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Sur La Table Cookware Sale

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All Recipes

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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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

With a little chopping of herbs and garlic, you can step up your everyday roasted potatoes to something special. Lemon zest and parsley add sparkle, and the generous coating of olive oil helps ensure crispness.

Sarah Jay and Sur La Table, Knives Cooks Love (Andrews McMeel)

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Down-Home Cornbread Stuffing

Stuffing is one of the most popular side dishes on the Thanksgiving table. In this recipe, the combination of rustic corn bread, tart apples, and smoky bacon will make it your family’s new favorite.

Tested and perfected in the Sur La Table kitchen

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Sous Vide Poached Salmon with Beets and Cucumber Creme Fraiche

Hearty salmon, sweet ruby beets and a dollop of tangy creaminess deliver vitality with incredible flavor.

Tested and perfected in the Sur La Table kitchen

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Lemongrass Fragrant Coconut Soup

Lemongrass-Fragrant Coconut Soup (Tom Kha Gai) is rich with smooth coconut milk, earthy mushrooms and fresh cilantro.

Tested and perfected in the Sur La Table kitchen

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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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Warm Cranberry Crumble Tart

When the crisp fall air brings fresh cranberries to market, this tart will celebrate the season. Dressy enough for company, comforting enough for a night in front of the fire, it should be served warm with a generous scoop of vanilla ice cream alongside.

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

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Creamy Chicken Potato Soup

This easy chicken soup is a comforting alternative to the old standard.

Vitamix

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Dark Chocolate Pecan Pie

The key to this luscious pie is achieved by placing a layer of chocolate on the bottom of the crust followed by layers of pecans on top before adding the filling mixture.

Tested and perfected in the Sur La Table kitchen

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Peanut Butter and Chocolate Marble Brownies

Chewy and boldly flavored, these brownies walk a thin line between sweet and salty, which is part of what makes them so addictive-eating them is like trying to have just one potato chip. This recipe needs a moderately sweet chocolate for the best texture, as the chocolates with higher percentages of cacao make...

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

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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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Saffron-Scented Chicken with Dried Apricots and Preserved Lemon

Chicken, lemon and dried fruit are a classic combination for a Moroccan tagine, 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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Chocolate-Espresso Pots de Creme

Can be made up to 2 days prior to serving. As seen on CNN, February, 2008.

Tested and perfected in the Sur la Table kitchens.

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Chocolate Cream Cheese Brownies

“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining —and delivers the highest quality cooking performance that I have come to expect from All-Clad.”
Carole Walter

Recipe courtesy of Carole Walter and All-Clad, 2008

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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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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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Salt-Crisped Whole Fish with Mint and Pickled Ginger

Broiling on a hot salt block firms, cooks and crisps a fish beautifully; the addition of pickled ginger and mint adds a delicious twist to this Asian-inspired dish.

Recipe and image from Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks by Mark Bitterman, Andrews McMeel Publishing 2013.

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Grilled Eggplant Cannelloni with Ricotta and Prosciutto

Lengthwise slices from a large eggplant become supple when grilled, so you can roll them around a ricotta filling as if you were making cannelloni from pasta squares. Blanketed with a homemade fresh-tomato sauce and baked until bubbly and a little crusty around the edges, the fork-tender bundles of stuffed eggplant ...

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

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Smoked Salmon Pizzettes with Red Onion and Capers

Pizzettes are miniature pizzas, perfect for an appetizer or hors d’oeuvre party. This version features thin, crispy crusts topped with smoked salmon.

Tested and perfected in the Sur La Table kitchen

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Salt Crust Scallops with Thai Lime Dipping Sauce

Plump, buttery scallops are salt-seared to golden perfection and then dipped in a tangy sesame-citrus sauce.

Recipe and image from Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks by Mark Bitterman, Andrews McMeel Publishing 2013.

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Roasted Tomato Soup with White Cheddar Panini

A delicious update to the ultimate comfort pairing that utilizes roasted tomatoes and exchanges grilled cheese for panini.

Tested and perfected in the Sur La Table kitchen

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Pan Roasted Bouchot Mussels with Oriental Sauce

In this recipe by Chef David Chang, sake-steamed Bouchot mussels, with their high meat-to-shell ratio, are topped with denjang broth and plenty of black pepper.

Recipe by Chef David Chang, courtesy of All-Clad.

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Brined Double Cut Pork Chops with Barbecue Sauce

A flavorful brine soak combined with Charlie Palmer’s Bourbon Barbecue Sauce produces this exceptionally fragrant, tender and delicious pork dish.

From Remington Camp Cooking by Charlie Palmer.

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Sweet Peas with Bacon and Wild Onions

Season your veggies with salty bacon, herbs and fragrant onions in this delicious side dish.

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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Creamy Avocado Dip

Guacamole gets a creamy update with the addition of sour cream for a dip that’s wildly receptive to veggies, chips and nachos.

Recipe courtesy of Kenwood Electrics

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Broccoli Rabe with Garlic and Almonds

Broccoli rabe resembles broccoli however the buds do not form a head and the only edible parts are the leaves, buds and stems. Broccoli rabe has a slight bitter flavor and tends to pair well with stronger flavors, such as garlic, lemon and almonds.

Tested and perfected in the Sur La Table kitchens

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Classic Margarita

Nothing quenches quite like an authentic margarita—and this is a great recipe to carry you from Cinco de Mayo all the way through summer.

Bartender: Charlotte Bernhardt of Tavern Law

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Gateau de Hannouka

It's not Hanukkah without latkes—and these are the best.

Joan Nathan

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Summer Berry Galette

Vibrant and tart summer berries wrapped up in a free form buttery pastry? Don’t forget the ice cream!

Recipe from Renée Behnke's Memorable Recipes

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Tuna and Garden Vegetable Salad

This mélange of coarsely chopped vegetables and tuna, called condiglione, is eaten along the Ligurian coast. Typically it’s a mixture of tomatoes, cucumbers, celery, green onions, red bell pepper, and other seasonal vegetables marinated with olive oil, mashed anchovies, and fresh herbs. Chopping all the ingredients ...

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

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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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Roast Duck and Mushroom Fricassee with Black Currant Sauce

Make a romantic dinner full of flavor and elegance with a rich duck breast paired with the warm earthiness of a mushroom medley and a bright and tangy black currant sauce.

Recipe by Keisuke Matsushima for A L'Olivier

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Classic Cheesecake

Rich and velvety, tangy and sweet, this tempting and classic cheesecake is ready in minutes.

Lékué

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Chicken with Potatoes

Simple ingredients plus simple preparation results in a dinner of total, delicious comfort.

Lékué

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Pappardelle Pasta Dough

Freshly made pasta puts the dried variety to shame. This easy-to-follow recipe will have you making your own noodles at home in no time.

Ethan Stowell

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New York-Style Pizza Dough

Bake the ultimate New York-style pizza with a perfectly thin, crispy and foldable signature crust.

Andris’ favorite dough recipe shared by Kenji Lopez from SeriousEats.com - Baking Steel©

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Martini

This most iconic cocktail actually has fairly unknown roots. And over the years, its taste has changed dramatically—from a sweet, vermouth-based drink to the dry, gin-centric one we sip today.

Charlotte Bernhardt/McCracken-Tough

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Flaky Apple Pinwheels

Simple and lovely on their own, these individual pastries are even better with a scoop of vanilla ice cream or a dollop of crème fraîche.

Sarah Jay

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Apple-Cranberry Chutney with Quince

Tested and perfected in the Sur La Table kitchen

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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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Vietnamese Beef Noodle Soup

Wholesome, hearty and hot, Vietnamese Beef Noodle Soup (Pho Bo) is the satisfying antidote to rainy days and cold weather.

Tested and perfected in the Sur La Table kitchen

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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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Semolina and Egg Pasta Dough

Look for fine semolina (durum-wheat) flour in large supermarkets, specialty-food stores, or health-food stores. If you can’t find it, use bread flour, which has a higher percentage of gluten than does all-purpose flour, in its place. For flouring the work surface, your hands and the pasta machine, use a light...

Marie Simmons

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Pesto Sauce

Simple and delicious, this pesto is a snap to make with the Vitamix.

Vitamix

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Rustic Apple Ribbon Cobbler

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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Classic Lemon Bars

Eyes light up at the sight of these tart and refreshing favorites. A soft, puckery lemon filling atop a vanilla-scented shortcrust is just the ticket after a rich winter meal, and it is also a refreshing treat on a hot summer day. Okay, okay, it's great anytime. Surprisingly easy to make, these bars deliver a...

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

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