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Le Creuset Burgundy

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Citrus Herbal Tea-Steamed Scallops

Besides being delicately delicious, this is a heart-healthy dish. It’s flavored steamed scallops combined with fresh greens and tantalizing vinaigrette. It also makes a nice change of pace when you’ve had too many rich foods and you want something that’s light yet satisfying.

Ming Tsai and Arthur Boehm, Simply Ming

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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 kitchen

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Rich Breakfast Dough

A leaner version of brioche dough, this can be used for all those wonderful, yeasted breakfast breads you love, like sticky buns and coffee cake.

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

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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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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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Omelet with Leeks, Spring Herbs, and Goat Cheese

As the former proprietor of a popular breakfast and lunch spot in California’s Napa Valley, Sally Gordon has made thousands of omelets. She has closed the restaurant, sadly, but fortunately she has not lost her omelet technique. Her secret is whisking the eggs furiously until they produce a frothy foam, a...

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

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Buttermilk Salad Dressing with Dried Tomatoes

Dried tomatoes, so intense on their own, can play a background role in a salad dressing. In this creamy ranch-style blend, they contribute sweetness, body, and an appetizing blush. They are hardly discernible, but the dressing would be less compelling without them. Spoon it over hearts of romaine, heirloom...

Recipe and photo from Eating Local by Janet Fletcher and Sur La Table.

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Pineapple Orange Banana Slush

Light and zingy, this refreshingly cool drink makes a great summertime quencher.

Zoku

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Pumpkin Walnut Bread

This is the loaf you want on that gorgeous fall day, when it’s too beautiful outdoors to fuss in the kitchen for long.

Cindy Mushet

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Potato, Bacon and Rosemary Mini Pizzas

The flavors in this pizza recipe make it perfect anytime of the day. The bacon cooks onto the potatoes, providing additional flavor and richness. Sprinkle with finishing salts and freshly ground black pepper.

Tested and perfected in the Sur La Table kitchen

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Porcini-Crusted Tenderloin with Chocolate-Port Sauce

Tenderloin encrusted with porcinis and peppercorns then dressed in a delicious chocolate-tinged port wine reduction.

Tested and perfected in the Sur La Table kitchen

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Potatoes au Gratin

Yukon Gold potatoes paired with Gruyère, cream and spices make this classically delicious dish a cool-weather favorite.

Ben Witten, Resident Chef at Sur La Table Brewery Blocks, Portland, OR.

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Caramel Apple Slush

Apple cider mixed with caramel and cinnamon—you’ll love this cool interpretation of an all-American favorite.

Zoku

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Spicy Potato Bites

In English, “patatas bravas” loosely translates to “potatoes with a temper,” referring to the spicy sauce drizzled over these fried potato bites. The potatoes are fried twice to make them extra-crispy on the outside.

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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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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Pea and Mint Soup

Fresh, nutritious and packed with flavor, this minty Greek-style soup will surely be a crowd-pleaser.

Recipe and photo courtesy of Breville

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Black and White Tuxedo Cheesecakes

Delicious and fun, these elegantly presented cheesecakes will win best dressed on the night and are easy to make too!

Tested and perfected in the Sur La Table kitchen

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Walnut Pesto Stuffed Pork Roast

In summer, when big bunches of fresh basil are sold everywhere, take advantage of the bounty and make batches of pesto.

Recipe from Things Cooks Love by Marie Simmons and Sur La Table.

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Spicy Red Lentil Soup with Mustard Greens and Butternut Squash

Despite their name, red lentils are coral, and they turn yellow when cooked. Here, they are simmered with fragrant Indian spices until they collapse into puree. Nuggets of pumpkin-colored squash and forest green ribbons of mustard greens are stirred in to complete the soup. Look for the lentils in Indian markets...

Janet Fletcher

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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 kitchen

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Roasted Chicken with Mustard-Thyme Sauce

A 6-hour brine gives this classic chicken dish its incredible flavor and juiciness.

Tested and perfected in the Sur La Table kitchen

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Holiday Fruit Salad Smoothie

With this assortment of delicious fruits, you’ll get all the sweetness and satisfaction, naturally.

Vitamix

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Yukon Gold Potato Salad

Fresh herbs, apple cider vinegar and tangy Dijon give this salad plenty of bright flavor.

Stephanie Piché - Caterer

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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 kitchen

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Inside-Out S’mores

One bite through soft vanilla marshmallow, crunchy graham cracker, and rich chocolate is sweet bliss.

Chicago Metallic

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Baja Fish Tacos

The flavors of lime, cilantro and chili are the perfect complement to grilled fish.

Tested and perfected in the Sur La Table kitchen

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Lattice-Top Nectarine-Blackberry Pie

A carefully woven lattice is the crowning glory of a summer pie, providing a tempting glimpse of the sweet fruit within through the slatted golden brown crust.

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

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Ramos Gin Fizz

A tasty New Orleans spin on the gin fizz, the orange flower and egg white give this drink a whole new flavor and texture. The alcohol in this drink “cooks” the egg white.

Charles Schumann, American Bar (Abbeville Press)

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Rosemary Flank Steak with Balsamic Glazed Onions

Peppery, garlicky and flanked by grilled onions, this steak dish is incredibly succulent and tasty.

Tested and perfected in the Sur La Table kitchen

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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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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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Orange Almond Cake

A great way to end your Easter brunch.

© 2010 Wilton Industries, Inc. Used with permission.

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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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Salt Cod Fritters with Aioli Dip

Irresistible, crispy golden fish cakes dipped in creamy, garlicky aioli is pure Spanish deep-fried delight.

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Cinnamon-Currant Bread

The technique here is a little unusual, but the rustic, cobblestone look of this version of cinnamon bread is very enticing. The rolled cylinder of dough is sliced down the center lengthwise, chopped up crosswise, and transferred to the pan in a jumble. Be sure to use a 9 by 5-inch pan. The bread won't dome as...

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

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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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Asparagus and Chopped Egg with Meyer Lemon Olive Oil

Dressed with Meyer lemon–infused olive oil, this salad can be served as a first course or as a side dish. Meyer lemons, thought to be a cross between a regular lemon and a Mandarin orange, are especially fragrant, juicy and sweet.

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

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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 and Sur La Table, Eating Local (Andrews McMeel)

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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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Old-Fashioned Dinner Rolls

Bakers have been using potatoes (and potato cooking water) for many years. Yeast loves the starchy carbohydrates in potatoes. Their lumpy texture adds not only flavor and moisture, but also a chewy softness that is ideal in dinner rolls.

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

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Cucumber Mint Margarita Quick Pops

You’ll love this grownup take on the popsicle, full of cooling cucumber and mint and brightened by a splash of tequila.

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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Grilled Corn with Chipotle Butter and Cilantro

Boiling corn leaves some of its natural sweetness behind in the water, while grilling corn intensifies its flavor. Grill the ears in the husk to steam the kernels, then peel back the husks and slather the ears with a spicy, smoky chipotle butter.

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

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Chocolate Banana Marble Bread

Here's a banana bread that's soft, tender, and bursting with bananas, yet not overly sweet as so many versions are. The key is an intensely bitter cocoa-powder paste added to half of the batter, resulting in a deep, rich chocolate flavor that pairs perfectly with the sweetness of the bananas. The two batters are...

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

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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 kitchen

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Truffle Mashed Potatoes

Truffles impart luxurious, earthy notes to these wonderfully fluffy mashed potatoes.

Tested and perfected in the Sur La Table kitchen

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Classic German Chocolate Cake

One bite of this gooey, chocolaty American cake classic will transport you to a boat traveling peacefully down the Rhine. Pair with a good Riesling for exceptional decadence.

Tested and perfected in the Sur la Table kitchen

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