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Cooking

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Corn on the Cob with Flavored Butters

Corn on the cob, the classic American summer vegetable, can be boiled, grilled, or steamed. But steaming is the best way to preserve its pure corn flavor and toothsome texture. A shallow steamer, steamer insert, or pasta insert for an 8-quart stockpot will hold up to 8 ears of corn comfortably. For an added treat...

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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Lamb Tagine with ArtichoKe Hearts, Dried Apricots, and Preserved Lemon

Lamb, artichokes, and dried fruit are a classic combination for a Moroccan tagine, but it is the bouquet of spices—saffron, cumin, ginger, coriander, cinnamon—that make this dish memorable. To savor the wonderful flavors in the sauce, spoon the tagine onto mounds of fluffy couscous (page 317). This recipe calls for ...

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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Rich Breakfast Dough

A leaner version of brioche dough, this can be used for all those wonderful, yeasted breakfast breads you love, like sticky buns and coffee cake.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Maple-Pecan Sticky Buns

Sticky buns are a favorite throughout the country, and each region seems to have its own variation. You'll like this one, with the deep, caramel-tinged flavor of real maple syrup paired with its finest dance partner-pecans. Be sure to turn these out of their baking pan while they are still quite warm, or the...

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Goat Cheese-Stuffed Swiss Chard Bundles with Olives and Sundried Tomato

Each of these little cheese-stuffed chard bundles is lightly grilled on a panini pan, or on an outdoor grill if you like. They make a delicious appetizer, snack, or side dish. For a variation, substitute ricotta salata, feta, or a creamy cow’s milk blue-veined cheese for the goat cheese.

Marie Simmons

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Parmesan-Herb Popovers

Popovers are culinary sleight of hand. Their simple ingredients and mixing method belie the great heights to which they rise during baking, puffing up like crispy brown balloons. A popover pan is designed to optimize that rise, with tall narrow cups that force the batter upward. The recipe here gives...

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Classic French Fruit Tart

Summer berries are an obvious choice for this French tart, but also try slices of nectarines and plums, poached pears, pineapple, mango or kiwi, depending upon the season.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Whole Roasted Snapper on Piperade

This recipe by Chef Chris Hastings features lemon, thyme and basil-stuffed snapper on a bed of 3-pepper pipérade roasted to perfection and seasoned with fresh herbs.

Recipe by Chris Hastings owner and executive chef of the Hot & Hot Fish Club, courtesy of All-Clad.

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Feta, Roasted Pepper and Basil Muffins

Who says muffins have to be sweet? These are a great savory accompaniment to eggs or bacon on the breakfast table, and just as good alongside soup, salad or roasted chicken.

Cindy Mushet

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Salmon Gravlax

One of the most delicate and least embellished salmon preparations is gravlax, a Scandinavian specialty in which the fish is cured by means of a salt and sugar rub.

Diane Morgan and Sur La Table, Gifts Cooks Love (Andrews McMeel)

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Chocolate Covered 5-Layer Strawberry Cake

Indulge yourself with this deliciously decadent cake that is as fun to bake, assemble and ice as it is to eat.

Recipe provided by Wilton®

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Beef Bourguignon from All-Clad

The classic, slow-cooked savory beef, mushroom and onion stew served over roasted fingerling potatoes.

Recipe by Chef Marc Murphy, of NYC’s Landmarc and other restaurants, courtesy of All-Clad.

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Grilled Pizza with Mozzarella, Arugula and Chile Oil

Wispy leaves of young arugula are used like an herb in this recipe, sprinkled on the sizzling pizza just as it comes off the grill. Note the long, slow rise on the dough—a total of six hours—which produces a particularly light, chewy and flavorful crust.

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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Classic Lemon Bars

Eyes light up at the sight of these tart and refreshing favorites. A soft, puckery lemon filling atop a vanilla-scented shortcrust is just the ticket after a rich winter meal, and it is also a refreshing treat on a hot summer day. Okay, okay, it's great anytime. Surprisingly easy to make, these bars deliver a...

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Warm Cranberry Crumble Tart

When the crisp fall air brings fresh cranberries to market, this tart will celebrate the season. Dressy enough for company, comforting enough for a night in front of the fire, it should be served warm with a generous scoop of vanilla ice cream alongside.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Five-Spice Crusted Salmon with Ginger Pan Sauce

In ancient China, the number five was believed to have curative powers. Most modern five spice powders may contain more than five, consisting of a various spices including cinnamon, star anise, fennel, clove, ginger, licorice, Sichuan peppercorns and even dried tangerine peel.

Tested and perfected in the Sur La Table kitchen

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Kitchen Sink 5-Layer Cake

When you can’t decide on a cake, go for this one! Each layer hides a surprise ingredient.

Recipe provided by Wilton®

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Alabama Bouillabaisse

The key to this clam, black grouper and crab-filled bouillabaisse’s great flavor is making your own saffron-infused seafood broth.

Recipe by Chris Hastings owner and executive chef of the Hot & Hot Fish Club, courtesy of All-Clad.

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Canterbury Organics Rosemary Sage Dressing

The perfect side for your next harvest feast or autumnal get-together, Canterbury Organics’ Rosemary Sage Dressing mix makes it easy to create a delicious, all-natural herb stuffing that pairs perfectly with the savory flavors of fall.

Canterbury Organics

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Chocolate Banana Marble Bread

Here's a banana bread that's soft, tender, and bursting with bananas, yet not overly sweet as so many versions are. The key is an intensely bitter cocoa-powder paste added to half of the batter, resulting in a deep, rich chocolate flavor that pairs perfectly with the sweetness of the bananas. The two batters are...

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Grilled Corn with Chipotle Butter and Cilantro

Boiling corn leaves some of its natural sweetness behind in the water, while grilling corn intensifies its flavor. Grill the ears in the husk to steam the kernels, then peel back the husks and slather the ears with a spicy, smoky chipotle butter.

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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Semolina and Egg Pasta Dough

Look for fine semolina (durum-wheat) flour in large supermarkets, specialty-food stores, or health-food stores. If you can’t find it, use bread flour, which has a higher percentage of gluten than does all-purpose flour, in its place. For flouring the work surface, your hands and the pasta machine, use a light...

Marie Simmons

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Be Creative Sugar Cookies

Here’s a deliciously crisp and tender sugar cookie that can assume many shapes and be served as is, or sandwiched with jam, chocolate, or your favorite filling.

So Sweet! © 2011 by Sur La Table, Inc.

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Two Tone Bread

If you love fresh baked bread but can’t decide on what to make, this recipe is for you.

Kelly Kortekaas

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