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Le Creuset Honey

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Cappuccino Biscotti with Hazelnuts and Chocolate

Biscotti—twice-baked, super-crunchy Italian favorites—are made for dunking into a steaming cup of coffee, tea, or hot chocolate. They can often be too hard to enjoy out of hand, though. This particular style of biscotti, with a bit of butter added for additional flavor and a softer texture, is great for ...

by Sur La Table & Andrews McMeel Publishing

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Peanut Butter and Chocolate Marble Brownies

Chewy and boldly flavored, these brownies walk a thin line between sweet and salty, which is part of what makes them so addictive-eating them is like trying to have just one potato chip. This recipe needs a moderately sweet chocolate for the best texture, as the chocolates with higher percentages of cacao make...

by Sur La Table & Andrews McMeel Publishing

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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 lot...

by Sur La Table & Andrews McMeel Publishing

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Grilled Corn with Chipotle Butter and Cilantro

by Sur La Table & Andrews McMeel Publishing

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Dark Chocolate Ganache

by Sur La Table & Andrews McMeel Publishing

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Raspberry-Cherry Crumble Bars

These homey, irresistible bars can be put together in no time, will feed a crowd, and are loved by everyone.

by Sur La Table & Andrews McMeel Publishing

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Glazed Rutabaga Wedges

by Sur La Table & Andrews McMeel Publishing

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Rainbow 5-Layer Cake

Break out your apron! You’ll have as much fun baking, assembling and icing this colorful cake as eating it!

by Wilton®

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Chocolate Velvet Pound Cake

This classic cake has a deep chocolate flavor and close-grained, velvety crumb. The cake can be dressed up with a little Dark Chocolate Ganache spooned over the top and allowed to drip alluringly down the sides.

by Sur La Table & Andrews McMeel Publishing

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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

by Sur La Table & Andrews McMeel Publishing

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Lavender Macarons with Dark Chocolate Ganache

The unexpected pairing of lavender and dark chocolate makes for a decadent macaron with a light floral note that’s très délicieux.

Tested and perfected in the Sur la Table kitchen

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Citrus Burst 5-Layer Cake

Satisfy your citrus craving and have fun at the same time as you bake, assemble and ice this zesty cake.

by Wilton®

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Classic Caesar Salad with Garlic Croutons

The raw egg yolk emulsifies the dressing so it is creamy and rich, but if you're concerned about serving uncooked eggs, either use pasteurized whole eggs, now available in some supermarkets, or else omit the yolk entirely. Focaccia or ciabatta make pleasantly toothsome croutons; if they're not available, English...

by Sur La Table & Andrews McMeel Publishing

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Hot Spiced Apple Cider

by Sur La Table & Andrews McMeel Publishing

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Summer Vegetable Casserole with Manchego

Here, eggplants, red peppers, potatoes, tomatoes, onions and zucchini are cooked separately and then layered in a cazuela (gratin) and baked until they melt together. This is a good dish for late summer when these vegetables are at their prime.

by Sur La Table & Andrews McMeel Publishing

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Buttermilk Panna Cotta with Plum Compote

This simple dessert includes cream, sugar and vanilla simmered gently and thickened with gelatin, giving it a smooth and creamy texture.

Tested and perfected in the Sur la Table kitchen

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Salt Crust Scallops with Thai Lime Dipping Sauce

by Mark Bitterman, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks

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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.

by Wilton®

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Tarte Tatin

by GreenPan

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Herbed Chicken Pot Pie

This savory favorite is easier than ever to make thanks to the roasted chicken and chopped vegetables available in most markets.

by Sur La Table & Andrews McMeel Publishing

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Grilled Eggplant Cannelloni with Ricotta and Prosciutto

Lengthwise slices from a large eggplant become supple when grilled, so you can roll them around a ricotta filling as if you were making cannelloni from pasta squares. Blanketed with a homemade fresh-tomato sauce and baked until bubbly and a little crusty around the edges, the fork-tender bundles of stuffed eggplant ...

by Sur La Table & Andrews McMeel Publishing

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Heirloom Apple Tart with Almond Filling and Calvados Cream

Unlike the apple varieties sold in most supermarkets, selected for their ability to store for months, heirloom apples may not be good keepers. But when fresh off the tree, as you will find them at farmers’ markets and in CSA shares, they have a perfume and juicy sweetness that few storage apples can match.

by Sur La Table & Andrews McMeel Publishing

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Vanilla Bean Pastry Cream

A classic filling for fresh fruit tarts, èclairs, and cream pies, pastry cream is really just a flour-thickened custard sauce, which also means that it can take on a near-endless variety of flavorings, from spices and citrus to chocolates and liqueurs.

by Sur La Table & Andrews McMeel Publishing

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Frisee and Apple Salad with Champagne Vinaigrette

Crisp, tart apples pair beautifully with the tangy bite of frisee, finished with the delicate flavor of champagne vinegar.

Tested and perfected in the Sur la Table kitchen

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Sweet Potato Quinoa with Sauteed Kale and Walnuts

Tested and perfected in the Sur la Table kitchen

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Cucumber-Mint Water

Tested and perfected in the Sur la Table kitchen

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Kabocha Squash Risotto with Crispy Pancetta

Also known as “golden squash” this Asian variety of winter squash contains a strong yet sweet flavor and moist, fluffy texture that perfectly complements the soft, creamy risotto rice.

Tested and perfected in the Sur la Table kitchen

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Plum Ginny

by Charlotte Bernhardt

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Salt Block Scallops with Tomato & Basil Vinaigrette

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.

by Wilton®

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Strawberry Yogurt Cake

by GreenPan

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Classic Eggs Benedict

Tested and perfected in the Sur la Table kitchen

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Summer Berry Turnovers

Turnovers are great for breakfast, snacking or dessert, and can even be made with savory fillings for a take-along lunch or dinner.

by Sur La Table & Andrews McMeel Publishing

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Cranberry Fruit Salad Smoothie

by Vitamix

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Pappardelle Pasta Dough

by Ethan Stowell

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Walnut Pesto Stuffed Pork Roast

In summer, when big bunches of fresh basil are sold everywhere, take advantage of the bounty and make batches of pesto.

by Sur La Table & Andrews McMeel Publishing

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Apricot-Raspberry Upside-Down Cake

A simple, homey upside-down cake is always a welcome delight. These cakes have fallen a bit out of favor lately, perhaps because people are afraid they’ll end up with a slice of cake topped with canned pineapple rings and a fluorescent pink cherry.

by Sur La Table & Andrews McMeel Publishing

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Basic Vinaigrette

Though this salad is delicious without the fried oysters, which can be found on page 4, I find I’m always frying up a batch to top the colorful spinach salad embellished with hearts of palm and fresh tomato.

by Sur La Table & Renée Behnke

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Grilled Quesadillas with Mozzarella and Squash Blossoms

by Sur La Table & Andrews McMeel Publishing

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Porcini-Crusted Tenderloin with Chocolate-Port Sauce

Tenderloin encrusted with porcinis and peppercorns then dressed in a delicious chocolate-tinged port wine reduction.

Tested and perfected in the Sur la Table kitchen

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Pumpkin Cookies with Pistachios

Tested and perfected in the Sur la Table kitchen

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Peach-Lemon Tea

Tested and perfected in the Sur la Table kitchen

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Risotto with Wild Mushrooms, Walnuts and Sage

Tested and perfected in the Sur La Table kitchen

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Shirley Collins

by Charlotte Bernhardt

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Salt Block Honey-Black Pepper Shrimp

Tested and perfected in the Sur la Table kitchen

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Mixed Summer Berry and Ricotta-Filled Crepes

Say oui to crêpes! Creamy ricotta, zesty lemon and fresh berries combine for the ultimate brunch dish.

Tested and perfected in the Sur la Table kitchen

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Orange-Cardamom Marmalade

by Sur La Table & Andrews McMeel Publishing

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Strawberry Souffles with Cointreau Whipped Cream

Perfect for warmer spring and summer months, this light berry dessert is a wonderful way to not only impress your family and friends, but a delicious way to use freshly picked strawberries especially from your garden or the farmers’ market.

Tested and perfected in the Sur la Table kitchen

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