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Cooking

Sur La Table Cookware Sale

up to 69% off

All Recipes

Mint Julep

Nothing cools on a scorching summer day like a Mint Julep, the perfect libation anytime you want a refreshing cocktail.

Charlotte Bernhardt/McCracken-Tough

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Orange-Scented French Toast Strata with Candied Lemon Zest

This elegant brunch dish is a great make-ahead option for the entertainer pressed for time. Just assemble the night before and pop it into the oven about an hour before you sit down to eat—your guests will never know!

Tested and perfected in the Sur la Table kitchen

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Eggnog Smoothie

Forget the latte. Celebrate great flavor and good health in this festive smoothie that makes eggnog the star.

Recipe courtesy of Kenwood Electrics

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Baby Back Ribs with Cannellini Beans

These small, meaty pork ribs are slowly cooked in a tomato-based sauce. Although paprika is not typical, it adds a pleasant depth of flavor to the rich sauce.

Sur La Table, Simple Comforts (Andrews McMeel)

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Cherry Limeade Quick Pops

These fun pops are the perfect balance of tart and sweet for a cool, lip-puckering treat.

Zoku

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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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Chocolate Velvet Pound Cake

This classic cake has a deep chocolate flavor and close-grained, velvety crumb. The cake can be dressed up with a little Dark Chocolate Ganache spooned over the top and allowed to drip alluringly down the sides.

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

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Garam Masala

This aromatic spice blend is used in northern India. It is commercially available, but homemade garam masala has a much livelier flavor.

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

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Apple, Carrot and Celery Juice

Start your day out right with the ever-delicious, nutritious trio of apples, carrots and celery.

Breville

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Summer Vegetable Casserole with Manchego

Here, eggplants, red peppers, potatoes, tomatoes, onions and zucchini are cooked separately and then layered in a cazuela (gratin) and baked until they melt together. This is a good dish for late summer when these vegetables are at their prime.

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

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Grilled Honey-Glazed Creole Pork Tenderloin with Jambalaya Stuffing

Sur La Table Grilling Recipe Contest Grand-Prize Winner, Grilled Meat category winner

Glenn Lyman

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Carrots with Lemon and Parsley

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Shredded Pork Soft Tacos

Weeknight tacos are usually limited to quick-cooking fillings like ground beef, but the pressure cooker makes pork butt—which would take hours in the oven—an option.

Recipe for Fagor by America’s TEST KITCHEN. Image by Johnson Rauhoff.

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Sous Vide Slow-Braised Bourbon Pork Belly with Wilted Mustard Greens

Pork belly is braised until it’s melt-in-your-mouth tender, then glazed in a rich bourbon sauce.

Tested and perfected in the Sur La Table kitchen

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Peach Bellini

Tested and perfected in the Sur La Table kitchen

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Liege Waffles

A classic of Belgian cuisine, these waffles (also known as Belgian Sugar Waffles) have a distinctive crunchiness thanks to the pearl sugar which caramelizes as it cooks .

Recipe provided by Lars Own

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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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Peach-Mint Lemonade

Tested and perfected in the Sur La Table kitchen

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Potato, Caramelized Onion, and Salmon Omelet

The potatoes and onions in this hearty omelet can be the starting point for many omelet fillings.

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

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Chicken Pot Pies

GreenPan

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Chestnut Soup

Chestnuts provide a delicately sweet and nutty flavor to this creamy, warming soup perfect for sipping near an open fire.

Recipe courtesy of Kenwood Electrics

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Zesty Gazpacho

From the Kitchen of Chef Ann Nolan, Culinary Training Chef for the World of Whirlpool

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Spanish Tomato Toast (Pan con Tomate)

This traditional Catalan dish is light, luscious and bursting with bright ripe tomatoes, olive oil and garlic.

Tested and perfected in the Sur La Table kitchen

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Brussels Sprouts Kimchi Puree and Bacon

Roasted Brussels sprouts tossed with bacon and served upon a bed of tangy Napa cabbage kimchi.

Recipe by David Chang, courtesy of All-Clad.

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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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Pork Loin Stuffed with Spinach, Olives and Pine Nuts

Tested and perfected in the Sur La Table kitchen

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Apple Cranberry Crumble Pie

A memorable and delectable combination of sweet apples, tart cranberries and crunchy oat crumble—perfect for dessert...or for breakfast!

Printed with permission from Shoofly Pie Co. in Seattle, Wash.

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Chocolate Chip Cookies with Sea Salt

The classic chocolaty favorite shaken up with a dash of flavor from the sea.

Tested and perfected in the Sur la Table kitchen

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Cheddar and Bacon Stuffed Grilled Burgers

The amazing, inside-out cheeseburger! Toppings and condiments go on the inside, so every bite is filled with melted cheese, caramelized onions, or whatever you like! Make ’em awesome and easy with our Stuff-A-Burger™ Set!

Tested and perfected in the Sur La Table kitchen

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Herb Corn Bread

This might be a simple quick bread, but the addition of fresh herbs takes it to a whole new level. Don’t substitute dried herbs here—they won’t give you the dynamic flavor that fresh ones offer.

Sur La Table, Simple Comforts (Andrews McMeel)

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Pumpkin Spice Bread

Full of spice and flavor, this recipe makes enough for two loaves or a beautiful bundt cake.

Recipe courtesy of Kenwood Electrics

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Honey Cayenne Popcorn

Zippy Pop, Inc.

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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 and Sur La Table, Eating Local (Andrews McMeel)

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Lady Bird's Famous Lemon Bundt Cake

Celebrate spring goodness with this cheerful, lemony cake.

NordicWare

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Graham Cracker Crumb Pie Crust

This easy crust is kid-friendly to make and pairs well with any chilled, pudding-style filling or cheesecake.

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

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Kabocha Squash Risotto with Crispy Pancetta

Also known as “golden squash” this Asian variety of winter squash contains a strong yet sweet flavor and moist, fluffy texture that perfectly complements the soft, creamy risotto rice.

Tested and perfected in the Sur La Table kitchen

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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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Banana Blueberry Orange Smoothie

Get passionate about purple with this brightly colored and incredibly delicious banana smoothie.

Vitamix

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Paella

This version of the traditional Spanish dish is sure to please any crowd.

Cuisinart

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Carrot-Zucchini Bread with Candied Ginger

When summer delivers too many zucchini, many people reach for a zucchini bread recipe. Here’s one with a difference: wisps of grated carrot for color and nuggets of moist candied ginger for spice.

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

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Tomato, Carrot, Celery and Lime Juice

A delicious way to enjoy your vegetables. Sweet tomatoes and carrots get a bright twist of lime.

Breville

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Vanilla Bean Pastry Cream

A classic filling for fresh fruit tarts, èclairs, and cream pies, pastry cream is really just a flour-thickened custard sauce, which also means that it can take on a near-endless variety of flavorings, from spices and citrus to chocolates and liqueurs.

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

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Asian Style Salmon with Brown Rice in the Pressure Oven

Jalapeño pepper adds a little heat to salmon cooked in the pressure oven until succulent.

Wolfgang Puck Worldwide Inc., (c) 2010

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Steamed White Fish with Vegetables

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Classic Crosshatch Peanut Butter Cookies

Whether you like your peanut butter cookies made with chunky peanut butter or smooth, these classic cookies are rich and crumbly, perfect with a glass of milk.

Recipe from Simple Comforts, Andrews McMeel Publishing

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Steam-Grilled Surf and Turf

Staub

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Bolognese

Bolognese is typically a labor of love involving a lot of prep and hours spent at the stove. The pressure-cooker cuts down on time, yet, adds concentrated rich flavor, resulting in a sauce that tastes like it’s been cooking all day.

Recipe for Fagor by America’s TEST KITCHEN. Image by Johnson Rauhoff.

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