14” RAPID SKILLET WITH APPLE CINNAMON COBBLER TRUGLIDE PRO™ APPLE DIRECTIONS CINNAMON COBBLER • Set Rapid Skillet to medium low • Set Rapid Skillet to low heat and heat. Add 4 tablespoons unsalted drop the batter onto the hot fruit to BY CHEF GEOFFREY ZAKARIAN butter and melt. Add the apples, almost cover the surface. Sprinkle then stir in ¾ cup sugar, lemon top of dough lightly with sugar and Serves: 10-12 People juice, cinnamon and 2 tablespoons cinnamon. Cover with Tempered Pan Used: 14” Rapid Skillet With TruGlide Pro™ flour. Cover and simmer until the Glass Lid and simmer on low until apples are nearly tender, about 10 the batter is cooked through, INGREDIENTS minutes. Turn off the heat. about 20-25 minutes. Turn off heat 4 tablespoons unsalted butter + 8 and scoop into bowls. Serve warm tablespoons diced and chilled • In a medium bowl, combine 3 with vanilla ice cream. 5 pounds Gala apples, peeled and cups flour, ¼ cup sugar, baking cut into ¼ inch thick slices powder, baking soda and salt. 1 cup sugar, divided, plus more for Add 8 tablespoons chilled butter, sprinkling working it in with your fingertips Juice of 1 lemon until crumbly. Add the buttermilk 1 ½ teaspoons ground cinnamon, and stir to combine forming a plus more for sprinkling shaggy dough. 3 cups + 2 tablespoons flour, divided 1 tablespoon baking powder 1 ½ teaspoons baking soda ¾ teaspoon salt TIP: Is it peach or cherry season? Sub in your favorite seasonal fruit for 1 cup buttermilk apple and everyone will be getting their spoons ready. Vanilla ice cream, for serving

For additional Zakarian products and recipes, visit geoffreyzakarian.com and follow @geoffreyzakarian on Instagram. 14” RAPID SKILLET WITH COQ AU VIN TRUGLIDE PRO™ COQ AU VIN DIRECTIONS

BY CHEF GEOFFREY ZAKARIAN • In a large resealable container, • Turn the heat up to medium high and combine the red wine, carrots, onions, shake the excess flour off the chicken. Serves: 8 People celery, thyme, garlic and bay leaves. Brown chicken on all sides, 2 to 3 Pan used: 14” Rapid Skillet With TruGlide Pro™ Add the chicken thighs and marinate minutes per side. Remove the chicken in the refrigerator overnight. and set aside. • Drain the chicken and vegetables in a • Add pearl onions and drained INGREDIENTS colander, reserving the wine mixture vegetables and aromatics to the 1 750-milliliter bottle red wine, such as in one bowl and the vegetables and skillet and cook until caramelized, 8 Cabernet aromatics in another. Pat the chicken to 10 minutes. Add the reserved red 1 cup diced carrots dry with a paper towel and season wine mixture and cook until reduced 1 cup diced Spanish onions with kosher salt and freshly ground by half, 10 to 15 minutes. Add chicken pepper. Place in a zip-loc bag and stock and bring to a simmer. Season 1 cup chopped celery toss with flour. with kosher salt and freshly ground 8 sprigs fresh thyme pepper. Return chicken to skillet and • Set the Rapid Skillet to medium and cover with glass lid. 6 cloves garlic heat the canola oil. Add mushrooms 2 bay leaves and cook until roasted, about 3 • Set heat to low and cook until the 6 chicken thighs, bone-in and skin-on minutes. Remove from pan and set chicken is tender and the sauce has aside. Add bacon and cook, stirring thickened, 30 to 40 minutes. Garnish Kosher salt and freshly cracked black pepper often, until caramelized and the bacon with chopped parsley and serve. has released its fat, 5 to 8 minutes. ½ cup all-purpose flour Set the lardons aside. 2 tablespoons canola oil 2 cups button mushrooms, cleaned and cut in half TIP: Serve with garlic mashed potatoes or buttered egg noodles for Sunday Supper with the family. 8 ounces thick bacon, cut into 1/2-inch lardons 2 cups frozen pearl onions, thawed 1 ½ cups chicken stock For additional Zakarian products and recipes, 1 bunch fresh parsley, chopped visit geoffreyzakarian.com and follow @geoffreyzakarian on Instagram. 14” RAPID SKILLET WITH FRESH CORN AND BACON PANCAKES TRUGLIDE PRO™ FRESH CORN AND DIRECTIONS • In a medium sized bowl, stir • Set the Rapid Skillet to BYBACON CHEF GEOFFREY PANCAKES ZAKARIAN together all-purpose flour, medium heat. Add extra virgin BYServes: CHEF GEOFFREY ZAKARIAN baking powder, kosher salt olive oil. Once hot, drop scant Serves:Pan Used: 8 People and freshly ground pepper. ¼ cups of batter into skillet, In a separate bowl, whisk flattening slightly. Cook Pan Used: 14” Rapid Skillet With TruGlide Pro™ INGREDIENTS together eggs and whole milk. for 3-4 minutes on the first Pour wet into dry and mix until side, then flip and cook an INGREDIENTS just combined. Fold in corn additional 3-4 minutes or until 1 cup all-purpose flour kernels, bacon, cheddar and golden brown and cooked 2 teaspoons baking powder scallions. through. Serve immediately. 2 teaspoons kosher salt ¼ teaspoon freshly ground pepper 2 eggs ⅔ cup whole milk 4 cups corn kernels, fresh or frozen 6 slices bacon, cooked and coarsely chopped 1 cup shredded sharp cheddar ½ cup scallions, sliced, white and green parts 4 tablespoons extra virgin olive oil TIP: If using fresh corn cobs, save and freeze the cobs to make a delicious vegetarian stock!

For additional Zakarian products and recipes, visit geoffreyzakarian.com and follow @geoffreyzakarian on Instagram. 14” RAPID SKILLET WITH POTATO HERB FRITTATA TRUGLIDE PRO™ POTATO HERB FRITTATA DIRECTIONS

BY CHEF GEOFFREY ZAKARIAN • Set the Rapid Skillet to medium • Pour the egg mixture into the low heat and add extra virgin pan with the potato mixture, Serves: 12 People Serves: olive oil. Once hot, add potatoes distributing potatoes evenly with Pan Used: 14” Rapid Skillet With TruGlide Pro™ Pan Used: and onion, season with kosher a silicone spatula or wooden salt and freshly ground pepper spoon. Cover with Tempered INGREDIENTS and cook, stirring frequently, until Glass Lid and cook over low heat ½ cup extra virgin olive oil, plus more the potatoes are tender but not until the eggs are set, about for drizzling breaking, about 15 minutes. Leave 25 minutes. Turn off skillet and 2 ½ pounds Yukon gold potatoes, potato mixture in the pan. sprinkle with remaining ¼ cup peeled and thinly sliced parmesan cheese. Drizzle with a • Meanwhile, in a large bowl, whisk 1 large Spanish onion, thinly sliced little extra virgin olive oil the eggs and milk to a smooth, 12 extra-large eggs and serve. even consistency. Add the 1 cup whole milk rosemary, thyme, Gruyere cheese, 2 tablespoons chopped fresh rosemary parsley, ham, 2 teaspoons kosher 2 tablespoons fresh thyme, picked salt, ½ teaspoon freshly ground from stem pepper, and ½ cup of Parmesan. 1 cup grated Gruyere cheese 4 tablespoons chopped fresh parsley 8 ounce ham steak, cut into ¼ inch dice 2 teaspoons kosher salt, plus more TIP: This Rapid Skillet makes meal prepping easy. Frittata is great the next for seasoning day so pack a slice for lunch along with a green salad or fruit and you are ½ teaspoon freshly ground black pep- set for the week! per, plus more for seasoning ¾ cup grated Parmesan cheese For additional Zakarian products and recipes, visit geoffreyzakarian.com and follow @geoffreyzakarian on Instagram. 14” RAPID SKILLET WITH SHRIMP FRIED RICE TRUGLIDE PRO™ SHRIMP FRIED RICE DIRECTIONS • Set the Rapid Skillet to medium • Add remaining 2 tablespoons BY CHEF GEOFFREY ZAKARIAN high heat. Season shrimp with canola oil to Rapid Skillet. Add red Serves: 8 people kosher salt. Add 2 tablespoons onion and cook until crisp tender, Pan Used: 14” Rapid Skillet With TruGlide Pro™ canola oil to pan and then the about 3 minutes. Add ginger, shrimp. Cook for about 30 seconds cashews, rice and peas, stirring INGREDIENTS on first side, flip then cook an to combine. Fold in shrimp, eggs, additional 30 seconds. Remove soy sauce and sesame oil. Cook 1 pound fresh shrimp, shelled and deveined shrimp to a plate. until heated through. Sprinkle with chopped scallions and serve. 1 teaspoon kosher salt, plus more • Reduce heat to medium and add 2 for seasoning tablespoons canola oil. Add eggs 4 eggs, whisked and scramble using silicone spatula 6 tablespoons canola oil, divided or wooden spoon. Remove to plate 1 medium red onion, thinly sliced with shrimp. 4 tablespoons finely chopped peeled fresh ginger 1 cup roasted cashews, coarsely chopped 6 cups cooked leftover white rice 1 cup frozen green peas ¼ cup soy sauce 2 tablespoons sesame oil TIP: Make this healthy and quick dish vegetarian simply by subbing the shrimp for your favorite vegetable such as steamed broccoli. ½ cup chopped scallions, white and green parts

For additional Zakarian products and recipes, visit geoffreyzakarian.com and follow @geoffreyzakarian on Instagram. 14” RAPID SKILLET WITH SLOPPY JOE’S TRUGLIDE PRO™ SLOPPY JOE’S DIRECTIONS • Set the Rapid Skillet to medium over the meat and stir until evenly BY CHEF GEOFFREY ZAKARIAN heat and add the extra virgin olive coated. Bring to a simmer, cover Serves: 8 People oil. Add the ground beef and cook with glass lid and cook, stirring Pan Used: 14” Rapid Skillet With TruGlide Pro™ until mostly browned, about 5 occasionally, until heated through minutes. Add the pepperoncini, and thickened, about 20 minutes. tomato paste, garlic, onion and bell INGREDIENTS • For the buns: Preheat oven to pepper and cook, stirring, for 1 tablespoon extra virgin olive oil 350°F. On a foil or parchment another minute. 1 ¼ pounds ground beef, 80% lined sheet tray place buns cut ¼ cup pepperoncini, minced • Meanwhile, in a medium bowl, side up. Place 1 piece of cheddar whisk together the tomato puree, on one side of the bun. Place in 2 tablespoons tomato paste light brown sugar, sherry vinegar, oven until cheese is melted and 2 cloves garlic, minced Worcestershire sauce, paprika, bun is toasted, about 10 minutes. 1 medium onion, chopped cayenne pepper, onion powder, Remove from oven and spoon 1 small red bell pepper, chopped garlic powder, ground coriander, sloppy joe mixture onto buns. 1 15-ounce can tomato puree, freshly ground black pepper and Serve immediately. preferable San Marzano Kosher salt. Pour the sauce mixture 2 tablespoons light brown sugar 2 tablespoons sherry vinegar 1 tablespoon Worcestershire sauce ½ teaspoon each smoked paprika, cayenne pepper, onion powder, TIP: Double up this recipe and freeze half. Pull out the night before and you garlic powder, ground coriander, have dinner on the table in minutes! and freshly ground pepper 1 teaspoon Kosher salt 8 slices sharp cheddar For additional Zakarian products and recipes, 8 sesame potato buns visit geoffreyzakarian.com and follow @geoffreyzakarian on Instagram. 14” RAPID SKILLET WITH SPINACH ARTICHOKE DIP TRUGLIDE PRO™ SPINACH ARTICHOKE DIP DIRECTIONS • Set the Rapid Skillet to medium • Add cream cheese and stir until BY CHEF GEOFFREY ZAKARIAN heat and melt unsalted butter. melted. Add Parmesan cheese Serves: 10-12 People Add garlic and cook, stirring and freshly ground black pepper Pan Used: 14” Rapid Skillet With TruGlide Pro™ constantly, about 1 minute. Add and stir until melted and creamy. artichokes Season with additional kosher INGREDIENTS to Skillet and cook for 2 salt and freshly ground pepper 8 tablespoons unsalted butter minutes longer. if needed. 6 garlic cloves, finely minced • Add spinach and kosher salt to • Transfer dip to serving bowl and 4 15-oz. cans artichoke hearts, drained, Skillet. Continue to cook, until serve with vegetable crudite, quartered spinach has lost most of its bread cubes or pita crisps. 2 10-oz. packages frozen chopped moisture, about 5 minutes. spinach, thawed and squeezed dry 1 tablespoon kosher salt 2 pounds cream cheese, cut into large chunks 1 ½ cups finely grated Parmesan cheese 1 teaspoon freshly ground black pepper Assortment of vegetable crudite, bread cubes or pita crisps, for serving

TIP: To take this addictive dip to the next level for football Sunday, make a bread bowl by hollowing out and fill a loaf from your favorite bakery.

For additional Zakarian products and recipes, visit geoffreyzakarian.com and follow @geoffreyzakarian on Instagram. 14” RAPID SKILLET WITH SWEDISH MEATBALLS TRUGLIDE PRO™ SWEDISH MEATBALLS DIRECTIONS To make the meatballs: To make the gravy: BY CHEF GEOFFREY ZAKARIAN • In a large bowl, combine ground Rapid Skillet. 8 People Serves: beef, ground pork, onion, Panko • Melt butter in the Rapid Skillet. Pan Used: 14” Rapid Skillet With TruGlide Pro™ breadcrumbs, egg yolks, allspice, Whisk in flour until lightly nutmeg, kosher salt and freshly browned, about 1 minute. INGREDIENTS ground black pepper. Using Gradually whisk in beef broth For the meatballs: your hands or a wooden spoon, and cook, whisking constantly, 1 pound 80% ground beef stir until just combined. Roll the until slightly thickened, about 1 pound ground pork mixture into slightly larger than 1 1-2 minutes. Stir in sour cream. 1 small onion, finely grated inch meatballs and place on a tray, Season with salt and pepper, to forming about 36 meatballs. ½ cup Panko breadcrumbs taste. 2 large egg yolks • Set the Rapid Skillet to medium • Stir in meatballs and cook, ½ teaspoon ground allspice heat and add extra virgin olive oil. stirring occasionally, until heated ½ teaspoon ground nutmeg Once hot, add meatballs, and cook through and thickened, about 8-10 1 teaspoon Kosher salt until all sides are browned, about minutes. Sprinkle with parsley ½ teaspoon freshly ground black pepper 8-10 minutes. Transfer to a paper and serve. 4 tablespoons extra virgin olive oil towel-lined plate. Wipe out the

To make the gravy: ¼ cup unsalted butter TIP: To keep meatballs warm during your party, set Skillet to low and serve ⅓ cup all-purpose flour right from the pan. Place skewers, plates and napkins nearby and guests 4 cups beef broth can serve themselves. ¾ cup sour cream Kosher salt and freshly ground black pepper, to taste For additional Zakarian products and recipes, 2 tablespoons chopped fresh parsley leaves visit geoffreyzakarian.com and follow @geoffreyzakarian on Instagram.