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Le Creuset Burgundy

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D’artagnan Wild Boar Ragu

This simple, hearty stew serves up a crowd-pleasing meal, perfect for a chilly fall evening. Its rich, earthy flavors are delicately enhanced by the accompaniment of sautéed fresh organic mushrooms.

Recipe courtesy of D’Artagnan and Chef Steven Heinzerling.

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Walnut Pesto Stuffed Pork Roast

In summer, when big bunches of fresh basil are sold everywhere, take advantage of the bounty and make batches of pesto.

Recipe from Things Cooks Love by Marie Simmons and Sur La Table.

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Pavlovas with Honey-Lavender Cream and Poached Strawberries

Pavlova, the favorite dessert of Australia and New Zealand, consists of a meringue shell that is crispy on the outside and soft on the inside, cradling a filling of whipped cream and fruit.

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

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Baked Alaska

Discover Chef Jean-Yves Corvez’s delicious take on the classic Baked Alaska, a mélange of chocolate and vanilla ice creams, sponge cake and meringue that creates a dramatic effect when it’s served.

Recipe by Chef Jean-Yves Corvez, courtesy of QOOQ

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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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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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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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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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Two Tone Bread

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

Tested and perfected in the Sur La Table kitchens

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Semolina and Egg Pasta Dough

Look for fine semolina (durum-wheat) flour in large supermarkets, specialty-food stores, or health-food stores. If you can’t find it, use bread flour, which has a higher percentage of gluten than does all-purpose flour, in its place. For flouring the work surface, your hands and the pasta machine, use a light...

Marie Simmons

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Tomato, Carrot, Celery and Lime Juice

A delicious way to enjoy your vegetables. Sweet tomatoes and carrots get a bright twist of lime.

Breville

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Apple Pie Smoothie

The classic goes smooth and low calorie with fresh apples, yogurt and apple pie spice.

Vitamix

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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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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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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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Pomegranate Berry Green Smoothie

Revitalize with this vibrant combination of tangy-sweet pomegranate, mixed berries and iron enriched spinach!

Recipe and photo courtesy of Breville

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Grilled Five-Spice Chicken

Popular at Vietnamese restaurants, this dish is easy to replicate at home. You can use the same marinade on chicken parts, but a whole butterflied chicken is dramatic and less trouble to maneuver on a grill. Because the marinade contains sugar, the chicken skin will char easily if placed directly over the coals or...

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

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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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Grilled Pound Cake with Strawberry-Rhubarb Sauce

All that buttery goodness of pound cake gets a kick from the grill.

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

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Zucchini Bread

Zucchini is a versatile summertime vegetable that is perfect as a snack, vegetable dish or as a dessert treat.

Tested and perfected in the Sur La Table kitchen

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Madeleines with Honey-Lavender Ice Cream

Ethereal lemon-scented sponge cakes destined to inspire poetry from the first bite onward.

Tested and perfected in the Sur la Table cooking class program.

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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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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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Five-Spice Crusted Salmon with Ginger Pan Sauce

In ancient China, the number five was believed to have curative powers. Most modern five spice powders may contain more than five, consisting of a various spices including cinnamon, star anise, fennel, clove, ginger, licorice, Sichuan peppercorns and even dried tangerine peel.

Tested and perfected in the Sur La Table kitchen

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Papaya Salad (Som Tam)

Tangy papaya, spicy green chili, savory fish sauce and sweet palm sugar combine in this international favorite.

Tested and perfected in the Sur La Table kitchen

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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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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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Salt Block Scallops with Fresh Mango-Cilantro Relish

Grilling scallops brings out their natural sweetness, and grilling them directly on a Himalayan salt block, imparts a subtle salty note to the shellfish.

Tested and perfected in the Sur La Table kitchen

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Indian-Inspired Spuds

This recipe combines Yukon Gold potatoes with honey, cumin and curry to create a sweet and spicy dish that can be enjoyed at lunch or dinner. Our Anodized Nonstick Ultimate Pan’s shape is ideal for tossing together this recipe’s ingredients.

Joel Gamoran

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Roasted Fall Vegetables with Farro

In this recipe, a chocolate stout is added to provide an additional level of richness and bitterness to the farro and also pairs well with the sweetness of the vegetables.

Tested and perfected in the Sur La Table kitchen

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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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Corn on the Cob with Flavored Butters

Corn on the cob, the classic American summer vegetable, can be boiled, grilled, or steamed. But steaming is the best way to preserve its pure corn flavor and toothsome texture. A shallow steamer, steamer insert, or pasta insert for an 8-quart stockpot will hold up to 8 ears of corn comfortably. For an added treat...

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

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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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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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Grilled Tomatoes with Pesto

This recipe yields more pesto than you need for the tomatoes, but why make just a little? You will have enough pesto left over to sauce ¾ pound of pasta the next day, a head start on dinner for four.

Janet Fletcher

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Spinach Salad with Caramelized Pears and Goat Cheese

Sweet pears deliciously complement the tanginess of the balsamic vinegar and creamy goat cheese.

Tested and perfected in the Sur La Table kitchen

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Pretzels with Sweet Honey Mustard Dressing

Everyone loves pretzels! Season yours with sugar, salt, seeds, nuts and more! Better yet, the yeast dough can be adapted to make monkey bread, rolls and loaves!

Tested and perfected in the Sur La Table kitchen

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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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Spicy Red Lentil Soup with Mustard Greens and Butternut Squash

Despite their name, red lentils are coral, and they turn yellow when cooked. Here, they are simmered with fragrant Indian spices until they collapse into puree. Nuggets of pumpkin-colored squash and forest green ribbons of mustard greens are stirred in to complete the soup. Look for the lentils in Indian markets...

Janet Fletcher

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Manhattan

Though you’ll now find it commonly made with bourbon, a Manhattan is traditionally made with rye, the much more popular whiskey in 19th century New York City, where the drink originated.

Charlotte Bernhardt/McCracken-Tough

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Cappuccino Biscotti with Hazelnuts and Chocolate

Biscotti—twice-baked, super-crunchy Italian favorites-are made for dunking into a steaming cup of coffee, tea, or hot chocolate. They can often be too hard to enjoy out of hand, though. This particular style of biscotti, with a bit of butter added for additional flavor and a softer texture, is great for...

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

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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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Basic Mustard-Shallot Vinaigrette

This basic vinaigrette is not just for lettuces. It can dress a tomato or beet salad, grilled vegetables or fish. It will stay fresh tasting, if refrigerated, for about a day.

Janet Fletcher

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Gateau de Hannouka

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

Joan Nathan

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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 kitchen

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Lavender Macarons with Dark Chocolate Ganache

The unexpected pairing of lavender and dark chocolate makes for a decadent macaron with a light floral note that’s très délicieux.

Tested and perfected in the Sur La Table kitchen

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Bourbon-Pumpkin Cheesecake

Be extra thankful for dessert with smooth pumpkin, generous splashes of bourbon and a crunchy pecan crust.

Tested and perfected in the Sur La Table kitchen

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Rosemary Flank Steak with Balsamic Glazed Onions

Peppery, garlicky and flanked by grilled onions, this steak dish is incredibly succulent and tasty.

Tested and perfected in the Sur La Table kitchen

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