With deep roots in the restaurant supply world, we’ve always been proud to work with industry-leading chefs like Tom Colicchio, Grant Achatz, and Mashama Bailey. Today, we’re showing our chef customers the same love they show to us through using our pans night after night by highlighting some of the best recipes they’ve contributed to the Made In Blog.
From a three-hour Bolognese to Mexican-Style Steak au Poivre, these standout chef-approved appetizers, mains, and sides are guaranteed to help you shake up your dinner routine.
Pasta Bolognese
Austin-based Chef Jo Chan doesn’t just make bolognese. She perfected it while working the line at New York City’s Barbuto, where the sauce was used as the barometer for culinary excellence—hence why she thinks of it as the dish that launched her culinary career. This version is an evolution of the sauce she diligently made and remade that comes together over three hours in the Stainless Clad Rondeau—bonus points if you make her fresh egg pasta to serve with it.
Seared Scallops with Cabbage, Apples, and Leeks
Fresh, fat scallops are at the helm of this ingredient-forward recipe, created by our chef partner Tom Collicchio. After scoring the scallops (imperative for fast, even cooking), Tom sears them in a hot Carbon Steel Frying Pan until fork-tender, then pairs them with tender caramelized vegetables. Since this recipe is all about the seafood, we highly recommend sourcing the best diver or sea scallops you can find.
Cacio e Pepe Popcorn
Combining the cheesy, peppery punch of your favorite pasta dish with freshly popped popcorn, this recipe—courtesy of Chefs Amanda Hoang and Craig Wilmer of The Restaurant at Farmhouse Inn—could easily serve as an appetizer, snack, or—quite honestly—even a lazy meal.
Smoky Beef Bourguignon
Julia Child gets the Texas treatment, courtesy of Pitmaster Evan LeRoy of Michelin-recognized Austin barbecue restaurant LeRoy & Lewis. Start by smoking your chuck roast for 3-4 hours, then use a large Stainless Clad Frying Pan to incorporate the bacon, pearl onions, and button mushrooms—the final result is a French-inspired, Texas-born dish you’ll turn to time and time again.
Feuille de Brick Mushroom Tart
We’ll come right out and say it: this is a recipe we make when we want to really, really impress someone. A mushroom- and pastry-lover’s dream, these light, buttery, exquisitely elegant tarts from Pier Sixty-Six’s Chef Jonathan Kaiser require a full 24 hours—and roughly forty different ingredients—to make. Worth it? 100%.
Coffee- and Spice-Crusted Filet Mignon
Filet mignon is one of the few exceptions to our “fat = flavor” rule—especially when it’s seared to a perfectly tender, rosy-red medium rare. Chef Dustin Valette of The Matheson and Valette Restaurant in Healdsburg, CA offers a coffee- and spice-crusted filet that hits all these marks and more, and gets served up with a buttery mushroom fondue and fresh asparagus.
#60 Fried Rice
Fried rice is an economical way to use up your leftover grains, but that doesn’t mean you can’t zhuzh it up a bit. Chef Eric Silverstein of Austin’s The Peached Tortilla brings in Cantonese lap cheong sausage, miso, and oyster sauce for a triple umami punch that comes together beautifully when using the high-heat power of our Carbon Steel Wok, with fresh cilantro and scallions to finish.
Mexican-Style Steak Au Poivre
In his take on the bistro classic, Chef Edgar Rico of Austin’s Nixta Taqueria takes the basic principle of steak au poivre—steak seared and finished in a buttery, piquant peppercorn sauce—and swaps in mezcal and canned chipotles in adobo. The result is a rich, smoky surprise that comes together in one pan and still feels elegant enough for a dinner party or date night.
Albi’s Spicy Potatoes
Originally featured in our 2nd Annual Made In Thanksgiving Menu, these spiced, butter-confited potatoes from Chef Michael Rafidi of Washington, DC's Albi and Yellow are special enough for any occasion. Finished with a sprinkle of za’atar and a dollop of cool, tangy labneh, these make for a deliciously complex alternative to mashed or roasted potatoes.
Ready to Cook?
You don’t have to be a professional cook to use restaurant-level techniques, ingredients, and cookware in your daily routine—which is why we love getting to share these recipes with you. With plenty of practice, a well-stocked kitchen, and a sharp Chef Knife, you can easily recreate our favorite chef-designed recipes at home.
