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Cooking

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only at Sur La Table

All Recipes

Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur La Table kitchen

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Crispy Potato Hash with Smoked Salmon and Dill Cream

Tested and perfected in the Sur La Table kitchen

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Asparagus and Chopped Egg with Meyer Lemon Olive Oil

Dressed with Meyer lemon–infused olive oil, this salad can be served as a first course or as a side dish. Meyer lemons, thought to be a cross between a regular lemon and a Mandarin orange, are especially fragrant, juicy and sweet.

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

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Apple and Sweet Potato Saute

KitchenAid

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Old Bay Popovers

These light and airy popovers feature the famous flavors of Old Bay® seasoning. They’re also easy to whip up with our Sur La Table® Nonstick Standard Muffin Pan!

Joel Gamoran

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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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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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Fruit Salad Smoothie

Get your salad on with carrots and cucumber balancing the intensity and sweetness of fruit.

Vitamix

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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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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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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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Orange-Scented French Toast Strata with Candied Lemon Zest

This elegant brunch dish is a great make-ahead option for the entertainer pressed for time. Just assemble the night before and pop it into the oven about an hour before you sit down to eat—your guests will never know!

Tested and perfected in the Sur la Table kitchen

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Steamed Garlic Shrimp

Lékué

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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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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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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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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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Classic Gin Fizz

This delicious drink is as much fun to shake up as it is to drink. It’s a zingy mix of lemon, simple syrup and gin, but the airy egg white gives it some festive fizziness.

Charlotte Bernhardt/McCracken-Tough

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Mexican Chocolate Crackle Cookies

Because of how they are mixed, the cookies are very chocolaty, yet surprisingly light and delicate. The touch of chili powder adds an intriguing backnote and a sultry earthiness that enhances the chocolate flavor.

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

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Tarte Tatin with Lavender Creme Fraiche

Apple pie’s more glamorous cousin: buttery-rich crust and butter-caramel apples dolloped with sweet-floral cream.

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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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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Chicken Pot Pies

GreenPan

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Goat Cheese Enchiladas

Tangy cheese-filled tortillas smothered in rich, spicy homemade red chile and tomato enchilada sauce.

Tested and perfected in the Sur La Table kitchen

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Salt Block Scallops with Tomato & Basil Vinaigrette

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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Plum Ginny

The signature Sur La Table cocktail was created as a tribute to our Seattle roots and our admiration for the French gastronomic tradition. It’s the perfect balance of sweet and tart, with subtle fruit notes.

Charlotte Bernhardt/McCracken-Tough

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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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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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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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Ribbonized Potato-Leek Gratin

Kyle Weber

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Smoked Salmon, Arugula and Creme Fraiche Pizza

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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Spinach Salad with Caramelized Pears and Goat Cheese

Sweet pears deliciously complement the tanginess of the balsamic vinegar and creamy goat cheese.

Tested and perfected in the Sur La Table kitchen

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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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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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Heart Windowpane Cookies

They look complicated but these stained glass center cookies bake up easy, bright and beautiful.

Tested and perfected in the Sur la Table kitchen

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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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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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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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Zuppa Toscana - Tuscan Soup

Farro (also called emmer), a type of wheat, was among the first cereal crops to be domesticated in the Middle East. It’s the “mother grain” to all modern wheat dating back 17,000 years. Farro was the conerstone of the Etruscan diet, and was also the standard ration of their eventual conquerors...

Original recipe courtesy of Academia Barilla, adapted by Kimberly Davis, Sur La Table corporate chef, 2008

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Meatballs and Sauce

Spice up your pasta with these deliciously savory meatballs full of onions, garlic and Romano cheese.

Tested and perfected in the Sur La Table kitchen

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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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Pizza alla Siciliana - Pizza Sicilian Style

Pizza stones improve the crust of pizza and breads. Always preheat your oven and stone before baking pizza. Roll dough from the center outwards so the dough spreads evenly. Season your pizza stone by rubbing a light layer of olive oil over it with a paper towel and letting it sit for about an hour. Once the porous...

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

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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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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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