Recipes | Recipes for Home Chefs | Circulon

Salt and Pepper Stir-Fried Shrimp with Asparagus

March 28, 2013|Marge Perry & David Bonom

Fast, healthful and delicious—it doesn’t get much better than this. Seriously—your dinner will be on the table in 15 minutes. But be warned—it might disappear just as quickly! Read more...

Spanish Style Braised Brisket

March 23, 2013|Bruce Aidells

Brisket is the go-to main course for many Jewish holiday celebrations like Passover and Chanukah. This recipe adds a Spanish/Sephardic influence by using Spanish paprika, sherry and olives to flavor... Read more...

Shepherd’s Pie with Irish Cheddar

March 8, 2013|Marge Perry & David Bonom

All the other Leprechauns will turn green with envy when they taste this twice-as-Irish Shepherd’s Pie. An oozing layer of melted cheese just beneath the topping makes it doubly as... Read more...

Horseradish and Mustard Crusted Corned Beef and Cabbage

March 8, 2013|Marge Perry & David Bonom

This corned beef hits just the right balance between respecting tradition and offering an interesting, updated and delicious twist with a horseradish-panko crust. Read more...

Grilled Eggplant Sandwich with Aïoli

February 4, 2013|Georgeanne Brennan

These Italian sandwiches make a nice main dish for a summer lunch or supper. The eggplant can be grilled a day ahead, refrigerated and then brought to room temperature before... Read more...

Buffalo Burger with Harvest Relish

January 30, 2013|Sally James

It’s hard to go back to buying ground meat for making burgers when you’ve started making your own using your meat of choice. You can control the amount of fat,... Read more...

Minestrone Soup

January 22, 2013|Marge Perry & David Bonom

A soul-satisfying, health-nurturing, thick and chunky vegetable stew that is sure to cure whatever ails you. To keep it strictly vegetarian, leave out the pancetta. Read more...

Beef Stew with Red Wine over Polenta

January 22, 2013|Marge Perry & David Bonom

This deeply flavorful dish is as much a comfort food as it is a luscious meal to serve to guests. The stew may be made a day or two in... Read more...

Lamb Stew with Irish Stout and Fresh Mint

January 22, 2013|Peggy Fallon

Thin ribbons of aromatic mint complement the richness of this stout-spiked gravy, and add a welcome touch of green. Serve with plenty of fluffy mashed potatoes. Read more...

Chicken Pad Thai

January 22, 2013|Marge Perry & David Bonom

Make the universally beloved Thai dish at home in less than 20 minutes—without shortcutting on flavor. In this version, we start with raw chicken, but you can add leftover cooked... Read more...

Vanilla-Ginger Crème Brulee

January 18, 2013|Marge Perry & David Bonom

Piquant ginger adds a slightly spicy tickle to the palate in this sophisticated twist on the classic crème brulee. Read more...

Grilled Korean Pork Tenderloin

January 15, 2013|Marge Perry & David Bonom

Big, bold sweet and salty flavors make every little bite of this pork highly satisfying. Pair it with scallion rice and stir-fried snowpeas with carrots for a simple meal that... Read more...