Free Ground Shipping on orders of $50 or more for a limited time. Does not apply to rush shipping. Cannot be applied to prior purchases. Applies to orders placed online at cookware.lecreuset.com. Offer not available in Le Creuset Outlet or Signature stores. Offer ends December 8, 2013 at 11:59 p.m. PST. No promo code needed.
Free Ground Shipping on orders of $50 or more for a limited time. Does not apply to rush shipping. Cannot be applied to prior purchases. Applies to orders placed online at cookware.lecreuset.com. Offer not available in Le Creuset Outlet or Signature stores. Offer ends December 4, 2013 at 11:59 p.m. PST. No promo code needed.
In this instructional series, respected food writer and cookbook author Michael Ruhlman shares his tips and techniques for getting the most out of classic Le Creuset cooking vessels. From impressive egg dishes to fail-safe sauces, Michael shows that with a handful of fresh ingredients and a few basic methods, preparing great-tasting food is as easy as it is rewarding. Like Michael says, “Life is better when we cook for our friends and our family.”
Mini Cocotte Cooking: Baked Eggs
Ever wondered what you can make in a Mini Cocotte? You can make anything! Michael proves this with four different takes on baked eggs using just a few simple, flavor-enhancing ingredients.
Pan Fried Chicken from Butchering to Brining
Our cast iron skillets are well-known for their sizzling and searing abilities, but our enameled deep skillet is the perfect vessel for pan-frying favorites like crisp and juicy fried chicken at home. Michael’s method results in perfect cooked-through crust.
Terrines Two Ways
There’s nothing more classically French than an elegant terrine. Here, Michael shares his recipe for a traditional seafood terrine, using a raw bar-worthy assortment of shrimp, scallops and crabmeat.
Special Sauce: The Secret to the Best Sandwich Ever
A simple sauce can make the difference between a good meal and a truly great one – and it can turn a simple ham and cheese sandwich into the béchamel-covered, egg-topped, best-sandwich-you’ve-ever-tasted croque madame.
Our Kind of Pizza Party
Anyone can make a homemade pizza, but how do you replicate that crispy restaurant-style crust at home? Michael reveals his secret to making some of the best pizza around.
Bakery-Quality Bread at Home
In-the-know home bakers have discovered the secret to the best bread you’ve ever tasted – the humble French oven. Michael shows you how with this easy, no-knead recipe (no fancy equipment required).
Simply-Prepared Seared Tuna
Learn how to get the most out of your grill pan – and learn the easy way to reproduce those restaurant-style grill marks – with this indoor grilling tutorial.
Perfect Roast Chicken
They say you can take the measure of a chef simply by sampling his roast chicken. Learn the basics of perfecting your own bird, from seasoning and trussing to making a flavor-packed pan sauce, in this step-by-step demo.
Cassoulet the Ruhlman Way
Michael simplifies the classic French stew, cassoulet, with this easy-to-make recipe that uses just a handful of high-quality ingredients, including bacon, sausage and white beans.
Slow-Cooked Comfort: Braised Short Ribs with Buttered Noodles
Low and slow is the name of the game in this technique for making fall-off-the-bone tender Beef Short Ribs – the perfect weeknight meal!
Potato and Gruyère Gratin
A gratin employs a simple browning technique with decadent results. This take on the classic French method oozes with cheesy flavor and utilizes multiple kitchen surfaces, making it the ultimate stovetop-to-oven-to-table dish.