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Two Tone Bread

If you love fresh baked bread but can’t decide on what to make, this recipe is for you.

Kelly Kortekaas

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Salad of Butter Lettuce and Radishes with Green Goddess Dressing

You’ll love how Green Godess dressing enlivens this crisp salad.

Tested and perfected in the Sur La Table kitchen

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Seared Scallops with Blood Orange Vinaigrette

Tested and perfected in the Sur La Table kitchen

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Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes

There are many tempting flavor possibilities when it comes to corn bread. For this version, smoked mozzarella or Gouda is substituted for the more traditional Cheddar or Monterey Jack. The addition of buttermilk gives the bread a tender crumb and a slight tang, the dried tomatoes add a salty edge, and the corn...

Marie Simmons and Sur La Table, Things Cooks Love (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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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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Cranberry Orange Slush

The classic combo of cranberry and orange shines in this zingy, slushy drink.

Zoku

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Blackberry, Pear and Grapefruit Juice

Give your immune system the boost it deserves with fresh grapefruit sweetened with berries and pear.

Breville

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Apricot-Raspberry Upside-Down Cake

A simple, homey upside-down cake is always a welcome delight. These cakes have fallen a bit out of favor lately, perhaps because people are afraid they’ll end up with a slice of cake topped with canned pineapple rings and a fluorescent pink cherry.

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

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Tarragon and Orange Roasted Turkey

Turkey has one whole day dedicated to its glory but then it’s almost forgotten. This French inspired dish combines savory tarragon with orange slices and sel gris (organic gray salt from Brittany, France) for an unforgettable holiday dish.

Joel Gamoran

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Basic Vinaigrette

Though this salad is delicious without the fried oysters, which can be found on page 4, I find I’m always frying up a batch to top the colorful spinach salad embellished with hearts of palm and fresh tomato.

Renée Behnke

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Gateau de Hannouka

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

Joan Nathan

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Lobster Macaroni and Cheese

Fresh lobster adds sophisticated richness to creamy-sharp cheddar, pasta and buttery crumb-topped goodness.

Sur La Table, Simple Comforts (Andrews McMeel)

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Carbonara by Chef Marc Vetri

A time-honored, simple preparation of the classic Roman dish.

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

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Sirloin Sliders with Balsamic Onions, Brie, and Bacon

Dressed up with balsamic-spiked caramelized onions, crumbled bacon and creamy brie cheese, these sliders are terrific for a party or a fun family meal.

Tested and perfected in the Sur La Table kitchen

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Mushroom and Zucchini Pizza

Homemade pizzas are so much more flavorful than anything you’ll get from delivery. Once you’ve mastered this basic recipe, you'll be making your own pies whenever the craving strikes.

Ethan Stowell

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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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Slow-Roasted Tomatoes with Oregano and Feta

Baking tomatoes slowly in a low oven caramelizes their sugars and concentrates their sweetness. They remain moist—not chewy, like sun-dried tomatoes—but with their flavor intensified. Strew them with grated feta while they are warm and serve them with lamb chops, roast chicken, or a bulgur pilaf. Andrew Brait, who...

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

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Caramelized Scallops with Thyme and Lemon

Succulent scallops delicately flavored with thyme, lemon and olive oil will make this dish a favorite for dinner or lunch. This simple meal is easy to prepare with the Scanpan® Pro IQ Nonstick Skillet.

Joel Gamoran

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Seafood Stew with Farro

A delicious trio of octopus, clams and shrimp nestled in herbs, white wine, fresh vegetables and farro.

Recipe by Chef Hugh Acheson, courtesy of All-Clad.

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Strawberry Balsamic Jam

The addition of balsamic vinegar adds a flavorful punch to this classic recipe.

Recipe provided by the Ball® Corporation.

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Italian Sausage

Sausage is so much easier to make at home than you might think, and Chef Stowell’s recipe gets just the right amount of heat and bite from chiles and fennel seed.

Ethan Stowell

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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...

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

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Bruschetta in a Jar

Preserve freshly made bruschetta with the Ball® FreshTECH™ Automatic Home Canning System.

Recipe provided by the Ball® Corporation.

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Easy Morning Muffins with Raspberries

Soft-crumbed and as comforting as a hug when warm from the oven, these muffins are perfect for home bakers too sleepy to pull out an electric mixer in the morning.

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

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Spiced Pumpkin Cake with Cream Cheese Frosting

This is a classic tea time cake and a must-have recipe. The cake batter is made with oil and flavored with pumpkin purée, warm spices and orange.

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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Stuffed Vegetables with Couscous

Filled with nutrients and flavor, this colorful and hearty dish will satisfy the entire family.

Lékué

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Haricots Verts with Herbes de Provence

Herbes de Provence is a blend of dried herbs frequently used in Southern French cooking, and always contains thyme, savory, marjoram and oregano in equal proportions. Lavender flowers are often added and occasionally lesser quantities of other herbs can be included.

Tested and perfected in the Sur La Table kitchen

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French Harvest Cassoulet

Warm up with this hearty cassoulet on cool, crisp nights. It’s quick and easy enough to prepare for a weeknight meal.

Tested and perfected in the Sur La Table kitchen

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Chicken Curry in a Hurry

GreenPan

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Slow Cooker Fudgy Chocolate Brownies

Warm, rich and chocolaty, the slow-cooked decadence of these fudgy treats receives a little pick-me-up from espresso powder.

Tested and perfected in the Sur La Table kitchen

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Mini-Crab Cakes with Remoulade

Crab cakes are always the first appetizer to disappear off the buffet table. It is important to chill the uncooked crab cakes before you coat them in breadcrumbs so that they keep their shape when you fry them.

Tested and perfected in the Sur La Table kitchen

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Country Style Lemonade

Sunny days call for sipping sweet lemonade on the porch. Use fresh-squeezed lemon juice for a flavor that that is superior to any store-bought mix.

Tested and perfected in the Sur La Table kitchen

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Cantaloupe, Mint and Mango Juice

The refreshment of melon is elevated into something truly intriguing with mango and mint.

Breville

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Spicy Nuts

Zippy Pop, Inc.

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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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Baked Brie and Hazelnut Bundles with Cranberry Chutney

These Brie-filled bundles look like mini pouches. The combination of the creamy yet tangy sweet flavors, wrapped to resemble a holiday gift, will be the highlight of your festive holiday gathering.

Tested and perfected in the Sur La Table kitchen

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Parmesan Butter

Making delicious, flavored butters at home is easy with the Chef’n® Buttercup™ butter maker.

Recipe provided by Chef’n.

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Parsnip and Apple Mash

The sweetness of apples brightens the earthiness of parsnips in this classic combination.

Tested and perfected in the Sur La Table kitchen

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Savory Vegetable Omelet

Not just for the weekends anymore! Make your favorite omelet in minutes any day of the week.

Lékué

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Glazed Spiral Root Vegetables

Kyle Weber

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Halibut Steamed in Banana Leaves with Orange-Pineapple Relish

Banana leaves keep the tender citrus-marinated fish moist while imparting a delicate flavor.

Tested and perfected in the Sur La Table kitchen

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Sous Vide Asparagus

Cook bright, flavorful asparagus with the revolutionary sous vide method, utilized by fine restaurants nationwide.

Tested and perfected in the Sur La Table kitchen

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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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Grand Marnier Truffles

Rich, dreamy orange-infused bittersweet and semisweet chocolate bites.

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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