Jane’s last recipe, the Delightful Easter Cake, was a big hit. Now she’s turned her attention to another of her favorites. Stuffed eggs are served warm in many parts of France. These are great for brunch, or lunch or a light dinner served over a salad.
Jane’s French Style Stuffed Eggs Read More »
Unsure about baking with yeast? No need to worry anymore. With a stand mixer and a Wolf Convection Steam Oven, baking with yeast is an easy process that yields amazing results. This recipe can be enjoyed with any Wolf Oven, it’s just that the Convection Steam Oven offers extra enhancements.
Honey Oatmeal Bread (Baking with Yeast without the worry) Read More »
This is one of those recipes that gets better and better the longer it marinades. I like this recipe as a great addition to a rice bowl, added into fried rice or even a stir fry! A word of caution; I recommend starting with half the amount of Siracha and taste to your desired spice level. If you can’t get ahold of Spicy Kimchi Siracha replace with regular Siracha and a teaspoon of fish sauce as an alternative. Get ready to spice up your dinner!
Summer Squash Asian Siracha Slaw Read More »
These baked beans are a great side to any meal, and even an amazing appetizer dip when served with bread or pita chips!
Baked Cannellini Beans Read More »
You don’t need an open fire to roast chestnuts if you have the Wolf Convection Steam Oven! The unique modes of the Convection Steam Oven allow you to steam and then roast your seasonal chestnuts, allowing them to peel easily.
This Cinnamon Swirl Bread is a fool proof recipe that allows your Wolf Convection Steam Oven to do all the work! This bread is best enjoyed warm with softened butter, adding a delicious twist to French toast!
Cinnamon Swirl Bread Read More »
This appetizer is quick, easy, and can feed a crowd! Impress your friends and family with this classic dish that’s done in under 30 minutes! Use this recipe as a base and switch out the white wine for beer and swiss with cheddar cheese to have a different variation of the dish.
Classic Cheese Fondue Read More »
Need an appetizer and fast?! These are not only on the table in less than 20 minutes they have a punch of flavor that will excite your guests. You can switch out the gorgonzola with brie or goat cheese.
Gorgonzola Stuffed Figs Wrapped in Proscuitto Read More »
Chef John Craig is cooking up something great again at Clarke, New England’s Official Sub-Zero & Wolf Showroom and Test Kitchen in South Norwalk. Nothing says summer like fresh corn and this is a great way to prepare it! For this recipe, you’ll use the Convection Broil setting on your Wolf Convection Oven to perfectly melt that mozzarella cheese. This is a simple, delicious side dish for any summer meal!
Clarke’s Bay Corn
What’s Cooking at Clarke? Bay Corn! Yum. Read More »
Sweet and spiced, these apple pie bars deliver all the cozy flavor of classic apple pie in a handheld, crumb-topped treat.
Did you know that there is a Yogurt gourmet mode in the Convection Steam Oven. We couldn’t believe it either! Learning how to make yogurt at home is quite easy because all it takes is just two ingredients.
Greek-Style Yogurt Read More »
Mussels are quick, fast, easy to cook and did we mention delicious?! This recipe is great served over rice or noodles as an entrée or with some crusty bread as an appetizer.
Coconut Curry Mussels Read More »
