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Focaccia Ligure

Focaccia is a popular Italian yeast bread which is sometimes compared to pizza, as they are both are flat breads. The focus of focaccia, however, is on the bread, rather than the toppings, although toppings for focaccia are almost as diverse as those on pizza.

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

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Watermelon Mint Quick Pops

Take a slice of summer on the go with these yummy pops full of sweet minty-watermelon flavor.

Zoku

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Pear and Arugula Salad with Pomegranate Vinaigrette

This light and easy to make salad is perfect for lunch, as an accompaniment to a mid-week meal, or as a side at your Thanksgiving dinner.

Tested and perfected in the Sur La Table kitchen

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Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

Hurray for real mac and cheese. It’s crazy to eat the stuff from the box when the real deal is so easy to make and so totally superior. Do use a cheese with some character, however, or the bland noodles will dominate.

Sur La Table, Simple Comforts (Andrews McMeel)

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Apple, Pear and Orange Quick Pops

Filled with nothing but fresh, pure fruit juice, these pops are as nutritious as they are delicious.

Zoku

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Herbed Chicken Pot Pie

This savory favorite is easier than ever to make thanks to the roasted chicken and chopped vegetables available in most markets.

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

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Beef and Bean Chili with Chipotle Cream

We’re not even going to touch the debate about what constitutes “real” chili. We just know that this easy-to-make, family-friendly version is hearty and delicious.

Sur La Table, Simple Comforts (Andrews McMeel)

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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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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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Classic Apple Pie

In this classic recipe, an attractive high dome of an apple pie can be considered a ruse, as the apples have shrunk, leaving a big space between the filling and the crust. Precooking the apples will minimize the gap and concentrate the apple flavor, too.

Sur La Table, Simple Comforts (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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Roasted Squash and Kale Salad with Pomegranates

This seasonal warm salad captures the flavors of the holiday and will surely please vegetarians or non-vegetarians at your party.

Tested and perfected in the Sur La Table kitchen

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Honey of a Peach Grilled Game Hens

Runner-up, Sur La Table Grilling Contest, Grilled Meat category

Margee Berry

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Passionately Pink Smoothie

Cranberries, red grapes and raspberries provide the pink, but the flavor is where the passion is.

Vitamix

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Leek, Parmesan and Ham Quiche

Quiche is the perfect choice for brunch since you can serve it warm or room temperature. The quiche can even be baked without a crust if you wish.

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

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Moroccan Braised Chicken Thighs with Saffron, Chickpeas and Dried Apricots

Chicken, lemon and dried fruit are a classic combination for a Moroccan tagine-style dish, but it is the bouquet of spices —saffron, cumin, ginger, coriander and cinnamon—that make this dish memorable.

Tested and perfected in 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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Sweet Potato, Celery, Ginger and Orange Juice

There’s nothing wrong with mixing fruits and vegetables when they endeavor to be this delicious.

Breville

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Sweet Potato Fries

Sweet potato fries add color and a touch of salty-sweetness to hamburgers, fish and chips or even Thanksgiving dinner.

Waring Pro

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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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Coffee Liqueur Smoothie

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

De’Longhi

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Beef Bourguignon from Le Creuset

This Beef Bourguignon dish delivers on all levels with an intensely flavored red wine sauce and beef that melts in the mouth.

Le Creuset

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Champagne Smoothie

Make a toast to your health and blend your favorite fruit with yogurt and chilled champagne. Cheers!

Vitamix

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Gluten Free Flour Mix

This gluten free flour can be used as a cup for cup replacement for plain flour in recipes and is easy to make with the Breville blender.

Recipe and image by Breville

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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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Pollo al Mattone - Chicken Under a Brick

This traditional Tuscan cooking method results in incredibly crispy skin and intensely flavorful meat. Weighting the chicken ensures that each part of the chicken is approximately the same thickness, so it cooks quickly and evenly. The weight also causes the fat under the skin to render and melt out, leaving the...

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

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Chocolate Souffles

The classic dessert is everything it’s puffed up to be: rich, fluffy, and super chocolaty.

Tested and perfected in the Sur la Table kitchens.

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Louisiana Oysters

Oysters generously topped with butter, Italian cheeses and Cajun spices—you’ll love this interpretation of Acme Oyster House’s famous dish.

Inspired by Acme Oyster House in New Orleans, Louisiana

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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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Egg and Crispy Prosciutto Breakfast Sandwiches

Breakfast and lunch options just got very interesting with this savory waffle sandwich.

Joel Gamoran

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Pan-Roasted Chicken Breast with Tomatoes, Olives and Red Pepper

This classic Mediterranean dish is easy to make, healthy and wonderful for a fast mid-week meal.

Tested and perfected in the Sur La Table kitchen

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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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Brioche in the Pressure Oven

Originating in France, brioche is a light and slightly sweet bread made with a rich yeast dough that bakes well in a pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

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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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Healthy Steamed Salmon

GreenPan

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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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Lemon Popcorn

Zippy Pop, Inc.

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Pear Cake with Bittersweet Chocolate Drizzle

Tested and perfected in the Sur La Table kitchen

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Frisee and Apple Salad with Champagne Vinaigrette

Crisp, tart apples pair beautifully with the tangy bite of frisee, finished with the delicate flavor of champagne vinegar.

Tested and perfected in the Sur La Table kitchen

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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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Tomato, Carrot and Red Bell Pepper Juice

Get a boost of vitamins from this delicious combination with less salt than store-bought.

Breville

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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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Vanilla Bean Latte

Wake up to the aroma of Taitian vanilla and freshly brewed espresso with this favorite beverage from the Sonoma Syrup Company.

Sonoma Syrup Company

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Slow Cooker Ribs with Sticky Chile and Cherry Sauce

Baby back ribs turn meltingly tender when braised gently in the slow cooker before finishing with a spicy-sweet glaze on the grill.

Tested and perfected in the Sur La Table kitchen

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