The holidays are a special time, filled with cheerful gatherings and thoughtful giving.
IN THIS ISSUE, we offer three recipes that turn into delicious handcrafted gifts designed for sharing with others. These delightful and tasty treats are guaranteed to be received with joy.

 Gifts For Everyone On Your List

All-Clad Stainless Saute Pan w/ Lid, 3 Qt

An essential pan that's exceptional, well-made, and versatile in the kitchen.

Staub 4 Qt. Round Cocotte, Turquoise 

This enameled cast iron pot will soon be a favorite in any kitchen.

CDN Pro Accurate Grill Thermometer

Such a great gift for the griller (or any cook!) on your list!

Zwilling Pro Santoku, 7"

A fabulous knife with a gently curved edged blade.

Wusthof 8-Piece Steak Knife Set, Black

Quality steak knives are essential for the meat lover on your list.

Le Creuset Buffet Casserole w/ Lid 3.5 Qt, Marine

For the entertainer on your list - this casserole works well for braising, roasting, and serving!

Sugar Cookies and Icing

Makes about 50-60 cut-out cookies
(depending on the size of cut-out
)

Unleash your creativity with some easy, edible art. Rolled sugar cookies, iced and embellished, create plenty of visual appeal on the holiday cookie plate, or as gifts for friends.

Sugar Cookie Ingredients:
1-1/2 cups (3 sticks) unsalted butter, room temperature
1-1/2 cups sugar
2 eggs
3 teaspoons vanilla
5-1/2 cups all-purpose flour
1 teaspoon salt

Cookie Directions: 
1. In a large bowl or the bowl of a stand mixer, combine the butter and sugar together and mix until the consistency is light and fluffy. Add the eggs and vanilla extract; mix until well blended.

2. Combine the flour and salt in a medium bowl; stir to mix evenly. Add, one-third at a time, to the butter-sugar mixture on low speed until thoroughly mixed.

3. Gather the dough into a rough ball, and divide in half. Flatten each half into an oval shape that’s about 1/2-inch thick. (The oval shape will help in the next step of rolling.) Wrap each oval well, and chill for an hour or up to 3 days. The dough may also be frozen at this stage for later use.

4. Remove a dough disk from the refrigerator and allow to soften slightly at room temperature until it rolls out easily to a 1/4-inch thickness using a pastry mat or piece of parchment paper as a rolling surface. Dust with flour as needed, but sparingly so. Re-chill the rolled out dough for 15-20 minutes. Chilling will help cut and retain the detailed shapes in the next step. Repeat with the second disk.

5. Cut out shapes from each chilled, rolled sheet of dough. Place the shapes, leaving space in between each cookie, on a baking sheet (lined with a silicone baking mat, or parchment paper, if desired), and chill in the refrigerator for 15-20 minutes before baking; this will minimize spreading in the initial baking phase and assist in retaining the detail of the shapes.

6. Combine scraps from the first cutting of both sheets and roll out again, chill, and cut additional shapes. Repeat until all the dough is prepared. (The less re-rolling of dough, the better it is for a tender cookie).

7. Preheat the oven to 350°F. Bake the chilled, cut-out shapes for 12-14 minutes or until a light fingertip press in the center of the cookie springs back. (For smaller cookies, bake for less time.) Don’t allow more than a hint of browning to occur.

8. Allow the cookies to set by cooling on the pan for 5 minutes, then transfer to a cooling rack for completion of the cooling. Cooling on a rack allows the cookies to crisp and resist excess moisture retention that might make them soggy.

9. Once completely cooled, the cookie shapes may be stacked and stored in an airtight container until time to decorate.

(See Icing Recipe below)

 

Sugar and Butter

Creamed with Egg

Dough Disks

Prepared Pan

Cut out Cookies

Ready to Bake

Cooling Cookies

Sugar Cookie Icing
Makes about 1-1/2 cups of icing 
(based on your decorating plan, two batches of icing may be required)

Icing Ingredients:
2-1/2 cups confectioners’ sugar
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
1 - 2 tablespoons whole milk
Red food coloring
Gel Food coloring, as desired

Icing Directions: 
1. Sift the powdered sugar into a mixing bowl to remove any lumps or hard pieces

2. Add the corn syrup, and vanilla extracts, and 2 tablespoons of the milk. Whisk together by hand to combine. (To minimize air bubbles, mix by hand; avoid using a hand mixer or stand mixer for this step).

3. Add additional milk a teaspoon at a time until the icing is mixed thoroughly, yet quite stiff.

4. Divide the icing into two separate bowls, one piping icing and one for flooding icing.

5. Piping Icing: Add drops of milk until the icing is fluid, yet when drizzled on top keeps the imprint for about 7 seconds; this is known as a 7-second ribbon. Outline cookies and designs with a #4 round tip. Check the consistency of the icing; it should flow nicely and be easy to pipe a line; the line should spread just slightly, but more or less keep its shape. Add a few drops of gel food coloring, and mix well for different colors of piping icing.

6. Flooding Icing: For flooding, icing continue to add drops of milk until the consistency is more fluid for flooding. A ribbon of icing on the bowl should take 3-4 seconds to disappear into the surface. Flood the outlined areas or cover tightly until ready to use. A toothpick is handy for spreading the icing into corners and reaching all the outlined areas. Add a few drops of gel food coloring, and mix well for different colors of flood icing.

 

Ingredients

Piping Icing

Flood vs Piping Icing

Piped and flooding cookie

Festive Sugar Cookies

SPREAD THE GOOD CHEER WITH ARTFULLY ICED SUGAR COOKIES! 
IN THIS ISSUE, we feature an easy-to-approach sugar cookie and icing recipe. Then, we get creative by decorating cookies with a variety of techniques and embellishments. These cookies are sure to delight your loved ones this holiday season.

 For Holiday Baking

OXO Cookie Sheet

We keep four baking sheets busy during cookie season. Quality pans result in evenly baked cookies.

OXO Cookie Press


Festive cookie cutters.

Norpro Parchment Paper


Parchment paper is a baking essential.

OXO Cooling Rack


Cooling cookies is an important step. Several cooling racks are needed as cookies are baked and readied for decorating.

Harold Silicone Half-Sheet

Silicone baking mats are ideal for cookie baking. They create a non-stick surface every time. Reusable again and again.

 

OXO Cookie Spatula


The cookie spatula makes moving hot cookies to a wire rack easy.

Delightful Desserts

'Tis the season for baking and sharing delicious desserts with friends and family. In this Issue, we feature a subtle, yet satisfying Pear and Almond Cake, a festive Cranberry-Orange Bundt Cake with tart cranberries, and some decadent Dark Chocolate Pecan Pie Bars -- each dessert is an easy and worthy sweet treat for the season ahead!

 Our Favorite Holiday Baking Gear

Ankarsrum Mixer


A necessary tool for every baker. Makes a great gift. 

Fat Daddio's 9" x 3" Springform Pan


 A sturdy buckle keeps cakes secure while baking. Nonstick, and sturdy metal for even baking. 

Chef'n Switchit Mixer Scrapper


Great for scrapping and getting every bit of batter! 

Nordic Ware Anniversary Bundt Pan 

We love this classic Bundt Pan shape. Bonus- it's nonstick for easy release and easy cleanup.

 

USA Baking Pan 

A baking pan with so many uses! A kitchen essential nonstick!

Emile 8" x 8" Square Baking Dish

 Perfect for baking and serving holiday bars this season.

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