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Sur La Table Cookware Sale

up to 69% off

All Recipes

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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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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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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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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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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Ground Lamb Kebabs with Ginger and Mint Yogurt Sauce

A kebab can be solid pieces of meat threaded onto a skewer, ground meat formed around a skewer like a big sausage, or ground meat shaped into thin fingers or patties and cooked in a shallow pool of oil. In this recipe, the meat is seasoned with a spice mixture called garam masala and shaped into patties. Make your...

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

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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.

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

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Creamy Avocado Dip

Guacamole gets a creamy update with the addition of sour cream for a dip that’s wildly receptive to veggies, chips and nachos.

Recipe courtesy of Kenwood Electrics

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Garam Masala

This aromatic spice blend is used in northern India. It is commercially available, but homemade garam masala has a much livelier flavor.

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

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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.

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

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Mushroom and Zucchini Pizza

Homemade pizzas are so much more flavorful than anything you’ll get from delivery. Once you’ve mastered this basic recipe, you'll be making your own pies whenever the craving strikes.

Ethan Stowell

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Eggnog Smoothie

Forget the latte. Celebrate great flavor and good health in this festive smoothie that makes eggnog the star.

Recipe courtesy of Kenwood Electrics

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Carrot-Zucchini Bread with Candied Ginger

When summer delivers too many zucchini, many people reach for a zucchini bread recipe. Here’s one with a difference: wisps of grated carrot for color and nuggets of moist candied ginger for spice.

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

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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.

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

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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...

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

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Liege Waffles

A classic of Belgian cuisine, these waffles (also known as Belgian Sugar Waffles) have a distinctive crunchiness thanks to the pearl sugar which caramelizes as it cooks .

Recipe provided by Lars Own

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Steamed Manila Clams with Thyme, White Wine and Sorrel Purée

This beautiful dish is full of color and wonderfully herbaceous flavor. Best of all, you can have it on the table in about 30 minutes.

Ethan Stowell

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Pumpkin Spice Bread

Full of spice and flavor, this recipe makes enough for two loaves or a beautiful bundt cake.

Recipe courtesy of Kenwood Electrics

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Honey Cayenne Popcorn

Zippy Pop, Inc.

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Shrimp Rosemary —“Spiedini Alla Romagna”

It’s easy to make skewers from rosemary sprigs. Choose large sturdy sprigs that are about 8 inches long. Pull off most of the leaves from each sprig, leaving a nice tuft of leaves at the top (use the remaining leaves in the dish you are making or reserve for another use). Using a sharp knife, cut off the...

Mario Batali, Italian Grill (ECCO/Harper Collins) 2008, reprinted with permission.

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Pineapple, Kumquat, and Ginger Crisp with Coconut Topping

If you haven't considered tropical fruit in a crisp, you've got to try this combination of warm, sweet pineapple paired with tart kumquats and spicy ginger, all under a crunchy coconut topping. It's perfect for winter and early spring, when tropical fruits and citrus are at their best and we crave big bold flavors. ...

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

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Grilled Quesadillas with Mozzarella and Squash Blossoms

Sur La Table, Simple Comforts (Andrews McMeel)

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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 ...

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

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Banana Blueberry Orange Smoothie

Get passionate about purple with this brightly colored and incredibly delicious banana smoothie.

Vitamix

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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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Braised Chicken with Apple and Sage

Choose a skillet with a lid to braise the chicken. We used a tart Granny Smith apple so if you choose a sweeter variety like a Braeburn or a Fuji, you may need more lemon juice to balance the flavors in the sauce.

Tested and perfected in the Sur La Table kitchen

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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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Classic Margarita

Nothing quenches quite like an authentic margarita—and this is a great recipe to carry you from Cinco de Mayo all the way through summer.

Bartender: Charlotte Bernhardt of Tavern Law

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Warm Apple Cider

Make the holidays more festive or just warm up the fall and winter seasons with this delicious spiced classic.

Recipe courtesy of Kenwood Electrics

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Caramel Corn

Zippy Pop, Inc.

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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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Grilled Rosemary and Dijon Lamb Chops

Tested and perfected in the Sur La Table kitchen

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Caramelized Scallops with Thyme and Lemon

Succulent scallops delicately flavored with thyme, lemon and olive oil will make this dish a favorite for dinner or lunch. This simple meal is easy to prepare with the Scanpan® Pro IQ Nonstick Skillet.

Joel Gamoran

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Ale-Spiked Chicken Wings with Homemade Ranch Dip

These baked wings are layered with flavor from the spicy dry rub as well as the sauce spiked with dark ale. And forget the bottled ranch dressing when making your own at home is so easy and tasty. Make a couple of batches of these wings for your next game day party and watch them disappear.

Tested and perfected in the Sur La Table kitchen

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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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Peach-Vanilla Bean Cobbler with Sugar Crunch Lattice

This an example of the biscuit-topped variety of cobbler, with a tender yet crunchy lattice covering warm, vanilla-scented peaches.

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

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Lemon Curd

The pastry kitchen would be incomplete without the tart, tangy freshness of lemon curd. Use it to flavor soufflés; to fill thumbprint cookies, tarts, cakes, and turnovers; to dollop on scones and biscuits and alongside cake slices; to spoon over fresh berries; to fold into whipped cream; and even to spread on...

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

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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.

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

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Basic Fruit Smoothie

Three simple ingredients get you on your way to joining the refreshing and healthy smoothie revolution.

Vitamix

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Risotto with Wild Mushrooms, Walnuts and Sage

This creamy, yet earthy, flavored risotto will warm you up on the coldest of winter days.

Tested and perfected in the Sur La Table kitchen

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Himalayan Salt Block Scallops with Honey-Peppercorn Glaze

Grilling scallops brings out their natural sweetness, and grilling them directly on a Himalayan salt slab imparts a subtle salty-note to the shellfish. Make sure to heat the salt slab slowly on the grill or in an oven to prevent cracking. Also make sure to give the slab several hours to cool to room temperature...

Tested and perfected in the Sur La Table kitchen

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Easy Mushroom and Leek Soup

Browned mushrooms meld with sautéed leeks in a savory broth, which becomes decadently creamy after a spin in the Vitamix. Drizzle with our truffle oil for extra earthiness and elegance.

Tested and perfected in the Sur La Table kitchen

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Angel Hair Pasta with Shrimp, Parmesan and Lemon Juice

Delicate angel hair pasta tossed with shrimp, lemon juice and Parmesan make this dish a year-round palate pleaser.

Lékué

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Cranberry Orange Slush

The classic combo of cranberry and orange shines in this zingy, slushy drink.

Zoku

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Berry Mojito Pops

This delicious cocktail-on-a-stick is chock full of fresh summer berries highlighted by fresh mint and a bit of rum.

Zoku

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Pan Seared Scallops, Warm Tomato, Caper and Olive Relish with Creamy Polenta

As seen on CNN, February, 2008

Tested and perfected in the Sur La Table kitchen

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Asparagus-Goat Cheese Tart with Basil

This easy to make and flavorful tart is perfectly paired with a range of cocktails and wines.

Tested and perfected in the Sur La Table kitchen

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Hummus

Creamy and bursting with lemon, this versatile dip is a always a crowd pleaser.

Vitamix

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No Bake Pumpkin Cheesecake

Leave the oven on long enough to bake the graham cracker crust then turn up the delectable flavor on the no-bake filling in this creamy, comforting dessert.

Recipe courtesy of Kenwood Electrics.

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Garlic Parmesan Popcorn

Zippy Pop, Inc.

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Lamb Stew by Chef Paul Kahan

Lamb marinated in Sriracha and Herbs de Provence is rounded out with a red wine reduction, tomatoes and fresh thyme.

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

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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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Classic Lobster Roll

Combine lobster with homemade aioli, celery and green onions for a quick and tasty meal. Slicing, dicing and chopping this recipe’s ingredients is easy with theWüsthof® Classic Chai Dao knife.

Joel Gamoran

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Strawberry-Rhubarb Tart

A classic springtime combination, strawberries and rhubarb cook together to form a deliciously sweet and tart filling.

Tested and perfected in the Sur La Table kitchen

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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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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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Chipotle Chile Candied Pecans

These candied pecans are flat-out decadent and irresistible. Sweet, spicy, with a hint of salt, these meringue-sugar-crusted pecans are divine eaten out of hand with a tumbler of bourbon or Scotch.

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

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Vanilla Custard Sauce

Custard sauce, also known as crème anglaise, is a smooth, velvety sauce–a great companion for desserts that benefit from a pool of cool creaminess to highlight and complete their flavor and texture.

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

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White Chocolate–Lime Creme Caramel

Whether you call it flan, crème caramel, or crème renversée, it's hard to resist a creamy custard turned upside down and served in a pool of liquid caramel. The flavors of crème caramel are always more complex than regular custard because of the caramel that surrounds it during baking...

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

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Beet, Strawberry, Cranberry Smoothie

The beet goes on with fresh berry flavors and bright red color in this super healthy and delicious refresher.

Vitamix

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Warm Cornmeal Shortcake with Farm Stand Berries

This easy, do-ahead cake is a clear frontrunner for our go-to summer dessert.

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

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Smoked Trout and Leek Risotto

Leeks are a wonderful addition to a dish, providing a sweet yet rich flavor to the risotto and balancing the salty trout flavor.

Tested and perfected in the Sur La Table kitchen

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Crusty Artisan Bread

Crunchy, chewy crust meets light, tender interior. Recreate the incredible flavors, and unmistakable textures, of French bakery breads with this traditional bread recipe.

Emile Henry

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Roasted Cauliflower Soup with Truffle Oil

This is a rich, elegant soup, flavored with brandy, enriched with cream and finished with truffle oil.

Tested and perfected in the Sur La Table kitchen

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Farfalle with Peas, Parmesan and Mozzarella

This quick and easy pasta dish makes cooking for one a delight with the Lékué Pasta Cooker.

Lékué

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Mulled Grape Juice Slush

Orange, cinnamon and cloves mingle with bold grape flavor for a cool treat with warming spice.

Zoku

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Sweet Potato and Leek Soup

Perfect as a side at your holiday gathering, this soup is both elegant and comforting. Sour cream adds just a hint of brightness and creamy texture.

Recipe by Breville

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Cherries & Cream Quick Pops

Fresh cherries and Greek yogurt make for a deliciously creamy combination, but the drizzle of chocolate takes it to the next level.

Zoku

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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.

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

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Mango and Chipotle Chile Guacamole

In modern Mexico, making guacamole in a molcajete is reserved for special occasions. But anyone who has eaten guacamole made the traditional way insists that its texture and taste are superior to its counterpart made with any other tool, especially the food processor.

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

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Arugula & Shaved Parmesan Salad

As seen on CNN, February, 2008

Tested and perfected in the Sur La Table kitchen

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White Russian

Smooth and sweet, the white Russian is incredibly simple to make and always a favorite.

Charles Schumann, American Bar (Abbeville Press)

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King Arthur Flour's No-Knead Crusty White Bread

The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you’re ready to bake.

King Arthur Flour

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Strawberry Lemonade

Tested and Perfected in the Sur La Table Kitchen

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Roast Turkey with Black Truffle Butter

Elevate your holiday bird with an infusion of creamy black truffle butter for extra juiciness and flavor.

Courtesy of D’Artagnan

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Cranberry Relish

No holiday spread is complete without it! The classic turkey condiment is fragrant with orange and ginger.

Recipe and photo courtesy of Kenwood Electrics

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Grilled Swordfish with Peperonata

In Italy, peperonata—braised peppers with tomato and onion—is typically served as an antipasto or side dish, but it makes a superb fish topping.

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

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Choco-Popcorn

Zippy Pop, Inc.

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Drunken Short Ribs with Tomato Chile Sauce and Cabbage Lime Slaw

Short ribs are cooked to outstanding tenderness in tequila then topped with spicy sauce and tangy slaw, by chef and restaurateur Nancy Oakes.

Recipe by Nancy Oakes, courtesy of All-Clad.

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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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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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Classic Affogato

Affogato is a coffee-based drink with ice cream that’s bound to impress your guests.

Joel Gamoran

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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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Irish Apple and Parsnip Soup

Parsnips and turnips were used extensively in rural Ireland to give variety to meals in the winter when green vegetables were in little supply. Surprisingly, this vegetarian soup is a wonderful balance of sweet apple flavors with parsnip overtones.

Tested and perfected in the Sur La Table kitchen

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Orange Pan-Tart

GreenPan

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Risotto alla Parmigiana con Salamino - Risotto Parmigiana Style with Italian Sausage

Carnaroli rice is rich in soluble starch. It is considered the best rice for risotto because of the consistency of the grains, its high starch content and resistance to quick cooking. Adding the rice to the saucepan on the heat without any liquid is an important step, because it can determine the final texture of...

Original recipe courtesy of Academia Barilla, adapted by 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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Classic Deep-Fried Turkey

Fry up a juicy and delicious turkey in just over an hour! The Waring Pro® Rotisserie Turkey Fryer-Steamer rotates the turkey to cook evenly, while keeping all the natural juices inside.

Courtesy Waring Pro

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Roast Acorn Squash with Maple Glaze

Easy to make, this classic squash is simple, delicious autumn goodness.

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

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Mango Smoothie

Vanilla yogurt adds a wonderful creaminess to the light citrus flavors and tropical flavors of mango.

Vitamix

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Spring Fever

Give your luau a taste of the islands with this tropical concoction. Its fruity flavor and oh so pretty hue make it irresistible.

Charles Schumann, American Bar (Abbeville Press)

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Brownie Ice Cream Sandwiches

Wilton

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Buckwheat Crepes with Sauteed Apples and Gruyere Cheese

In Brittany, crêpes are made with buckwheat flour and the typical filling is a smear of salted butter, cheese, ham or bacon, thinly sliced fruit or eggs.

Marie Simmons

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Berry Delicious Smoothie

Bright berries impart a lovely lavender color, while banana and pineapple round out the flavors.

Vitamix

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