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Sur La Table Cookware Sale

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All Recipes

Grilled Pizza with Mozzarella, Arugula and Chile Oil

Wispy leaves of young arugula are used like an herb in this recipe, sprinkled on the sizzling pizza just as it comes off the grill. Note the long, slow rise on the dough—a total of six hours—which produces a particularly light, chewy and flavorful crust.

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

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Chocolate Banana Marble Bread

Here's a banana bread that's soft, tender, and bursting with bananas, yet not overly sweet as so many versions are. The key is an intensely bitter cocoa-powder paste added to half of the batter, resulting in a deep, rich chocolate flavor that pairs perfectly with the sweetness of the bananas. The two batters are...

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

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Easy Cream Cheese Pie Dough

A nearly foolproof alternative to flaky dough, Cream Cheese Dough can be made in the food processor in a couple of minutes. The dough’s tangy flavor and flaky texture accent the fruit fillings in turnovers, though you could also use the dough for pies, either sweet or savory.

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

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Orange-Cardamom Marmalade

We tend to think of preserving and canning as a summertime activity, and rightfully so, with all the luscious berries and stone fruits in season; however, in winter, with the new crop of citrus in the market, the timing is perfect for putting up marmalade and giving it as gifts for the holidays. Select blemish-free ...

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

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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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Graham Cracker Crumb Pie Crust

This easy crust is kid-friendly to make and pairs well with any chilled, pudding-style filling or cheesecake.

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

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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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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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Lattice-Top Nectarine-Blackberry Pie

A carefully woven lattice is the crowning glory of a summer pie, providing a tempting glimpse of the sweet fruit within through the slatted golden brown crust.

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

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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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Mojito

Rumba your way to happiness after a few sips of this refreshing Cuban highball infused with fresh mint and lime juice.

Recipe provided by Charlotte Bernhardt of The Old Sage restaurant and bar.

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Anson Mills Oat Risotto with Oxtail Roasted Shallot and Parsnips

A savory porridge of heirloom steel cut oats simmered risotto-style and served with rich, braised oxtail.

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

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Homemade Pumpkin Pie

This recipe takes an American classic to celebration status with a careful blend of spices and heavy cream, outshining the stale spice mix and evaporated milk of less enchanting recipes.

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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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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Pork Tenderloin with Apples and Cranberries

Pork and fruit are a natural, classic combination so we included a mix of apples and cranberries in this recipe. Seasoning the pork with some herbes de Provence ensured there was a savory flavor to balance the sweetness of the fruit.

Recipe for Fagor by America’s TEST KITCHEN. Image by Johnson Rauhoff.

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Navy Grog

Grab your ukulele. You’ll want to sing out loud after one sip of this tropical-inspired drink, created by legendary barman Donn Beach.

Created by legendary barman and restaurateur Don Beach, circa 1941.

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Pan Seared Duck Breast with Two Potato Hash and Dried Cherry Sauce

A mouth-watering trio of perfectly seared duck, seasoned vegetables and a sauce of rich, French brandied cherries.

Recipe by Chef Marc Murphy, courtesy of All-Clad.

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Homemade Eggnog

Nothing says “it’s the holidays!” quite like eggnog. Serve it before dinner to set the mood or after dinner as a liqueur with coffee. For a kid friendly version, simply remove the rum.

Tested and perfected in the Sur La Table kitchen

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Grilled Bruschetta with Fava Bean Puree and Pecorino

At a spring dinner party, pass these irresistible toasts with the evening’s first glass of white wine. The fava bean spread is moist and sweet and a fresh spring green, with pale grated pecorino as its salty counterpoint.

Janet Fletcher and Sur La Table, Eating Local (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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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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Pineapple, Peach and Pear Juice

The bright tartness of pineapple is rounded out by fresh peach and the sweetness of pear.

Breville

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Speedy Tortilla Soup

Topped with lime infused avocado, cilantro, corn and kidney beans, this mildy spicy tortilla soup is easy to make in the Breville blender.

Breville

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Mean Green Juice

With this tasty juice recipe, even avowed leafy-green haters will find themselves sipping kale with a smile.

Recipe courtesy of Joe Cross from 101 Juice Recipes by Breville

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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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Potato, Bacon and Rosemary Mini Pizzas

The flavors in this pizza recipe make it perfect anytime of the day. The bacon cooks onto the potatoes, providing additional flavor and richness. Sprinkle with finishing salts and freshly ground black pepper.

Tested and perfected in the Sur La Table kitchen

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Carbonara by Chef Marc Vetri

A time-honored, simple preparation of the classic Roman dish.

Recipe by Chef Marc Vetri, courtesy of All-Clad.

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Mini-Crab Cakes with Remoulade

Crab cakes are always the first appetizer to disappear off the buffet table. It is important to chill the uncooked crab cakes before you coat them in breadcrumbs so that they keep their shape when you fry them.

Tested and perfected in the Sur La Table kitchen

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Balsamic-Braised Chicken with Tuscan Kale

The combination of balsamic vinegar and red wine produces a deep, rich colored chicken. Kale is the perfect ingredient for braises, as it is hearty enough to hold its form while braising and provide texture and flavor.

Tested and perfected in the Sur La Table kitchen

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Caramelized Cabbage with Brown Butter and Bread Crumbs

We guarantee you’ve never had cabbage like this before. The perfect accompaniment for your holiday entrees, we’ll show you just how easy it is with the help of the versatile Sur La Table® Oval Multipan.

Joel Gamoran

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Whoopie Pies

Give this retro dessert an updated look by decorating your pies with fun sprinkles, drizzled icing on top, or adding nuts or candies. Perfect for a family baking project, whoopie pies are as much fun to make as they are to eat.

© 2010 Wilton Industries, Inc. Used with permission.

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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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Green Tomato Chutney

Cherokee Green, Green Giant, or even the smaller Green Zebra heirloom tomatoes are lovely to look at and luscious to eat, but these are not the tomatoes used to make this fabulous end-of-summer chutney. Rather, seek out the orphaned, firm, and completely underripe tomatoes that hang on the vines in every...

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

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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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Cantaloupe, Mint and Mango Juice

The refreshment of melon is elevated into something truly intriguing with mango and mint.

Breville

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Gluten Free Pizza Dough

Gluten free pizza dough is easy to make with the Breville Boss blender.

Recipe and image by Breville

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Pea and Mint Soup

Fresh, nutritious and packed with flavor, this minty Greek-style soup will surely be a crowd-pleaser.

Recipe and photo courtesy of Breville

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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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Ham and Sausage Strata

Stratas are layered baked egg dishes typically made with milk soaked bread, meats, cheese and vegetables. They’re the perfect make-ahead meal because the strata needs to sit for at least 4 hours or overnight before baking.

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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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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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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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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Sweet Potato Fritters with Bacon-Shallot Jam

The sweet, sour and salty flavor combination of the jam is very addictive, and is a lovely complement to the sweet potato fritters. Both can be made ahead and the fritters warmed through in the oven just before serving.

Tested and perfected in the Sur La Table kitchen

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French Harvest Cassoulet

Warm up with this hearty cassoulet on cool, crisp nights. It’s quick and easy enough to prepare for a weeknight meal.

Tested and perfected in the Sur La Table kitchen

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Mascarpone Polenta

Polenta doesn’t have to be difficult. This recipe takes only minutes and is simple enough for all levels of cooks. Our multifunctional Cast-Iron Oval Oven takes the headache out of this and many other recipes.

Joel Gamoran

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Farro, Kale and Sweet Potato Salad with Pomegranate Seeds

This hearty salad mixes four superfoods into one deliciously tangy dish. You can prepare it on the weekends and enjoy it all week as a nutrient-rich, low-fat lunch.

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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Apple, Pear and Orange Quick Pops

Filled with nothing but fresh, pure fruit juice, these pops are as nutritious as they are delicious.

Zoku

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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.

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

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Tuscan Kale with Pine Nuts and Golden Raisins

The crinkly-leaved greens known as Tuscan kale (or lacinato kale) get a Sicilian treatment here. The pairing of pine nuts and raisins is so commonplace in Sicily that the two are sold already mixed together. You can prepare Swiss chard, turnip greens, broccoli rabe or spinach by the same method.

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

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Blueberry, Blackberry and Basil Margarita Puree

Add a little tequila and Cointreau to this refreshing mocktail for a berrylicious adult slushie.

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

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Tomato, Cucumber, Parsley and Carrot Juice

Tired of chewing on that salad? Get all the deliciousness, nutrition, and freshness in this juice.

Breville

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Spicy Red Lentil Soup with Mustard Greens and Butternut Squash

Despite their name, red lentils are coral, and they turn yellow when cooked. Here, they are simmered with fragrant Indian spices until they collapse into puree. Nuggets of pumpkin-colored squash and forest green ribbons of mustard greens are stirred in to complete the soup. Look for the lentils in Indian markets...

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

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Gluten Free Flour Mix

This gluten free flour can be used as a cup for cup replacement for plain flour in recipes and is easy to make with the Breville blender.

Recipe and image by Breville

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Curry Prawns with Eggplant

Tested and perfected in the Sur La Table kitchen

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Tom Kha Gai

This recipe for Thai coconut soup features kaffir lime leaves, lemongrass and galangal, a ginger-like root with pine and citrus notes.

Recipe and photo courtesy of Breville

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Yellow Tomato Gazpacho

Surprise your guests with this eye-catching, golden version of satisfying gazpacho.

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

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Chargrilled Shucked Oysters

Turn up the grill and turn on your appetite. These chargrilled oysters have plenty of flavor to go around.

Tested and perfected in the Sur La Table kitchen

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Baked Macaroni and Cheese in the Pressure Oven

Elevate macaroni and cheese with this flavorful combination of gruyere, Parmesan and cayenne, made especially for the pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

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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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Rich Breakfast Dough

A leaner version of brioche dough, this can be used for all those wonderful, yeasted breakfast breads you love, like sticky buns and coffee cake.

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

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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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Steamed Beef and Vegetables

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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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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Strawberry-Lemon Ice Cream Layer Cake

Lemon Cake Recipe by Wilton

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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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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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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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Truffled Deviled Eggs

Tested and perfected in the Sur La Table kitchen

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Saffron-Steamed Mussels with Crème Fraîche

This recipe by Chef Barbara Lynch features a simple preparation of saffron-fragrant mussels brightened by a garnish of tomatoes and fennel.

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

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Papaya Salad (Som Tam)

Tangy papaya, spicy green chili, savory fish sauce and sweet palm sugar combine in this international favorite.

Tested and perfected in the Sur La Table kitchen

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Tarragon and Orange Roasted Turkey

Turkey has one whole day dedicated to its glory but then it’s almost forgotten. This French inspired dish combines savory tarragon with orange slices and sel gris (organic gray salt from Brittany, France) for an unforgettable holiday dish.

Joel Gamoran

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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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Baked Cake Doughnuts

Substitute fried doughnuts for this healthier baked alternative. They are easier to make and just as delicious.

© 2010 Wilton Industries, Inc. Used with permission.

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Provencal Striped Bass

Lékué

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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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Spicy Mexican Chocolate Paletas

Creamy, rich and infused with a touch of chile, these chocolate pops pack a little south-of-the-border punch.

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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Butternut Squash and Apple Soup with Croutons

This sweet and savory soup is the perfect fall dish. Sweet red apples are the ideal pairing to mellow butternut squash with a slight hint of spice to develop all the flavors.

Tested and perfected in the Sur La Table kitchen

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Chard, Mushroom, and Swiss Cheese Frittata

The secret ingredient here is Dijon mustard. You won’t taste it, but it’s working behind the scenes to deepen the flavor.

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

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Emerald Smoothie

Keep on craving green smoothies with pineapple and vanilla yogurt to tempt you with light, citrus flavor.

Vitamix

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Frozen Sangria

KitchenAid

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Perfect Pizza Dough

Tested and Perfected in the Sur La Table Kitchen

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Almond-Chocolate Spritz Cookies with Orange Blossom Water

Buttery spritz cookies, the much-anticipated standard on the holiday cookie platter, deserve to be enjoyed all year-round. Instead of saving these for special occasions, why not make some to enjoy with a cup of tea, as an after-school snack, or with a bowl of ice cream?

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

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Sweet Potato, Celery, Ginger and Orange Juice

There’s nothing wrong with mixing fruits and vegetables when they endeavor to be this delicious.

Breville

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Soft and Sweet Cinnamon Rolls

Warm, tender cinnamon rolls, fresh from the oven, make a delectable treat any time of day. Freshly glazed, chock-full of cinnamon with a sticky, sweet topping, these spiral buns will leave your stomach cheering for more.

Sur La Table, Simple Comforts (Andrews McMeel)

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Gluten Free Pasta Dough

Gluten free pasta dough is easy to make with the Breville Boss blender.

Recipe and image by Breville

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Seared Chicken Breasts with Rosemary and Wild Mushrooms

Tested and perfected in the Sur La Table kitchen

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Chicken Tagine with Apricots and Almonds

This tagine is an ideal example of Morocco’s vibrant cuisine: chicken braised with warm spices, dried apricots, honey, and vegetables in a stew of incomparable fragrance and flavor.

Renée Behnke

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Honey Cayenne Popcorn

Zippy Pop, Inc.

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Thai Spiced Butternut Squash Soup

Spice up your fall soups with this Thai version that features a homemade red curry paste, kaffir lime leaves and sweet, nutty butternut squash.

Recipe and photo courtesy of Breville

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