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Cooking

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only at Sur La Table

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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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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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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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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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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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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 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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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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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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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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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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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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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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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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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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Grilled Sausage and Fig Pizza with Gorgonzola Cheese

The flavor of sweet fresh figs, spicy sausage and salty, creamy gorgonzola cheese makes for a wonderful flavor combination. Fresh figs are best in this recipe; however, dried figs can be substituted.

Tested and perfected in the Sur La Table kitchen

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Caramel Apple Slush

Apple cider mixed with caramel and cinnamon—you’ll love this cool interpretation of an all-American favorite.

Zoku

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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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Choco-Popcorn

Zippy Pop, Inc.

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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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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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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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Cranberry Fruit Salad Smoothie

Festive and bright, cranberry, orange, and celery, are rounded out by the sweetness of banana.

Vitamix

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Roasted Fall Vegetables with Farro

In this recipe, a chocolate stout is added to provide an additional level of richness and bitterness to the farro and also pairs well with the sweetness of the vegetables.

Tested and perfected in the Sur La Table kitchen

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Quick and Easy Cassoulet

Emile Henry

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Raspberry Souffles in the Pressure Oven

Soufflés feel like the most indulgent of desserts. But, they can also be surprisingly light since they’re based on fat-free egg whites.

Wolfgang Puck Worldwide Inc., (c) 2010

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Macaroni with Cherry Tomatoes, Red Onion and Italian Bread Crumbs

The Lékué Pasta Cooker is much faster than making pasta on the stove-top because you don’t have to wait for the water to boil, plus, it"s a 3-in-1 pot, strainer and mixing bowl.

Lékué

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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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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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Seared Scallops with Apple-Brandy Cream Sauce

Tested and perfected in the Sur La Table kitchen

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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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Lamb Tagine with Artichoke Hearts, Dried Apricots, and Preserved Lemon

Lamb, artichokes, and dried fruit are a classic combination for a Moroccan tagine, but it is the bouquet of spices—saffron, cumin, ginger, coriander, cinnamon—that make this dish memorable. To savor the wonderful flavors in the sauce, spoon the tagine onto mounds of fluffy couscous (page 317). This recipe calls for ...

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

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Be Creative Sugar Cookies

Here’s a deliciously crisp and tender sugar cookie that can assume many shapes and be served as is, or sandwiched with jam, chocolate, or your favorite filling.

So Sweet! © 2011 by Sur La Table, Inc.

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Potato Mash with Braised Cabbage

Colcannon is a traditional Irish potato recipe and a particular St. Patrick's Day favorite. It’s made from cabbage or kale, with milk, butter, cream, salt and pepper and served as an accompaniment with ham or Irish bacon.

Tested and perfected in the Sur La Table kitchen

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Trenette fresche al Pesto alla Genovese - Fresh Trenette with Pesto alla Genovese

Trenette is a type of narrow, flat, dried pasta common in Genoa and Liguria. It’s a form of pasta similar to narrow, thick tagliatelle. Basil, originally native to Asia and Africa, is grown all over the Mediterranean. It does particularly well in the climate and soil of Liguria The name pesto comes from...

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

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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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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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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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Emerald Smoothie

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

Vitamix

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Pork Tenderloin with Mushrooms and Herbs Wrapped in Puff Pastry

This is a take on the classic dish beef wellington. Here we use pork to create a lighter dish and puff pastry instead of the traditional brioche. To balance the heavy and earthy flavors of the mushrooms, the dish is finished with a simple parsley pistou.

Tested and perfected in the Sur La Table kitchen

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Chicken with Preserved Lemon and Olives

Lemons preserved in salt are a vital part of Moroccan cooking. They are simple to prepare and can be kept for several months. See instructions below on how to preserve lemons ahead of time.

Emile Henry

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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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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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Lemon Blueberry Yogurt Pops

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

Zoku

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Lemon Cream Pops

Creamy and filled with a bright lemony kick, these delicious pops will be a go-to dessert all year long.

Zoku

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Country Style Lemonade

Tested and perfected in the Sur La Table kitchen

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Classic Eggs Benedict

This deliciously simple brunch classic; poached fresh eggs, Canadian bacon, toasted English muffins and béarnaise sauce can be intimidating the first time you make it, but it does not need to be.

Tested and perfected in the Sur La Table kitchen

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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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Rich Turkey Pan Gravy

This rich pan sauce starts with a succulent base of pan juices and builds flavor with the addition of roasted vegetables, red wine, and fresh herbs.

Tested and perfected in the Sur La Table kitchen

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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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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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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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Apple, Carrot and Celery Juice

Start your day out right with the ever-delicious, nutritious trio of apples, carrots and celery.

Breville

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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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Pizza della Riviera di ponente (Piscialandrea) - Pizza Riviera di Ponente style

The food of Liguria is representative of the area’s unique climate and uses many ingredients that are more common to Southern-Italian cuisine. Liguria is located closer to France than it is to Naples, but the abundant use of garlic, olive oil instead of butter or lard and tomatoes are all reminiscent of...

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

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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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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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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.

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

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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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Everything Smoothie

So much deliciousness and goodness in one glass. Get a boost of nutrition and flavor in every sip!

Vitamix

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Fresh Fig and Lemon Preserves

The plump Brown Turkey figs that Amy Hicks brings to farmers’ markets for customers of Amy’s Garden would be luscious in this easy jam, but any fresh figs will work. A finely chopped lemon, minus the seeds, helps balance the figs’ honeyed sweetness. Serve on English muffins, toast, or biscuits, or as an...

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

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Tomato and Lentil Soup

This comforting soup is easy to make for lunch or a mid-week meal. It is not only healthy, but guaranteed to warm you up on those cold dreary fall days.

Tested and perfected in the Sur La Table kitchen

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Orange Star Fruit Refresher

KitchenAid

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Deep Fried Sous Vide Eggs

Creamy, salty and with just a bit of crunch—once you try a deep-fried sous-vide egg yolk, you'll be hooked. This easy-to-make recipe is sure to be your go-to for parties, game day or just because.

Anna Mach

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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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Iced Tea Pops with Lemon & Honey

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

Zoku

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Sweet Potato, Apple and Ginger Soup

Capture the flavors of the season with this delicious, easy to make soup that is perfect for lunch or dinner and elegant enough to be featured at your next holiday gathering.

Tested and perfected in the Sur La Table kitchen

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Cantaloupe Mint Quick Pops

Celebrate the flavors of perfectly ripe cantaloupe with these simple and flavorful cool treats.

Zoku

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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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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

In just a few moments on the stove, a potful of rough fresh spinach leaves wilts down into a silky bed for grilled scallops. A composed butter enlivened with capers and lemon zest creates a simple sauce as it melts on the hot greens and shellfish. Be sure to warm the dinner plates for a few minutes in a low oven to ...

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

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Blueberry Lemonade

Take a trip to your local farmers market for fresh from the garden blueberries that will make your lemonade the best you’ve ever tasted.

Tested and perfected in the Sur La Table kitchen

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Rack of Lamb with Mint Butter

Sansaire

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Crispy Salmon on Lemon-Caper Wilted Greens

One of the best skills to master in the kitchen is the art of pan-frying and making the subsequent pan sauce that follows. We use salmon in this recipe, however halibut, chicken or even pork tenderloin, would be wonderful accompaniments to this sauce.

Tested and perfected in the Sur La Table kitchen

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Chicken and Shrimp Satays

Ming Tsai, Master Recipes

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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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Sweet and Spicy Caramel Corn

Crispy, crunchy, sweet, aromatic and spicy, this recipe takes caramel corn on a trip to Thailand with its Asian-inspired flavors.

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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Provencal Striped Bass

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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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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Maple-Pecan Sticky Buns

Sticky buns are a favorite throughout the country, and each region seems to have its own variation. You'll like this one, with the deep, caramel-tinged flavor of real maple syrup paired with its finest dance partner-pecans. Be sure to turn these out of their baking pan while they are still quite warm, or the...

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

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Tomato, Carrot, Celery and Lime Juice

A delicious way to enjoy your vegetables. Sweet tomatoes and carrots get a bright twist of lime.

Breville

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Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

Zucchini is mild flavored, so it is the perfect canvas for the bold tastes of fresh oregano and dried tomatoes. Use your best extra-virgin olive oil and aged red wine vinegar for the dressing.

Marie Simmons and Sur La Table, Things Cooks Love (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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Chicken Curry in a Hurry

GreenPan

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Insalata di Olive Verdi Schiacciate - Crushed Green Olive Salad

Nocellara Del Belice is the most famous of Sicily's olives. The modern Sicilian diet relies heavily on grains, vegetables, herbs and spices, olives and olive oil, fruit, nuts, seafood and cheeses. This diet leaves clues to the many people and cultures that have established themselves on the island, including the...

Original recipe courtesy of Academia Barilla, adapted by 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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Earl Grey Shortbread Coins

Delicately nubby from the texture of Earl Grey tea leaves, these cookies are strictly for adults.

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

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Savory Shallot and Orange-Cranberry Sauce

Forget about the gelled sauce in the can—homemade cranberry sauce is easy to make, incredibly delicious, and fills your house with the enticing aromas of the season.

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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Triple Berry Smoothie

Let these beautiful berries beat your blues in this yogurt-sweetened and lavender-hued smoothie.

Vitamix

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Classic Pizza Margherita

Tested and Perfected in the Sur La Table Kitchen

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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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Fresh Fruit Smoothie

Add sparkle and smoothness to your smoothie with a variety of fruit perked up with club soda.

Vitamix

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