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Fresh Fig and Lemon Preserves

The plump Brown Turkey figs that Amy Hicks brings to farmers’ markets for customers of Amy’s Garden would be luscious in this easy jam, but any fresh figs will work. A finely chopped lemon, minus the seeds, helps balance the figs’ honeyed sweetness. Serve on English muffins, toast, or biscuits, or as an...

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

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Nectarine and Raspberry Galette

You can adapt this galette to other summer fruits, such as apricots, plums or berries. In the fall, fill it with apples or pears. The beauty of a galette—a tart with a wide rim of dough folded over the fruit—is its rusticity.

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

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Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

This twist on the revered hamburger is so successful that you may decide to skip the usual toasted bun and squirt of ketchup. Rather than melting a slice of cheese on top, like the classic cheeseburger, these burgers hide it in the center. If you like blue cheese, there’s no greater treat than biting into a nugget...

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

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Pear Sorbet with Champagne

Thanks to their creamy texture, ripe pears make a particularly plush sorbet. Adding a little brandy to the pear puree keeps the sorbet from freezing hard. For maximum effect, top each serving with a splash of Champagne at the dinner table.

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

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Mini Corn Muffins with Roasted Garlic and Fresh Herbs

These muffins are so flavorful they don’t need butter or any other embellishment. They make a great accompaniment to a salad or simple meat dish, but also can be a nibble served on a cocktail table.

Renée Behnke

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Baby Back Ribs with Cannellini Beans

These small, meaty pork ribs are slowly cooked in a tomato-based sauce. Although paprika is not typical, it adds a pleasant depth of flavor to the rich sauce.

Sur La Table, Simple Comforts (Andrews McMeel)

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Summer Berry Galette

Vibrant and tart summer berries wrapped up in a free form buttery pastry? Don’t forget the ice cream!

Recipe from Renée Behnke's Memorable Recipes

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Salt-Frozen Parmesan Ice Cream with Tomato Marmalade and Basil Gremolata

Delight your taste buds with this savory ice cream that has just a touch of sweetness from the tomato marmalade.

Recipe and image from Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks by Mark Bitterman, Andrews McMeel Publishing 2013.

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Persimmon-Ginger Smoothie

The heart-shaped Hachiya persimmon is ripe when it is jelly soft. Keep firm ones atroom temperature until they reach that squishy stage, which may take a week ormore. Then halve them and enjoy them for breakfast with a squeeze of lemon or lime, or put them, whole, in the freezer for future smoothies. Persimmons...

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

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Peanut Butter Cream Pie

This simple pie is perfect for the little kid in all of us. Plan ahead, as it needs to refrigerate for a few hours before serving. If you feel up to making your own chocolate sauce for serving with the pie, try the one from Individual Chocolate Fondues (page 192). Use a top-quality peanut butter for this recipe...

Renée Behnke

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Curry Shrimp with Vegetable Noodles

Spiral vegetable noodles make a delicious alternative to cooked pasta, especially for those who are glucose intolerant. Toss in curry paste, basil and cilantro for a memorable Indian-inspired dish.

Tested and perfected in the Sur La Table kitchen. Photo and recipe courtesy of JohnsonRauhoff.

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Chocolate Salted Caramel Shake

This decadent shake pairs creamy chocolate with rich salted caramel for an elevated treat.

Zoku

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Grilled Five-Spice Chicken

Popular at Vietnamese restaurants, this dish is easy to replicate at home. You can use the same marinade on chicken parts, but a whole butterflied chicken is dramatic and less trouble to maneuver on a grill. Because the marinade contains sugar, the chicken skin will char easily if placed directly over the coals or...

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

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Arroz con Pollo with Chorizo and Capers

When using a cut-up whole chicken (rather than only legs and thighs) for this dish, you need to take precautions to keep the breast meat from drying out. The trick is to sear the breast pieces briefly and then add them to the rice halfway through cooking. Mexican chorizo, a fresh sausage seasoned with garlic and...

Sarah Jay and Sur La Table, Knives Cooks Love (Andrews McMeel)

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Tagliatelle alla Bolognese

Bolognese is a thick, full-bodied meat sauce that is a staple of northern Italy’s Bologna. One of the secrets to this dish is really caramelizing the meat. It adds a distinct richness and depth to the flavor.For the best possible flavor cook the Bolognese one day before you intend to serve it. Bolognese is...

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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Blue Cheese-Stuffed Dates Wrapped in Pancetta

The intense sweetness of dried dates pairs beautifully with the sharp bite of blue cheese and the saltiness of the pancetta in this simple and delicious appetizer.

Tested and perfected in the Sur La Table kitchen

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Beet and Goat Cheese Ravioli with Arugula Pesto

This perfectly balanced dish combines earthy beets with a mild, creamy goat cheese. The nutty, yet slightly spicy, pesto offers depth of flavor and a wonderful, bright green color burst.

Tested and perfected in the Sur La Table kitchen

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Pineapple Orange Banana Slush

Light and zingy, this refreshingly cool drink makes a great summertime quencher.

Zoku

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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

In just a few moments on the stove, a potful of rough fresh spinach leaves wilts down into a silky bed for grilled scallops. A composed butter enlivened with capers and lemon zest creates a simple sauce as it melts on the hot greens and shellfish. Be sure to warm the dinner plates for a few minutes in a low oven to ...

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

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Omelet with Leeks, Spring Herbs, and Goat Cheese

As the former proprietor of a popular breakfast and lunch spot in California’s Napa Valley, Sally Gordon has made thousands of omelets. She has closed the restaurant, sadly, but fortunately she has not lost her omelet technique. Her secret is whisking the eggs furiously until they produce a frothy foam, a...

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

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Sour Cherry Linzer Tart

A linzer tart is a lattice-topped Austrian specialty featuring a crust rich with butter, spices, and ground nuts enveloping a filling of raspberry jam. It is a holiday classic as popular in Germany, Hungary and Switzerland as it is in Austria.

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

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Spaghetti alla Chitarra

Chitarra, literally “guitar,” is a wire-strung wooden frame used to make a rustic pasta called maccheroni alla chitara. The chitarra is used throughout the region of Abruzzo, in central Italy. Never get your chitarra wet. Dust flour and any bits of dried pasta off the chitarra with a stiff brush or dry...

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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Grilled Peppers with Chimichurri Sauce

The renowned fresh, green Argentinean sauce and condiment complements grilled peppers with exceptional flavor.

Tested and perfected in the Sur La Table kitchen

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Roasted Sweet Potato Puree in the Pressure Oven

Wolfgang Puck Worldwide Inc., (c) 2010

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