The rib eye is one of the most delicious cuts of steak, and its high fat content makes it ideal for searing in a hot skillet, where it bastes in its own juices and soaks in flavor from anything that you add to the pan. Adding butter, shallots and rosemary makes a good steak amazing, and this is one of the best things that we have ever cooked, period. Fat means flare-ups - so keep your ribeye off of the grates and in an ANYWARE™ 12" skillet, where it will retain its juices and develop a terrific crust! To Make Pan-Seared Bone-In Ribeye Steaks with Shallot Rosemary Butter You Will Need: - Two bone-in rib eye (or t-bone, or porterhouse) steaks,...
The chicken breast: weeknight staple, go-to protein, and a lot of the time, kind of boring. Maybe a little dry. Definitely nothing out of the ordinary. What if there was a way to make a piece of chicken exceptionally delicious, and still have it on the table in a half hour on a busy Tuesday night? There is, and it comes down to two words: Pan Sauce. At a basic level, a well-made great pan sauce adds great flavor, moisture and smoothness to a dish. In this easy and extremely delicious recipe, the pan sauce reaches it's full potential. Searing the chicken breasts in our 12" ANYWARE™ skillet seals in moisture, panko crumbs provide excellent crunch, and crispy roasted potatoes balance out the meal...
Easy to make from ingredients that almost everyone already has in the house, the Dutch Baby's rewards are far in excess of the (minimal) effort required to prepare it. A delicious combination that shared elements of the souffle, pancake and popover, they are completely wonderful for feeding a crowd.
There is nothing unlucky about this Friday the 13th! That’s because we’re bringing you 13 reasons that you need a Little Griddle stainless griddle. Spoiler alert: you’ll want to read through to the very end!
One of our favorite things to cook outside is breakfast! There really is nothing like emerging into the morning air and fixing a hearty breakfast in the great outdoors.
