What is it about putting on an apron that can feel so much like a chore? On the one hand it seems silly: What’s the big deal about throwing a piece of clothing on for a task? You wouldn’t go skiing without the proper gear, nor would you start painting the house in your work clothes. But when it comes to putting an apron on in the kitchen, it can feel like such a chore. Then, on the other hand, you might be thinking: I can cook without getting my clothes dirty. I’m a pro at avoiding splatters! To that we say: teach us your ways. The truth is, it’s nearly impossible to avoid getting dirty in the ..read more

Preheat the oven to 325°F. Season each side of the brisket with 2 heavy pinches each of salt and pepper. In a large dutch oven (see headnote), heat the vegetable oil over medium-high heat. Sear the brisket, turning it as needed, until golden brown on all sides, 15 to 20 minutes. Transfer the brisket to a platter. Reduce the heat to medium, then add the onions, mushrooms, and garlic to the pot. Cook, stirring often, until softened and lightly caramelized, 10 to 15 minutes. Add the tomato paste, stirring to coat all the vegetables, and cook until lightly caramelized, 2 to 3 minutes. Add the wi ..read more

Preheat the oven to 350°F. Grease a 9 × 13-inch pan with nonstick cooking spray and line it with parchment paper. In a large bowl, toss the potatoes and onion with the matzo meal, olive oil, thyme, salt, baking powder, eggs, and garlic until well combined. Transfer to the prepared pan and press into an even layer. Grease a sheet of parchment paper with nonstick cooking spray and press directly on top of the kugel. Bake for 40 to 45 minutes, until the potatoes are very tender, then let cool completely. Chill for at least 4 hours. Once chilled, transfer to a cutting board and discard the ..read more

Place yukon gold and sweet potatoes in HexClad 5QT Hybrid Saucepan. Cover with at least 1 inch of cool water and add 1 tablespoon of salt. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until just tender, about 7 minutes. Drain the potatoes and transfer to a paper towel lined baking sheet to dry. Heat the HexClad Hybrid Double Burner Griddle over medium-high and add half of the olive oil and half of the butter. Brush to evenly distribute butter and oil as the butter melts. Add the onion and bell pepper and cook until softened, stirring a few times, about 3 minutes ..read more

In a medium bowl, whisk the mayonnaise, maple syrup, sriracha, and ½ teaspoon salt. In another medium bowl, smash the avocado with a fork with lime juice. Season with salt and pepper. Set bowls aside.  Arrange bacon in a single layer on the HexClad Hybrid Double Burner Griddle. Place over medium heat and cook, turning halfway through, until bacon is crisp and golden, 10 to 12 minutes. Turn off heat. Remove to a paper towel lined plate and let cool slightly.   Meanwhile, wipe griddle clean with paper towels and return to medium heat. Add 2 tablespoons of the butter, using a pastry br ..read more

MAKE THE BERRY COMPOTE Whisk the sugar, lemon, cornstarch, vanilla, and a large pinch of salt until smooth in a HexClad 2 Qt Hybrid Saucepan. Stir in the blueberries and bring to a boil over medium-high heat. Add the raspberries, and continue to boil, stirring a few times, until the sauce is thickened, about 2 minutes. Remove from the heat and let cool slightly.  MAKE THE FRENCH TOAST In a large bowl, beat the eggs, whole milk, heavy cream, ⅓ cup of the sugar, the vanilla, cinnamon, and ½ teaspoon salt.  Pour the mixture into a large shallow kitchen vessel su ..read more

Make the salmon: Preheat the oven to 350°.  Toss oranges, lemons, and shallots with 2 tablespoons of the oil in the bottom of a Hexclad Hybrid Roasting Pan with the rack removed. Spread citrus mixture into an even layer. Season salmon all over with salt and pepper and arrange flesh side up on top of the citrus mixture in the center of the roasting pan. Drizzle top of salmon with the remaining 2 tablespoons of oil. Bake until shallots are tender and salmon is just cooked through, 20 to 24 minutes.  Meanwhile, make the salsa verde: In a food processor, pulse the lemon juice, anchovies ..read more

Preheat the oven to 325 ̊. Score the surface of the ham with a sharp knife in a diamond pattern, about 1/8 inch deep. Wrap the ham in aluminum foil and arrange upright on the rack in the Hexclad Hybrid Roasting Pan. Fill the bottom of the roasting pan with 2 cups of water. Bake until ham is warmed through, about 15 minutes per pound, or 2 hours to 2 hours and 30 minutes total.  Meanwhile, combine the maple syrup, brown sugar, vinegar, red pepper flakes, sriracha, and black pepper in a Hexclad 2 QT Hybrid Saucepan and bring to a boil over medium-high. Continue to boil until syrupy but not ..read more

Trim excess fat from lamb and remove any membrane. Lightly score flesh with a sharp knife in a diamond pattern, about 1/8 inch deep. In a small bowl, combine 2 tablespoons kosher salt and 2 teaspoons freshly ground pepper; season lamb all over with salt mixture. Let lamb come to room temperature, about 1 hour. Preheat oven to 450° with a rack in the lower third. In another bowl, whisk the mustard, garlic, rosemary, soy sauce, and oil until smooth and spread rub evenly over lamb, rubbing it into the scoring. Arrange lamb fat side up on the wire rack in the Hexclad Hybrid Roasting Pan. Pour 1 cu ..read more

Bring 6 cups of water to a hard boil in a 5QT Hybrid Dutch Oven or other large pot over high heat. Add the rice and cook, stirring occasionally, until the grains begin to soften around the edges but are still raw in the middle, 1 to 2 minutes. Drain the rice in a fine-mesh strainer, but don’t rinse it. Rinse the pot with cold water to cool it down, then pop it back over to the stove. In the rinsed pot, combine the milk, cream, sugar, vanilla, cinnamon stick, cardamom, turmeric, saffron water, and kosher salt. Bring to a gentle boil over medium heat, stirring occasionally. Resist the urge to tu ..read more