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Sur La Table Cookware Sale

up to 69% off

All Recipes

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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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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Coconut Chocolate Cake

Cisé Trading Co.

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Roasted Tomato Soup

Tested and perfected in the Sur La Table kitchen

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Zuppa Toscana - Tuscan Soup

Farro (also called emmer), a type of wheat, was among the first cereal crops to be domesticated in the Middle East. It’s the “mother grain” to all modern wheat dating back 17,000 years. Farro was the conerstone of the Etruscan diet, and was also the standard ration of their eventual conquerors...

Original recipe courtesy of Academia Barilla, adapted by Kimberly Davis, Sur La Table corporate chef, 2008

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Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

Carpaccio, reinterpreted. Your favorite summer veggies take center stage in this raw dish.

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

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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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Chicken Noodle Soup

GreenPan

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The Perfect Crust

Many bakers are so intimidated by the idea of making pie crust that they either settle for the prepared dough from the grocery store or don’t make pie at all. But, like all baking, pie crust is quite straightforward once you know how the ingredients work together.

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

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Kale and Pear Green Smoothie

Abide by your vow to eat more kale in this vibrant, nutritious smoothie sweetened with fresh fruit.

Vitamix

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Black Sesame Green Beans

Tested and Perfected in the Sur La Table Kitchen

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Sweet Sausage and Cannellini Pasta

This Tuscan classic of cannellini beans and pasta is transformed into a hearty main course with the addition of sweet and hot Italian sausages.

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

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Pizza della Riviera di ponente (Piscialandrea) - Pizza Riviera di Ponente style

The food of Liguria is representative of the area’s unique climate and uses many ingredients that are more common to Southern-Italian cuisine. Liguria is located closer to France than it is to Naples, but the abundant use of garlic, olive oil instead of butter or lard and tomatoes are all reminiscent of...

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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Classic Herb-Roasted Turkey

Fragrant with fresh herbs and nestled in vegetables, this classic preparation will be the delicious centerpiece of your holiday.

Tested and perfected in the Sur La Table kitchen

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Baked Apple

Pure apple goodness infused with butter and cinnamon is ready for awesome dessert in minutes.

Lékué

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Cranberry White Chocolate Oatmeal Cookies

Clare McCormick

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Coconut-Vegetable Curry with Cashews

This gorgeous curry shows off the beauty and flavor of spring’s early bounty. Feel free to try your favorite vegetables in this richly spiced dish.

Tested and perfected in the Sur La Table kitchen

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Green Beans with Lemon Zest

Brighten up the season’s crisp green beans with citrus for simple, fresh deliciousness.

Tested and perfected in the Sur La Table kitchen

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Beet, Apple and Celery Juice

Get all the incredible nutrition of beets combined with the sweetness of apples and hydration of celery.

Breville

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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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Tagliatelle with Asparagus, Prosciutto and Parmesan

Fresh asparagus provides the perfect balance to this delicately salty, creamy sauce.

Tested and perfected in the Sur la Table Cooking Class Program.

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Spiced Nuts

This spiced nut mixture is addictive with its combination of sweet and spice.

Tested and perfected in the Sur La Table kitchen

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Navy Grog

Grab your ukulele. You’ll want to sing out loud after one sip of this tropical-inspired drink, created by legendary barman Donn Beach.

Created by legendary barman and restaurateur Don Beach, circa 1941.

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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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Salted Caramel Ice Cream with Chocolate Ganache

A touch of sea salt draws out the richness of the caramel flavors in this decadent ganache-dolloped ice cream.

Tested and perfected in the Sur La Table kitchen

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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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Strawberry Basil Soft Serve

Delicious and natural, this soft serve ice cream can be enjoyed any time of the year.

Joel Gamoran

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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Bring the out the best in summer vegetables with this delicious salad. This is a perfect accompaniment to steak, chicken and fish.

Tested and perfected in the Sur La Table kitchen

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Truffled Deviled Eggs

Tested and perfected in the Sur La Table kitchen

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Fresh Fruit Smoothie

Add sparkle and smoothness to your smoothie with a variety of fruit perked up with club soda.

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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Almond-Chocolate Spritz Cookies with Orange Blossom Water

Buttery spritz cookies, the much-anticipated standard on the holiday cookie platter, deserve to be enjoyed all year-round. Instead of saving these for special occasions, why not make some to enjoy with a cup of tea, as an after-school snack, or with a bowl of ice cream?

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

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Easy Everyday Tomato Soup

Everybody loves tomato soup and guess what? It’s easier to make than you might think. Try this simple version for yourself!

Recipe courtesy of Kenwood Electrics

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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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Lyonnaise Salad with Bacon Vinaigrette

Apples and frisee slightly wilted in a warm, tart vinagrette and finished with a poached egg.

Recipe by Chef Chris Hastings, courtesy of All-Clad.

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Roasted Boneless Leg of Lamb with Orange Gremolata

Typically, foods aren’t browned before they go into a clay cooker, but browning the meat and cooking the aromatic vegetables (onion, carrot, and garlic) until golden add extra flavor to the mild-tasting beans that cook along with the lamb. The gremolata, which is sprinkled on top of the finished dish, is...

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

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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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Easy Cream Cheese Pie Dough

A nearly foolproof alternative to flaky dough, Cream Cheese Dough can be made in the food processor in a couple of minutes. The dough’s tangy flavor and flaky texture accent the fruit fillings in turnovers, though you could also use the dough for pies, either sweet or savory.

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

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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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Gold Medal Smoothie

Make it first over the finish line with this smoothie created expressly to keep you energized and alert.

Vitamix

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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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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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Homemade Eggnog

Nothing says “it’s the holidays!” quite like eggnog. Serve it before dinner to set the mood or after dinner as a liqueur with coffee. For a kid friendly version, simply remove the rum.

Tested and perfected in the Sur La Table kitchen

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Beef Bourguignon from All-Clad

The classic, slow-cooked savory beef, mushroom and onion stew served over roasted fingerling potatoes.

Recipe by Chef Marc Murphy, of NYC’s Landmarc and other restaurants, courtesy of All-Clad.

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