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Thanksgiving Cookware Sale

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All Recipes

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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Grilled Tomatoes with Pesto

This recipe yields more pesto than you need for the tomatoes, but why make just a little? You will have enough pesto left over to sauce ¾ pound of pasta the next day, a head start on dinner for four.

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

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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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Caramelized Onion and Goat Cheese Tart with Red Pepper Foam

Go for flavor over substance, at least on the garnish of these tempting and cheese-rich tartlet hors d’oeuvres.

Tested and perfected in the Sur La Table kitchen

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Red Wine-Braised Short Ribs

Rich, flavorful, tender. These Red Wine-Braised Short Ribs are comfort food slow-cooked to perfection and elevated to fine dining.

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

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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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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.

Adapted for Sur La Table from Janet Fletcher’s Eating Local.

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Down-Home Cornbread Stuffing

Stuffing is one of the most popular side dishes on the Thanksgiving table. In this recipe, the combination of rustic corn bread, tart apples, and smoky bacon will make it your family’s new favorite.

Tested and perfected in the Sur La Table kitchen

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Ribbonized Potato-Leek Gratin

Tested and perfected in the Sur La Table kitchen

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Asparagus Salad with Piquillo Peppers and Capers

Piquillo peppers from Northern Spain add a distinctly sweet, spicy and smoky flavor without heat to this delicious salad.

Tested and perfected in the Sur La Table kitchen

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Iceberg Wedges with Creamy Blue Cheese Dressing

Easy, fresh and filled with satisfying crunch, the wedge is delicious with a zing of homemade dressing!

Tested and perfected in the Sur La Table kitchen

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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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Barbecue Ribs

Smothered in spicy sauce and cooked to perfection in minutes, indulge your love of barbecue ribs anytime!

Lékué

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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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Olive Oil Cake with Cantaloupe and Honeydew Cubes

A tender crumb and an essence of citrus makes this delicate cake a perfect partner to afternoon coffee or tea.

Tested and perfected in the Sur la Table kitchen

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All-American Apple Pie

Tart Granny Smiths are reliable and available in every market in the country, but try seeking out local varieties at the farmers’ market or roadside stands during apple season. Don’t be afraid to mix and match apples. A few tart and sturdy ones with a few sweet can be a great combination.

Tested and perfected in the Sur la Table kitchen

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Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes

There are many tempting flavor possibilities when it comes to corn bread. For this version, smoked mozzarella or Gouda is substituted for the more traditional Cheddar or Monterey Jack. The addition of buttermilk gives the bread a tender crumb and a slight tang, the dried tomatoes add a salty edge, and the corn...

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

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Mixed Summer Berry and Ricotta-Filled Crepes

Say oui to crêpes! Creamy ricotta, zesty lemon and fresh berries combine for the ultimate brunch dish.

Tested and perfected in the Sur La Table kitchen

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Peanut Butter and Chocolate Marble Brownies

Chewy and boldly flavored, these brownies walk a thin line between sweet and salty, which is part of what makes them so addictive-eating them is like trying to have just one potato chip. This recipe needs a moderately sweet chocolate for the best texture, as the chocolates with higher percentages of cacao make...

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

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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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Peanut Butter Cream Pie

This simple pie is perfect for the little kid in all of us. Plan ahead, as it needs to refrigerate for a few hours before serving. If you feel up to making your own chocolate sauce for serving with the pie, try the one from Individual Chocolate Fondues (page 192). Use a top-quality peanut butter for this recipe...

Renée Behnke

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Steak Sliders with Applewood Bacon-Cabernet Reduction and Blue Cheese

We’ve given these sliders an upscale twist by dressing them up with a thick reduction of Cabernet Sauvignon and bacon, plus crumbled blue cheese.

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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Chicken Teriyaki Skewers

Sweet, savory and delicious. Have your favorite takeout dish at home any time!

Lékué

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Perfect Cranberry Relish

Add some color and spice to your holiday feast with this citrusy relish that has a hint of ginger.

Tested and perfected in the Sur La Table kitchen

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Curried Lentil Soup

KitchenAid

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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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D’artagnan Wild Boar Ragu

This simple, hearty stew serves up a crowd-pleasing meal, perfect for a chilly fall evening. Its rich, earthy flavors are delicately enhanced by the accompaniment of sautéed fresh organic mushrooms.

Recipe courtesy of D’Artagnan and Chef Steven Heinzerling.

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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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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 Bianco with Four Cheeses

Traditionally, a pizza bianco is a simple flat bread topped with olive oil, salt, and rosemary. In this version, we are adding cheese and garlic to create the ultimate bianco quattro formaggi!

Tested and perfected in the Sur La Table kitchen

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Raspberry-Cherry Crumble Bars

These homey, irresistible bars can be put together in no time, will feed a crowd, and are loved by everyone.

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

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Whole Roasted Chicken with Root Vegetables in the Pressure Oven

Perfectly roasted chicken with crispy skin is easy to make in a pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

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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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Dark Fruit Mint Pops

Kids of all ages love this simple recipe. All you have to do is grab a Cuisinart® SmartStick™ Immersion Blender to get started—one-touch control lets you blend your blackberries to perfection right in the bowl.

Joel Gamoran

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Pesto Pizza with Heirloom Tomatoes in the Pressure Oven

Topped with a light pesto sauce and juicy heirloom tomatoes, this scrumptious pizza is easy to make in a pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

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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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Cranberry Fruit Salad Smoothie

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

Vitamix

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Salt Block Scallops with Wasabi-Lime Aioli

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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Arugula & Shaved Parmesan Salad

As seen on CNN, February, 2008

Tested and perfected in the Sur La Table kitchen

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Baked Sole Roulades with Zucchini Stuffing

“The All-Clad Gourmet Advanced 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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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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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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Spicy Shrimp Simmered in Basil

Basil and fish sauce are both added at the beginning and the end of cooking to build a great depth of flavor in this Thai-style dish.

Tested and perfected in the Sur La Table kitchen

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Cinnamon-Streusel Sour Cream Coffee Cake

Velvet crumb and generous layers of cinnamon streusel make this coffee cake a supreme indulgence on a lazy weekend morning. The touch of cocoa powder in the streusel tempers the sweetness and adds a subtle depth of flavor.

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

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