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Sur La Table Cookware Sale

up to 69% off

All Recipes

Hummus

Creamy and bursting with lemon, this versatile dip is a always a crowd pleaser.

Vitamix

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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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Garlic Parmesan Popcorn

Zippy Pop, Inc.

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Lamb Stew by Chef Paul Kahan

Lamb marinated in Sriracha and Herbs de Provence is rounded out with a red wine reduction, tomatoes and fresh thyme.

Recipe by Chef Paul Kahan, courtesy of All-Clad.

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No-Bake Lemon Berry Tartlets

A quick and easy bite-size dessert.

Tested and perfected in the Sur la Table kitchen

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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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Strawberry-Rhubarb Tart

A classic springtime combination, strawberries and rhubarb cook together to form a deliciously sweet and tart filling.

Tested and perfected in the Sur La Table kitchen

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Spaghetti alla Chitarra

Chitarra, literally “guitar,” is a wire-strung wooden frame used to make a rustic pasta called maccheroni alla chitara. The chitarra is used throughout the region of Abruzzo, in central Italy. Never get your chitarra wet. Dust flour and any bits of dried pasta off the chitarra with a stiff brush or dry...

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

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Salt Block Scallops with Fresh Mango-Cilantro Relish

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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Chipotle Chile Candied Pecans

These candied pecans are flat-out decadent and irresistible. Sweet, spicy, with a hint of salt, these meringue-sugar-crusted pecans are divine eaten out of hand with a tumbler of bourbon or Scotch.

Diane Morgan and Sur La Table, Gifts Cooks Love (Andrews McMeel)

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Vanilla Custard Sauce

Custard sauce, also known as crème anglaise, is a smooth, velvety sauce–a great companion for desserts that benefit from a pool of cool creaminess to highlight and complete their flavor and texture.

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

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White Chocolate–Lime Creme Caramel

Whether you call it flan, crème caramel, or crème renversée, it's hard to resist a creamy custard turned upside down and served in a pool of liquid caramel. The flavors of crème caramel are always more complex than regular custard because of the caramel that surrounds it during baking...

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

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Beet, Strawberry, Cranberry Smoothie

The beet goes on with fresh berry flavors and bright red color in this super healthy and delicious refresher.

Vitamix

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Warm Cornmeal Shortcake with Farm Stand Berries

This easy, do-ahead cake is a clear frontrunner for our go-to summer dessert.

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

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Smoked Trout and Leek Risotto

Leeks are a wonderful addition to a dish, providing a sweet yet rich flavor to the risotto and balancing the salty trout flavor.

Tested and perfected in the Sur La Table kitchen

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Crusty Artisan Bread

Crunchy, chewy crust meets light, tender interior. Recreate the incredible flavors, and unmistakable textures, of French bakery breads with this traditional bread recipe.

Emile Henry

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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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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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Mulled Grape Juice Slush

Orange, cinnamon and cloves mingle with bold grape flavor for a cool treat with warming spice.

Zoku

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Sweet Potato and Leek Soup

Perfect as a side at your holiday gathering, this soup is both elegant and comforting. Sour cream adds just a hint of brightness and creamy texture.

Recipe by Breville

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Cherries & Cream Quick Pops

Fresh cherries and Greek yogurt make for a deliciously creamy combination, but the drizzle of chocolate takes it to the next level.

Zoku

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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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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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Arugula & Shaved Parmesan Salad

As seen on CNN, February, 2008

Tested and perfected in the Sur La Table kitchen

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White Russian

Smooth and sweet, the white Russian is incredibly simple to make and always a favorite.

Charles Schumann, American Bar (Abbeville Press)

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King Arthur Flour's No-Knead Crusty White Bread

The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you’re ready to bake.

King Arthur Flour

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Strawberry Lemonade

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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Cranberry Relish

No holiday spread is complete without it! The classic turkey condiment is fragrant with orange and ginger.

Recipe and photo courtesy of Kenwood Electrics

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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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Choco-Popcorn

Zippy Pop, Inc.

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Drunken Short Ribs with Tomato Chile Sauce and Cabbage Lime Slaw

Short ribs are cooked to outstanding tenderness in tequila then topped with spicy sauce and tangy slaw, by chef and restaurateur Nancy Oakes.

Recipe by Nancy Oakes, courtesy of All-Clad.

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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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Corn on the Cob with Flavored Butters

Corn on the cob, the classic American summer vegetable, can be boiled, grilled, or steamed. But steaming is the best way to preserve its pure corn flavor and toothsome texture. A shallow steamer, steamer insert, or pasta insert for an 8-quart stockpot will hold up to 8 ears of corn comfortably. For an added treat...

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

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Classic Affogato

Affogato is a coffee-based drink with ice cream that’s bound to impress your guests.

Joel Gamoran

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Chicken Broth with a Bonus

For this excellent chicken broth, select a whole chicken that gives you both the neck and giblets, to add flavor to your broth.

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

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Irish Apple and Parsnip Soup

Parsnips and turnips were used extensively in rural Ireland to give variety to meals in the winter when green vegetables were in little supply. Surprisingly, this vegetarian soup is a wonderful balance of sweet apple flavors with parsnip overtones.

Tested and perfected in the Sur La Table kitchen

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Orange Pan-Tart

GreenPan

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Risotto alla Parmigiana con Salamino - Risotto Parmigiana Style with Italian Sausage

Carnaroli rice is rich in soluble starch. It is considered the best rice for risotto because of the consistency of the grains, its high starch content and resistance to quick cooking. Adding the rice to the saucepan on the heat without any liquid is an important step, because it can determine the final texture of...

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

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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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Classic Deep-Fried Turkey

Fry up a juicy and delicious turkey in just over an hour! The Waring Pro® Rotisserie Turkey Fryer-Steamer rotates the turkey to cook evenly, while keeping all the natural juices inside.

Courtesy Waring Pro

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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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Mango Smoothie

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

Vitamix

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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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Brownie Ice Cream Sandwiches

Wilton

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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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Berry Delicious Smoothie

Bright berries impart a lovely lavender color, while banana and pineapple round out the flavors.

Vitamix

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