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Anolon 12-Piece Gourmet Cookware Giveaway! (CLOSED)

Review any recipe on the site between now and midnight on April 1, 2015 for a chance to win a 12-Piece Anolon Gourmet Cookware set valued at $400! The set includes:

1.5 Qt. Covered Saucepan
2 Qt. Covered Saucepan
3.5 Qt. Covered Saucepot
8 Qt. Covered Stockpot
8.5″ French Skillet
10.25″ French Skillet
4 Qt. Covered Sauté Pan

You may review up to five recipes for five separate entries. Please leave constructive reviews that will help other cooks. For example: Was the dish perfect as is or would you alter the recipe next time? Did you make any substitutions? What other dishes did you serve it with?

The winner will be chosen randomly and notified via email. You must be a resident of the contiguous U.S. or Canada and Once Upon a Chef newsletter subscriber to participate.  See the “Hungry For More” form below to subscribe, or visit my RECIPE INDEX to start reviewing! (Please do not leave reviews on this page.)


  • Great ideas and recipes, Jenn!

    - Liza on April 30, 2015 Reply
  • Thank you for the lovely recipes to try. Especially your lemon square is wonderful. Keep up your good work and take care of your family too.

    - Vanaja V Raj on April 23, 2015 Reply
  • Your recipes look fantastic! I will try one of your desserts for Easter. Glad I found you!!

    - Rocio Cosello on March 31, 2015 Reply
  • Hi Jenn!
    I love your recipes! I just tried your buttermilk fried chicken tenders last night. It was my first time frying so I was nervous about spattering oil. The problem was I couldn’t see the bottom of the chicken while frying (obviously)so some burned. Two of the larger pieces were a little undercooked. I looked up another recipe about timing and they said about 7 minutes. is that each side? How do you fry without burning and yet cooked all the way through? I looked up a deep fryer on Amazon, maybe that is easier? My husband and I loved them anyway-even burnt! My kids ages 7, 5 and 2 won’t touch anything remotely brown. Ha! Ha! The inside was so tender and juicy and the less burned ones were especially delicious!!! Would love some new pots too!

    - Oceandogs on March 31, 2015 Reply
    • Hi there, Average size chicken tenderloins should cook thoroughly in just a few minutes per side. If your tenders are extra large, you can brown and crisp them in the oil, then finish them in a 350°F oven. A deep fryer would be great — but not necessary 🙂

      - Jenn on April 2, 2015 Reply
  • Found this too late to review for an entry into the contest, but I just wanted to say that your recipes look amazing!! I’m bookmarking this so that I can try some of them. First up…Sautéed Zucchini and Cherry Tomatoes! 🙂

    - Suzanne on March 31, 2015 Reply
  • Jenn
    Thank you for the granola bars. I substitued the granola with other nuts but it came out great. I also added dry cranberries. I just found your site. I would love new pans. I have ten kids so its a little hard to buy new ones. I also love to cook for my family. I always have to double and triple everything. Thank you for your site. Christine

    - Christine Crane on March 31, 2015 Reply
  • Hi Jenn,

    I was wondering what date you posted this because I just saw it!!! I hope it falls in between the times I posted reviews. I think I posted one on 03/16 and two on 03/22. Hopefully that’s 2-3 entries already (=

    - Linda A. on March 28, 2015 Reply
    • Hi Linda, Your comments will be included. Thanks for leaving them 🙂

      - Jenn on March 29, 2015 Reply
  • First time user of one of your recipes….because I just BARELY found your site!! I just put a batch of your coconut macaroons in the oven….everything makes soooo much sense that I have little doubt these will come out perfectly! Thanks for spending YOUR time perfecting recipes so MY time is minimal with a high rate of success!!

    - Carol on March 28, 2015 Reply
  • Love your French toast it’s great!! Would love to have these set too! Thank you for all the great recipes!

    - Tracy Heyer on March 27, 2015 Reply
  • The Chicken Enchiladas with Tomatillo Sauce is the best enchiladas I have ever made. I love the tomatillo sauce and I like how the chicken is prepared for the enchiladas. Excellent recipe!

    - Judith on March 27, 2015 Reply
  • Last Sunday I made the Black Bean & Corn Salad with Chipotle-Honey Vinaigrette. It was fabulous! Everyone loved the fresh taste and it complemented my Mexican enchilada dinner.

    - Judith on March 27, 2015 Reply
  • This cooking set will really up my cooking game!

    - Don on March 27, 2015 Reply
  • Yours is the best recipe for lemon bars I have ever tried.

    - Amantha on March 27, 2015 Reply
  • I am going to make the grilled Tequilla and Lime Chicken I use my grill all year long. This looks like a great new way to prepare chicken quick and yummy with a cocktail. Cheers!

    - Deanna on March 27, 2015 Reply
  • I have really enjoyed every recipe so far. The drinken French toast was a hit. So far there has not been one recipe that I haven’t loved. Thank you so much.

    - Sarah on March 27, 2015 Reply
  • I spend a very long time reading your recipes and save many of them. I’ve tried several recipes and really enjoy all that I’ve tried. One we especially enjoyed is French Lentil and Vegetable Soup with Bacon. What a delightful change from any “ordinary” soups.

    - Cindy Armstrong on March 26, 2015 Reply
  • Black Bean & Corn Salad with Chipotle-Honey Vinaigrette was the first recipe that I tried form your site. First I fell in love with the color. When it was done even my picky kids could not resist to try it. 🙂 It is a very refreshing salad and the vinaigrette complements the ingredients perfectly. I could recommend it to anyone who has trouble eating veggies.

    - Rozalia on March 26, 2015 Reply
  • I made your recipe adaptation of “Pasta Fagiole “. Loved it but I must admit I’ve made many variations of this soup and have never used lentils in it until now. It added more body to soup and we really enjoyed it. I did use homemade chicken stock and the garbanzo beans were fresh cooked (I had them on hand as I made hummus this week!). I used a stick blender instead of a blender.(I’m lazy and a stick blender is so easy to clean!). All in all we really enjoyed this version and will definitely join our soup rotation.

    - Stephanie-Oh on March 26, 2015 Reply
  • I loved the Baja Fish Tacos. The chipolte sauce was particularly delicious.

    - Thomas F on March 26, 2015 Reply
  • The Simple Steamed Broccoli is great, though I sprinkle it with lemony garlic butter.

    - Thomas F on March 26, 2015 Reply
  • I love carrots and the Curried Roasted Carrots were absolutely delicious.

    - Thomas F on March 26, 2015 Reply
  • add your recipes to my weekly menu – strawberries and oranges – Yummy – but I love the beef and broccoli – next time going to use chicken – I will let you know that that turns out !

    - Bobbi on March 26, 2015 Reply
  • love all your recipes, enjoyed spinach & gruyeye Quiche and the chocolate cream pie were wonderful…..each week new recipes to try on my family, soon retiring so I’ll have more time to try more. thank you for such a great site.

    - sharon heisler on March 26, 2015 Reply
  • I receive wonderful organic veggies from Door to Door Organics and I had a bunch of beets so I made your Roasted Beet Salad with Goat Cheese, Walnuts and Honey-Dijon Vinaigrette. My family loved it so much I mad it again the next night and they’ve asked for it again! This time I’m going to toast the walnuts to see what that does, but we love this recipe! Thank you!!!

    - Shannon Thelen on March 26, 2015 Reply
  • I make your perfect french toast every time I make french toast now. My family loves it! If I’m out of honey, I will add either maple syrup or powdered sugar. It’s so yummy and the cream makes it so good!

    - Marcia S. on March 23, 2015 Reply
  • I made the Thai crunch salad with the citrus honey chicken. It was like a party in my mouth. My family raved over the combo. I wandered if tweeking it with ginger in the honey chicken would put it over the edge? Thanks for all the great recipes.

    - Candy Tilton on March 22, 2015 Reply
    • Hi Candy, Ginger would be delicious.

      - Jenn on March 27, 2015 Reply
  • The blackened tilapia recipe is great, I make it without the sugar and it tastes amazing. Such a quick and easy recipe to follow and I have dinner on the table in less than 30 minutes. Thank you!

    - Anna n on March 22, 2015 Reply
  • The easy ,slow baked BBQ boneless spare ribs look delicious. Can they be cooked outdoor on a grill?

    - Pat on March 22, 2015 Reply
    • Hi Pat, Sorry, it won’t work on a grill.

      - Jenn on March 27, 2015 Reply
  • I would love to win a set……..thanks

    - peter macisaac on March 22, 2015 Reply
  • Ok. There really isn’t a recipe that I haven’t made and loved from your website. Here recently I’ve made the peruvian chicken, delicious. I made the green sauce too, but forgot it in the fridge…ooppss. The chicken didn’t need it though, it was so tasty on it’s own. I also made the rice to go along with it and that was a great twist on how I usually make mexican rice. Your beef and broccoli recipe looks amazing and I will certainly be making that along with some buttery jasmine rice.

    - Katie on March 21, 2015 Reply
  • I LOVE the asparagus soup and was so glad I did not have to use a dairy product except for the parmesan cheese

    - Barb Mobley on March 21, 2015 Reply
  • Thanks for the tip on using flat iron steak for the beef and broccoli recipe, I always wondered why it was so tender at the restaurant.

    - Barb Mobley on March 21, 2015 Reply
  • your recipes are amazing
    Love all of them
    Beef Brisket is one of my favorites
    The asparagus soup is delicious

    - anna m smith on March 20, 2015 Reply
  • I made the Smoky Chickpea, Red Lentil & Vegetable Soup. It was a very good and flavorful soup. I used frozen peas, green beans and chopped spinach for the vegetables.

    - Judith on March 20, 2015 Reply
  • My favorite recipes are the Thai crunch salad and the honey lime chicken. I have made each several times and have always followed the recipes as written. They turn out as beautiful as the pictures and taste even better. While the chicken tastes best grilled, I have baked them with nice results.

    - Lisa Arends on March 20, 2015 Reply
  • Oh how I love your recipes!! So does my husband and family!!! The lemon squares are fabulous, the best ever! Thanks for sharing your recipes! Joanne

    - Joanne on March 19, 2015 Reply
  • Hi Jenn, you are by far the best cook I have seen on my iPad! I never worry that my family will not like your meals, because all that I have made for them have been a big hit! I love cooking and baking, so keep those good recipes coming! Thanks for helping us cooks learn about new and different meals. Joanne

    - Joanne D'Abate on March 19, 2015 Reply

    I used sweetened coconut because that is what I had and left out the 2 T of sugar I also didn’t toast the pecans. Was really good and I will be making again.

    - Kathryn on March 19, 2015 Reply
  • I enjoy your website and have made many recipes. Very good stuff

    - Yvette Miraglia on March 19, 2015 Reply
  • As we North-easterners dig out from this snow-packed winter — spring and summer-sounding recipes top our list.
    Crispy Kale Chips with Lemon and Parmesan were on our regular rotation last year and we plan to wander into this spring with these as our lead snack.

    - Jean on March 19, 2015 Reply
  • The beef and broccoli sounds perfect

    - sandra reeve on March 19, 2015 Reply
  • I live in the US Virgin Islands,
    Am I still eligible?
    Love the site and have been using it constantly since I discovered it 6 months ago

    - Adrianne Baird on March 19, 2015 Reply
  • This is my go to website for last minute dinner planning. Quick, easy and delicious every time!

    - coco kaminsen on March 19, 2015 Reply
  • Thanks for a great collection of recipes!

    - Gerry Wade on March 19, 2015 Reply
  • The chocolate zucchini bread is truly amazing. I have baked many a chocolate zucchini bread in my lifetime and this one trumps all others. Although the addition of instant coffee is nice, I have found that omitting this ingredient still produces excellent results, due to the deep flavor and color of Dutch-processed cocoa. Very moist, and not overly sweet. You can really taste and appreciate the flavor of the cocoa in this bread. Suggestion: substitute banana for the zucchini and the cake takes on a wonderfully different dimension. Either way, this recipe will become a permanent part of your recipe collection.

    - Voula Gonatos on March 19, 2015 Reply
  • I just made the Asian Kale Salad with Creamy Ginger Peanut Dressing and it was wonderful! I wasn’t to sure about the peanut butter dressing but tried it anyway and even though I’m not to big on peanut butter, it was great. My husband loved it and asked me to make to often!

    - Linda on March 19, 2015 Reply
  • The pancetta wrapped asparagus was amazing. We are huge fans of asparagus and I usually just toss it with some olive oil and salt and pepper then broil it for a bit but this will be our new way of making it. Thanks so much for the recipe.

    - Diana Teague on March 19, 2015 Reply
  • The Drunken Caramel French Toast is excellent – – I made it for guests (it makes a bunch) & everyone enjoyed it. Easy to make and very impressive!

    - Esther on March 19, 2015 Reply
  • The Peruvian chicken was delicious- i did not use a whole chicken but used drumsticks – the recipe still worked very well. The sauce was also great with fish. thanks for a great recipe that is part of my regular repertoire.

    - Anna on March 19, 2015 Reply
  • hello … i sent you a recipe for my peanut butter balls… have you ever tried to make them ?

    - Dan on March 19, 2015 Reply
    • Hi Dan, I still have the recipe in my “to try” file. Meant to get to it over the holidays, but the time got away from me. Next year 🙂

      - Jenn on March 21, 2015 Reply
  • We really like Chinese food and I enjoy making it. The beef and broccoli sounds so good. Will try this as soon as I find flat iron steak. Good info. Thanks

    - Betty on March 19, 2015 Reply
  • I have high blood pressure and your recipes for different types of salads have help me to continue to enjoy good food without the salt.

    Thank you so much.

    - Towanda Chappell on March 19, 2015 Reply
  • When I receive my e-mail I always look at your new and old recipes to try out and the ones I like redo. Great job and so easy to understand recipe.

    - Dave Beraty on March 19, 2015 Reply
  • Your kale and Brussels salad was wonderful! So nutty, crunchy and still so after a day in the fridge! Perfect for post winter eating!!

    - Maeve on March 19, 2015 Reply
  • crispy roasted chick peas, lovely! I made this again but this time I added some chilli flakes and sea salt, just as yummy!

    - Nicola on March 19, 2015 Reply
  • I desperately need new cookware.
    ANALON 12 piece Gourmet Cookware is exactly what I’m looking for..
    Looks Fantastic!

    - PaulaFredette on March 19, 2015 Reply
  • Love your receipts

    - Frank Graziano on March 19, 2015 Reply

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