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Vitamix® Professional Series 750 Blender

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Shirley Collins

Named after the founder of Sur La Table, this riff on the classic Tom Collins is a great any-occasion cocktail. We’ve found that just about everyone loves this drink once they’ve tried it, much as the real Shirley was beloved by all her Seattle customers.

Charlotte Bernhardt/McCracken-Tough

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Persimmon-Ginger Smoothie

The heart-shaped Hachiya persimmon is ripe when it is jelly soft. Keep firm ones atroom temperature until they reach that squishy stage, which may take a week ormore. Then halve them and enjoy them for breakfast with a squeeze of lemon or lime, or put them, whole, in the freezer for future smoothies. Persimmons...

Janet Fletcher

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Spicy Braised Romano Beans with Tomatoes

In many Italian American households, the meaty, flat-podded romano (or Roma) beans are the green beans of choice. They can be boiled and served as a cool salad, or braised with tomatoes and Italian seasonings and served warm.

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

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Savory Vegetable Omelet

Not just for the weekends anymore! Make your favorite omelet in minutes any day of the week.

Recipe by Lekue

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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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Garlic Sweet Potato Mash

If you enjoy the taste of garlic mashed potatoes, you’ll love this unexpectedly delicious combination.

Recipe courtesy of Kenwood Electrics

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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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Mango Smoothie

Vanilla yogurt adds a wonderful creaminess to the light citrus flavors and tropical flavors of mango.

Vitamix

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Peach Bellini

This non-alchoholic version of the classic Venetian cocktail uses soda water instead of Prosecco and contains a touch of grenadine for a healthy glow.

Tested and perfected in the Sur La Table kitchens.

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Orange-Chocolate Filled Pocket Pies

Here’s an elegant pocket pie that takes full advantage of the richly flavored, high-quality chocolates that are readily available today.

Recipe adapted from The Art and Soul of Baking by Sur La Table and Cindy Mushet

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Blood Orange Baked Doughnuts

Invite your little sous chefs into the kitchen to help with this fun recipe. Share your love of cooking and show the little ones how easy fresh doughnuts are with the help of the Wilton ® Standard Doughnut Pan.

Joel Gamoran

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Seafood Stew with Farro

A delicious trio of octopus, clams and shrimp nestled in herbs, white wine, fresh vegetables and farro.

Recipe by Chef Hugh Acheson, courtesy of All-Clad.

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Spring Fever

Give your luau a taste of the islands with this tropical concoction. Its fruity flavor and oh so pretty hue make it irresistible.

Charles Schumann, American Bar (Abbeville Press)

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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 kitchens.

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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 Cooking Class Program.

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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 kitchens.

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Pavlovas with Honey-Lavender Cream and Poached Strawberries

Pavlova, the favorite dessert of Australia and New Zealand, consists of a meringue shell that is crispy on the outside and soft on the inside, cradling a filling of whipped cream and fruit.

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

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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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Grilled Sausages with Baby Turnips and Turnip Greens

The best turnips for this preparation are the small white Tokyo turnips, so thin kinned that they don’t need to be peeled. The more familiar purple-topped white globe turnips will need peeling unless they are very young.

Janet Fletcher

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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 kitchens.

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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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Grilled Bruschetta with Fava Bean Puree and Pecorino

At a spring dinner party, pass these irresistible toasts with the evening’s first glass of white wine. The fava bean spread is moist and sweet and a fresh spring green, with pale grated pecorino as its salty counterpoint.

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

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Vietnamese Beef Noodle Soup (Pho Bo)

Wholesome, hearty and hot, pho is the satisfying antidote to rainy days and cold weather.

Tested and perfected in the Sur la Table® Cooking Class Program.

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Mango Salsa

Freshen up with the flavor of vibrant and juicy mangos, cilantro and a little kick from Serrano chile or jalapeno pepper.

Tested and perfected in the Sur la Table Cooking Class Program.

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Ham and Sausage Strata

Stratas are layered baked egg dishes typically made with milk soaked bread, meats, cheese and vegetables. They’re the perfect make-ahead meal because the strata needs to sit for at least 4 hours or overnight before baking.

Tested and perfected in the Sur La Table kitchens.

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Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

This twist on the revered hamburger is so successful that you may decide to skip the usual toasted bun and squirt of ketchup. Rather than melting a slice of cheese on top, like the classic cheeseburger, these burgers hide it in the center. If you like blue cheese, there’s no greater treat than biting into a nugget...

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

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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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Pistachio Phyllo Pastries with Spiced Apricot Honey

Ready for dessert? Crisp phyllo and crunchy, spiced nuts soaked in citrus and apricot-infused honey syrup should be it.

Tested and perfected in the Sur la Table Cooking Class Program.

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Key Lime Kiwi Smoothie

This spirited smoothie combines the bright citrus of key lime rounded out by sweet pear and honey.

Vitamix

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Gruyere, Thyme, and Caramelized Onion Pocket Pies

These savory morsels are great for an upscale cocktail party or outdoor gathering.

Tested and perfected in the Sur la Table Cooking Class Program.

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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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Belgian Waffles with Strawberries and Whipped Cream

Light, crispy and airy, are just some of the words your guests will be uttering when eating these waffles. Normally waffles call for yeast, however, in this recipe the aeration is provided by using baking powder and egg whites.

Tested and perfected in the Sur La Table kitchens.

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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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Apple, Peach and Grapefruit Juice

The sweet taste of apple, the lusciousness of peach and the brightness of grapefruit together at last.

Breville

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Grilled Pound Cake with Strawberry-Rhubarb Sauce

All that buttery goodness of pound cake gets a kick from the grill.

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

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Fruit Combo Smoothie

Realize the power of four in this delicious combination of four citrus and sweet fruits.

Vitamix

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Steamed Manila Clams with Thyme, White Wine and Sorrel Purée

This beautiful dish is full of color and wonderfully herbaceous flavor. Best of all, you can have it on the table in about 30 minutes.

Ethan Stowell

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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 kitchens.

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Peach-Mint Lemonade

Give your lemonade a pretty pink twist with the refreshing flavor of mint and a sweet serving of peaches.

Tested and perfected in the Sur La Table kitchens.

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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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Guinness Ice Cream with Chocolate Bacon Bits

Beer-flavored ice cream? This unexpected yet amazing dessert takes advantage of the deep caramel notes in the stout to create a frozen treat full of complex flavors. The sprinkling of chocolate-covered bacon pieces pushes this unique sweet treat over the top.

Tested and perfected in the Sur La Table kitchens.

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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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Tres Leches Cake

Decadent and delicious “three milks” sponge cake is soaked in condensed and evaporated milks, and heavy cream.

Tested and perfected in the Sur la Table Cooking Class Program.

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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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Salt Brick Grilled Chicken

Plain and delicious, with crisp skin and juicy meat, this dish is a staple of Tuscan cooking.

Salt Block Cooking by Mark Bitterman, Andrews McMeel Publishing, ® 2013

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Cantaloupe, Mint and Mango Juice

The refreshment of melon is elevated into something truly intriguing with mango and mint.

Breville

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Warm Apple Cider

Make the holidays more festive or just warm up the fall and winter seasons with this delicious spiced classic.

Recipe courtesy of Kenwood Electrics

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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.

Andrew McMeel

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