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Berry Ice Cream

Homemade ice cream with the freshest ingredients requires very little effort and results in the tastiest, creamiest, most luscious ice cream that makes a wonderful sundae. Use garden fresh strawberries for the very best flavor.

Katy Hume

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Grilled Rosemary and Dijon Lamb Chops

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

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Honey-Lavender Ice Cream

Use the best quality lavender and honey to let the complex floral flavors shine.

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

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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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Persimmon-Ginger Smoothie

The heart-shaped Hachiya persimmon is ripe when it is jelly soft. Keep firm ones atroom temperature until they reach that squishy stage, which may take a week ormore. Then halve them and enjoy them for breakfast with a squeeze of lemon or lime, or put them, whole, in the freezer for future smoothies. Persimmons...

Janet Fletcher

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Strawberry Mascarpone Tartlets with Rhubarb Glaze

Creamy mascarpone mingles with the classic sweet-tangy duo of strawberry and rhubarb.

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

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Slow Cooker Ribs with Sticky Chile and Cherry Sauce

Baby back ribs turn meltingly tender when braised gently in the slow cooker before finishing with a spicy-sweet glaze on the grill.

Tested and perfected in the Sur La Table kitchens.

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Moules Sauce Poulette (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 Cooking Class Program.

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Going Green Smoothie

A big bunch of spinach meets a beautiful blend of sweet fruits in this perfect starter smoothie.

Vitamix

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Yellow Tomato Gazpacho

Surprise your guests with this eye-catching, golden version of satisfying gazpacho.

Adapted for Sur La Table from Janet Fletcher’s Eating Local.

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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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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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Rice with Beef Strips

Make a hearty, healthy meal with kick. String beans, rice and tender beef cook up tasty and quickly.

Lékué

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Pumpkin Pie Smoothie

Have your pie and drink it, too! Pumpkin, spice and yogurt will have you believing it’s the real thing.

Vitamix

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New York Steaks with Chive Butter and Merlot Sauce

A perfectly seared steak, chive-infused butter and a rich, wine sauce makes dinner a celebration.

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

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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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Olive Oil Cake with Cantaloupe and Honeydew Cubes

A tender crumb and an essence of citrus makes this delicate cake a perfect partner to afternoon coffee or tea.

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

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Roasted Tomato Soup with White Cheddar Panini

A delicious update to the ultimate comfort pairing that utilizes roasted tomatoes and exchanges grilled cheese for panini.

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

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Olive-Oil Poached Salmon with Beets and Cucumber Crème Fraîche

Hearty salmon, sweet ruby beets and a dollop of tangy creaminess deliver vitality with incredible flavor.

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

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Buckwheat Crêpes with Sautéed Apples and Gruyère Cheese

In Brittany, the crêpes are made with buckwheat flour and the typical filling is a smear of salted butter, cheese, ham or bacon, thinly sliced fruit and/or eggs.

Marie Simmons

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Asparagus Soup with Smoked Salmon, Creme Fraiche and Salmon Caviar

This simple soup pairs the bright flavors of asparagus with smoky salmon and chives for a satisfying dish that comes together quickly.

Chef-Author: Ethan Stowell

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Chicken Miso Soup

Most of these ingredients can be found in Asian food stores and some specialty grocery stores. Kombu is a dark green long thick sea vegetable from the kelp family. Used frequently in Japanese cooking, it is an essential ingredient of dashi, a flavorful stock.

Copyright 2007 Ming Tsai

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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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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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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.

Chef/Author: Ethan Stowell

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Tender Pastry Dough

A classic recipe that’s great for savory or sweet pies, from meat-filled empanadas to apple turnovers.

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

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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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New York-Style Pizza Dough

Bake the ultimate New York-style pizza with a perfectly thin, crispy and foldable signature crust.

Andris’ favorite dough recipe shared by Kenji Lopez from SeriousEats.com - Baking Steel©

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Strawberry Pocket Pies with Lemon Glaze

These mini-pies are filled with a sweet and tart filling made with fresh strawberries and glazed with lemon. They’re perfect for picnics, after-school treats or as a nostalgic addition to a dessert buffet.

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

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Cinnamon-Currant Bread

The technique here is a little unusual, but the rustic, cobblestone look of this version of cinnamon bread is very enticing. The rolled cylinder of dough is sliced down the center lengthwise, chopped up crosswise, and transferred to the pan in a jumble. Be sure to use a 9 by 5-inch pan. The bread won't dome as...

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

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Ultimate Pumpkin Pie with Rum Whipped Cream

Elevate your pie with a lightly spiced pumpkin filling that tastes more like a mousse than a dense custard. Dark rum and orange zest enhance rather than overpower the mixture.

Recipe courtesy of Ina Garten “Barefoot Contessa Foolproof,” Clarkson Potter Publishers

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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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Apple and Ginger Spiced Sweet Potatoes

A comforting side dish staple made fall-festive with tangy apple and ginger.

Tested and perfected in the Sur La Table kitchens.

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Risotto alla Parmigiana con Salamino - Risotto Parmigiana Style with Italian Sausage

Carnaroli rice is rich in soluble starch. It is considered the best rice for risotto because of the consistency of the grains, its high starch content and resistance to quick cooking. Adding the rice to the saucepan on the heat without any liquid is an important step, because it can determine the final texture of...

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

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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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Chocolate Covered 5-Layer Strawberry Cake

Indulge yourself with this deliciously decadent cake that is as fun to bake, assemble and ice as it is to eat.

Recipe provided by Wilton®

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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. To maintain the disappearing autumn ritual of cider production, Red Fire Farm in Granby, Massachusetts, holds a cider pressing day in October. Locals are encouraged to bring their own...

Janet Fletcher

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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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Herbed Chicken Pot Pie

This savory favorite is easier than ever to make thanks to the roasted chicken and chopped vegetables available in most markets.

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

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Dutch Oven Slow Roasted Pork Shoulder with Rosemary Garlic Marinade

A day of brining and a slow roast in rosemary and garlic produces this exceptionally fragrant, tender and delicious pork dish.

Recipe by Chef Paul Kahan, courtesy of All-Clad.

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Mango and Chipotle Chile Guacamole

In modern Mexico, making guacamole in a molcajete is reserved for special occasions. But anyone who has eaten guacamole made the traditional way insists that its texture and taste are superior to its counterpart made with any other tool, especially the food processor.

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

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Grilled Corn with Chipotle Butter and Cilantro

Boiling corn leaves some of its natural sweetness behind in the water, while grilling corn intensifies its flavor. Grill the ears in the husk to steam the kernels, then peel back the husks and slather the ears with a spicy, smoky chipotle butter.

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

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Grilled Ahi with Summer Citrus Dip

Winner Sur La Table Grilling Recipe Contest, Grilled Appetizer category

Diane Halferty

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Chocolate Banana Marble Bread

Here's a banana bread that's soft, tender, and bursting with bananas, yet not overly sweet as so many versions are. The key is an intensely bitter cocoa-powder paste added to half of the batter, resulting in a deep, rich chocolate flavor that pairs perfectly with the sweetness of the bananas. The two batters are...

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

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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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Black Beans (Frijoles)

This essential Latin-American dish is fragrant with toasted cumin and simple to prepare as a comforting main dish or quick side.

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

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Strawberry Souffles with Cointreau Whipped Cream

Perfect for warmer spring and summer months, this light berry dessert is a wonderful way to not only impress your family and friends, but a delicious way to use freshly picked strawberries especially from your garden or the farmers’ market.

Tested and perfected in the Sur La Table kitchens.

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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 Cooking Class Program.

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