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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
10mo 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
おうちでワンランク上の餃子を楽しみたいなら、ヘックスクラッドのフライパンがおすすめです。 特許取得済みのハイブリッド テクノロジーとセラミック加工で、少量の油でも焦げ付きにくく素早く均等に熱が伝わるので、外は耳までカリッと、中の具はふっくらジューシーに。 頬張ると香ばしい香りと旨みたっぷりの肉汁が口中にあふれる焼き上がりで、週末の餃子パーティーは大成功間違いなし！ ぜひ以下のレシピを参考に作ってみてください！ …………………………… 野菜たっぷり餃子 …………………………… ◆調理時間 60分 【材料 40個分】 豚の挽肉 ：300g キャベツ（みじん切り）： 250g 塩 小さじ：½ 豚の挽肉 :300g にら（みじん切り） ：50g ねぎ（みじん切り） ：1/2本 生姜（すりおろし） ：小さじ1 にんにく（すりおろし） ：小さじ1 酒 ：大さじ１ 醤油 ：大さじ１ オイスターソース ：大さじ１ 片栗粉 ：大さじ1 胡椒 ：適量 　　 サラダ油 ：適量 ごま油 ：小さじ２ 餃子の皮 ：40枚 たれ 醤油 ：適量 黒酢 ：適量 ラー油 ：適量 【 作り方 】  1. ボウルにキャベツと塩を加え、しんなりするまで揉む。10分くらい置き、キャベツがしんなりしたら手で水分を絞る。　 2. 別のボウルに豚の挽肉、生姜、にんにく、酒、醤油、オイスターソース、片栗粉、胡椒を加えて練りあげる。 3. 肉だねにキャベツ、ねぎ、にらを加えてサッと混ぜる。 4. 餃子の皮の真ん中に小さじ１ほどの肉だねを置き平らに伸ばす 5. 皮のふちに水を付け、ひだを作りながらしっかり閉じる。この作業を繰り返す。 6. フライパンに大さじ１のサラダ油を伸ばし、中火で温め、餃子を20個並べて焼く。 7. 焼き目が付いたら、１カップ(餃子が1/3浸る程度)のお湯を注ぎ、すぐに蓋をして中火で４−5分蒸し焼きにする。 8. 水気が飛んだら蓋を外し、餃子の上にごま油をを回してかけ、パリッと焼き目がついたら出来上がり。お好みで醤油、ラー油、黒酢などをつけてお召し上がりください。 #HexClad #HexCladJapan #ヘックスクラッド #ヘックスクラッドジャパン #鉄フライパン #キッチン #キッチン用品  #キッチングッズ #クッキングラム #キッチン用品 #キッチンアイテム　#フライパン　#鉄のフライパン  #キッチンツール #キッチン道具 #料理 #キッチン #鉄鍋  #調理器具 #料理好きな人と繋がりたい #キッチンウェア #キッチングラム #食器 #レシピ #美味しいレシピ #おうちごはん #餃子
5.04K
45
1
11mo ago
hexclad_recipes
おうちでワンランク上の餃子を楽しみたいなら、ヘックスクラッドのフライパンがおすすめです。 特許取得済みのハイブリッド テクノロジーとセラミック加工で、少量の油でも焦げ付きにくく素早く均等に熱が伝わるので、外は耳までカリッと、中の具はふっくらジューシーに。 頬張ると香ばしい香りと旨みたっぷりの肉汁が口中にあふれる焼き上がりで、週末の餃子パーティーは大成功間違いなし！ ぜひ以下のレシピを参考に作ってみてください！ …………………………… 野菜たっぷり餃子 …………………………… ◆調理時間 60分 【材料 40個分】 豚の挽肉 ：300g キャベツ（みじん切り）： 250g 塩 小さじ：½ 豚の挽肉 :300g にら（みじん切り） ：50g ねぎ（みじん切り） ：1/2本 生姜（すりおろし） ：小さじ1 にんにく（すりおろし） ：小さじ1 酒 ：大さじ１ 醤油 ：大さじ１ オイスターソース ：大さじ１ 片栗粉 ：大さじ1 胡椒 ：適量 　　 サラダ油 ：適量 ごま油 ：小さじ２ 餃子の皮 ：40枚 たれ 醤油 ：適量 黒酢 ：適量 ラー油 ：適量 【 作り方 】  1. ボウルにキャベツと塩を加え、しんなりするまで揉む。10分くらい置き、キャベツがしんなりしたら手で水分を絞る。　 2. 別のボウルに豚の挽肉、生姜、にんにく、酒、醤油、オイスターソース、片栗粉、胡椒を加えて練りあげる。 3. 肉だねにキャベツ、ねぎ、にらを加えてサッと混ぜる。 4. 餃子の皮の真ん中に小さじ１ほどの肉だねを置き平らに伸ばす 5. 皮のふちに水を付け、ひだを作りながらしっかり閉じる。この作業を繰り返す。 6. フライパンに大さじ１のサラダ油を伸ばし、中火で温め、餃子を20個並べて焼く。 7. 焼き目が付いたら、１カップ(餃子が1/3浸る程度)のお湯を注ぎ、すぐに蓋をして中火で４−5分蒸し焼きにする。 8. 水気が飛んだら蓋を外し、餃子の上にごま油をを回してかけ、パリッと焼き目がついたら出来上がり。お好みで醤油、ラー油、黒酢などをつけてお召し上がりください。 #HexClad #HexCladJapan #ヘックスクラッド #ヘックスクラッドジャパン #鉄フライパン #キッチン #キッチン用品  #キッチングッズ #クッキングラム #キッチン用品 #キッチンアイテム　#フライパン　#鉄のフライパン  #キッチンツール #キッチン道具 #料理 #キッチン #鉄鍋  #調理器具 #料理好きな人と繋がりたい #キッチンウェア #キッチングラム #食器 #レシピ #美味しいレシピ #おうちごはん #餃子
When Purim rolls around, there’s one thing you should absolutely be making: hamantaschen. This is a staple of mishloach manot—the food gifts shared with friends during Purim as a way to spread joy. Grab our recipe developed by IACP Award-winning cookbook author @leah.koenig 👇 (prep instructions in pinned comment) INGREDIENTS DOUGH 1¾ cups/245 grams all-purpose flour, plus more for dusting ½ tsp baking powder Kosher salt ½ cup/115 grams unsalted butter or vegan butter, softened ½ cup/100 grams granulated sugar 1½ tsp vanilla extract 1 tsp finely grated orange zest, plus 1 Tbsp fresh orange juice, plus more as needed FILLING ¾ cup/230 grams jam or fruit preserves, such as raspberry, strawberry, or apricot (see Note) ¾ cup/90 grams walnuts, optional (see Note) ⅛ tsp kosher salt
4.63K
185
13
11mo ago
hexclad_recipes
When Purim rolls around, there’s one thing you should absolutely be making: hamantaschen. This is a staple of mishloach manot—the food gifts shared with friends during Purim as a way to spread joy. Grab our recipe developed by IACP Award-winning cookbook author @leah.koenig 👇 (prep instructions in pinned comment) INGREDIENTS DOUGH 1¾ cups/245 grams all-purpose flour, plus more for dusting ½ tsp baking powder Kosher salt ½ cup/115 grams unsalted butter or vegan butter, softened ½ cup/100 grams granulated sugar 1½ tsp vanilla extract 1 tsp finely grated orange zest, plus 1 Tbsp fresh orange juice, plus more as needed FILLING ¾ cup/230 grams jam or fruit preserves, such as raspberry, strawberry, or apricot (see Note) ¾ cup/90 grams walnuts, optional (see Note) ⅛ tsp kosher salt
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.
2.37K
77
5
9mo 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.
1.63K
65
3
10mo 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.
Some people have a comfort show. We have this pasta. 🤌 Sagne e pezze with aglio e olio, bread, pecorino & chile d’Arbol is a real plot twist to your weekday dinners. Check out the recipe below 👇 INGREDIENTS 110g Sagne e Pezze pasta (or another medium pasta shape) Kosher salt 120ml extra-virgin olive oil, divided 1 dried chile d’Arbol 85g rustic bread, torn into bite-sized pieces (about 150ml) 55g garlic cloves (from 2 heads), thinly sliced (about 120ml) 1 small wedge Pecorino Romano cheese, finely grated 3 Tbsp (about 10g) finely chopped flat-leaf parsley 4 to 6 oil-packed anchovies (optional) PREP 1. Bring a HexClad 7.5 L Hybrid Stock Pot of salted water to a boil. Add pasta and cook until al dente, according to box directions. Drain, reserving 1 cup pasta water. 2. Meanwhile, in a HexClad 30 cm Hybrid Fry Pan, combine 6 tablespoons/90ml of the oil with the chile and bread over medium-high heat and cook, tossing a few times, until bread is golden brown, about 5 minutes. Add garlic and cook, stirring, until it starts to turn light brown, about 3 minutes more. Remove the chile. 3. Add the cooked pasta, the remaining 2 tablespoons/15ml oil and 2 tablespoons of reserved pasta water. Stir until well coated, adding more pasta water if needed. Grate a generous amount of Pecorino over pasta, add parsley and stir to combine. Season with salt. 4. Spoon pasta onto plates and grate more Pecorino over the top. Garnish with anchovies, if using, and serve.
1.4K
56
3
11mo ago
hexclad_recipes
Some people have a comfort show. We have this pasta. 🤌 Sagne e pezze with aglio e olio, bread, pecorino & chile d’Arbol is a real plot twist to your weekday dinners. Check out the recipe below 👇 INGREDIENTS 110g Sagne e Pezze pasta (or another medium pasta shape) Kosher salt 120ml extra-virgin olive oil, divided 1 dried chile d’Arbol 85g rustic bread, torn into bite-sized pieces (about 150ml) 55g garlic cloves (from 2 heads), thinly sliced (about 120ml) 1 small wedge Pecorino Romano cheese, finely grated 3 Tbsp (about 10g) finely chopped flat-leaf parsley 4 to 6 oil-packed anchovies (optional) PREP 1. Bring a HexClad 7.5 L Hybrid Stock Pot of salted water to a boil. Add pasta and cook until al dente, according to box directions. Drain, reserving 1 cup pasta water. 2. Meanwhile, in a HexClad 30 cm Hybrid Fry Pan, combine 6 tablespoons/90ml of the oil with the chile and bread over medium-high heat and cook, tossing a few times, until bread is golden brown, about 5 minutes. Add garlic and cook, stirring, until it starts to turn light brown, about 3 minutes more. Remove the chile. 3. Add the cooked pasta, the remaining 2 tablespoons/15ml oil and 2 tablespoons of reserved pasta water. Stir until well coated, adding more pasta water if needed. Grate a generous amount of Pecorino over pasta, add parsley and stir to combine. Season with salt. 4. Spoon pasta onto plates and grate more Pecorino over the top. Garnish with anchovies, if using, and serve.
Let’s take a moment for these sear-iously good scallops 🤌. Paired with crispy chorizo, velvety butternut squash, drizzled with a buttery beurre blanc and topped with fresh chives - this dish (developed by @chefthombateman) is basically spring on a plate. Find the recipe down below 👇 INGREDIENTS * ½ butternut squash (about 1 lb/453 grams), peeled and cut into 1-inch pieces * ¼ cup olive oil, divided, plus more as needed * Kosher salt and pepper * ⅓ cup (2 oz/58 grams) finely chopped dried Spanish chorizo (with casing removed) * 3 oz/85 grams samphire (also known as sea beans or sea asparagus; see Note) * 10 Tbsp/142 grams cold unsalted butter, divided * 1 shallot, minced * ⅓ cup/ 75 ml white wine * 1½ Tbsp white wine vinegar * 2 Tbsp minced chives * 12 king or jumbo sea scallops (about 1¼ lb/560 grams) * 16 sage leaves * Lemon wedges, for serving PREPARATION 1. Preheat oven to 200°C. Toss squash with olive oil, salt, and pepper. Roast for 25–30 min until golden. 2. Cook chorizo in a cold HexClad saucepan over medium-low heat until crispy, about 8 min. Strain, reserving oil. Wipe out pan. 3. Boil salted water. Blanch samphire for 30 sec, transfer to ice bath, drain, and pat dry. 4. Melt butter in the pan, cook shallot with salt for 3 min. Add wine and vinegar, reduce by three-quarters. Lower heat, whisk in butter until smooth. Stir in chorizo and chives. Keep warm. 5. Heat oil in a HexClad pan over medium-high. Pat scallops dry, sear 1–2 min per side until golden. Season with salt. 6. Fry sage leaves in oil until crispy, 1–2 min. Drain on paper towel. 7. Melt butter in the pan, warm samphire for 1–2 min. 8. Serve squash, samphire, and scallops. Spoon chorizo beurre blanc over, drizzle with chorizo oil, and add lemon juice. Garnish with fried sage.
1.32K
53
2
10mo ago
hexclad_recipes
Let’s take a moment for these sear-iously good scallops 🤌. Paired with crispy chorizo, velvety butternut squash, drizzled with a buttery beurre blanc and topped with fresh chives - this dish (developed by @chefthombateman) is basically spring on a plate. Find the recipe down below 👇 INGREDIENTS * ½ butternut squash (about 1 lb/453 grams), peeled and cut into 1-inch pieces * ¼ cup olive oil, divided, plus more as needed * Kosher salt and pepper * ⅓ cup (2 oz/58 grams) finely chopped dried Spanish chorizo (with casing removed) * 3 oz/85 grams samphire (also known as sea beans or sea asparagus; see Note) * 10 Tbsp/142 grams cold unsalted butter, divided * 1 shallot, minced * ⅓ cup/ 75 ml white wine * 1½ Tbsp white wine vinegar * 2 Tbsp minced chives * 12 king or jumbo sea scallops (about 1¼ lb/560 grams) * 16 sage leaves * Lemon wedges, for serving PREPARATION 1. Preheat oven to 200°C. Toss squash with olive oil, salt, and pepper. Roast for 25–30 min until golden. 2. Cook chorizo in a cold HexClad saucepan over medium-low heat until crispy, about 8 min. Strain, reserving oil. Wipe out pan. 3. Boil salted water. Blanch samphire for 30 sec, transfer to ice bath, drain, and pat dry. 4. Melt butter in the pan, cook shallot with salt for 3 min. Add wine and vinegar, reduce by three-quarters. Lower heat, whisk in butter until smooth. Stir in chorizo and chives. Keep warm. 5. Heat oil in a HexClad pan over medium-high. Pat scallops dry, sear 1–2 min per side until golden. Season with salt. 6. Fry sage leaves in oil until crispy, 1–2 min. Drain on paper towel. 7. Melt butter in the pan, warm samphire for 1–2 min. 8. Serve squash, samphire, and scallops. Spoon chorizo beurre blanc over, drizzle with chorizo oil, and add lemon juice. Garnish with fried sage.
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
10mo 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.
Happy Holi! 🥘 Holi is a traditional Indian festival in March that celebrates color, new life and the arrival of spring. We asked @spicewalla founder and chef Meherwan Irani–of Asheville, North Carolina James Beard Award–winning restaurant @chaipani to share a few recipes with us PLUS checkout our giveaway with them over at @hexclad! As shown in order👇 Matchstick Okra Fries Okra has an undeserved rap for mushiness, but Meherwan turns the pods into crisp, golden fries. Toss in lime juice and warming chaat masala, and they’re the okra you never knew you needed. Vada Pav Vada Pav (pronounced Wah-dah POW) is an Indian street food that piles a deep-fried potato patty on a griddled bun and slathers it with spiced chutneys. Methi Malai Paneer Garam masala. Turmeric. Fenugreek. Check, check, check. This creamy, heavily spiced paneer is so rich and flavorful, it deserves a spot in your regular cooking rotation. Get all of these recipes on our website!
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2
11mo ago
hexclad_recipes
Happy Holi! 🥘 Holi is a traditional Indian festival in March that celebrates color, new life and the arrival of spring. We asked @spicewalla founder and chef Meherwan Irani–of Asheville, North Carolina James Beard Award–winning restaurant @chaipani to share a few recipes with us PLUS checkout our giveaway with them over at @hexclad! As shown in order👇 Matchstick Okra Fries Okra has an undeserved rap for mushiness, but Meherwan turns the pods into crisp, golden fries. Toss in lime juice and warming chaat masala, and they’re the okra you never knew you needed. Vada Pav Vada Pav (pronounced Wah-dah POW) is an Indian street food that piles a deep-fried potato patty on a griddled bun and slathers it with spiced chutneys. Methi Malai Paneer Garam masala. Turmeric. Fenugreek. Check, check, check. This creamy, heavily spiced paneer is so rich and flavorful, it deserves a spot in your regular cooking rotation. Get all of these recipes on our website!
Easy clean-up dinners 🤝 our Small Hybrid Roasting Pan At 10 x 4 inches, this compact pan is the ideal solution for anyone who wants a delicious homemade meal. Zero in on recipes that come together in a single pan that can go straight from the oven to the table and minimizes cleanup 👇 Pork Chops with Roasted Veggie Hash Tagine-Inspired Chicken Bake Roasted Salmon with Creamy Kale, Bacon, and Shallots Cheesy Gnocchi and Veg Bake Get these ideas + more at our blog!
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27
3
11mo ago
hexclad_recipes
Easy clean-up dinners 🤝 our Small Hybrid Roasting Pan At 10 x 4 inches, this compact pan is the ideal solution for anyone who wants a delicious homemade meal. Zero in on recipes that come together in a single pan that can go straight from the oven to the table and minimizes cleanup 👇 Pork Chops with Roasted Veggie Hash Tagine-Inspired Chicken Bake Roasted Salmon with Creamy Kale, Bacon, and Shallots Cheesy Gnocchi and Veg Bake Get these ideas + more at our blog!
It’s giving a warm hug. If comfort foods aren’t a staple in your cozy food rotation, we think it’s time to change that. Here are 7 dishes that deliver satisfying flavors that will bring you that warm cozy feeling ~ get all the deets on our website (linked in bio) ⬇️ 🍜  Chicken Noodle Soup: This chicken noodle soup simplifies the process with bone-in, skin-on chicken breasts, a one-pot method, and a flavorful mirepoix base for a hearty, comforting winter dish. 🧀 One Pot Mac and Cheese: Elevate the boxed version with our one-pot mac and cheese, its creamy, real-cheesey goodness, served straight from the pan for ultimate comfort.  🍗 Perfect Roast Chicken: It’s roast chicken done right, ensuring every bite is golden.  🍲Pozole Rojo: A classic Mexican dish combines tender braised pork with hominy, for a bowl that’s perfect for winter warmth.  🍟Poutine: Simple but iconic Canadian comfort food; french fries smothered in savory sauce topped with cheese curds for perfection.  🍤 Fried Rice: A classic shrimp fried rice with a savory, umami-packed sauce to other variations like Korean Kimchi Fried Rice or Chicken Satay.  🍝Sunday Sauce: A hearty, meat-packed tomato wonder simmered low and slow with tender beef and pork, perfect for pasta, lasagna.
650
26
0
11mo ago
hexclad_recipes
It’s giving a warm hug. If comfort foods aren’t a staple in your cozy food rotation, we think it’s time to change that. Here are 7 dishes that deliver satisfying flavors that will bring you that warm cozy feeling ~ get all the deets on our website (linked in bio) ⬇️ 🍜  Chicken Noodle Soup: This chicken noodle soup simplifies the process with bone-in, skin-on chicken breasts, a one-pot method, and a flavorful mirepoix base for a hearty, comforting winter dish. 🧀 One Pot Mac and Cheese: Elevate the boxed version with our one-pot mac and cheese, its creamy, real-cheesey goodness, served straight from the pan for ultimate comfort.  🍗 Perfect Roast Chicken: It’s roast chicken done right, ensuring every bite is golden.  🍲Pozole Rojo: A classic Mexican dish combines tender braised pork with hominy, for a bowl that’s perfect for winter warmth.  🍟Poutine: Simple but iconic Canadian comfort food; french fries smothered in savory sauce topped with cheese curds for perfection.  🍤 Fried Rice: A classic shrimp fried rice with a savory, umami-packed sauce to other variations like Korean Kimchi Fried Rice or Chicken Satay.  🍝Sunday Sauce: A hearty, meat-packed tomato wonder simmered low and slow with tender beef and pork, perfect for pasta, lasagna.
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. 💚
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20
0
10mo 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 7.51K Instagram followers with a 1.73% engagement rate over the past 12 months. Across 12 posts, HexClad Recipes received 884 total likes and 7.41K impressions, averaging 73.7 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 7.51K Instagram followers as of February 2026.
What is HexClad Recipes's Instagram engagement rate?+
HexClad Recipes's Instagram engagement rate is 1.73% over the last 12 months, based on 12 posts.
How many likes does HexClad Recipes get on Instagram?+
HexClad Recipes received 884 total likes across 12 posts in the last year, averaging 73.7 likes per post.
How many Instagram impressions does HexClad Recipes get?+
HexClad Recipes's Instagram content generated 7.41K total impressions over the last 12 months.