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Potatoes au Gratin

Yukon Gold potatoes paired with Gruyère, cream and spices make this classically delicious dish a cool-weather favorite.

Ben Witten, Resident Chef at Sur La Table Brewery Blocks, Portland, OR.

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Sun Dried Tomatoes and Artichoke Dip

Tear up a loaf of fresh bread or some crispy pita chips and dip away into this savory, tomato-y twist on artichoke dip.

Recipe courtesy of Kenwood Electrics

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Classic German Chocolate Cake

One bite of this gooey, chocolaty American cake classic will transport you to a boat traveling peacefully down the Rhine. Pair with a good Riesling for exceptional decadence.

Tested and perfected in the Sur la Table kitchen

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Parmesan-Herb Popovers

Popovers are culinary sleight of hand. Their simple ingredients and mixing method belie the great heights to which they rise during baking, puffing up like crispy brown balloons. A popover pan is designed to optimize that rise, with tall narrow cups that force the batter upward. The recipe here gives...

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

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Citrus Herbal Tea-Steamed Scallops

Besides being delicately delicious, this is a heart-healthy dish. It’s flavored steamed scallops combined with fresh greens and tantalizing vinaigrette. It also makes a nice change of pace when you’ve had too many rich foods and you want something that’s light yet satisfying.

Ming Tsai and Arthur Boehm, Simply Ming

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Sous Vide Pork Carnitas

Seasoned pork shoulder slow cooked with the Sansaire then seared to mouth-watering perfection. Yum!

Kevin Ertell

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Easy Everyday Tomato Soup

Everybody loves tomato soup and guess what? It’s easier to make than you might think. Try this simple version for yourself!

Recipe courtesy of Kenwood Electrics

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Pretzels with Sweet Honey Mustard Dressing

Everyone loves pretzels! Season yours with sugar, salt, seeds, nuts and more! Better yet, the yeast dough can be adapted to make monkey bread, rolls and loaves!

Tested and perfected in the Sur La Table kitchen

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Rosemary Beef Skewers with Chimichurri Dipping Sauce

Chimichurri sauce is as common in Argentina as ketchup is in America. A thick herb mixture traditionally flavored with parsley, garlic, onion and oregano, it’s used as both a marinade and a sauce.

Tested and perfected in the Sur La Table kitchen

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Feta, Roasted Pepper and Basil Muffins

Who says muffins have to be sweet? These are a great savory accompaniment to eggs or bacon on the breakfast table, and just as good alongside soup, salad or roasted chicken.

Cindy Mushet

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Orange Almond Cake

A great way to end your Easter brunch.

© 2010 Wilton Industries, Inc. Used with permission.

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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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Roast Chicken with Lemon and Rosemary

We’ve taken a simple roast chicken and elevated it to new flavor heights with the addition of lemon and earthy flavored rosemary.

Tested and perfected in the Sur La Table kitchen

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Schumann’s Gimlet

Gimlet with a twist—give the traditional gin gimlet a squeeze of lemon juice for a fresh update on a classic.

Charles Schumann, American Bar (Abbeville Press)

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Cedar-Plank Salmon with Lemon-Dill Hollandaise

Intensify the flavor of salmon by cooking it on Cedar wood which imparts a lush smoky flavor.

Tested and perfected in the Sur La Table kitchen

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Rosemary Flank Steak with Balsamic Glazed Onions

Peppery, garlicky and flanked by grilled onions, this steak dish is incredibly succulent and tasty.

Tested and perfected in the Sur La Table kitchen

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Chestnut Soup

Chestnuts provide a delicately sweet and nutty flavor to this creamy, warming soup perfect for sipping near an open fire.

Recipe courtesy of Kenwood Electrics

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Herb Spaetzle

Pronounced shpet’ zul, spaetzle is a delicious, comforting cross between a noodle and dumpling, and incredibly quick and simple to make.

Tested and perfected in the Sur La Table kitchen

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Creamy Salmon and Chive Mousse on Crostini

Smoked salmon is blended into a deliciously creamy spread. The mixture can be made ahead of time, and will keep covered in the refrigerator for up to 2 days.

Tested and perfected in the Sur La Table kitchens

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Spanish Tomato Toast (Pan con Tomate)

This traditional Catalan dish is light, luscious and bursting with bright ripe tomatoes, olive oil and garlic.

Tested and perfected in the Sur La Table kitchen

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Chocolate-Cranberry Bread Pudding

Bread pudding is typically made of stale white bread. For a touch of decadence, you could also use brioche, challah or croissants.

Tested and perfected in the Sur La Table kitchen

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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.

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

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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

With a little chopping of herbs and garlic, you can step up your everyday roasted potatoes to something special. Lemon zest and parsley add sparkle, and the generous coating of olive oil helps ensure crispness.

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

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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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Chicken and Shrimp Satays

Ming Tsai, Master Recipes

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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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Chicken Braised in Red Wine (Coq au Vin)

Literally translating to “rooster in wine, ” Coq au Vin developed on the farms of France as a means of making a flavorful meal from older poultry.

Tested and perfected in the Sur La Table kitchen

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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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Sous Vide New York Steak

Cook meltingly tender New York steak with the revolutionary sous vide method, utilized by fine restaurants nationwide.

Tested and perfected in the Sur La Table kitchen

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Chicken with Potatoes

Simple ingredients plus simple preparation results in a dinner of total, delicious comfort.

Lékué

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Acorn Squash Soup

The perfect autumnal appetizer elevates the flavor of acorn squash with a rich blend of broth, cream and white wine.

Recipe courtesy of Kenwood Electrics

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Slow Cooker Fudgy Chocolate Brownies

Warm, rich and chocolaty, the slow-cooked decadence of these fudgy treats receives a little pick-me-up from espresso powder.

Tested and perfected in the Sur La Table kitchen

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Thai Pumpkin Soup

For an appetizing presentation, and an authentic dash of extra flavor, garnish this soup with chopped cilantro, chopped peanuts and sour cream.

Vitamix

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Strawberry Marshmallows

Pleasingly pink and fluffy-soft, rich strawberry jam or preserves infuses these homemade marshmallows with deliciousness.

Chicago Metallic

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The Eduardo Pork Tacos

Take taco night to the next level. Tender pork has a delicious kick that is sure to make these tacos a crowd pleaser.

Ed Kernan

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Caramelized Onion and Brie Tartlets

Tested and perfected in the Sur La Table kitchen

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New York-Style Pizza Dough

Bake the ultimate New York-style pizza with a perfectly thin, crispy and foldable signature crust.

Andris’ favorite dough recipe shared by Kenji Lopez from SeriousEats.com - Baking Steel©

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Roasted Boneless Leg of Lamb with Orange Gremolata

Typically, foods aren’t browned before they go into a clay cooker, but browning the meat and cooking the aromatic vegetables (onion, carrot, and garlic) until golden add extra flavor to the mild-tasting beans that cook along with the lamb. The gremolata, which is sprinkled on top of the finished dish, is...

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

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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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Flaky Apple Pinwheels

Simple and lovely on their own, these individual pastries are even better with a scoop of vanilla ice cream or a dollop of crème fraîche.

Sarah Jay

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Bittersweet Chocolate Irish Whiskey Cake

This mildly rich cake has delectable hints of chocolate, almond and whiskey flavors.

Tested and perfected in the Sur La Table kitchen

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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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Chicken Miso Soup

Most of these ingredients can be found in Asian food stores and some specialty grocery stores. Kombu is a dark green long thick sea vegetable from the kelp family. Used frequently in Japanese cooking, it is an essential ingredient of dashi, a flavorful stock.

Copyright 2007 Ming Tsai

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Mushrooms Stuffed with Sweet Italian Sausage

Impress your holiday guests with this quick and tasty appetizer.

Recipe courtesy of Carole Walter and All Clad Metalcrafters, 2008

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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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Coconut-Vegetable Curry with Cashews

This gorgeous curry shows off the beauty and flavor of spring’s early bounty. Feel free to try your favorite vegetables in this richly spiced dish.

Tested and perfected in the Sur La Table kitchen

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Sazerac

With roots in New Orleans and a history that dates back to pre-Civil War days, the Sazerac is a popular whiskey cocktail that every bartender should know.

Charles Schumann, American Bar (Abbeville Press)

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Sous Vide Asparagus

Cook bright, flavorful asparagus with the revolutionary sous vide method, utilized by fine restaurants nationwide.

Tested and perfected in the Sur La Table kitchen

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Rice with Beef Strips

Make a hearty, healthy meal with kick. String beans, rice and tender beef cook up tasty and quickly.

Lékué

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Vegetarian Chili

This meatless chili is cook and crowd-pleasing at its best. Prep your veggies and cooking is done in less than half an hour.

Recipe developed by Chef Chris Covelli, courtesy of Kenwood Electrics

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Pan-Seared Scallops with Prosecco Butter Sauce

These succulent scallops are perfectly accompanied with sweet yet slightly acidic Prosecco in a delicate buttery sauce.

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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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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Truffled Deviled Eggs

Tested and perfected in the Sur La Table kitchen

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Coffee Liqueur Smoothie

Irish cream liqueur adds a bold touch to this blended espresso drink.

De’Longhi

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Vanilla Marshmallows

This confection’s pillowy-softness, tender sweetness and pure, vanilla-scent makes it an instant favorite with all ages.

Chicago Metallic

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Hearty Tuscan Beef Stew

The wonderful aromas and flavors of this dish are the perfect way to warm up on a cold night.

Tested and perfected in the Sur La Table kitchen

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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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Herbed Shrimp Skewers with Mint-Feta Pesto

he mint-feta pesto is not only an excellent accompaniment with the shrimp, but can also be served with seared white fish, lamb, and even on crostini.

Tested and perfected in the Sur La Table kitchen

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Mushrooms with Garlic and Parsley

Serve these garlicky tapas solo or as a tasty accompaniment to grilled steak or burgers, scrambled eggs or a toasted baguette.

Tested and perfected in the Sur La Table kitchen

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New York Style Cheesecake

The citrus-kissed classic: creamy, smooth, dense, decadent and absolutely delectable.

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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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 ...

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

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Bourbon-Pumpkin Cheesecake

Be extra thankful for dessert with smooth pumpkin, generous splashes of bourbon and a crunchy pecan crust.

Tested and perfected in the Sur La Table kitchen

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Basic Mustard-Shallot Vinaigrette

This basic vinaigrette is not just for lettuces. It can dress a tomato or beet salad, grilled vegetables or fish. It will stay fresh tasting, if refrigerated, for about a day.

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

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Neapolitan Pizza Dough

Authentic Neapolitan pizza dough is a simple, thin-crust pizza dough that originated in Naples, and is traditionally made with a simple tomato sauce and vegetables.

Tested and perfected in the Sur La Table kitchen

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Buttermilk and Feta Dressing

Add zesty flavor to your favorite salad or to baked potatoes with this versatile dressing.

Breville

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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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The Quickest Tiramisu

Italian for ’pick me up,’ tiramisu is a hit any time it’s served. With the Jura® ENA 9 One-Touch Espresso Machine coffee shop on your countertop, you can add fresh brewed espresso for an authentic Italian treat.

Joel Gamoran

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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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Asian Glazed Salmon

”The All-Clad Gourmet Advanced Instruments For Baking Success Ovenware, with its beautifully designed handles, is perfect for casual entertaining – and delivers the highest quality cooking performance that I have come to expect from All-Clad“
Carole Walter

Recipe courtesy of Carole Walter and All-Clad Metalcrafters, 2008

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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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Mixed Seafood Paella

This version of the classic Valencian dish is a free-form combination of seafood, making it a colorful and delicious combination.

Tested and perfected in the Sur La Table kitchen

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Ramos Gin Fizz

A tasty New Orleans spin on the gin fizz, the orange flower and egg white give this drink a whole new flavor and texture. The alcohol in this drink “cooks” the egg white.

Charles Schumann, American Bar (Abbeville Press)

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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.

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

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Easy Green Smoothie

Vitamix

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Smoky Espresso Baby Back Pork Ribs

The secret to these mouth-watering ribs is Charlie Palmer’s special rub which combines chocolaty espresso, smoky Basque peppers, sweet molasses and fiery chili powder to create an intricate, well balanced blend of spices.

From Remington Camp Cooking by Charlie Palmer.

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Potato Frittata

Don’t reserve this scrumptious potato-egg pie just for the weekends anymore. Easy and so good anytime.

Lékué

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Steamed Salmon with Quinoa

Healthy, colorful and full of flavor, this dish is filled with vegetables and complements the richness of salmon with hearty quinoa.

Recipe courtesy of Kenwood Electrics

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Cider-Marinated Pork Medallions with Sweet Potato and Apple

An autumnal favorite, this dish incorporates sparkling cider which is a a quick and effective option for marinating the pork, resulting in a more tender and flavorful meat.

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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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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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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Baked Chicken with Potatoes and Mushrooms

This recipe from Lékué is a quick and simple way to prepare baked chicken.

Lekue

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Cucumber Mint Margarita Quick Pops

You’ll love this grownup take on the popsicle, full of cooling cucumber and mint and brightened by a splash of tequila.

Zoku

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Blueberry, Blackberry, Strawberry and Lime Juice

A delicious way to begin the day. The tangy complexity of berries brightened by a twist of lime.

Breville

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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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Creamy Leek and Ginger Soup with Carrot-Puree Swirl

Ginger adds a pleasant zing to the mix, while the bright orange swirl of pureed carrot atop each serving adds both color and flavor.

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

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Chive Puffs with Smoked Salmon

Tested and perfected in the Sur La Table kitchen

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Milk Chocolate Mocha

Descend into mocha madness with a richer and creamier take on your favorite café beverage.

Matthew Wencl - Contributing author of Cookrookery.com

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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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Roasted Tomato Soup with White Cheddar Panini

A delicious update to the ultimate comfort pairing that utilizes roasted tomatoes and exchanges grilled cheese for panini.

Tested and perfected in the Sur La Table kitchen

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Mussels in Cream Sauce

Elegant, fast and delicious. Serve with a baguette or fries for sopping up every bit of the tasty sauce.

Tested and perfected in the Sur la Table kitchen

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Lady Bird's Famous Lemon Bundt Cake

Celebrate spring goodness with this cheerful, lemony cake.

NordicWare

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Salsa Mexicano

Fresh, chunky and bursting with flavor, this salsa can be whipped up in minutes.

Vitamix

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