Hex for the Holidays  – HexClad Cookware
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Hex for the Holidays 

You’re drooling. We’re drooling. The social media chefs we adore have conjured the recipes we NEED this holiday season. 

Hex for the Holidays 

You’re drooling. We’re drooling. The social media chefs we adore have conjured the recipes we NEED this holiday season. 

A Holiday Menu

Worth the Hype

This isn’t your grandma’s holiday dinner. Think: Cebuchon, the crisp-skinned Filipino pork belly; miso-and-gochujang-glazed eggplant; Persian tahchin; fennel-pear stuffing; short rib agnolotti. To cap it off, a divine–and vegan–pecan pie. 


You’re a grownup now. Eat what you crave this holiday. 

This isn’t your grandma’s holiday dinner.
Think: Cebuchon, the crisp-skinned
Filipino pork belly; miso-and-gochujang-
glazed eggplant; Persian tahchin; fennel-pear stuffing; short rib agnolotti. To cap it off, a divine–and vegan–pecan pie. 


You’re a grownup now.
Eat what you crave this holiday. 

Creamy Mushroom and Chestnut Polenta

By: Pratik Bhatka

Total time: 30 minutes

Makes: 20 pieces

INGREDIENTS

3 tbsp. extra-virgin olive oil

2 (18-oz.) tube polenta, sliced into 1/2” thick rounds

12 oz. mixed mushrooms, such as maitake, shiitake, oyster, king trumpet, thinly sliced or torn into large bite-sized pieces

1 tbsp. unsalted butter

2 large garlic cloves, minced

4 fresh sage leaves

3/4 c. heavy cream

1 tsp. fresh thyme leaves

½ c. chopped roasted & peeled chestnuts

3 tbsp. finely grated Parmesan cheese

Large pinch freshly grated nutmeg

Kosher salt and freshly ground black pepper