Wolf Gourmet cookware

Orzo Pesto Salad

Bring on Summer with Orzo Pasta Salad

Pasta salads have certainly evolved over the years. Culinary historians might agree the dish hit its peak in the 1980s when “new” tricolor pastas showed up on store shelves. Add a splash of Italian dressing, a handful of sliced black olives, cheddar and pepperoni and you’ve got the quintessential picnic and backyard cookout side dish. Remember cutting sticks of pepperoni and blocks of cheese into little cubes? I’d swipe them from the cutting board before mom could add them to the pasta. Even now, I admit to eating around the noodles and veggies to get to the good stuff. Making… Read more

Pan-fried chicken

MAKE IT CRISPY: HOW TO PAN FRY

With their crisp, shattering crusts, who doesn’t love perfectly fried foods? The best way to ease into frying at home is by pan frying, which you can do in your sauté pan with a relatively small amount of oil. Pan frying is a great method for cooking thinner pieces of food like fish fillets, fritters, eggplant slices for eggplant Parmesan, pounded veal or chicken cutlets, or even bone-in chicken pieces. Secrets to Successful Pan Frying Prepare the food: pat dry the food to be fried and season as desired, then dip it in your batter or coating. Set up a… Read more

Wolf Gourmet Deviled Eggs

They’ll BEG for This Deviled Egg Recipe

A picnic and party standby for decades, the classic deviled egg is an appetizer asking for experimentation. We’ve taken the traditional Southern recipe and added a double punch of flavor with both horseradish and Dijon mustard. Acidity from fresh lemon juice and crisp, salty bacon rounds out an amazing flavor profile that will have everyone asking for the recipe. Depending on your schedule, the deviled eggs can be made ahead at various points of preparation. Unpeeled hard-cooked eggs may be refrigerated for up to 1 week and can be peeled up to 8 hours before serving. White halves should be… Read more

Green Garlic Risotto with Spring Vegetables by Brooke Bass | Wolf Gourmet

Green Garlic Risotto with Spring Vegetables

Several years ago, I took cooking classes at an agriturismo in southern Italy. On the last day of our classes, my instructor Maria pointed to a recipe for risotto, indicating this would be included in our menu for the day. We worked in the kitchen that afternoon on the mis en place, but the risotto, she said to the translator who was in the kitchen with us, would need to be prepared just before guests were scheduled to eat. At 8pm, just as everyone was beginning to gather in the dining room, she waved me over from the kitchen, eager… Read more

Miso Poached Salmon + Mussels | betty liu

Miso Poached Salmon from Betty Liu

Imagine a salmon that flakes and falls apart at the slightest touch, floating in an umami-powered broth, with that flavor permeating throughout. This dish is simple and takes less than 30 minutes to make. It’s the perfect weeknight meal, made even easier when you have dashi stock in the fridge, ready for use. Dashi stock is a fundamental Japanese base for many dishes, including the ubiquitous miso soup. It’s made primarily from kombu (dried kelp) and bonito flakes (thin flakes of smoked fish), and oftentimes will have anchovies or mushroom as well. I’ve provided a simple recipe for the most… Read more

Cardamom Stewed Apples in Vanilla Port | Wolf Gourmet

Cardamom Stewed Apples in Vanilla Port from Nik Sharma

I’m all about decadence when it comes to desserts – and if there’s a way to make a fancy sweet with a minimum of effort, I’m even more excited. Besides being easy, this stewed and stuffed apple dessert has a lot going for it. For one, the apples are sweet enough so you don’t need to add extra sugar; the apples are infused with cardamom and the wine with a vanilla bean. You could use any of the sweeter apples that are suitable for baking because they’ll hold their texture well when stewed. My personal favorite is Golden Delicious because… Read more

pasta e fagioli | @wolfgourmet

Pasta e Fagioli from The Clever Carrot

Pasta e Fagioli is the ultimate comfort food. Commonly known as pasta ‘fazool,’ this tomato and vegetable based soup originates from Italy. Recipes will vary according to region, but the main ingredients are primarily the same: beans and short cut macaroni. Here, Applewood smoked bacon is rendered into the broth lending a hint of sweet and smoky flavor. Aromatics including diced onions, carrots and celery are cooked until golden. To get ahead, keep a bag of these diced vegetables in your freezer; this soup will come together seamlessly for a quick and easy weeknight meal. Plus, stress less using your… Read more

Pan-fried chicken

Cook with Confidence: Pan-Fried Chicken

If done right, classic pan-fried chicken is delightfully crispy, golden brown and lighter than deep frying chicken in a vat of oil. A crunchy crust with a hot, juicy interior can be tough to perfect, so here are a few tips for achieving delicious results every time you fry. Soak the chicken overnight in buttermilk. This serves two purposes – First, the lactic acid helps to tenderize the meat. Second, the buttermilk provides an even, thoroughly coated base to which the flour can adhere. Adding herbs and spices to the chicken before coating with flour keeps the seasoning close to… Read more

Jambalaya plated

Jambalaya

Warm, wholesome food is especially appreciated in the midst of cold, dark winter months. The spicy aroma of Jambalaya will undoubtedly entice everyone to gather for a family meal. Jambalaya is a true one-pot meal. Our hearty version features chicken, Andouille sausage, and shrimp accompanying the traditional Cajun trinity of onion, celery, and bell pepper. Even though the ingredient list is lengthy, preparation is quite simple. This recipe makes eight to ten generous servings, ideal for a weekend supper with leftovers for the week.       Wolf Gourmet cookware blends high performance multi-clad stainless steel with elegant, ergonomically designed… Read more

green beans

Green Beans with Lemon, Garlic and Pine Nuts

Busy weeknights often leave little time for preparing dinner. The secret to getting a meal together quickly is planning ahead. Typical plan-ahead meals are focused on the main course. You can also prep vegetables in advance to save time as well. Restaurant chefs love to blanch vegetables beforehand, because they can be sautéed quickly prior to serving. The technique also works well at home, especially for dinner parties, because having par-cooked vegetables handy allows you to get them to the table faster. If you decide to blanch vegetables, don’t skip shocking them in ice water, as it sets the green… Read more

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