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White Russian

Smooth and sweet, the white Russian is incredibly simple to make and always a favorite.

Charles Schumann, American Bar (Abbeville Press)

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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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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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Grilled Butterflied Leg of Lamb

For entertaining, almost nothing beats a butterflied leg of lamb. Its preparation is simpler than simple, and the cooking time is short. Plus, great meals can be planned around the leftovers, including a Greek-style sandwich of sliced lamb, crumbled feta, sliced cucumbers, and tomatoes, or a salad of bulgur...

Marie Simmons and Sur La Table, Things Cooks Love (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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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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Chocolate-filled Macarons

Delicate, sweet and chocolaty, these macarons are delicious, impressive crowd-pleasers.

Recipe by El Monstruo De Las Galletas

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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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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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Cherry Limeade Quick Pops

These fun pops are the perfect balance of tart and sweet for a cool, lip-puckering treat.

Zoku

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Saffron-Steamed Mussels with Crème Fraîche

This recipe by Chef Barbara Lynch features a simple preparation of saffron-fragrant mussels brightened by a garnish of tomatoes and fennel.

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

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Whoopie Pies

Give this retro dessert an updated look by decorating your pies with fun sprinkles, drizzled icing on top, or adding nuts or candies. Perfect for a family baking project, whoopie pies are as much fun to make as they are to eat.

© 2010 Wilton Industries, Inc. Used with permission.

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Lentil and Sausage Soup with Kale

This hearty, filling soup is packed with flavor and perfect for the cold winter months.

Tested and perfected in the Sur La Table kitchen

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Iced Tea Pops with Lemon & Honey

Try a refreshing twist on sweet iced tea, a true summertime staple.

Zoku

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Sous Vide New York Steak

Cook meltingly tender New York steak with the revolutionary sous vide method, utilized by fine restaurants nationwide.

Tested and perfected in the Sur La Table kitchen

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All Green Smoothie

Go green all the way with this sweet, delicious combination of fruits, vegetables, and leafy greens.

Vitamix

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Easy Chocolate-Espresso Pots de Creme

The rich flavors of chocolate and coffee mingle perfectly in this simple-yet-sophisticated dessert.

Chef-Author: Ethan Stowell

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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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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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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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Fennel Potato Gratin

Fennel, scallions and pecorino cheese make this gratin recipe a flavorful alternative to ho-hum potato dishes. Our rustic Italian Bakers are the perfect serving vehicle for this dish.

Joel Gamoran

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Cantaloupe Mint Quick Pops

Celebrate the flavors of perfectly ripe cantaloupe with these simple and flavorful cool treats.

Zoku

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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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Carrot, Beet and Orange Juice

If you’ve been looking to get beets in your diet, sweet carrots and tart o.j. round out this delicious juice.

Breville

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Tom Kha Gai

This recipe for Thai coconut soup features kaffir lime leaves, lemongrass and galangal, a ginger-like root with pine and citrus notes.

Recipe and photo courtesy of Breville

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Beef and Bean Chili with Chipotle Cream

We’re not even going to touch the debate about what constitutes “real” chili. We just know that this easy-to-make, family-friendly version is hearty and delicious.

Sur La Table, Simple Comforts (Andrews McMeel)

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Canterbury Organics Rosemary Sage Dressing

The perfect side for your next harvest feast or autumnal get-together, Canterbury Organics’ Rosemary Sage Dressing mix makes it easy to create a delicious, all-natural herb stuffing that pairs perfectly with the savory flavors of fall.

Canterbury Organics

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Pollo al Mattone - Chicken Under a Brick

This traditional Tuscan cooking method results in incredibly crispy skin and intensely flavorful meat. Weighting the chicken ensures that each part of the chicken is approximately the same thickness, so it cooks quickly and evenly. The weight also causes the fat under the skin to render and melt out, leaving the...

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

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Yankee Pot Roast

Savory and slow-cooked until fork tender, pot roast transforms beef into incredibly flavorful comfort food.

Tested and perfected in the Sur La Table kitchen

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Chocolate Mousse

Smooth, rich, pure chocolate heaven. Serve with a cooling dollop of whipped cream and spoon up with abandon.

Tested and perfected in the Sur La Table kitchen

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Chocolate-Cranberry Bread Pudding

Bread pudding is typically made of stale white bread. For a touch of decadence, you could also use brioche, challah or croissants.

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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Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

The bright flavors of thyme and Dijon are a perfect complement to fresh asparagus.

Tested and perfected in the Sur La Table kitchen

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Chocolate Avocado Mousse

Smooth, rich, pure chocolate heaven. Serve with toasted coconut and fresh raspberries and spoon up with abandon.

KitchenAid

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Basic Fruit Smoothie

Three simple ingredients get you on your way to joining the refreshing and healthy smoothie revolution.

Vitamix

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Summer Splash Smoothie

Dive into the summer with a refreshing blend of delicious melons, peaches and juicy pineapple.

Vitamix

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Tomato, Carrot and Red Bell Pepper Juice

Get a boost of vitamins from this delicious combination with less salt than store-bought.

Breville

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Sweet Potato Quinoa with Sauteed Kale and Walnuts

Tested and perfected in the Sur La Table kitchen

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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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Shrimp Skewers with Spiced Mango Wraps

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

Ellane Pirotte

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Roasted Root Vegetables in the Pressure Oven

Bursting with color and flavor, root vegetables are easy to cook in a pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

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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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Gemelli Pasta with Italian Sausage and Broccoli

The Lékué Pasta Cooker is much faster than making pasta on the stove-top because you don’t have to wait for the water to boil, plus, it’s a 3-in-1 pot, strainer and mixing bowl.

Lékué

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Whole Wheat Pasta with Chicken Sausage, Pesto and Green Bean

Whole wheat pasta, which is packed with vitamins, minerals and more fiber than its white counterparts, has seen a resurgence in popularity over the last few years which has also lead to better variety and flavor.

Tested and perfected in the Sur La Table kitchen

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Schumann’s Gimlet

Gimlet with a twist—give the traditional gin gimlet a squeeze of lemon juice for a fresh update on a classic.

Charles Schumann, American Bar (Abbeville Press)

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Kabocha Squash Risotto with Crispy Pancetta

Also known as “golden squash” this Asian variety of winter squash contains a strong yet sweet flavor and moist, fluffy texture that perfectly complements the soft, creamy risotto rice.

Tested and perfected in the Sur La Table kitchen

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Seared Salmon with Fresh Blackberry Gastrique

Kick up the color and flavor of perfectly cooked salmon with this berry-infused sweet and sour sauce.

Tested and perfected in the Sur La Table kitchen

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