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Le Creuset Burgundy

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Mango Salsa

Freshen up with the flavor of vibrant and juicy mangos, cilantro and a little kick from Serrano chile or jalapeno pepper.

Tested and perfected in the Sur La Table kitchen

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Vanilla Bean Latte

Wake up to the aroma of Taitian vanilla and freshly brewed espresso with this favorite beverage from the Sonoma Syrup Company.

Sonoma Syrup Company

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Chocolate Chip Cookies with Sea Salt

The classic chocolaty favorite shaken up with a dash of flavor from the sea.

Tested and perfected in the Sur la Table kitchen

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Mint Chocolate Ice Cream BonBons

Chocolate and mint is always a crowd-pleasing combo, and these decadent bonbons make an impressive (but easy) dessert.

Zoku

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Moscow Mule

Created in the 1940s by entrepreneurs Jack Morgan and John G. Martin, the Moscow Mule was served in specially engraved copper mugs to market vodka to Americans. Ever since, the cocktail has been a spicy and refreshing favorite year-round.

Charlotte Bernhardt/McCracken-Tough

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Picadillo Empanadas

Pure Cuban comfort food, these hand pies surround savory and spicy beef with a tender and flakey pastry.

Tested and perfected in the Sur La Table kitchen

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Apple and Ginger Spiced Sweet Potatoes

A comforting side dish staple made fall-festive with tangy apple and ginger.

Tested and perfected in the Sur La Table kitchen

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Louisiana Oysters

Oysters generously topped with butter, Italian cheeses and Cajun spices—you’ll love this interpretation of Acme Oyster House’s famous dish.

Inspired by Acme Oyster House in New Orleans, Louisiana

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Lemon Blueberry Yogurt Pops

Lemon and wild blueberry pair up for a sweet and tangy summertime treat.

Zoku

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Green Beans with Lemon Zest

Brighten up the season’s crisp green beans with citrus for simple, fresh deliciousness.

Tested and perfected in the Sur La Table kitchen

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Chocolate Hazelnut Spread

Breakfast becomes dessert! This classic combination of chocolate and hazelnuts is blended into a spread so good you’ll spoon it straight from the bowl.

Vitamix

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Tender Pastry Dough

A classic recipe that’s great for savory or sweet pies, from meat-filled empanadas to apple turnovers.

Tested and perfected in the Sur La Table kitchen

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Madeleines with Honey-Lavender Ice Cream

Ethereal lemon-scented sponge cakes destined to inspire poetry from the first bite onward.

Tested and perfected in the Sur la Table cooking class program.

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Mexican Pork Stew with Tomatillos

You could add hominy, chickpeas, or potatoes to this succulent pork stew, but it’s substantial enough without them. The pork is fork-tender, bathed in a highly seasoned tomatillo sauce that is even better the second day.

Adapted for Sur La Table from Janet Fletcher’s Eating Local.

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Focaccia Ligure

Focaccia is a popular Italian yeast bread which is sometimes compared to pizza, as they are both are flat breads. The focus of focaccia, however, is on the bread, rather than the toppings, although toppings for focaccia are almost as diverse as those on pizza.

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

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Arrabbiata Sauce

Arrabbiata means “angry” in Italian and refers to the chileinfused piquancy of this sauce. It is a dynamite way to use fresh-from-the-farmers’-market (or garden-picked) plum or Roma tomatoes. Buy yourself some disposable surgical gloves at the pharmacy and wear them when working with chiles. They...

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

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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. Ask the butcher to cut up the chicken for you, or cut it up yourself with a poultry shears or sturdy kitchen scissors. If only cut-up chicken is available, buy extra chicken backs to add...

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

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Homemade Custard-Style Yogurt

This recipe makes thick and creamy homemade yogurt without the need for additives like gelatin or powdered milk. Mix in your favorite fresh fruit or add a teaspoon of honey for a delicious and healthy treat.

Br∅d & Taylor

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Iced Tea Pops with Lemon & Honey

Try a refreshing twist on sweet iced tea, a true summertime staple.

Zoku

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Chocolate Souffles

The classic dessert is everything it’s puffed up to be: rich, fluffy, and super chocolaty.

Tested and perfected in the Sur la Table kitchens.

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Roasted Butternut Squash Soup

Butternut squash has dense, creamy, sweet flesh that you can easily scrape from the skin after baking. Puree it with sautéed onions and broth to make a silky, pumpkincolored soup, then stir in some minced chipotle chiles to warm it up.

Adapted for Sur La Table from Janet Fletcher’s Eating Local.

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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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Potato and Kale Tortilla

You’ll love this quick, flavorful dish for summer brunches and light weeknight meals.

Tested and perfected in the Sur La Table kitchen

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Barbecue Ribs

Smothered in spicy sauce and cooked to perfection in minutes, indulge your love of barbecue ribs anytime!

Lékué

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Halibut Steamed in Banana Leaves with Orange-Pineapple Relish

Banana leaves keep the tender citrus-marinated fish moist while imparting a delicate flavor.

Tested and perfected in the Sur La Table kitchen

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Linguine with Tuna, Capers and Olives

Provençal herbs and orange zest complement the oil-rich tuna, creating a quick and delicious sauce for pasta.

Tested and perfected in the Sur La Table kitchen

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Grilled Butterflied Leg of Lamb

For entertaining, almost nothing beats a butterflied leg of lamb. Its preparation is simpler than simple, and the cooking time is short. Plus, great meals can be planned around the leftovers, including a Greek-style sandwich of sliced lamb, crumbled feta, sliced cucumbers, and tomatoes, or a salad of bulgur...

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

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Pizza alla Siciliana - Pizza Sicilian Style

Pizza stones improve the crust of pizza and breads. Always preheat your oven and stone before baking pizza. Roll dough from the center outwards so the dough spreads evenly. Season your pizza stone by rubbing a light layer of olive oil over it with a paper towel and letting it sit for about an hour. Once the porous...

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

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Vanilla Shortcrust Dough

The wonderfully crisp and crumbly texture of this easy-to-use tart dough resembles a vanilla shortbread cookie, suitable to many types of fillings.

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

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Dutch Oven Slow Roasted Pork Shoulder with Rosemary Garlic Marinade

A day of brining and a slow roast in rosemary and garlic produces this exceptionally fragrant, tender and delicious pork dish.

Recipe by Chef Paul Kahan, courtesy of All-Clad.

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Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

Hurray for real mac and cheese. It’s crazy to eat the stuff from the box when the real deal is so easy to make and so totally superior. Do use a cheese with some character, however, or the bland noodles will dominate.

Sur La Table, Simple Comforts (Andrews McMeel)

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Country Style Lemonade

Sunny days call for sipping sweet lemonade on the porch. Use fresh-squeezed lemon juice for a flavor that that is superior to any store-bought mix.

Tested and perfected in the Sur La Table kitchen

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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Bring the out the best in summer vegetables with this delicious salad. This is a perfect accompaniment to steak, chicken and fish.

Tested and perfected in the Sur La Table kitchen

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Cherry Lime Slush

Tart cherries and bright lime mingle with fresh mint in this unexpectedly cool sipper.

Zoku

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Sesame Chicken Satay

Try these skewered zesty-marinated chicken appetizers with your favorite dipping sauce.

Lékué

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Gingerbread Cookies

Mix, roll, cut and bake: these crowd-pleasing, classic cookies fill the air with a lovely warm scent of spiced molasses and ginger.

Tested and perfected in the Sur La Table kitchen

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Red, White, & Blue Quick Pops

These Old Glory-inspired pops are the perfect treat on the Fourth of July—and they’re also surprisingly easy to make.

Zoku

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Baked Alaska

Discover Chef Jean-Yves Corvez’s delicious take on the classic Baked Alaska, a mélange of chocolate and vanilla ice creams, sponge cake and meringue that creates a dramatic effect when it’s served.

Recipe by Chef Jean-Yves Corvez, courtesy of QOOQ

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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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Apple-Cranberry Crisp with Oatmeal Topping

The ultimate comfort food on a cold fall or winter night, this dessert fills the house with the aroma of warm apples, butter, brown sugar, and cinnamon. If this crisp were a person, it would be your best friend. Granny Smith is a reliably tart and firm baking apple available in all supermarkets—but...

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

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Goat Cheese Enchiladas

Tangy cheese-filled tortillas smothered in rich, spicy homemade red chile and tomato enchilada sauce.

Tested and perfected in the Sur La Table kitchen

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Peanut Butter Thumbprints with Peanut Caramel

These are your favorite peanut butter cookies, all dressed up and ready for a party.

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

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Tabbouleh

The classic light and refreshing Middle Eastern salad is bright with fresh tomatoes, cucumbers and fresh herbs.

Tested and perfected in the Sur La Table kitchen

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Ginger Irish Whiskey

You'll be surprised how perfectly zingy ginger ale and Irish whiskey complement each other.

Stephanie Piché - Caterer

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Easy Morning Muffins with Raspberries

Soft-crumbed and as comforting as a hug when warm from the oven, these muffins are perfect for home bakers too sleepy to pull out an electric mixer in the morning.

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

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Pumpkin Walnut Bread

This is the loaf you want on that gorgeous fall day, when it’s too beautiful outdoors to fuss in the kitchen for long.

Cindy Mushet

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Salt Cod Fritters with Aioli Dip

Irresistible, crispy golden fish cakes dipped in creamy, garlicky aioli is pure Spanish deep-fried delight.

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Smoky Tomato Ketchup

It’s hard to believe I would make my own ketchup to give as gifts considering that I grew up in Pittsburgh, PA—home of Heinz and the big “Heinz 57”sign boldly lit and dominant on the skyline. It never even occurred to me that ketchup could be homemade until I ate at Paley’s Place Bistro and Bar in Portland, Oregon, ...

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

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