5 Spring Kitchen Trends Inspired by New York Fashion Week

Often our homes are a curation of what we adore about fashion, and thanks to the immediacy and instant dialogue of social sharing, the worlds of fashion and home decor can now harmonize. This week, our eyes are on New York as big names in fashion swath models in luxurious fabrics, tailored just so, and their artfully designed pieces hit the runway in a myriad of colors, patterns and textures. That’s right, it’s New York Fashion Week… seven spectacular days of creative minds showing us their vision for Spring 2016.

Immerse yourself in these 5 Spring Kitchen Trends, where kitchen decor meets haute couture, and discover how iconic AGA kitchen collections are pace for pace with emerging fashion trends.

Spring Kitchen Trend #1: Lace Ladies and Vintage Style AGA Legacy Ranges

Lace is timeless, whether in shades of ivory, white or black, and AGA Legacy Dual Fuel Ranges emulate this finely tuned vintage look that seems to transcend eras.  It’s what we call our AGA Designer Ranges, available in 36″ and 44″ options and five porcelain enamel colors.lace-ladies

Spring Kitchen Trend #2: California Dreaming in Rose, Aqua and Pistachio

Breezy pastels remind us of seaside retreats, warm weather and casual Cali chic. Take a cue from the West Coast with AGA Cast Iron Ranges in rose, aqua and pistachio. Pictured here: AGA City24 Cast Iron Range with gas and electric cooktop options.


Spring Kitchen Trend #3: Shine On with Sleek AGA Professional Ranges

Silvery and sequined, these models are dressed to impress, reminiscent of the sleek, sophisticated and NEW AGA Professional Ranges in 30″, 36″ and 48″ sizes.


Spring Kitchen Trend #4: Shoulder Off & AGA Induction Tops

The catwalk saw clean lines paired with classic colors like black and white, a close cousin in appearance to our AGA Hotcupboard with its minimalist induction top.


Spring Kitchen Trend #5: Citrus City with AGA City24 in Lemon

Nothing says spring like bright citrusy yellows, daffodils and tulips, a color that rejuvenates the spirit and is refreshing and happy to the eye. Like a burst of sunshine, the AGA City24 Dual Fuel Module in lemon can take a kitchen from dreary to cheery.


Like what you see here?  Get inspired with more fabulous kitchen design ideas:

AGA Servicers Love AGA Cast Iron Ranges


We loved reading a press release recently published written about an appliance dealer owner who recently attended our AGA training session.  Not only is the training an intricate part of what we do at AGA, it was wonderful to see AGA Servicers love AGA cast iron ranges!

Each year, AGA makes it a point to send UK Product Specialists to its North American headquarters in Greenville, Michigan for a week long training session.  Installers and servicers throughout the US and Canada fly into Michigan for this essential AGA training.  Bill Cummins, owner of Appliance Master of Central New Jersey said it best

The design and quality of these units is so vastly different, and in my opinion superior, from anything built in the US that this training is absolutely essential. The heavy-duty cast iron construction enables highly efficient energy storage. Food is cooked by surprisingly gentle radiated heat from this large mass. Extremely even temperatures make for a unique cooking experience.

Our goal is to ensure those installing and servicing your AGA cast iron ranges have been personally trained by AGA personnel.  As the AGA evolves further into the 21st century by providing more fuel and cooking options this training becomes more and more valuable to our servicers, or as we like to call them, our extended family.  To read the full press release, Click here.

If you are an AGA owner and would love your AGA cast iron range cleaned, serviced or maintained, Click Here to locate a Service Company nearest you.

Coconut Raspberry Cheesecake Recipe

Coconut Raspberry Cheesecake Recipe made easy in the AGA Total Control

coconut raspberry cheesecake on the aga total control

Coconut Raspberry Cheesecake made in the Baking Oven of the AGA Total Control range

A special thanks to Jacqueline Gillam of Her Majesty’s English Tea Room at Fairchild’s for sharing her decadent Coconut Raspberry Cheesecake recipe made on her very own AGA Total Control.

Here’s what Jackie says this about her delicious recipe:

“This is one of those simple but lovely desserts that breaks from tradition a little bit. There is no crust—who needs a crust? Sometimes those crusts flavors take away from the cake. I like to save my crust calories and have a second piece. Anyone who likes coconut will fall a little bit for this one. I like to serve it with fresh raspberries and bitter chocolate sticks to give me that Almond Joy feeling.”


  • 2 cups cottage cheese (recommend large curd)
  • 24 ounces (3 packages) cream cheese
  • 1 cup sugar
  • 1 1 /4 cups sour cream
  • 6 eggs
  • 1 tablespoon corn starch
  • 1 teaspoon lemon juice
  • 1 tablespoon coconut extract
  • 1 12 oz tin raspberry pie filling
  • 4 cups coconut
  • Fresh raspberries for garnish
  • 10 inch spring pan


Turn on the Baking Oven of your AGA Total Control.  Coat spring pan with light coating of Crisco or equivalent.  Beat eggs until fluffy, add sugar and continue to beat.  Add cottage cheese, cream cheese, sour cream and extract one ingredient at a time being sure to beat after each addition.  Add corn starch and lemon juice. Mix well.  Then, fold in coconut.

Pour batter into spring pan. Spoon 6 dollops of raspberry filling on top of cheese cake batter. Swirl in with a knife tip.  Bake on the floor of the Baking Oven for about 1 ½ hours, until the top is lightly brown and there is a crack in the cake.  Cool at room temperature for about 2 hours and then chill.

Garnish each slice with fresh raspberries upon serving.  This Coconut Raspberry Cheesecake recipe is sure to delight and can be served for any occasion!

Note: Expect this cheesecake to be rather crumbly from the coconut. Delicious all the same![/vc_column_text]

KBIS 2016 Recap – AGA Ranges

It was a whirlwind week at KBIS 2016 in Las Vegas, Nevada, as we shared with the masses the 2016 launch of several new AGA ranges!  The reception of our booth was extraordinary as we didn’t have a moment of downtime the entire three-day show.  Whether prompting media attention for the Mercury range or enjoying delicious foods cooked on the AGA cast iron 7-oven range, it was obvious AGA ranges were a huge hit!  Enjoy reading our KBIS 2016 Recap – AGA Ranges below and be sure to click on the various links to read the full article reviews.

KBIS 2016 Recap – AGA Ranges

First Impressions – AGA Mercury Range from Reviewed.com

48" AGA Mercury Range with Induction Top in White

Photo Credit: Reviewed.com / Ben Keough

“This British luxury range is unlike anything else you can buy.” Keith Barry

The AGA Mercury received quite the attention at this year’s show!  We were elated with its reception and greatly appreciated the feedback from those who attended.  The Mercury boasts an extra-large five-burner induction cooktop as well as a powerful five-burner gas cooktop.  The design style is in a league of its own while the luxury range exhibits requisite precision.  Here is a sampling of what Reviewed.com had to say:


For now, though, just feast your eyes on these gorgeous ranges. Up top, you’ve got your choice of a massive, five-burner induction cooktop or gas burners. Down below, there are three ovens: a multi-function oven with convection and customizable burners, a large oven that can fit a 25 lb. turkey, and a pull-out grill for everything from toast to steak tips.

Every door on this UK-built range opened with the heft of a luxury car, and the dials and knobs all turned with exquisite precision. Even without any food on it, getting some hands-on time with the Mercury at Design and Construction Week was a joy.


First Look – AGA Professional Range from Reviewed.com

“If there’s such a thing as value in luxury goods, this AGA is it.” Keith Barry

Our new line of AGA Professional Ranges gives the luxury market just what they’ve been asking for from AGA.  Ranges to suAGA Professional Ranges in 30 36 and 48 widthsite the replacement market now available in 30″, 36″ and 48″ sizes.  The AGA Professional line offers traditional Pro style and power in gorgeous stainless steel.  Functionality such as RapidBake Convection™, True Dual Flame™ double ring brass burners and Cool Flow™ Range Top Technology set these new ranges apart from the rest.  Here is a sampling of what Reviewed.com had to say:




On specs alone, the 36-inch AGA appears to provide impressive internal competition. Both appliances have 4.9-cu.-ft. ovens, both offer self-cleaning, and both boast industrial designs. The Viking has six burners with one that tops out at 18,500 BTU, plus multiple 15,000 BTU burners. The 36-inch AGA has five burners and maxes at 17,500 with a few lower-powered ones. Both have convection, but Viking has a proprietary single-fan version while AGA has two fans.

Feel the Burn: AGA Introduces a 48″ Induction Cooktop from Digital Trends


Photo Credit: Digital Trends / Jenny McGrath

In addition to the Mercury range that captivated the masses, the 7-oven AGA Cast Iron Range in Aqua made quite the headlines!  Unveiling our “Build Your Own AGA” concept the cast iron AGA range boasts amazing colors, cooktop choices and integrated solutions so you may create the AGA which suites your lifestyle, cooking needs and kitchen space.  Here is a sampling of what Jenny McGrath from Digital Trends had to say:





Invented by a Nobel Prize-winning physicist and coming in colors like rose, lemon, and pistachio, AGA cast iron ranges are definitely eye-catching. The luxury brand was at the 2016 Kitchen and Bath Industry Show in Las Vegas this week, along with a couple new offerings.

We enjoyed bringing you this fun snapshot of KBIS 2016 Recap – AGA Ranges.  Be sure to stay connected and follow us on Facebook, Twitter and Houzz for all the latest design trends and product launches!


Pot Stickers – Beef and Coriander

Pot Stickers – Beef & Coriander Recipe

Pot spot stickers filled with beef and coriander made on the AGA cast iron rangetickers are simple and delicious dumplings enjoyed all over Asia.  Use your AGA cast iron range to make these delicious Pot Stickers – beef and coriander goodness – and share this Asian cuisine in your own kitchen.  Serves 4


12 dumpling wrappers
½ lb. ground beef
½ small bunch of coriander, finely chopped
1 spring onion, finely chopped
1 small red chili, deseeded & finely chopped
1 small clove of garlic, finely minced
½ teaspoon grated ginger
½ teaspoon corn flour
A small pinch each of salt and pepper for seasoning
Grapeseed oil for pan frying
¼ cup of water
Soy sauce for dipping


Mix the beef, coriander, spring onion, chili, garlic, ginger and corn flour together in a bowl. Season with salt and pepper and add a 1 tsp. of water to bind. Place 1 tablespoon of filling onto each wrapper and seal by wetting ½ circles of the wrappers. Fold as shown in the video. Heat a small amount of oil in a wok and add the dumplings, arranging them like the petals of a flower. This should be done on the boiling plate of your AGA range.

Fry the pot stickers – beef & coriander filled dumplings until the bottoms are a light brown color. Pour over a big splash of cold water and cover immediately with a close fitting lid or tray to steam the upper part of the dumplings. When you can no longer hear the popping and sizzling of the pot stickers, remove the lid and let any further moisture evaporate.

Invert a small plate over the pot stickers and tip them out carefully so as to keep the shape of the petals. (See video for an example.)

Serve piping hot with soy sauce or your dipping sauce of choice.

Sesame Beef Stir Fry

Sesame Beef Stir Fry

Sesame Beef Stir Fry made on the AGA cast iron range

Food in a flash is epitomized by the AGA stir fry. A meal in itself, Sesame Beef Stir Fry made on the AGA cast iron range makes a fantastic work-night dish. Don’t be shy about experimenting with the ingredients! Feel free to substitute and add as you see fit.  Often times, people enjoy making sesame beef stir fry using a variety of vegetables found in the refrigerator at that time.

Simple, fast and made on the AGA cast iron range, this Sesame Beef Stir Fry is sure to please.


  • 12 oz beef filet, cut into thin strips
  • 2 TBSP sesame oil
  • 5 oz oyster mushrooms
  • 1 red bell pepper, sliced finely
  • 1 oz sesame seeds
  • 1 bunch green onions, sliced diagonally
  • 1 pkg rice stir fry or Lo Mein noodles

Sauce Ingredients

  • 3 TBSP oyster Sauce
  • 2 tsp cornstarch
  • ½ cup beef broth
  • 1 TBSP brown sugar
  • 1 TBSP soy sauce
  • 1 TBSP fresh ginger, chopped fine
  • 2 garlic cloves, minced


  1. Remove rice noodles from the package, place in a pan and cover with cool water. Allow to soak while prepping ingredients.
  2. In a medium sized bowl, combine all of the Sauce Ingredients and whisk together briskly. Set aside.
  3. Heat your wok on the Boiling Plate, add the sesame oil. When oil is hot place add the beef strips and stir fry until browned, about 2-3 minutes. Add mushrooms and peppers. Stir fry for another minute. Add sesame seeds and onions and cook for another minute.
  4. Strain noodles in a colander in the sink. Shake off excess water.
  5. Back at the stove, stir in the sauce mixture and toss to coat. Allow the stir fry to heat through then add noodles. Stir until noodles are evenly coated with sauce. Remove from heat and serve immediately.

Baked Brie with Rhubarb Apple Chutney

baked brie with rhubarb apple chutney in the agaBaked Brie with Rhubarb Apple Chutney Appetizer

This recipe is two-fold really. First learn how to create scrumptious Rhubarb Apple Chutney – you may even preserve it in jars for future use – then learn how to create the delicious appetizer, Baked Brie with Rhubarb Apple Chutney. Your guests will be fascinated at the array of flavors and its gorgeous presentation.

Rhubarb Apple Chutney

Inspired by The Canning Diva®
Makes approx. 7 half-pints

This gorgeous chutney has a tart yet sweet flavor with warm tones making it perfect for scones, crepes and pastry fillings. It is also delicious alongside pork as well as a cheese and fruit tray.


5 cups apples (Spartan, Golden Delicious or Jonagold are best), peeled, diced and cored

4 cups rhubarb, diced

4 cups raw sugar

Zest of 1 lemon

2 Tablespoons lemon juice

1 cup dried cranberries, packed

1 tsp grouRhubarb Apple Chutney preserves made on the aga cast iron rangend cinnamon

1 tsp ground nutmeg


In a large stainless steel stock pot, combine apples, sugar and rhubarb. Starting on your Boiling Plate, bring to a quick boil. Move to the Simmering Plate and simmer, stirring frequently, for 15 minutes. Add cranberries, cinnamon and nutmeg. Continue to boil gently to reduce down the mixture, for 15 additional minutes.

Ladle hot chutney into sterilized, hot jars leaving a ½” of headspace. Remove air bubbles and adjust headspace if necessary. Using a warm wash cloth dipped in vinegar, wipe jar rim and screw bands. Apply sterilized lids and rings. Hand tighten.

Place jars in water bather and cover with 1” of water. Bring to a full rolling boil on your Boiling Plate allowing your jars to process. Half-pints should process for 10 minutes and pint jars for 15 minutes. Remember processing time does not begin until water is at a full rolling boil.

Baked Brie with Rhubarb Apply Chutney recipe


16 oz. package of brie
(1) can rhubarb apple chutney
Two Apples, sliced
Box of Crackers


Lay Bake-O-Glide or parchment paper on an AGA baking tray.
Place brie in the middle of the tray, and smother generously with chutney.
Place in the baking oven for 5 minutes, or until the brie until it softens, but doesn’t melt completely.
Transfer to a serving tray. Arrange a variety of crackers and apple slices around the baked brie/chutney blend and serve.

Pear Tarte Tatin

pear tarte tatin recipe on the aga
This Pear Tarte Tatin is a quick, simple and super delicious dessert to create on any AGA cast iron range.  Also called an Upside Down Pear Tart, this Pear Tarte Tatin dessert uses both hotplates then completing in the Roasting oven, this dessert is an excellent example of roasting sweet and savory dishes without flavor transfer.  This recipe can also be made with apples, preferably Golden Delicious, creating a yummy Apple Tarte Tatin. Serves 5-6


5 pears, peeled, cored and quartered
3 Tbsp unsalted butter
1/3 cup sugar
2 tsp ground cinnamon
½ tsp ground nutmeg
1 refrigerated pie crust

Additional Suggestions: Use 2 cinnamon sticks or 2-3 vanilla beans to infuse the butter with flavor.


1. Place the rim of a 10” AGA non-stick skillet over the puff pastry and cut to fit, then place pastry back into refrigerator till needed.
2. Peel pears, half length-ways and cut each into 4 thick wedges. Remove seeds and any remaining core.
3. Melt butter in the skillet atop the simmering hotplate. If using the cinnamon stick or vanilla beans add to the butter at this time. Stir in sugar reserving 3 tablespoons for later. Move skillet over to boiling plate. Stir often watching the mixture as it darkens to an amber color.
4. Arrange the pears neatly, core side up, to fill the bottom of the pan. Cook for approximately 10-15 minutes or until the pears have caramelized and the juices have become thick, dark and syrupy. (Cooking time will depend on the moisture content of the pears)
5. Sprinkle remaining sugar, the cinnamon and nutmeg atop the pears. Place the pastry over top the pears and tuck the excess down the sides. Pierce the center of the pastry with 2 knife holes for venting.
6. Place the pan on the bottom of the roasting oven (baker’s brick) and cook for 12 minutes or until pastry is crisp and golden.
7. Remove from roasting oven and place on trivet. Allow to rest for 5 minutes.
8. Place a serving plate atop the pastry. Safely invert the tart onto a serving plate by gently and swiftly flipping the skillet content onto the serving plate.

This Pear Tarte Tatin was inspired by Chef Jason Roberts while attending the Architectural Digest Show in New York City in 2014

AGA Pumpkin Pie

AGA Pumpkin Pie

AGA Pumpkin Pie


  • 1 Pie or Sugar Pumpkin, about 3 pounds – yield 2 cups of pumpkin purée
  • Refrigerated pie crust
  • 1 1/2 cup heavy cream or one 12 oz. can of evaporated milk
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 eggs plus the yolk of a third egg
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon of grated lemon zest


  1. Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with Bake-O-Glide. Place sheet in the center rack of the Roasting Oven. Roast until fork-tender, about 45 minutes to 1 hour. Remove and let cool.
  2. While the pumpkin is cooling, line an AGA ceramic dish with pastry dough. Place in the refrigerator to rest.
  3. Once pumpkin has cooled, remove skin and press pumpkin through a food mill or chinois for an extra smooth consistency. Beat the eggs in a large bowl. Mix in the sugars, salt, spices, and lemon zest. Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
  4. Pour the filling in to the rested pastry dish. Cook the pie on the floor of the Roasting Oven using the Cold Plain Shelf above on the second runner down. Bake for about 40 minutes until set. Serve with a dollop of cool whip.

Just in time for Thanksgiving, enjoy this easy, authentic recipe for delicious AGA Pumpkin Pie which is sure to delight this holiday season.  Explore the many benefits to cooking with cast iron and enjoy many fun recipes you may make on your cast iron AGA range.  Whether you have a traditional AGA cooker, or one of the latest next generation AGA ranges such as the AGA Total Control, there is much fun to be had in the kitchen!  The Heart of the Home!  Go to www.aga-ranges.com today to learn more.

Roasted Pork Chops with Sweet Potatoes and Apples

Roasted Pork Chops with Sweet Potatoes and Apples

Roasted Pork Chops with Sweet Potatoes and Apples


  • 4 bone-in pork chops, each about 1 inch thick (about 2 1/2 pounds total)
  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 medium sweet potatoes, scrubbed and cut into 1/4-inch-thick rounds
  • 1 large sweet onion, such as Vidalia, peeled and cut into 1/4-inch-thick rounds
  • 1/3 cup apple-cider vinegar
  • 1/2 cup apple cider
  • 1 teaspoon caraway seeds
  • 2 apples, thinly sliced, seeds removed


  1. Pat dry pork chops with paper towel. Season chops with salt and pepper. On the Boiling Plate, heat a large cast iron skillet through. Add oil. Cook chops until golden brown, turning once, about 8 minutes. Transfer chops to a plate and reserving drippings.
  2. In a large AGA roasting pan, add drippings, potatoes, onions and a bit of olive oil. Season with salt and pepper. Place pan in center of Roasting Oven for 10 minutes.
  3. Remove from Roasting Oven and place on Simmering Plate. Add vinegar and cider, mix well and bring to a simmer. Simmer for 5 minutes. Add caraway seeds, pork chops and any remaining juices tucking apple slices in between the pork chops.
  4. Place pan at the bottom of the Roasting Oven and roast for 10 minutes or until a thermometer inserted into the thickest part of the chop registers 138°F. Take care not to touch the bone when registering internal temperature.
  5. Serve pork chops with the vegetables, apples and pan juices. Green beans and a side salad make a lovely accompaniment.

Roasted Pork Chops with Sweet Potatoes and Apples recipe is a scrumptious meal – especially during a fall apple harvest.  Explore the many benefits to cooking with cast iron and enjoy many fun recipes you may make on your cast iron AGA range.  Whether you have a traditional AGA cooker, or one of the latest next generation AGA ranges such as the AGA Total Control, there is much fun to be had in the kitchen!  The Heart of the Home!  Go to www.aga-ranges.com today to learn more.