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Last YearJan 16, 2025 - Jan 16, 2026
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likes
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comments
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posts
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26.3K
638
50
11mo ago
hexclad_recipes
Let’s get into my fave part of any soul food spread—cornbread! And of course, I made it with my faves at @hexclad This brown butter honey cornbread has the perfect hint of sweetness, nuttiness, and texture—truly deserving of perfectionnn! 🤎🧈🍯🌽🍞And let’s talk about how ditching the cast iron and swapping for HexClad is still a whole vibe. #Period #Chefskiss 😘👩🏽🍳
6.05K
242
26
9mo 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
5.03K
201
9
11mo ago
hexclad_recipes
It’s game day weekend ahead of us and we’re thinking about FOOD. What we’re making. What we’re eating. What we’re sharing (maybe).
Get the full recipes of our Big Game Day menu linked in our bio!
🥪 Hex Hoagie
🍞 Spinach & Artichoke Dip with Pull-Apart Rolls
🥒 DIY Dill Pickle Chips
🥟 Pork Belly Bao Buns
🌭 Chicago-Style Italian Beef
🍗 Wing Trio
5.01K
45
1
10mo 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
4.6K
184
13
10mo 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
4.28K
82
5
11mo ago
hexclad_recipes
Gearing up for the weekend with our Gameday Wing Trio: Buffalo Wings, Sticky Gochujang Wings & Zesty Garlic-Parm Wings 🏈 (Full recipe for all in our bio) Fry up a batch of these wings and pick one of the sauces or make a triple batch and try all three:
🍗 The classic Buffalo wing swaps blue cheese dressing for a cooling, creamy avocado dipping sauce- a vibrant, creamy sauce that is our new go-to dip for everything from Buffalo wings to summer salads.
🍗 The sweet-and-spicy gochujang sauce is finished with a bit of butter—similar to a Buffalo wing—to give it a silky, rounded finish and mellow out the bold chile paste and zippy rice vinegar.
🍗 If you’re not a saucy wing person, then try these lemony, parmesan-dusted wings. Tossed in an aromatic garlic butter and garnished with crispy garlic chips, they’ll be a hit.
3.12K
56
3
10mo ago
hexclad_recipes
Not gatekeeping this one! 🤤Crispy pan-seared trout with almond butter- a meal that looks like it took hours, but easy enough for any night. 🎣
Find recipe here 👇
INGREDIENTS
2 (600g) whole trout
1 garlic clove
4 sprigs of thyme
1 lemon wedge
Kosher salt and black pepper
4 tbsp. flour (Type 405)
25g clarified butter
35g butter
25g almond flakes
2 lemon wedges, to serve
600g medium waxy potatoes
20g butter
2 tbsp fresh parsley
PREP
Prepare the trout. Preheat the oven to 150°C fan.
Dry the trout with kitchen paper. Fill the cavity of each trout with half a garlic clove and 2 sprigs of thyme, then squeeze a bit of lemon juice inside each cavity. Season the trout on the inside and outside with salt and pepper.
Put the flour onto a large plate and toss the trout in it, so that they are covered in flour all over.
Heat the clarified butter in a HexClad 30cm Hybrid Fry Pan. Fry the trout for a few minutes on each side over a medium heat until browned, about 7 minutes per side.
Once browned, put the pan with the trout in the preheated oven for 15 minutes, for the trout to cook through.
Meanwhile, cook the potatoes in a HexClad 3 Litre Hybrid Deep Sauté Pan, cover with water by at least 1 inch and add a tablespoon of salt. Cover with a lid and bring to the boil over medium-high heat, then boil for approx. 10 minutes until the potatoes are cooked through.
Drain, put potatoes back in the pot, add the butter and chopped parsley and season with salt and pepper. Cover with the lid until serving.
Make the almond butter sauce. Just before the trout have finished cooking in the oven, melt the butter in a HexClad 20 cm Hybrid Pan and fry the almond flakes for a few minutes over a medium heat until they are golden and the butter browned. Season with a bit of salt.
Check that the trout are done - the flesh should flake easily with a fork. Put onto 2 serving plates (or take apart and divide into 4 smaller portions). Spoon the butter and the almonds over each portion and serve with potatoes and a lemon wedge.
2.18K
72
5
8mo 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.
2.07K
36
2
11mo ago
hexclad_recipes
It’s Sunday so we present you: our Sunday Sauce ✨
This recipe makes a sizable batch, so it’s perfect for large groups, or you can use any leftovers layered in a baked ziti or spooned over Italian rolls for an epic sandwich.
INGREDIENTS
1 lb/454 grams bone-in beef
1 lb/454 grams bone-in pork butt
Kosher salt and black pepper
2 Tbsp extra-virgin olive oil
1 yellow onion
6 garlic cloves
½ tsp crushed red pepper
Three 28 oz/795 grams cans crushed tomatoes
1 lb/455 grams sweet Italian sausages
1 Tbsp dry Italian herbs, such as oregano, thyme, and rosemary
2 lb tubular pasta, such as rigatoni or penne
Finely grated Parmigiano Reggiano
PREP
1. Season beef and pork ribs with salt and pepper. In a HexClad 6.5 QT/6L Hybrid Oval Dutch Oven, heat olive oil over medium-high. Brown meat in batches, about 6 minutes per batch, then transfer to a platter.
2. Reduce heat to medium, add onion, and cook, stirring, until softened, about 3 minutes. Add garlic and crushed red pepper; cook until fragrant, about 1 minute. Add more oil if needed, and lower heat if onions brown too quickly.
3. Add tomatoes and 1½ cups water, stir, then return meat and juices to the pot. Bring to a gentle simmer, partially cover, and cook over medium-low, stirring occasionally, until meat is very tender, about 2 hours. Add more water if the sauce thickens too much.
4. Meanwhile, prick sausages with a paring knife. In a HexClad 12-in/30-cm Hybrid Fry Pan, cover sausages with 1 cup water and bring to a simmer over medium heat. Cook until water evaporates, about 10–12 minutes, then brown sausages, shaking the pan occasionally, about 8 minutes more.
5. Add sausages and herbs to the sauce and simmer for 20 minutes. Season with salt if needed.
6. If serving with pasta, cook in a HexClad 8QT/7.5L Hybrid Stock Pot of salted boiling water until al dente, then drain. Transfer meat to a plate, shred with forks, and discard bones. Return meat to the sauce. Toss pasta with sauce, adding more as needed, and serve with grated Parmesan. Alternatively, serve the sauce with bone-in meat and bread for dipping.
2K
50
6
11mo ago
hexclad_recipes
Beets on a burger?? We’ll take it from our friends @hexclad_aus! 🤝
INGREDIENTS
3 Tbsp extra-virgin olive oil
1 medium brown or yellow onion, thinly sliced
Kosher or flaky sea salt and freshly ground black pepper
1¾ lb grams ground beef
4 strips bacon
4 eggs
4 white burger buns, toasted
⅓ cup grams mayonnaise
4 to 8 iceberg lettuce or green lettuce leaves, torn
4 tomato slices
8 cooked beet slices
PREP
1. Heat 1 tablespoon oil in a HexClad 12” Hybrid Fry Pan over medium heat. Add onion, sprinkle with salt and pepper, and cook for 6 to 8 minutes, stirring occasionally, or until tender and golden. Transfer to a bowl.
2. Return pan to burner over medium heat. Add bacon and cook until crisp, about 3 minutes per side. Transfer to a paper towel–lined plate and break strips in half crosswise.
3. Divide ground beef into 4 equal portions and pat into patties about ½ inch thick. Sprinkle each side with salt and pepper. Add to the bacon drippings in the pan and cook over medium-high heat until outsides are well browned and crisp, about 3 minutes per side, and centers are desired doneness. Transfer to a plate.
4. Carefully wipe pan out and return to burner. Heat remaining oil over medium heat. Crack in eggs and fry until whites are cooked but yolks are still runny, 2 to 3 minutes. Remove from heat. Sprinkle with salt and pepper.
5. Spread cut sides of buns with mayonnaise and assemble burgers in this order: bottom bun, lettuce, tomato, beet, burger, bacon, caramelized onion, egg, and top bun. Serve with fries.
1.57K
63
3
9mo 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.
1.35K
54
3
10mo 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.
1.3K
52
2
9mo 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.
1.2K
48
5
9mo 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.
1.13K
20
2
11mo ago
hexclad_recipes
A meal to make in under 25 mins: our Lamb & Feta Stuffed Pitas with Creamy Tomato-Cucumber Salad 🥗
INGREDIENTS
1 small red onion
1 lb/454 grams ground lamb
½ cup/30 grams chopped flat-leaf parsley, cilantro, dill or combination, plus ½ cup/30 grams whole leaves
2 Tbsp harissa paste
Kosher salt andblack pepper
Pinch of ground cinnamon
2 whole pita breads, halved
3 Tbsp/45 ml extra-virgin olive oil
2 oz/57 grams sheep’s milk feta
½ cup/115 grams plain yogurt
1 Tbsp grated lemon zest
1 English cucumbe
8 oz/226 grams cherry tomatoes
PREP
1. Thinly slice half the onion and place in a bowl of cold water. Grate other half on large holes of a box grater set over a few layers of paper towel. Squeeze out the liquid, then add drained onion to a medium bowl (you should have about ¼ cup grated onion). Add lamb, herbs, harissa, 2 teaspoons salt and cinnamon. Mix to combine.
2. Open each pita half and stuff one-fourth of lamb mixture to each half in a thin, even layer.
Heat a HexClad 12”/30cm Hybrid Fry Pan over medium heat. Brush 2 of the pitas lightly with olive oil and cook, flipping once, until golden and crisp, about 3 minutes per side. Sear the cut sides until browned and a thermometer inserted in the thickest part registers 165°F/74°C, about 1 minute longer. Repeat with remaining 2 pitas.
3. While pitas cook, in a mini food processor or blender, puree feta, yogurt, 2 tablespoons/30 ml olive oil and ¼ cup/60 ml water. Season with 1 teaspoon salt and ¼ teaspoon pepper. Stir in lemon zest.
4. Drain sliced onion and toss with cucumber, tomatoes, ⅓ cup yogurt sauce, lemon juice and remaining 1 tablespoon olive oil. Season with salt and pepper. Fold in the whole herbs. Serve pitas with salad and remaining sauce alongside for dipping.
900
36
2
10mo 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!
850
34
1
11mo ago
hexclad_recipes
Keeping things cozy with @derekkchen’s Taiwanese Beef Noodle Soup! Get his recipe below 👇
PREP
1. Make the broth. In a HexClad 10 QT/10 L Hybrid Stock Pot, add beef, half the scallion, half the ginger and ¼ cup of the Shaoxing wine and cover with water by 1 inch. Boil over high heat for 15 minutes.
2. Meanwhile, in a HexClad 10”/25 cm Hybrid Fry Pan on medium heat, toast the star anise, dried chiles, cloves, cardamom, bay, cinnamon, fennel, coriander and peppercorns until fragrant, 3 to 4 minutes. Set aside.
3. Using tongs, transfer beef to a colander. Rinse under cold water. Drain and discard water in stock pot. Wipe clean.
4. Return stock pot to medium heat. Add oil, yellow onion, garlic, and remaining half each of ginger and scallion and cook, stirring frequently, until fragrant, 2 to 3 minutes. Add doubanjiang and cook, stirring, until well coated in the paste. Add tomatoes, remaining ½ cup Shaoxing wine, light and dark soy sauce, and rock sugar. Cook, stirring to combine, 5 minutes.
5. Add beef shank, beef broth, apple, and toasted spices to stock pot. Add five spice and white pepper and season with salt. Bring to a boil, then reduce heat to low, cover and simmer for 4 hours until the beef is tender.
6. Remove the beef and slice into ¼-inch-thick pieces; transfer to a plate and tent with foil to keep warm. Strain the soup into another pot and keep warm; discard the solids.
7. Assemble the soup. Bring a HexClad 8 QT/7.5 L Hybrid Stock Pot of salted water to a boil. Add noodles and bok choy and cook until noodles are al dente, according to package directions. Drain and toss in light soy sauce and Chinese black vinegar.
8. Fill bowls with noodles, bok choy and sliced beef; ladle broth over top. Garnish with cilantro,
scallions, and pickled mustard greens.
725
29
0
11mo ago
hexclad_recipes
We recently launched a Steamer Basket Set which got us thinking... it’s an underrated kitchen product and we want to reclaim its spot as your kitchen MVP! 💪 Below are 7 recipe ideas inspired by the use of our Steamer Basket Set + check our link in bio for more tips and tricks!
1. Potatoes in Indian-Spiced Tomato Sauce
2. Steamed Eggs
3. Miso-Garlic Shrimp
4. Creamy Broccoli Crunch Salad
5. Mediterranean White Wine Steamed Fish Dinner
6. Ginger-Scallion Chicken Breast
7. Crunchy Honey Beet Salad
650
26
3
10mo 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!
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11mo ago
hexclad_recipes
Picture this: It’s a dark winter evening, and instead of scrambling to pull together dinner, you’re pulling a hearty stew or tray of lasagna out of the freezer. Now – let’s make that idea a reality!
Batch cooking success starts with a little prep work and ideas. We can’t do the work for you, but we CAN help you on some batch cooking idea starters (in order shown)👇
1️⃣ Big Batch Carnitas (scroll back for a video)
2️⃣ Chicken Noodle Soup
3️⃣ Sunday Sauce
+ link in bio to get many more!