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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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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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Green Beans with Brown Butter & Pecans

You can also give Brussels sprouts this toasty, buttery treatment; just cook them longer for a tender bite.

Recipe courtesy of Sur La Table, 2008

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Provencal Striped Bass

Lékué

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Inside-Out S’mores

One bite through soft vanilla marshmallow, crunchy graham cracker, and rich chocolate is sweet bliss.

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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Lemon Curd

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

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

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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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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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Sweet Peas with Bacon and Wild Onions

Season your veggies with salty bacon, herbs and fragrant onions in this delicious side dish.

Tested and perfected in the Sur La Table kitchen

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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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Caramelized Scallops with Thyme and Lemon

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

Joel Gamoran

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Halibut Steamed in Banana Leaves with Orange-Pineapple Relish

Banana leaves keep the tender citrus-marinated fish moist while imparting a delicate flavor.

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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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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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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Buttermilk Biscuits

It should take no time for you to whip up a bunch of these fluffy, tender biscuits to serve for breakfast, lunch, or supper.

Andrew McMeel

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Dark Chocolate Pecan Pie

The key to this luscious pie is achieved by placing a layer of chocolate on the bottom of the crust followed by layers of pecans on top before adding the filling mixture.

Tested and perfected in the Sur La Table kitchen

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Curried Lentil Soup

KitchenAid

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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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Rice Pilaf

Comforting and adaptable, the pilaf method produces a wonderfully fluffy, seasoned rice side dish.

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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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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Pineapple Upside Down Muffins

These pineapple mini-cakes are easy to make and can be served for brunch, as a mid-afternoon snack or for dessert.

NordicWare

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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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Bomba di Riso - Rice Bomb

“Waste not, want not” is a Tuscan credo. In many Florentine kitchens this dish would be made with leftover cooked rice.

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

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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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Fresh-Fruit Quesadillas

This recipe departs from the traditional, with thin peach slices added to the cheese, chiles and cilantro. Instead of a skillet, use the pepper roaster to toast the filled quesadillas and melt the cheese.

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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Walnut Pesto Stuffed Pork Roast

In summer, when big bunches of fresh basil are sold everywhere, take advantage of the bounty and make batches of pesto.

Marie Simmons and Sur La Table, Things 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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Pan Roasted Bouchot Mussels with Oriental Sauce

In this recipe by Chef David Chang, sake-steamed Bouchot mussels, with their high meat-to-shell ratio, are topped with denjang broth and plenty of black pepper.

Recipe by Chef David Chang, courtesy of All-Clad.

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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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Greenbeans with Bulgur and Cranberries

A staple in Mediterranean and Middle Eastern cuisine, Bulgur is a versatile ingredient and perfect for breakfast, lunch and dinner.

Tested and perfected in the Sur La Table kitchen

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Chocolate Cocoa Nib Shortbread Cookies

Cocoa Nibs are the cracked and roasted interior of cocoa beans—chocolate before it becomes chocolate. They are bitter (think coffee beans) and deeply flavored—and divine in this grown up cookie.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (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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Berry Ice Cream

Homemade ice cream with the freshest ingredients requires very little effort and results in the tastiest, creamiest, most luscious ice cream that makes a wonderful sundae. Use garden fresh strawberries for the very best flavor.

Katy Hume

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Roasted Cauliflower Soup with Truffle Oil

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

Tested and perfected in the Sur La Table kitchen

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Easy Morning Muffins with Raspberries

Soft-crumbed and as comforting as a hug when warm from the oven, these muffins are perfect for home bakers too sleepy to pull out an electric mixer in the morning.

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

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Dungeness Crab and Avocado Dip

Crab and avocado make an always-popular pairing, and this unfussy appetizer lets their distinctive flavors take center stage.

Ethan Stowell

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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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Dark Chocolate Ganache

Voluptuously smooth and rich, ganache is nothing more than the combination of chocolate and cream, but it is one of the most useful mixtures in the pastry kitchen. It can be used for frosting cakes, glazing cakes and éclairs, filling tarts and cookies, shaping into truffles, saucing desserts, and more. Take ...

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

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Blueberry Muffins

Great for breakfast on the go or a mid-afternoon pick-me-up, these classic muffins come together quickly and easily.

Tested and perfected in the Sur La Table kitchens

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