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Feeling a little egg-stra this weekend, hbu? 🐣   Happy Easter to those who celebrate! We’re celebrating by sharing some of our favorite eats and treats that can impress the whole fam! Get these at our recipe page – linked in bio! 🍞 Hot Cross Buns 🍖 Glazed Ham With Pomegranate Relish 🥗 Snap Pea & Radish Salad with Creamy Lemon Poppyseed Vinaigrette 🥔 HexClassic Potatoes Au Gratin 🫛 “Deviled” Asparagus 🥕 Skillet Carrot Cake with Brown Butter Frosting
6.1K
244
26
11mo ago
hexclad_recipes
Feeling a little egg-stra this weekend, hbu? 🐣   Happy Easter to those who celebrate! We’re celebrating by sharing some of our favorite eats and treats that can impress the whole fam! Get these at our recipe page – linked in bio! 🍞 Hot Cross Buns 🍖 Glazed Ham With Pomegranate Relish 🥗 Snap Pea & Radish Salad with Creamy Lemon Poppyseed Vinaigrette 🥔 HexClassic Potatoes Au Gratin 🫛 “Deviled” Asparagus 🥕 Skillet Carrot Cake with Brown Butter Frosting
Low effort, high reward - a favorite combo. The breading is in the cornflakes with a spicy-oil flavor to the chicken, and a honey chili butter drizzle to finish it off. 🍗🍯🥦 Find the recipe here. 👇 Ingredients * ¼ cup honey * 2 to 3 Tbsp chili crisp plus 1 Tbsp chili crisp oil * 2 Tbsp unsalted butter, melted * 1 tsp fresh lemon juiceKosher salt and freshly ground black pepper * 1½ lb chicken tenders (about 12 pieces) * 2 large eggs * 4 cups cornflakes, crushed * 1 Tbsp vegetable oil, more for frying * 2 slices fresh ginger, smashed * 2 garlic cloves, smashed * 12 oz broccolini, trimmed * Steamed rice, for serving PREP 1. In a small bowl, stir honey with 2 tablespoons chili crisp, melted butter, and lemon juice; season with salt. Add additional chili crisp for more heat, if desired. 2. In a medium bowl, season chicken with salt and pepper and toss with chili crisp oil. In a shallow bowl, whisk eggs with 2 tablespoons of water. In a large plate, season cornflakes with salt and pepper. Coat chicken in eggs, letting excess drip off, then dredge in cornflakes, pressing to adhere. Transfer to a baking sheet lined with parchment. 3. In a HexClad 4.5QT Hybrid Deep Sauté Pan, heat ½ inch vegetable oil over medium heat; it’s ready when a piece of cornflake added to the oil sizzles. Working in two batches, pan-fry chicken, turning once, until golden and cooked through, 2 to 3 minutes per side. Transfer to a wire rack set in a sheet pan. Repeat with remaining chicken tenders. Drizzle honey-chili crisp mixture over chicken pieces as they come out of the pan and season with salt. 4. Meanwhile, in a HexClad 12” Hybrid Fry Pan, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. Add ginger and garlic and cook for 30 seconds. Add broccolini and season with salt. Cook, shaking pan occasionally, until beginning to sear, about 2 minutes. Add ¼ cup water, cover and cook over medium heat until broccolini is crisp-tender and water has evaporated, about 3 minutes. 5. Serve chicken with broccolini and steamed rice.
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5
11mo ago
hexclad_recipes
Low effort, high reward - a favorite combo. The breading is in the cornflakes with a spicy-oil flavor to the chicken, and a honey chili butter drizzle to finish it off. 🍗🍯🥦 Find the recipe here. 👇 Ingredients * ¼ cup honey * 2 to 3 Tbsp chili crisp plus 1 Tbsp chili crisp oil * 2 Tbsp unsalted butter, melted * 1 tsp fresh lemon juiceKosher salt and freshly ground black pepper * 1½ lb chicken tenders (about 12 pieces) * 2 large eggs * 4 cups cornflakes, crushed * 1 Tbsp vegetable oil, more for frying * 2 slices fresh ginger, smashed * 2 garlic cloves, smashed * 12 oz broccolini, trimmed * Steamed rice, for serving PREP 1. In a small bowl, stir honey with 2 tablespoons chili crisp, melted butter, and lemon juice; season with salt. Add additional chili crisp for more heat, if desired. 2. In a medium bowl, season chicken with salt and pepper and toss with chili crisp oil. In a shallow bowl, whisk eggs with 2 tablespoons of water. In a large plate, season cornflakes with salt and pepper. Coat chicken in eggs, letting excess drip off, then dredge in cornflakes, pressing to adhere. Transfer to a baking sheet lined with parchment. 3. In a HexClad 4.5QT Hybrid Deep Sauté Pan, heat ½ inch vegetable oil over medium heat; it’s ready when a piece of cornflake added to the oil sizzles. Working in two batches, pan-fry chicken, turning once, until golden and cooked through, 2 to 3 minutes per side. Transfer to a wire rack set in a sheet pan. Repeat with remaining chicken tenders. Drizzle honey-chili crisp mixture over chicken pieces as they come out of the pan and season with salt. 4. Meanwhile, in a HexClad 12” Hybrid Fry Pan, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. Add ginger and garlic and cook for 30 seconds. Add broccolini and season with salt. Cook, shaking pan occasionally, until beginning to sear, about 2 minutes. Add ¼ cup water, cover and cook over medium heat until broccolini is crisp-tender and water has evaporated, about 3 minutes. 5. Serve chicken with broccolini and steamed rice.
Every Passover, @nancysilverton makes her Brisket al Forno ✨ Make this for yourself with her recipe below (grab the extra deets on her horseradish cream and salsa verde to pair with this in our bio)! INGREDIENTS One (5 lb/2¼ kg) flat-cut brisket, fat trimmed Kosher salt and freshly ground black pepper 2 tbsp/30 ml vegetable oil 1 large yellow or Spanish onion, quartered 1 head fennel, trimmed and quartered 1 large carrot, quartered 1 large celery stalk, quartered ⅓ cup/85 grams double-concentrated tomato paste 4 dried chile de árbol 4 tsp mustard seeds 3 bay leaves 1 large head garlic, halved crosswise 1 (750 ml) bottle dry red wine 1 (12 oz/330 ml) stout beer 6 cups/1.4 L chicken, veal, or beef stock 1 small bunch parsley 3 sprigs fresh thyme PREP 1. Season brisket with 1 tsp salt and ½ tsp pepper per pound. Wrap in plastic and refrigerate overnight. Pat dry before cooking. 2. Preheat oven to 300°F/150°C. Heat oil in a HexClad 5QT/4.7L Hybrid Dutch Oven over medium-high. Sear brisket until golden, 8–10 minutes per side. Transfer to a plate. 3. Discard excess oil, leaving just enough to coat the pan. 4. Sauté onion, fennel, carrot, and celery until softened, about 10 minutes. 5. Stir in tomato paste and cook for 2 minutes. Add chile de árbol, mustard seed, bay leaves, and garlic. 6. Increase heat to medium-high. Add wine and beer, boil until reduced by half, 20–25 minutes. 7. Add stock and bring to a boil. Nestle brisket, parsley, and thyme into pot. Cover and bake for about 8 hours, until fork-tender. 8. Let brisket cool slightly. Skim fat from surface.
1.68K
67
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11mo ago
hexclad_recipes
Every Passover, @nancysilverton makes her Brisket al Forno ✨ Make this for yourself with her recipe below (grab the extra deets on her horseradish cream and salsa verde to pair with this in our bio)! INGREDIENTS One (5 lb/2¼ kg) flat-cut brisket, fat trimmed Kosher salt and freshly ground black pepper 2 tbsp/30 ml vegetable oil 1 large yellow or Spanish onion, quartered 1 head fennel, trimmed and quartered 1 large carrot, quartered 1 large celery stalk, quartered ⅓ cup/85 grams double-concentrated tomato paste 4 dried chile de árbol 4 tsp mustard seeds 3 bay leaves 1 large head garlic, halved crosswise 1 (750 ml) bottle dry red wine 1 (12 oz/330 ml) stout beer 6 cups/1.4 L chicken, veal, or beef stock 1 small bunch parsley 3 sprigs fresh thyme PREP 1. Season brisket with 1 tsp salt and ½ tsp pepper per pound. Wrap in plastic and refrigerate overnight. Pat dry before cooking. 2. Preheat oven to 300°F/150°C. Heat oil in a HexClad 5QT/4.7L Hybrid Dutch Oven over medium-high. Sear brisket until golden, 8–10 minutes per side. Transfer to a plate. 3. Discard excess oil, leaving just enough to coat the pan. 4. Sauté onion, fennel, carrot, and celery until softened, about 10 minutes. 5. Stir in tomato paste and cook for 2 minutes. Add chile de árbol, mustard seed, bay leaves, and garlic. 6. Increase heat to medium-high. Add wine and beer, boil until reduced by half, 20–25 minutes. 7. Add stock and bring to a boil. Nestle brisket, parsley, and thyme into pot. Cover and bake for about 8 hours, until fork-tender. 8. Let brisket cool slightly. Skim fat from surface.
MAY WE PRESENT: @nancysilverton’s Crispy Chicken Sandwich with Fried Caper Aioli we ran for a limited time at @ggiata!  While our pop-up event with this sandwich is over, the recipe lives on. Grab the recipe for yourself below ✨(Ingredients in caption)  PREP Make Dressing: In a medium bowl, smash anchovies with a large pinch of salt to make a rough paste. Add garlic, vinegar, and lemon juice. Whisk until smooth. While whisking constantly, slowly stream in olive oil until dressing is thick and emulsified. Make Caper Aioli. In a medium bowl, whisk shallot with mayonnaise, parsley, garlic, lemon zest, lemon juice, and mustard until smooth. In a HexClad 10”/25 cm Hybrid Fry Pan, heat ¼-inch of oil over medium high until oil is shimmering. Pat capers dry with paper towels and then carefully add to oil. Cook, stirring constantly, until capers bloom and are crispy and golden brown, 30 seconds to 1 minute. Using a slotted spoon, transfer crispy capers to a paper towel-lined plate to drain; let cool. Reserve pan and oil. Stir fried capers into aioli and season with salt and pepper. Make Chicken: Between two pieces of parchment paper, pound chicken breasts until ¼ inch/½ cm thick. In a small bowl, combine paprika with cayenne, 1 teaspoon salt and ½ teaspoon pepper. Season both sides of chicken with paprika mixture.  Spread flour in a shallow bowl. In a second shallow bowl, whisk egg until smooth. In a third shallow bowl, season panko with salt and pepper and spread in an even layer. Working with 1 piece at a time, dredge chicken in flour, shaking off any excess. Then dip in egg, letting any excess drip back into the bowl. Finally, coat chicken with panko, pressing on breadcrumbs to help adhere. Transfer to a plate and repeat with remaining chicken.  Heat the pan with the oil over medium-high until oil is shimmering. Working one at a time, add breaded chicken and cook, turning once, until chicken is just cooked through and the crust is golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined baking sheet to drain. Season cutlets with salt.
1.23K
49
5
11mo ago
hexclad_recipes
MAY WE PRESENT: @nancysilverton’s Crispy Chicken Sandwich with Fried Caper Aioli we ran for a limited time at @ggiata!  While our pop-up event with this sandwich is over, the recipe lives on. Grab the recipe for yourself below ✨(Ingredients in caption)  PREP Make Dressing: In a medium bowl, smash anchovies with a large pinch of salt to make a rough paste. Add garlic, vinegar, and lemon juice. Whisk until smooth. While whisking constantly, slowly stream in olive oil until dressing is thick and emulsified. Make Caper Aioli. In a medium bowl, whisk shallot with mayonnaise, parsley, garlic, lemon zest, lemon juice, and mustard until smooth. In a HexClad 10”/25 cm Hybrid Fry Pan, heat ¼-inch of oil over medium high until oil is shimmering. Pat capers dry with paper towels and then carefully add to oil. Cook, stirring constantly, until capers bloom and are crispy and golden brown, 30 seconds to 1 minute. Using a slotted spoon, transfer crispy capers to a paper towel-lined plate to drain; let cool. Reserve pan and oil. Stir fried capers into aioli and season with salt and pepper. Make Chicken: Between two pieces of parchment paper, pound chicken breasts until ¼ inch/½ cm thick. In a small bowl, combine paprika with cayenne, 1 teaspoon salt and ½ teaspoon pepper. Season both sides of chicken with paprika mixture.  Spread flour in a shallow bowl. In a second shallow bowl, whisk egg until smooth. In a third shallow bowl, season panko with salt and pepper and spread in an even layer. Working with 1 piece at a time, dredge chicken in flour, shaking off any excess. Then dip in egg, letting any excess drip back into the bowl. Finally, coat chicken with panko, pressing on breadcrumbs to help adhere. Transfer to a plate and repeat with remaining chicken.  Heat the pan with the oil over medium-high until oil is shimmering. Working one at a time, add breaded chicken and cook, turning once, until chicken is just cooked through and the crust is golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined baking sheet to drain. Season cutlets with salt.
When it comes to salads, we stay mindful 🥗✨ This is our pre-Summer announcement that we WILL and HAVE BEEN enjoying our salads all year long 🤝 Visit our website (in bio) for more salad inspo + tips on elevating your meals! 1️⃣ Start with a fresh base: Whether it’s romaine, kale, or arugula, mix it up for the perfect crunch. 2️⃣ Get creative with dressing: It’s more than just a topping—it’s your chance to bring in bold flavors and elevate your salad. 3️⃣ Add some warmth: Roasted veggies or cooked grains bring depth and make your salad hearty enough for any season. 💚
500
20
0
12mo ago
hexclad_recipes
When it comes to salads, we stay mindful 🥗✨ This is our pre-Summer announcement that we WILL and HAVE BEEN enjoying our salads all year long 🤝 Visit our website (in bio) for more salad inspo + tips on elevating your meals! 1️⃣ Start with a fresh base: Whether it’s romaine, kale, or arugula, mix it up for the perfect crunch. 2️⃣ Get creative with dressing: It’s more than just a topping—it’s your chance to bring in bold flavors and elevate your salad. 3️⃣ Add some warmth: Roasted veggies or cooked grains bring depth and make your salad hearty enough for any season. 💚

HexClad Recipes (@hexclad_recipes) Instagram Stats & Analytics

HexClad Recipes (@hexclad_recipes) has 7.56K Instagram followers with a 3.46% engagement rate over the past 12 months. Across 5 posts, HexClad Recipes received 461 total likes and 2.49K impressions, averaging 92.2 likes per post. This page tracks HexClad Recipes's performance metrics, top content, and engagement trends — updated daily.

HexClad Recipes (@hexclad_recipes) Instagram Analytics FAQ

How many Instagram followers does HexClad Recipes have?+
HexClad Recipes (@hexclad_recipes) has 7.56K Instagram followers as of April 2026.
What is HexClad Recipes's Instagram engagement rate?+
HexClad Recipes's Instagram engagement rate is 3.46% over the last 12 months, based on 5 posts.
How many likes does HexClad Recipes get on Instagram?+
HexClad Recipes received 461 total likes across 5 posts in the last 12 months, averaging 92.2 likes per post.
How many Instagram impressions does HexClad Recipes get?+
HexClad Recipes's Instagram content generated 2.49K total impressions over the last 12 months.