a new newsletter, + 4 recipes you NEED

Oh, hi! Welcome to a newsletter just for our​ HexClad community of real cooks. I’m one—a former food writer for publications like The New York Times and Food & Wine. In my spare time, I love baking French sweets like cannéles and​tarte tatin, and as the Mom of a seven-year-old, I eat a whole lot of pizza (and love our pizza steel).

This July, I’m pumped to make shakshuka in our new ​Japanese egg pan. It’s such a dreamboat of a breakfast dish–savory and sweet in equal measure. For me, because of all its tomatoes, it hits that pizza craving right as you start your day. I’m also psyched to make tamagoyaki–the traditional rolled Japanese omelette spiked with soy sauce and sugar. (Four ingredients sounds like exactly what I can manage on a Saturday morning.)

We’ve also got a ton of new summer recipes hitting ​the site. Our Culinary Content Lead, Sandra, has been raving about the Grilled Steak with Shishito Chimichurri recipe, which cookbook author Anna Stockwell developed for us. I’ve got my eye on the upside-down cherry cornmeal cake!

Drool over the recipes, come @ us on​ Instagram to tell us what you’re cooking, and keep an eye peeled for future missives from HexClad cooks.

- Alex

555 Mateo St, Los Angeles, CA 90013 No longer want to receive these emails? Unsubscribe