Bread dumplings with mushrooms are a classic dish from southern Germany and Austria in which stale bread is turned into fluffy dumplings and combined with a creamy mushroom sauce. It’s ideal as a hearty vegetarian main course. *This recipe originally ran in Germany on HexClad.eu. Make the dumplings. Cut bread into ½ inch/1 cm cubes and put in a large bowl. In a HexClad 1QT/1 L Hybrid Saucepan, heat milk until just about boiling. Pour over bread. Stir to combine and let sit 20 minutes. Meanwhile, in a HexClad 12"/30 cm Hybrid Fry Pan, melt butter over medium heat. Add onion and a large pinc ..read more

In this elegant scallop recipe, English chef Thom Bateman uses rendered chorizo to enhance a classic French beurre blanc. The crispy bits of chorizo are mixed into the sauce and the smoky oil is drizzled over the top. Fresh samphire, also known as sea beans or sea asparagus, are added for a salty, briny bite. If you can’t get your hands on this niche ingredient, some halved and pitted Castelvetrano olives will add a similar briney-ness without being too overpowering. *This recipe originally ran in the United Kingdom on HexClad.uk. Preheat the oven to 400°F/200°C. On a large rimmed baking shee ..read more

Bratkartoffeln, or German pan-fried potatoes, are a popular staple in Germany and can be served as main or a side. They are often prepared with melting onions and crispy bacon. It’s best to use dry-cured bacon from the Schwarzwald or Tirol region, but pancetta is also a good option. When served with fried eggs, this classic comfort dish makes for a fantastic main meal. *This recipe originally ran in Germany on HexClad.eu. In a HexClad 5 QT/4.7 L Hybrid Dutch Oven, cover potatoes with cold water by at least 1 inch/2½ cm. Add 1 tablespoon of salt and bring to a boil over high heat. Reduce heat ..read more

“Kartoffelpuffer mit Apfelkompott” is a classic German dish that combines savory and sweet flavors. Kartoffelpuffer, or potato pancakes, are made from grated potatoes mixed with eggs, flour and onion, which are fried until crispy and golden brown. They are traditionally served with “apfelkompott”, a chunky apple sauce, which adds a delightful sweetness to the savory potato pancakes. This dish is a favorite at German festivals and Christmas markets. *This recipe originally ran in Germany on HexClad.eu. Make the apple compote. Quarter, core and peel the apples, then cut into a ½ inch/1 cm dice ..read more

Unlike traditional dosas that require days of fermentation, rava dosa is quick to make, as it doesn't need any fermentation. Made with semolina (rava), it has a thin, crispy texture. Chetna Makan, author of Classic Indian Recipes: 75 Signature Dishes, serves them with dal or coconut chutney for a South Indian-inspired snack. *Excerpted from Classic Indian Recipes: 75 Signature Dishes by Chetna Makan, published by Hamlyn (an imprint of Octopus Books). *This recipe originally ran in the United Kingdom on HexClad.uk In a large bowl, whisk all ingredients together except for oil. While whisking ..read more

These jam-filled cookies, known as hamantaschen, are a popular dessert during the Jewish holiday of Purim. Traditionally filled with ground sweetened poppy seeds or vibrant jams, they bake up golden brown with crisp bottoms and a tender crumb, especially when baked on our Hybrid Pizza Steel. Make Dough. In a medium bowl, whisk flour with baking powder, and ¼ teaspoon of salt. In a stand mixer, or in a large bowl and using a handheld mixer, beat butter with sugar at medium speed, scraping down sides of bowl as needed, until pale and fluffy, about 2 minutes. Add vanilla and orange zest and b ..read more

Okra often gets a bad rap, but chef Meherwan Irani of Chai Pani and Botiwalla is here to change that. With the right handling, it becomes crispy and snackable, especially when sliced in half, deep-fried, and tossed with salt, lime juice, and his own Spicewalla chaat masala. In a HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan, heat ¾-inch of oil over medium-high until oil reaches 350°F. Working in batches, fry okra, turning frequently, until it is lightly browned and crispy, 2 to 3 minutes. Using a slotted spoon, transfer to a rimmed baking sheet lined with paper towels to drain. Repeat with remai ..read more

Vada Pav (pronounced Wah-dah POW) is a popular Indian street food with a deep-fried potato patty piled on a griddled bun and topped with a variety of tangy chutneys. These spicy sliders are a staple at chef Meherwan Irani’s restaurants Chai Pani and Botiwalla, where the vada are spiked with curry leaves and chiles and topped with a crunchy red peanut chutney. He dips the patties in a curried chickpea batter before frying to give them a light and crispy exterior, while keeping the inside delicate and soft.  Make Pakora Batter. In a small bowl, whisk chickpea flour with spices, cilantro ..read more

At Chai Pani, this creamy paneer is a special dish served around Holi, the Indian Festival of Colors. It showcases several of Spicewalla’s own spices, like garam masala, vibrant turmeric, and aromatic fenugreek. Pro-tip: soaking the seared paneer in warm salted water keeps it juicy while you’re preparing your curry. In a small heat proof bowl, combine boiling water and cashews; let soak for 15 minutes. Drain through a fine mesh sieve set over a small measuring cup. Reserve ¼ cup of soaking liquid. In a blender, puree soaked cashews with reserved soaking liquid until you have a smooth paste ..read more

Unless you’re fortunate enough to live near a molino and can get your hands on some fresh masa, most corn tortillas are made with masa harina, or corn flour. These three-ingredient corn tortillas are well-worth the extra effort of making your own: they’re soft and tender with a slight chewiness and have a more pronounced corn flavor that you just don’t get from the storebought stuff. While you can roll these out by hand, a small tortilla press is highly recommended for ease and consistency. *This recipe originally ran in Mexico on HexClad.mx. In a large bowl, whisk masa harina with salt. Gra ..read more