All Recipes

With over 200 recipes from Italian and French to classic American fare, Calphalon helps you use your favorite cookware and accessories to create great tastes to share with family and friends. There are many ways to search for exactly what you want - for a dinner party or a Sunday brunch, or take your time and browse for something new to inspire you. Enjoy!

 

FILTER RECIPES BY:

   
  

 

Bananas Foster

Bananas Foster
Turn up the heat in the kitchen and learn to flambé! This exciting and delicious dessert combines bananas with dark rum, butter, sugar and cinnamon.
11/17/2014 - Calphalon Team

Capellini with Cherry Tomato, White Wine and Shaved Pecorino Romano

Capellini with Cherry Tomato, White Wine and Shaved Pecorino Romano
Before putting your pasta into the boiling water, add a teaspoon or more of salt. It will quickly dissolve, and add delicious flavor to the pasta.
11/17/2014 - Calphalon Team

Herbed Frittata with Sun Dried Tomatoes and Goat Cheese

Herbed Frittata with Sun Dried Tomatoes and Goat Cheese
Make this the centerpiece of your next weekend brunch. It’s easy to make, and you can easily substitute with ingredients you have on hand, such as bacon, sausage, different cheeses or herbs fresh from your garden.
11/17/2014 - Calphalon Team

Oven Baked Crepe with Chocolate Hazelnut Sauce

Oven Baked Crepe with Chocolate Hazelnut Sauce
Serve this decadent dessert after a special anniversary or birthday dinner - or surprise friends and family and prepare it for brunch.
11/17/2014 - Calphalon Team

Pan Fried Shrimp with Spicy Remoulade

Pan Fried Shrimp with Spicy Remoulade
A perfect appetizer for entertaining. If you prefer really spicy food, you can increase the amount of hot sauce in the remoulade.
11/17/2014 - Calphalon Team

Pan Seared Steak

Pan Seared Steak
Use a Calphalon stainless steel, hard-anodized aluminum or specially designed Sear Nonstick sauté or frying pan for best results. These pans have smooth, nonporous surfaces that allow food to temporarily adhere while cooking, producing the beautiful golden browning that adds intense flavor to food.
11/17/2014 - Calphalon Team

Tasso and White Beans

Tasso and White Beans
A Louisiana specialty, tasso ham has a spicy, peppery flavor that adds flavor and heat to your recipes. It’s made from pork shoulder, not leg, and is traditionally added to soups, gumbos, beans, grits and rice.
11/17/2014 - Calphalon Team

Ganache Sauce

Ganache Sauce
For a different flavor, try replacing the chocolate liqueur with crème de cassis, crème de cacao, coffee bean- or orange-flavored liqueur.
9/9/2014 - Calphalon Team

Infused Crème Anglaise

Infused Crème Anglaise
Use your imagination when selecting flavoring to infuse in this sauce. Instead of using traditional vanilla or peppermint, try using citrus juice, such as orange, lemon or lime, and a teaspoon of citrus zest.
9/3/2014 - Calphalon Team

Spicy Pork Stir-Fry in Lettuce Cups

Spicy Pork Stir-Fry in Lettuce Cups
Use smaller lettuce leaves and serve as a hearty appetizer, or fill larger leaves for a light, but satisfying, meal.
7/24/2014 - Calphalon Team

Chicken and Snow Peas Stir Fry

Chicken and Snow Peas Stir Fry
Fresh Asian flavors shine through in this delicious stir-fry recipe. Try serving with Basmati, Jasmine or medium-grain Calrose rice.
7/22/2014 - Calphalon Team

Basic Omelettes

Basic Omelettes
When it comes to brunch favorites, a classic omelette can't be beat. But if you like a little more variety, consider adding ingredients such as ham, fresh herbs, cheese or even salsa to liven things up.
5/12/2014 - Calphalon Team

White Corn & Black Bean Tamales

White Corn & Black Bean Tamales
The texture and composition of the dough is the key to producing tender tamales: if dough is too sticky, mix in a small amount of masa flour until proper consistency is reached.
4/29/2014 - Calphalon Team

Crispy Kung Pao Chicken

Crispy Kung Pao Chicken
A delicious, spicy Chinese favorite, you can also make this dish vegetarian by substituting firm tofu or shiitake mushrooms without stems for the chicken.
3/21/2014 - Calphalon Team

Vegetable Stock

Vegetable Stock
Use as a basis for soups, stews and sauces. Make up to 5 days ahead, cooled and covered in refrigerator, or keep frozen up to 3 months.
2/26/2014 - Calphalon Team
Page 1 of 29