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Le Creuset Burgundy

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Mushrooms with Garlic and Parsley

Serve these garlicky tapas solo or as a tasty accompaniment to grilled steak or burgers, scrambled eggs or a toasted baguette.

Tested and perfected in the Sur La Table kitchen

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Lyonnaise Salad with Bacon Vinaigrette

Apples and frisee slightly wilted in a warm, tart vinagrette and finished with a poached egg.

Recipe by Chef Chris Hastings, courtesy of All-Clad.

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Asparagus Salad with Piquillo Peppers and Capers

Piquillo peppers from Northern Spain add a distinctly sweet, spicy and smoky flavor without heat to this delicious salad.

Tested and perfected in the Sur La Table kitchen

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No-Bake Lemon Berry Tartlets

A quick and easy bite-size dessert.

Tested and perfected in the Sur la Table kitchen

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Salt Block Honey-Black Pepper Shrimp

Grilling shrimp brings out their natural sweetness, and grilling them directly on a Himalayan salt block, imparts a subtle salty note to the shellfish.

Tested and perfected in the Sur La Table kitchen

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Chocolate Silk Tart

This timeless chocolate dessert is decadent and delicious all on its own. But you can dress it up with candied fruits, chocolate shavings or chocolate, caramel or berry sauces for special occasions.

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

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Shrimp with Garlic

Gambas al Ajillo (Shrimp with Garlic), a popular Spanish tapas, is a scrumptious symphony of fresh shrimp, a splash of sherry and lots and lots of garlic.

Tested and perfected in the Sur La Table kitchen

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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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Zuppa Toscana - Tuscan Soup

Farro (also called emmer), a type of wheat, was among the first cereal crops to be domesticated in the Middle East. It’s the “mother grain” to all modern wheat dating back 17,000 years. Farro was the conerstone of the Etruscan diet, and was also the standard ration of their eventual conquerors...

Original recipe courtesy of Academia Barilla, adapted by Kimberly Davis, Sur La Table corporate chef, 2008

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Pan-Seared Scallops with Prosecco Butter Sauce

These succulent scallops are perfectly accompanied with sweet yet slightly acidic Prosecco in a delicate buttery sauce.

Tested and perfected in the Sur La Table kitchen

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Salt Block Scallops with Fresh Mango-Cilantro Relish

Grilling scallops brings out their natural sweetness, and grilling them directly on a Himalayan salt block, imparts a subtle salty note to the shellfish.

Tested and perfected in the Sur La Table kitchen

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New York Style Cheesecake

The citrus-kissed classic: creamy, smooth, dense, decadent and absolutely delectable.

Tested and perfected in the Sur la Table kitchen

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Brussels Sprouts Kimchi Puree and Bacon

Roasted Brussels sprouts tossed with bacon and served upon a bed of tangy Napa cabbage kimchi.

Recipe by David Chang, courtesy of All-Clad.

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Roast Duck and Mushroom Fricassee with Black Currant Sauce

Make a romantic dinner full of flavor and elegance with a rich duck breast paired with the warm earthiness of a mushroom medley and a bright and tangy black currant sauce.

Recipe by Keisuke Matsushima for A L'Olivier

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Pea and Parsley Pesto with Linguine

One of our favorite takes on the classic pesto—it’s a fresh celebration of summer flavors.

Tested and perfected in the Sur La Table kitchen

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Chicken Broth with a Bonus

For this excellent chicken broth, select a whole chicken that gives you both the neck and giblets, to add flavor to your broth.

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

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Classic Herb-Roasted Turkey

Fragrant with fresh herbs and nestled in vegetables, this classic preparation will be the delicious centerpiece of your holiday.

Tested and perfected in the Sur La Table kitchen

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Devil's Food Cake

The deep chocolate flavor of this cake comes from the technique of pouring boiling water over cocoa powder, which intensifies and releases all the chocolate notes within.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (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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Creamy Leek and Ginger Soup with Carrot-Puree Swirl

Ginger adds a pleasant zing to the mix, while the bright orange swirl of pureed carrot atop each serving adds both color and flavor.

Recipe from Things Cooks Love by Marie Simmons & Sur La Table

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Cider-Marinated Pork Medallions with Sweet Potato and Apple

An autumnal favorite, this dish incorporates sparkling cider which is a a quick and effective option for marinating the pork, resulting in a more tender and flavorful meat.

Tested and perfected in the Sur La Table kitchen

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Salt Block Scallops with Wasabi-Lime Aioli

Grilling scallops brings out their natural sweetness, and grilling them directly on a Himalayan salt block, imparts a subtle salty note to the shellfish.

Tested and perfected in the Sur La Table kitchen

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Iceberg Wedges with Creamy Blue Cheese Dressing

Easy, fresh and filled with satisfying crunch, the wedge is delicious with a zing of homemade dressing!

Tested and perfected in the Sur La Table kitchen

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Seafood Stew with Farro

A delicious trio of octopus, clams and shrimp nestled in herbs, white wine, fresh vegetables and farro.

Recipe by Chef Hugh Acheson, courtesy of All-Clad.

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