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Citrus Burst 5-Layer Cake

Satisfy your citrus craving and have fun at the same time as you bake, assemble and ice this zesty cake.

Recipe provided by Wilton®

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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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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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Barbecue Ribs

Smothered in spicy sauce and cooked to perfection in minutes, indulge your love of barbecue ribs anytime!

Lékué

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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.

Ethan Stowell

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Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur La Table kitchen

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Yogurt Parfait with Coconut Apple Granola

Tart apples, golden honey and toasty coconut make a delicious combination in this easy to make, nutritious recipe.

Tested and perfected in the Sur La Table kitchen

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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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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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Chipotle Chile Candied Pecans

These candied pecans are flat-out decadent and irresistible. Sweet, spicy, with a hint of salt, these meringue-sugar-crusted pecans are divine eaten out of hand with a tumbler of bourbon or Scotch.

Diane Morgan and Sur La Table, Gifts Cooks Love (Andrews McMeel)

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Old Bay Popovers

These light and airy popovers feature the famous flavors of Old Bay® seasoning. They’re also easy to whip up with our Sur La Table® Nonstick Standard Muffin Pan!

Joel Gamoran

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Orange Pan-Tart

GreenPan

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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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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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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 kitchen

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Rum Runner

Named after the bootleggers who transported Caribbean rum to Florida speakeasies, this drink is the perfect concoction to serve at backyard barbecues.

Charles Schumann, American Bar (Abbeville Press)

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Baja Fish Tacos

The flavors of lime, cilantro and chili are the perfect complement to grilled fish.

Tested and perfected in the Sur La Table kitchen

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Smoky Espresso Baby Back Pork Ribs

The secret to these mouth-watering ribs is Charlie Palmer’s special rub which combines chocolaty espresso, smoky Basque peppers, sweet molasses and fiery chili powder to create an intricate, well balanced blend of spices.

From Remington Camp Cooking by Charlie Palmer.

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Whole Roasted Snapper on Piperade

This recipe by Chef Chris Hastings features lemon, thyme and basil-stuffed snapper on a bed of 3-pepper pipérade roasted to perfection and seasoned with fresh herbs.

Recipe by Chris Hastings owner and executive chef of the Hot & Hot Fish Club, courtesy of All-Clad.

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Asparagus-Goat Cheese Tart with Basil

This easy to make and flavorful tart is perfectly paired with a range of cocktails and wines.

Tested and perfected in the Sur La Table kitchen

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Classic Fudgy Brownies

Rich, dark, fudgy, and slightly chewy, these homemade brownies are always a hit, so much better than anything you can buy. Serve cold with a glass of milk, or warm from the oven with a scoop of ice cream. Like a simple black dress, they can be accessorized to match any occasion. For a casual snack, serve them right ...

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

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Pear, Gouda, and Kale Salad with Walnuts and Sherry Vinaigrette

The combination of kale and pear is a healthy, seasonal delight and a wonderful addition to your next dinner party.

Tested and perfected in the Sur La Table kitchen

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Shirley Collins

Named after the founder of Sur La Table, this riff on the classic Tom Collins is a great any-occasion cocktail. We’ve found that just about everyone loves this drink once they’ve tried it, much as the real Shirley was beloved by all her Seattle customers.

Charlotte Bernhardt/McCracken-Tough

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Venison Daube a l’Armagnac

This hearty Gascon “daube” (red-wine stew) is everything you’d want from a dish of comfort food. It’s full-flavored and well seasoned, without being pretentious or overly complex. And, its flavors get better as it sits, so you can prepare it a couple of days before you need it. Keep it as...

Courtesy of D’Artagnan

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Walnut Biscotti With Thyme Pesto and Goat Cheese

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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Pork Medallion Saute with Figs

Make this dish with fresh figs when they’re in season. Green-skinned figs are the prettiest, as the purple ones tend to tint the sauce a rosy pink. If it isn’t fig season, use either dried Black Mission or the lighter-skinned Calimyrna. For the pan sauce, use an inexpensive dry Marsala, a fortified Italian wine.

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

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Vegetarian Chili

This meatless chili is cook and crowd-pleasing at its best. Prep your veggies and cooking is done in less than half an hour.

Recipe developed by Chef Chris Covelli, courtesy of Kenwood Electrics

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Steam-Grilled Surf and Turf

Staub

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Classic Eggs Benedict

This deliciously simple brunch classic; poached fresh eggs, Canadian bacon, toasted English muffins and béarnaise sauce can be intimidating the first time you make it, but it does not need to be.

Tested and perfected in the Sur La Table kitchen

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Nectarine and Raspberry Galette

You can adapt this galette to other summer fruits, such as apricots, plums or berries. In the fall, fill it with apples or pears. The beauty of a galette—a tart with a wide rim of dough folded over the fruit—is its rusticity.

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

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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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Feta, Roasted Pepper and Basil Muffins

Who says muffins have to be sweet? These are a great savory accompaniment to eggs or bacon on the breakfast table, and just as good alongside soup, salad or roasted chicken.

Cindy Mushet

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Sweet Potato, Apple and Ginger Soup

Capture the flavors of the season with this delicious, easy to make soup that is perfect for lunch or dinner and elegant enough to be featured at your next holiday gathering.

Tested and perfected in the Sur La Table kitchen

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Peanut Butter and Chocolate Marble Brownies

Chewy and boldly flavored, these brownies walk a thin line between sweet and salty, which is part of what makes them so addictive-eating them is like trying to have just one potato chip. This recipe needs a moderately sweet chocolate for the best texture, as the chocolates with higher percentages of cacao make...

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

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Frothy Orange Juice

A classic with real substance. All the nutrition-packed pulp gets blended right in for delicious freshness.

Breville

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Peanut Butter Brownies

Cisé Trading Co.

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Apple, Pear and Strawberry Juice

Get your daily apple in with some sweet pear and the dazzling brightness of fresh strawberry.

Breville

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Salmon Gravlax

One of the most delicate and least embellished salmon preparations is gravlax, a Scandinavian specialty in which the fish is cured by means of a salt and sugar rub.

Diane Morgan and Sur La Table, Gifts Cooks Love (Andrews McMeel)

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Gateau de Hannouka

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

Joan Nathan

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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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Deep Fried Sous Vide Eggs

Creamy, salty and with just a bit of crunch—once you try a deep-fried sous-vide egg yolk, you'll be hooked. This easy-to-make recipe is sure to be your go-to for parties, game day or just because.

Anna Mach

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Chicken Tagine with Apricots and Almonds

This tagine is an ideal example of Morocco’s vibrant cuisine: chicken braised with warm spices, dried apricots, honey, and vegetables in a stew of incomparable fragrance and flavor.

Renée Behnke

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Tarte Tatin

GreenPan

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Sour Cherry Linzer Tart

A linzer tart is a lattice-topped Austrian specialty featuring a crust rich with butter, spices, and ground nuts enveloping a filling of raspberry jam. It is a holiday classic as popular in Germany, Hungary and Switzerland as it is in Austria.

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

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Super Chili

Don’t be intimidated by the amount of chile powder in the recipe; most store-bought varieties lean on the side of mild. However, spice lovers can turn up the heat by just increasing the cayenne or stirring in some puréed chipotle chiles.

Cuisinart

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Grilled Sausages with Baby Turnips and Turnip Greens

The best turnips for this preparation are the small white Tokyo turnips, so thin kinned that they don’t need to be peeled. The more familiar purple-topped white globe turnips will need peeling unless they are very young.

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

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Sweet Potato Fritters with Bacon-Shallot Jam

The sweet, sour and salty flavor combination of the jam is very addictive, and is a lovely complement to the sweet potato fritters. Both can be made ahead and the fritters warmed through in the oven just before serving.

Tested and perfected in the Sur La Table kitchen

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Pan-Roasted Chicken Breast with Tomatoes, Olives and Red Pepper

This classic Mediterranean dish is easy to make, healthy and wonderful for a fast mid-week meal.

Tested and perfected in the Sur La Table kitchen

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