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Vitamix® Professional Series 750 Blender

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Southwestern Zoodle Salad with Chipotle-Lime Dressing.

Banish boring salads with this zesty mix of spiralized zucchini and carrots, black beans, tangy feta and creamy chipotle-lime dressing.

Tested and perfected in the Sur La Table kitchens.

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Vanilla Shortcrust Dough

The wonderfully crisp and crumbly texture of this easy-to-use tart dough resembles a vanilla shortbread cookie, suitable to many types of fillings.

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

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Pappardelle Pasta with Italian Sausage, Tomato, Oregano and Mint

This dish is pure savory comfort. The mildly warm flavors of homemade Italian sausage are accented nicely with fresh mint and oregano.

Ethan Stowell

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Summer Vegetable Casserole with Manchego

Here, eggplants, red peppers, potatoes, tomatoes, onions and zucchini are cooked separately and then layered in a cazuela (gratin) and baked until they melt together. This is a good dish for late summer when these vegetables are at their prime.

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

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Apricot-Cherry Almond Cobbler

Apricots, cherries, and almonds are all members of the same botanical family, prunus, which accounts for the natural way their flavors support and enhance one another. A double dose of almond here accents the fruit filling within. The cakelike topping bursts with the rich presence of almond paste, while almond...

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

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Pumpkin Walnut Bread

This is the loaf you want on that gorgeous fall day, when it’s too beautiful outdoors to fuss in the kitchen for long.

Cindy Mushet

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Grilled Avocado and Corn Salad with Lime Vinaigrette

The only thing we love more than how the grill gives this salad its fire-roasted flavors, is how much we love how easy the Bamix© Immersion Blender or ’magic wand ’ makes preparing this dish.

Joel Gamoran

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Key Lime Kiwi Smoothie

This spirited smoothie combines the bright citrus of key lime rounded out by sweet pear and honey.

Vitamix

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Leek, Parmesan and Ham Quiche

Quiche is the perfect choice for brunch since you can serve it warm or room temperature. The quiche can even be baked without a crust if you wish.

Adapted from the Art & Soul of Baking by Sur La Table and Cindy Mushet

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Whiskey and Stout Cupcakes

Irish whiskey, Baileys and Guinness pack a punch in these rich, chocolatey cupcakes.

Stephanie Piché - Caterer

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Seared Scallops with Tomato Chutney

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

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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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Pineapple, Peach and Pear Juice

The bright tartness of pineapple is rounded out by fresh peach and the sweetness of pear.

Breville

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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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Orange-Chocolate Filled Pocket Pies

Here’s an elegant pocket pie that takes full advantage of the richly flavored, high-quality chocolates that are readily available today.

Recipe adapted from The Art and Soul of Baking by Sur La Table and Cindy Mushet

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Walnut Biscotti With Thyme Pesto and Chèvre

Savory biscotti are a fun surprise for your guests and a very elegant substitute for a Crostini or cracker. This unusual pesto can also be used as the dressing for a fresh tomato and fresh mozzarella salad or as a last minute addition to curried lentils.

Recipe courtesy Nicole Aloni, 2008

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Grilled Peppers with Chimichurri Sauce

The renowned fresh, green Argentinean sauce and condiment complements grilled peppers with exceptional flavor.

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

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Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

Simple, comforting, delicious. Herbed brown butter elevates this fresh pasta into the realm of elegant dinner.

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

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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 kitchens.

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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 kitchens.

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Triple Berry Smoothie

Let these beautiful berries beat your blues in this yogurt-sweetened and lavender-hued smoothie.

Vitamix

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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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Holiday Fruit Salad Smoothie

With this assortment of delicious fruits, you’ll get all the sweetness and satisfaction, naturally.

Vitamix

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Bitsy Open-Face Burgers

“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 Metalcrafters, 2008

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Grilled Shrimp with Tarragon Beurre Blanc

Light, smooth and delicious, the French classic wine, vinegar and shallot reduction brightens fresh seafood.

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

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Glowing Green Smoothie

Filled to the brim with healthy greens, sweetened by apples and pears and a touch of citrus, begin your day right!

Vitamix

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Salmon with Bacon and Onions

Delicious salmon infused with fragrant onion and bacon is an impressive savory main dish.

Lékué

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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 Silk Tart

This timeless chocolate dessert is decadent and delicious all on its own. But you can dress it up with candied fruits, chocolate shavings or chocolate, caramel or berry sauces for special occasions.

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

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Berry Delicious Smoothie

Bright berries impart a lovely lavender color, while banana and pineapple round out the flavors.

Vitamix

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Peach-Mint Lemonade

Give your lemonade a pretty pink twist with the refreshing flavor of mint and a sweet serving of peaches.

Tested and perfected in the Sur La Table kitchens.

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Anson Mills Oat Risotto with Oxtail Roasted Shallot and Parsnips

A savory porridge of heirloom steel cut oats simmered risotto-style and served with rich, braised oxtail.

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

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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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Grilled Swordfish with Peperonata

In Italy, peperonata—braised peppers with tomato and onion—is typically served as an antipasto or side dish, but it makes a superb fish topping.

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

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Mint Chocolate Ice Cream BonBons

Chocolate and mint is always a crowd-pleasing combo, and these decadent bonbons make an impressive (but easy) dessert.

Zoku

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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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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® Cooking Class Program.

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Classic Affogato

Affogato is a coffee-based drink with ice cream that’s bound to impress your guests.

Joel Gamoran

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Crispy Salmon on Lemon-Caper Wilted Greens

One of the best skills to master in the kitchen is the art of pan-frying and making the subsequent pan sauce that follows. We use salmon in this recipe, however halibut, chicken or even pork tenderloin, would be wonderful accompaniments to this sauce.

Tested and perfected in the Sur La Table kitchens.

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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 Cooking Class Program.

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Neapolitan Pizza Dough

Authentic Neapolitan pizza dough is a simple, thin-crust pizza dough that originated in Naples, and is traditionally made with a simple tomato sauce and vegetables.

Tested and perfected in the Sur La Table kitchens.

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Fresh Fruit with Walnuts and Roquefort

This warm fruit raclette can be served as dessert at the end of an all raclette feast.

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

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Kitchen Sink 5-Layer Cake

When you can’t decide on a cake, go for this one! Each layer hides a surprise ingredient.

Recipe provided by Wilton®

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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. That's a bad rap for a dessert that so beautifully melds fruit of...

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

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Cinnamon-Streusel Sour Cream Coffee Cake

Velvet crumb and generous layers of cinnamon streusel make this coffee cake a supreme indulgence on a lazy weekend morning. The touch of cocoa powder in the streusel tempers the sweetness and adds a subtle depth of flavor.

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

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Classic Gin Fizz

This delicious drink is as much fun to shake up as it is to drink. It’s a zingy mix of lemon, simple syrup and gin, but the airy egg white gives it some festive fizziness.

Charlotte Bernhardt/McCracken-Tough

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Homemade Pumpkin Pie

This recipe takes an American classic to celebration status with a careful blend of spices and heavy cream, outshining the stale spice mix and evaporated milk of less enchanting recipes.

Recipe adapted from The Art and Soul of Baking by Sur La Table® and Cindy Mushet

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Emerald Smoothie

Keep on craving green smoothies with pineapple and vanilla yogurt to tempt you with light, citrus flavor.

Vitamix

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