Culinary Studio

Looking for mouthwatering recipes and top-tier kitchen appliances? Cook, watch, and shop high performance appliances below!

Holiday Pancakes on JennAir Chrome Infused Griddle
Make your holiday mornings extra special with fluffy, festive pancakes cooked to perfection! The JennAir griddle gives them the crispy golden edges and a soft, fluffy center. Drizzle with maple syrup for the ultimate holiday sweetness!
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Cinnamon Spice Holiday Pancakes on the Griddle
Prep Time: 10 minutes Cook Time: 10 minutes Serves: 4 (makes about 8 pancakes)
Ingredients
Dry:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
Wet:
2 eggs
1 ½ cups milk
¼ cup unsalted butter, melted
For Cooking:
Butter or cooking spray (for greasing griddle)
For Serving (Optional but festive!):
Warm maple syrup
Fresh rosemary sprigs
Whipped cream
Cinnamon sugar
Instructions
1. Mix Dry Ingredients
In a large bowl, whisk together:
2 cups flour
2 tsp baking powder
1 tsp cinnamon
Pinch of nutmeg
Pinch of salt
2. Prepare Wet Ingredients
In a separate bowl:
Crack in 2 eggs and whisk until smooth.
Add 1½ cups milk and ¼ cup melted butter.
Mix until combined.
3. Combine Wet & Dry
Pour the wet ingredients into the dry.
Stir gently just until no dry streaks remain—lumps are okay! (Overmixing = tough pancakes.)
4. Heat the Griddle
Preheat a griddle (or large nonstick pan) to medium-high heat.
Lightly grease with butter or cooking spray.
5. Cook the Pancakes
Using about ¼ cup of batter per pancake, pour batter onto the griddle in circles.
Cook for 2–3 minutes, or until bubbles form and the edges start to set.
Flip and cook for another 2 minutes until golden brown.
6. Stack & Style
Stack pancakes high on a plate.
Drizzle generously with warm maple syrup.
Optional: Top with whipped cream, a sprinkle of cinnamon sugar, and garnish with rosemary sprigs for a festive look.
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Chef Dan's Shephard Pie on KitchenAid Convection Oven
Warm up with a classic Shepherd’s Pie, made easy and delicious with the help of my KitchenAid convection oven! The even heat ensures a perfectly golden top and a satisfying, hearty filling.
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Shepherd’s Pie (Convection Oven Style)
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4
Ingredients
For the Filling:
1 lb ground beef or lamb (or turkey/chicken for lighter version)
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
1 cup frozen peas
½ cup beef or vegetable broth
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dried thyme
Salt & pepper to taste
2 tbsp olive oil or butter
For the Mashed Potatoes:
4 medium potatoes, peeled and cubed
3 tbsp butter
¼ cup milk (add more for desired creaminess)
Salt & pepper to taste
Instructions
1. Boil & Mash Potatoes
In a large bowl, whisk together:
Boil peeled, cubed potatoes in salted water until tender (10–12 min).
Drain, then mash with 3 tbsp butter and ¼ cup milk.
Season with salt and pepper. Set aside.
2. Make the Filling
In a separate bowl:
In a large skillet, heat 2 tbsp oil or butter over medium heat.
Sauté onions and garlic until softened.
Add ground meat and cook until browned.
Stir in carrots, peas, tomato paste, Worcestershire sauce, broth, and thyme.
Simmer for 5–7 minutes, until veggies are tender and mixture is slightly thickened.
3. Assemble the Pie
Preheat oven to 400°F (convection mode preferred for even browning).
Spoon meat filling into a baking dish.
Spread mashed potatoes evenly over the top. Use a fork to create ridges (crispy magic!).
4. Bake & Finish
Place dish in convection oven and bake for 20 minutes, or until the top is golden and bubbling.
Optional: Broil for an extra 1–2 minutes at the end for a deeper crust.
5. Serve & Enjoy
Let cool slightly before serving. Spoon out generous portions and enjoy your cozy, comforting Shepherd’s Pie!
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Pineapple Teriyaki Wings
Score big at your game-day gathering with crispy, golden oven-fried Wings coated in a bold smokey pineapple buffalo sauce! Made effortlessly in the Monogram Advantium 5-in-1 Oven. These wings are sweet, smoky, and totally irresistible—a guaranteed game-day winner!
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Oven Fried Wings with Smokey Pineapple Buffalo Sauce
Ingredients
1 lb fresh chicken wings (wingettes and drumettes) (Frozen wings can also be used; just make sure to thaw before cooking)
1 cup Chipotle Tabasco sauce (or any chipotle-flavored hot sauce you prefer)
2 tbsp butter
2 tbsp brown sugar
8 oz can of crushed pineapple
8 oz pineapple juice
Crumbly cheese (Blue cheese, Cotija, or Feta – your choice)
Your favorite dressing (Ranch or Blue Cheese)
Honey (to taste)
2 carrots (julienned)
2 celery sticks (cut into sticks)
Instructions
1. Prepare the Wings:
Pat the chicken wings dry using paper towels, making sure they are as dry as possible.
Season the wings with salt and pepper.
Arrange the wings in a single layer on a metal cooking tray, ensuring they are not overcrowded. This helps them cook evenly.
Place the wings in the fridge while you prepare the sauce.
2. Make the Sauce:
In a saucepan, combine the pineapple juice and crushed pineapple. Bring to a simmer and reduce until the sauce thickens and the flavors become more concentrated.
Add chipotle hot sauce and brown sugar to the pan. Stir and continue to simmer over medium heat.
Taste the sauce, and add honey if you want additional sweetness.
Once the sauce reaches your desired flavor, add butter and stir until it melts and the sauce thickens to your preference.
3. Cook the Wings:
If you are using a 5-1 Advantium oven, Place Wings in 5-1 and set it to:
u-7
L-6
C-10
M-5
While the sauce is thickening, bake the wings in a preheated oven according to your desired crispiness (typically 425°F for 25-30 minutes, flipping halfway through).
Alternatively, you can air-fry them if you prefer.
4. Prepare the Veggies:
While the wings cook, julienne the carrots and cut the celery into sticks.
5. Toss and Serve:
Once the wings are fully cooked, place them in a stainless steel bowl.
Pour the thickened smokey pineapple brown sugar sauce over the wings and toss until they are well-coated.
Transfer the wings to a serving platter.
Garnish with your choice of crumbly cheese and serve with carrot sticks, celery, and your favorite dressing (Ranch or Blue Cheese).
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Stuffing Stuffed Turkey Meatballs
Transform your Thanksgiving with these Stuffing-Stuffed Turkey Meatballs, made even easier with our Wolf Convection Oven and Gas Cooktop! These savory meatballs, stuffed with flavorful stuffing and topped with a sweet cranberry glaze, are the perfect bite-sized holiday treat. The convection oven ensures even cooking, while the gas cooktop helps you whip up that perfect glaze!
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Cinnamon Spice Holiday Pancakes on the Griddle
Prep Time: 20 minutes Cook Time: 25 minutes Serves: 4-6
Ingredients
1 lb ground turkey
1 cup pre-made stuffing mix
1 tsp garlic powder
1 tbsp fresh sage, finely chopped
1 tbsp fresh rosemary, finely chopped
Salt and pepper, to taste
1 cup cranberry sauce
Juice of 1 orange
1 tbsp maple syrup
Instructions
1. Prepare the Stuffing Balls
Roll your pre-made stuffing into small bite-sized balls (about 1 inch wide). Set aside.
2. Season the Turkey Mixture
In a large bowl, combine ground turkey, garlic powder, chopped sage and rosemary, salt, and pepper. Mix until just combined.
3. Form the Meatballs
Take about 2 tablespoons of the turkey mixture and flatten it slightly in your hand.
Place a stuffing ball in the center and mold the turkey around it, sealing it well to form a meatball.
Repeat with remaining turkey and stuffing.
4. Bake the Meatballs
Preheat oven to 375°F (convection bake recommended).
Line a baking sheet with parchment paper and place the meatballs evenly spaced apart.
Bake for 20–25 minutes or until golden and cooked through.
5. Make the Cranberry Glaze
In a small saucepan over medium heat, combine cranberry sauce, orange juice, and maple syrup.
Stir and cook until warm and smooth.
6. Glaze and Serve
Remove meatballs from oven and drizzle with warm cranberry glaze.
Optional: Garnish with extra herbs for presentation.
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Sweet Potato & Sage Biscuits
Bring warmth to your Thanksgiving with these Sweet Potato & Sage Biscuits, topped with creamy maple butter! Fluffy, flaky, and full of flavor—perfect for your holiday table. Watch Chef Dan bake evenly cooked biscuits using the Monogram Statement Collection Convection Wall Oven.
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Sweet Potato & Sage Biscuits with Maple Butter
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 8-10 biscuits
Ingredients
2 medium sweet potatoes, baked and peeled
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 tbsp fresh sage, finely chopped
1 stick (½ cup) cold butter, cubed
½ cup buttermilk (plus more if needed)
For Maple Butter:
¼ cup softened butter
2 tbsp maple syrup
Instructions
1. Prepare the Sweet Potatoes
Scoop the flesh from baked sweet potatoes into a bowl and mash until smooth.
2. Make the Biscuit Dough
In a mixing bowl, whisk together flour, baking powder, salt, and chopped sage.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Add the Sweet Potato
Gently fold in the mashed sweet potato and buttermilk. Mix just until a soft dough forms — do not overmix.
4. Roll and Cut Biscuits
Lightly flour your surface and roll the dough to about 1 inch thick.
Cut out biscuits using a cutter or glass.
5. Bake the Biscuits
Preheat oven to 400°F (convection bake recommended).
Place biscuits on a lined baking sheet and bake for 12–15 minutes, or until golden brown.
6. Make the Maple Butter
While biscuits bake, whip together softened butter and maple syrup until light and fluffy.
7. Finish and Serve
Remove biscuits from oven and brush tops with melted butter.
Serve warm with a dollop of maple butter.
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