Le Creuset

Le Creuset

For nearly a century, Le Creuset has focused on producing the world's finest premium cookware for all

For nearly a century, Le Creuset has focused on inspiring and empowering people everywhere to make joy through cooking. From the original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.


Mood-lifting mugs. ☕️ Explore these pieces and the rest of the newly expanded Olive Branch Collection: https://bit.ly/3BCd6x4


Chef Eduardo Garcia's Bison Sliders were a crowd favorite at our Après with Alpine event last week. 🏔️ Here's how to make these flavor-packed bites, seared and sizzled to perfection using the Alpine Outdoor collection.

Alpine Outdoor Collection: https://bit.ly/3uFXjfB

Ingredients (for 24 1-oz sliders):
1 ½ lbs ground beef
2 ½ tsp salt
½ cup onion, minced
½ egg, beaten
2 tsp onion powder
2 tsp coriander seed
2 tsp cumin seed
2 tsp paprika
1 tsp Montana Mex Jalapeño Seasoning, or substitute with red chile flakes
1 tsp Montana Mex Mild Chile Seasoning, or substitute with chile powder
¼ tsp turmeric
½ tsp cinnamon powder
½ tsp black pepper
½ cup rough chopped fresh mint
½ cup rough chopped fresh parsley
½ cup rough chopped cilantro
¼ cup extra virgin olive oil
For serving: toasted naan, hummus, and fresh parsley

1. Toast dry seasonings, then mix all ingredients with bison. Test seasoning by cooking and tasting a small patty, and adjust as needed to suit your preferences.
2. Shape the meat mixture into individual 1 oz patties. Sear on a hot skillet/griddle, like the Alpine Outdoor Skillet or Pizza Pan, in extra virgin olive oil for 1 minute on each side or until fully cooked through.
3. While sliders cook, lightly griddle the naan and cut it into slider-size portions.
4. Serve sliders immediately on toasted naan topped with fresh parsley and your favorite hummus.


Our Olive Branch collection is growing. 🌿 Shop new colors and designs in this sun-soaked collection: https://bit.ly/3BCd6x4


Happy Easter! 🐣 Celebrate with our Lemon Cakelets with Lavender Buttercream. These whimsical spring treats are flavored with notes of bright citrus and floral lavender.

Get the Recipe: https://bit.ly/35KhVqm
Easter Egg Cakelet Pan: https://bit.ly/3PvrXzk
Flower Cakelet Pan: https://bit.ly/4akrGqX

Potato-Crusted Farmers Market Quiche 03/30/2024

Perfect for Easter brunch and spring entertaining.

Potato-Crusted Farmers Market Quiche Potato-Crusted Farmers Market Quiche


Brunch is served. 🌸

Petal Braiser in Shallot: https://bit.ly/3TyZGdP
Everyday Pan in Sage: https://bit.ly/3RNkxJU


Last chance for this gift with purchase! 🌸 Get a free set of 2 Flower Bowls with $250 purchase, online and in Le Creuset Signature Boutiques through March 31st. Use code BOUQUETS at online checkout: https://bit.ly/3xBia2s

Signature Boutique Locations: https://bit.ly/3ufDIyg
*Valid exclusively on our website and in our Signature Boutiques. This item is currently available only as a gift with purchase, and is not available for individual sale. For information about any other promotions in Outlet Stores, please call your nearest outlet location.


Chef Eduardo Garcia's Mountain Paloma, as seen in our Après with Alpine event earlier this week. 🍹 This vibrant cocktail is a delicious twist on a classic drink. In this version, Chef Garcia chars grapefruit with the Alpine Outdoor Collection to add an incredible depth of flavor and a subtle smoky element to a bright citrus cocktail.

Alpine Outdoor Collection: https://bit.ly/3uFXjfB
Serving Platter in Artichaut: https://bit.ly/43C8G4Y

Ingredients (1 5oz serving):
1 oz blanco tequila
1 fresh grapefruit, halved, or substitute 2 oz grapefruit juice
3 oz fresh lime juice
1 oz honey, plus extra for dipping glasses
2 tbsp Montana Mex Sweet Seasoning, or substitute sugar
1 tsp Montana Mex Mild Chile Seasoning, or substitute with an equal mix of chili powder, sea salt, and cinnamon powder
Healthy pinch of sea salt, to taste

1. To prepare the drink, grill the halved grapefruits face-down on an Alpine Outdoor Pizza Pan for 2 minutes until brown and caramelized. Remove from heat and let cool before juicing the grapefruit.
2. Meanwhile, mix together the seasonings and salt until everything is well-blended. Taste the blend and adjust as needed to suit your preferences. Prep glasses by dipping the edge into the honey and then rolling in the seasoning blend.
3. To mix the drink, combine grapefruit juice, lime juice and honey. Mix thoroughly. Add ice and blanco tequila and shake with gusto for a minute.
4. Pour into the prepared glasses with cubed ice and garnish with optional mint and twist of grapefruit.


Part 22 of Make It Mini with : Sage Brown Butter Dutch Babies, using our new Sage collection, new Gold Measuring Tools, and new Batter Bowl. ✨ These poofy little pancakes have a golden, puffy crust with a buttery center, perfect for Easter or any spring brunch. Follow along for more episodes of Make It Mini all year long!

Shop Sage: https://bit.ly/3wO3VJj
Gold Measuring Cups & Spoons: https://bit.ly/3HLubpY
Batter Bowl: https://bit.ly/3IXAur3

Ingredients (6 servings/ 6 Mini Cocottes ):
For the batter:
3 eggs, room temperature
½ cup all-purpose flour
½ cup whole milk
1 tbsp sugar
¼ tsp nutmeg + more for topping

For the sage brown butter:
6 tbsp butter
A few sprigs of sage

1. Preheat oven to 425F. Add butter to a small braiser or skillet on medium heat. Once butter has melted, add in sprigs of sage. Reduce heat slightly and let sage sizzle in the butter, stirring often. After a few minutes, the butter will begin to brown and caramelize. Remove the pan from the heat.

2. Make the batter by combining eggs, flour, milk, sugar and nutmeg to a bowl. Using a hand mixer or whisk, mix the ingredients until smooth. The batter should be pretty loose.

3. Add Mini Cocottes to the hot oven for about 3 minutes. Remove and generously brush the inside with the browned butter. Add about ½ cup of batter to each cocotte. You can add a little more or less depending on how large you want your pancake to be.

4. Bake for about 15-18 minutes or until pancake is puffy and golden. Remove and dust with nutmeg or other toppings of choice. Enjoy!


A crisp color pop with Sage. 🌱 See more: https://bit.ly/4aboheA

Spring into Easter Baking 03/27/2024

Spring into a new season of baking.

Spring into Easter Baking Spring into a new season of baking with Le Creuset's Nonstick Metal Bakeware and our vibrant recipes that bring a fresh taste of the season to your kitchen.


Justin Chapple's Creamy Baked Gnocchi with Sausage and Kale is a weeknight winner, inspired by Sage. Store-bought gnocchi helps this creamy meal come together easily, and the recipe can also be made ahead of time.

Shop Sage: https://bit.ly/3wO3VJj

Ingredients (6-8 servings):
8 oz. torn kale leaves
6 Tbsp extra-virgin olive oil
12 whole sage leaves, plus 1 Tbsp minced
2 Tbsp butter
Two 12-oz. packages refrigerated potato gnocchi
1 lb. sweet Italian sausage, casings removed & meat crumbled
1 large onion, halved & thinly sliced vertically
4 large garlic cloves, thinly sliced
Kosher salt & black pepper
1/4 c. minced hot cherry peppers
1/3 c. all-purpose flour
1 qt whole milk, room temp
3 oz. sharp white cheddar cheese or Gruyère, grated
3 oz. grated parmesan
Pinch of grated nutmeg

1. Preheat the oven to 375F. In a Dutch oven of salted boiling water, blanch kale until wilted and just tender, 2-3 min. Transfer to a colander to drain and cool; squeeze out excess water.
2. In a braiser, heat oil over med-high until it shimmers. Add sage leaves and cook until sizzling nearly stops, 20-30 sec. Transfer to a paper towel to drain.
3. In the braiser, melt butter in the sage oil over med-high. In batches, add gnocchi and cook, tossing occasionally, until golden and slightly puffed, ~5 min. Using a slotted spoon, transfer to a plate. Reserve ¼ cup of the fat from the pan.
4. In a large Dutch oven, heat the ¼ cup reserved fat over med-high. Add sausage and cook until starting to render, ~3 min. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened and sausage is cooked through, ~8 min. Stir in hot peppers and sage and cook 30 sec more.
5. Sprinkle flour evenly over sausage mixture. Cook over med, stirring until a film starts to form on the bottom, 2-3 min. Gradually stir in milk until smooth. Simmer over med-low, stirring often, until thickened, 6-8 min. Stir in 2/3 of the cheeses and nutmeg, season with salt and pepper.
6. Add gnocchi and kale to the sausage mixture; mix well. Scrape into a large baking dish and top with the remaining cheeses. Bake 18-20 min until bubbling. Broil until browned on top, about 2 min. Top with crispy sage leaves.


A freshly picked new favorite. 🌼 The Traditional Casserole with Flower K**b is similar to a shallow stockpot, and is perfect for sauces, casseroles, stews, and smaller portions of pasta, rice and grains. This charming piece is available now as part of our spring collection: https://bit.ly/3kgudy7


Warm weather dinner inspiration: Yasmin Fahr's Skillet Tortellini with Blistered Tomatoes, from her upcoming new cookbook "Cook Simply, Live Fully." 🍅 This quick, delicious weeknight recipe is yours to play with – add some harissa with the tomato paste for heat, or even stir in a spoonful of labneh at the end to make it creamy.

Braiser: https://bit.ly/3nBdEhO

Ingredients (Serves 1 very hungry person or 2 medium hungry people):
2 tablespoons olive oil
1 pint cherry tomatoes or grape tomatoes or Campari tomatoes, halved
Red pepper flakes or dried oregano
2 heaping tablespoons tomato paste, preferably double-concentrated
1 (8-ounce) package fresh or frozen tortellini (see headnote)
1/2 cup white wine, preferably what you’re drinking
Fresh basil, leaves and tender stems, gently torn, for serving (optional)
Flaky sea salt
Grated Parmesan cheese, for garnish

1. Add 2 tablespoons olive oil in a 12-inch skillet with a lid, over medium-high heat, and add the tomatoes. While the oil is heating, use this time to poke the tomatoes with the tip of a paring knife or cake tester. Season with salt and a pinch or two of red pepper flakes and/or dried oregano, if you’re in the mood. Let cook, stirring occasionally, until they just start to burst and break down, about 5 minutes. Stir in the tomato paste, cooking until it becomes a fiery red color, about 1 minute, using a wooden spoon to gently press down on the tomatoes to help them break apart more.
2. Add the tortellini, stirring to coat, about 30 seconds. Pour in the white wine, stir, then cover, letting it bubble, and cook until the tortellini are done, about 4 minutes more (try one and see). Uncover; if it’s too dry, then add a splash of water. If it’s too watery, then let cook uncovered for another minute (or add some cheese). Top with the basil, flaky sea salt, and cheese.

*Note: Fresh tortellini is a gift to weeknight cooking, but, you can easily use frozen tortellini in its place if you have some stored in the freezer. Just throw it in with the tomatoes so it has a few extra minutes to cook.

📸: Matt Russell


This showstopping Grilled Lamb Crown Roast with Vegetables is easier than you might think. 🔥 Simply seasoned lamb is surrounded by colorful vegetables, then roasted on the grill for a one-pan meal in our new Alpine Outdoor Collection Skillet.

Get the Recipe: https://bit.ly/4cvQAWo
Shop the Alpine Outdoor Collection: https://bit.ly/3uFXjfB


Embrace lighter days with our fresh new hue. 🌱 See more: https://bit.ly/4aboheA

Daikon “Osso Buco” 03/24/2024

This hearty vegetarian meal is inspired by osso buco, a dish traditionally made with braised veal shanks. 🍽️ In this version, Justin Chapple replaced the veal with large pieces of daikon radish, seared in our Round Wide Dutch oven (on sale!) and simmered in an umami-rich sauce.

Daikon “Osso Buco” Daikon “Osso Buco”


You're invited to Après with Alpine! 🏔️ We're celebrating the Alpine Outdoor collection with an event in Big Sky, Montana. Join us tomorrow (Monday, March 25th) from 2-5pm at Big Sky Resort for cooking demos and food tastings with Chef Eduardo Garcia. We'll be at the Mountain Village Plaza, near the Umbrella Bar. See you there!


What's your favorite piece of enameled cast iron in your collection?

Pistachio Apricot Sticky Buns 03/23/2024

This recipe from Pastry Chef Caroline Schiff is a guaranteed crowd-pleaser for brunch.

Pistachio Apricot Sticky Buns Pistachio Apricot Sticky Buns


Inspired by Sage. 🌿 Save this chart for ideas pairing herbs with your favorite recipes. Head over to our blog for more tips and techniques on cooking with herbs, too: https://bit.ly/3ZKvGNm

Three Pieces of Cookware to Use Over Open Flame (Or On Your Backyard Grill) 03/22/2024

"A lifetime warranty and reputation that stands on its own." - Men's Journal

Three Pieces of Cookware to Use Over Open Flame (Or On Your Backyard Grill) A lifetime warranty and reputation that stands on its own.


Ready to lighten the mood and lift the spirit, Sage is a lighthearted hue that offers culinary harmony wherever it goes: https://bit.ly/3wO3VJj

Sweet and Savory Spring Baking 03/21/2024

Celebrate the season with baking recipes that span the spectrum.

Sweet and Savory Spring Baking Celebrate the arrival of spring with this collection of sweet and savory spring baking recipes from Le Creuset: Braided Basil Pesto Bread, Pistachio Apricot Sticky Buns, Raspberry Cream Brioche Rolls, Cheddar, Broccoli and Ham Breakfast Rolls, Blood Ora...


A deliciously decadent recipe for your next spring brunch. 🍽️ Our Brown Sugar French Toast Bread Pudding is baked until puffed and golden brown in an enameled cast iron loaf pan for crispy edges and a soft, gooey interior. It’s best glazed and served right out of the oven, but can also be prepared in advance and served at room temperature!

Get the Recipe: https://bit.ly/42NrkXn
Signature Loaf Pan in Brioche: https://bit.ly/3UEgilh


What's Gaby Cooking's Perfect Grilled Nachos are quick, easy and delicious. 😋 This crowd-pleasing dish comes together in just 5 minutes with the new Alpine Outdoor Pizza Pan, complete with toppings like refried beans, jalapeños, and plenty of melty cheese.

Alpine Outdoor Collection: https://bit.ly/3uFXjfB

2 bags of your favorite tortilla chips
1 ½ cups shredded pepper jack cheese
1 ½ cups shredded cheddar cheese
1 cup refried beans
1 cup shredded chicken or carnitas (optional)

Sliced jalapeños
Sliced green onions
Sour cream
Pico de gallo

1. Preheat gas or charcoal grill over medium heat.

2. Arrange the chips on the Le Creuset Alpine Outdoor Pizza Pan. Evenly distribute the cheese, refried beans, and chicken making sure each chip is coated with some cheese and equal parts of all the toppings. Transfer the pan to the grill and cover. Let the cheese melt, it will take about 5-7 minutes.

3. Once the cheese has melted, carefully remove the entire Alpine dish and add a little spoonful of the garnishes on top. Serve immediately.


Sage is an easy, enlightened green—one that hums with energy, just like the first green leaf unfolding. 🌱

📸: Sur La Table

Cooking Class: Cooking with Herbs 03/20/2024

Inspired by Sage: Get our best tips and techniques to incorporate both fresh and dried herbs into every recipe.

Cooking Class: Cooking with Herbs The Le Creuset test kitchen's tips and techniques to incorporate fresh and dried herbs into your recipes. Learn how to cook with fresh and dried herbs and which ones to use. Thyme, Rosemary, Basil, Cilantro and Mint recipes.


Rugged and ready for outdoor adventure. 🔥 See more of the Alpine Outdoor collection: https://bit.ly/3uFXjfB

📸: Chef Eduardo Garcia

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8380 Cerrillos Road
Santa Fe, NM

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