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Apple Pie Smoothie

The classic goes smooth and low calorie with fresh apples, yogurt and apple pie spice.

Vitamix

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Arroz con Pollo with Chorizo and Capers

When using a cut-up whole chicken (rather than only legs and thighs) for this dish, you need to take precautions to keep the breast meat from drying out. The trick is to sear the breast pieces briefly and then add them to the rice halfway through cooking. Mexican chorizo, a fresh sausage seasoned with garlic and...

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

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Coffee Liqueur Smoothie

Irish cream liqueur adds a bold touch to this blended espresso drink.

De’Longhi

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Iceberg Wedges with Creamy Blue Cheese Dressing

Easy, fresh and filled with satisfying crunch, the wedge is delicious with a zing of homemade dressing!

Tested and perfected in the Sur La Table kitchen

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Apple, Pear and Orange Quick Pops

Filled with nothing but fresh, pure fruit juice, these pops are as nutritious as they are delicious.

Zoku

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Pan Seared Duck Breast with Two Potato Hash and Dried Cherry Sauce

A mouth-watering trio of perfectly seared duck, seasoned vegetables and a sauce of rich, French brandied cherries.

Recipe by Chef Marc Murphy, courtesy of All-Clad.

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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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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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Hot Spiced Apple Cider

An old-fashioned winter beverage that never loses its appeal, spiced cider on the kitchen stove will perfume the whole house.

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

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Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

Zucchini is mild flavored, so it is the perfect canvas for the bold tastes of fresh oregano and dried tomatoes. Use your best extra-virgin olive oil and aged red wine vinegar for the dressing.

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

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Truffled Deviled Eggs

Tested and perfected in the Sur La Table kitchen

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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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Chocolate and Salted-Caramel Cream Puffs

Tested and perfected in the Sur La Table kitchen

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Pear Cake with Bittersweet Chocolate Drizzle

Tested and perfected in the Sur La Table kitchen

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Seared Scallops with Tomato Chutney

Tested and perfected in the Sur La Table kitchen

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Black Sesame Green Beans

Tested and Perfected in the Sur La Table Kitchen

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Calvados Pan Gravy

Pan or reduction gravy is the easiest sauce to make. It uses the pan drippings to add flavor to the sauce, a roux of flour and stock to thicken and any additional flavorings you wish to add.

Tested and perfected in the Sur La Table kitchen

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Pretzels with Sweet Honey Mustard Dressing

Everyone loves pretzels! Season yours with sugar, salt, seeds, nuts and more! Better yet, the yeast dough can be adapted to make monkey bread, rolls and loaves!

Tested and perfected in the Sur La Table kitchen

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Potato Frittata

Don’t reserve this scrumptious potato-egg pie just for the weekends anymore. Easy and so good anytime.

Lékué

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Mushrooms with Garlic and Parsley

Serve these garlicky tapas solo or as a tasty accompaniment to grilled steak or burgers, scrambled eggs or a toasted baguette.

Tested and perfected in the Sur La Table kitchen

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Basic Mustard-Shallot Vinaigrette

This basic vinaigrette is not just for lettuces. It can dress a tomato or beet salad, grilled vegetables or fish. It will stay fresh tasting, if refrigerated, for about a day.

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

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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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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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Dark Fruit Mint Pops

Kids of all ages love this simple recipe. All you have to do is grab a Cuisinart® SmartStick™ Immersion Blender to get started—one-touch control lets you blend your blackberries to perfection right in the bowl.

Joel Gamoran

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Seared Scallops with Blood Orange Vinaigrette

Tested and perfected in the Sur La Table kitchen

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Perfect Shrimp Cocktail

Perfectly plump and chilled shrimp paired with spicy, vibrant cocktail sauce? Perfectly delicious!

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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Crispy Potato Hash with Smoked Salmon and Dill Cream

Tested and perfected in the Sur La Table kitchen

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Asian-Style Poached Salmon

Poached salmon is perfect served on its own or over a bed of mixed greens.

Cuisinart

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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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Backyard BBQ Rub

This big-flavored spice blend is guaranteed to ignite great taste when rubbed on shrimp, scallops, chicken, beef, lamb, buffalo, or pork. This recipe yields about 2½ cups of the spice rub, which is a great quantity to divide and package for gift giving.

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

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Fettuccine with Pesto, Green Beans and Potatoes

Simple, herbal and delicious, Italian pesto with walnuts lends bright flavor to pasta and vegetables.

Tested and perfected in the Sur La Table kitchen

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Alabama Bouillabaisse

The key to this clam, black grouper and crab-filled bouillabaisse’s great flavor is making your own saffron-infused seafood broth.

Recipe by Chris Hastings owner and executive chef of the Hot & Hot Fish Club, courtesy of All-Clad.

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Mexican Chopped Salad with Honey Lime Dressing

This colorful salad gets a boost from a citrusy dressing with a kiss of heat.

Tested and perfected in the Sur La Table kitchen

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Red Wine-Braised Short Ribs

Rich, flavorful, tender. These Red Wine-Braised Short Ribs are comfort food slow-cooked to perfection and elevated to fine dining.

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

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Cookie Ice Cream Bowl

What’s better than an ice cream sundae? An ice cream sundae served in a delicious cookie bowl. Easily create these tasty treats at home with Wilton’s 6-Cavity Cookie Bowl Pan.

Recipe provided by Wilton®

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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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Vegetable Stock

Homemade stocks make a noticible difference in you cooking—and it's nice to make use of those vegetable scraps. Stock is the liquid extracted from foods slowly cooked in water and/or wine and used as a foundation for soups, sauces and other dishes. If you want darker broth, brown the vegetables in oil for...

Tested and perfected in the Sur La Table kitchen

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Shrimp Skewers with Spiced Mango Wraps

Runner-up Sur La Table Grilling Recipe Contest, Grilled Appetizers category

Ellane Pirotte

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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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Buttermilk Panna Cotta with Plum Compote

This simple dessert includes cream, sugar and vanilla simmered gently and thickened with gelatin, giving it a smooth and creamy texture.

Tested and perfected in the Sur La Table kitchen

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Mussels in Cream Sauce

Elegant, fast and delicious. Serve with a baguette or fries for sopping up every bit of the tasty sauce.

Tested and perfected in the Sur la Table kitchen

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Buttermilk and Feta Dressing

Add zesty flavor to your favorite salad or to baked potatoes with this versatile dressing.

Breville

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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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Grilled Sausage and Fig Pizza with Gorgonzola Cheese

The flavor of sweet fresh figs, spicy sausage and salty, creamy gorgonzola cheese makes for a wonderful flavor combination. Fresh figs are best in this recipe; however, dried figs can be substituted.

Tested and perfected in the Sur La Table kitchen

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Fruit Salad Smoothie

Get your salad on with carrots and cucumber balancing the intensity and sweetness of fruit.

Vitamix

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Honey-Glazed Carrots

Sansaire

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Berry Layer Cake

Sweet, simple and completely delicious. This light vanilla cake topped with layers of buttercream frosting is the perfect treat for any occasion.

Recipe adapted from Wilton.com

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