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Le Creuset Honey

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Old-Fashioned Dinner Rolls

by Sur La Table & Andrews McMeel Publishing

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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 kitchen

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Summer Berry Galette

Vibrant and tart summer berries wrapped up in a free form buttery pastry? Don’t forget the ice cream!

by Sur La Table & Renée Behnke

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Ribbonized Potato-Leek Gratin

by Kyle Weber, Assistant Buyer for Sur La Table

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Mini Moroccan Spiced Lamb Burgers with Mango Chutney

Tested and perfected in the Sur la Table kitchen

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Asparagus with Egg and Crispy Pancetta

by Sansaire

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Baked Chicken with Potatoes and Mushrooms

This recipe from Lékué is a quick and simple way to prepare baked chicken.

by Lékué

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Red Wine-Braised Short Ribs

Rich, flavorful, tender. These Red Wine-Braised Short Ribs are comfort food slow-cooked to perfection and elevated to fine dining.

by All-Clad & Chef Barbara Lynch

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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.

by Charlie Palmer, Remington Camp Cooking

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Crispy Potato Hash with Smoked Salmon and Dill Cream

Tested and perfected in the Sur la Table kitchen

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Acorn Squash Soup

by Kenwood Electrics

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Yellow Tomato Gazpacho

by Sur La Table & Andrews McMeel Publishing

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Cider-Marinated Pork Medallions with Sweet Potato and Apple

An autumnal favorite, this dish incorporates sparkling cider which is a a quick and effective option for marinating the pork, resulting in a more tender and flavorful meat.

Tested and perfected in the Sur la Table kitchen

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Mustard-Crusted Salmon with Fennel and Blood Orange Salad

Tested and perfected in the Sur la Table kitchen

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Gluten Free Pizza Dough

by Breville

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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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Steamed Cornbread

by Wolfgang Puck

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Classic Caesar Salad with Garlic Croutons

The raw egg yolk emulsifies the dressing so it is creamy and rich, but if you're concerned about serving uncooked eggs, either use pasteurized whole eggs, now available in some supermarkets, or else omit the yolk entirely. Focaccia or ciabatta make pleasantly toothsome croutons; if they're not available, English...

by Sur La Table & Andrews McMeel Publishing

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Buttermilk Biscuits

by Sur La Table & Andrews McMeel Publishing

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Classic French Fruit Tart

Summer berries are an obvious choice for this French tart, but also try slices of nectarines and plums, poached pears, pineapple, mango or kiwi, depending upon the season.

by Sur La Table & Andrews McMeel Publishing

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Gruyere, Thyme, and Caramelized Onion Pocket Pies

These savory morsels are great for an upscale cocktail party or outdoor gathering.

Tested and perfected in the Sur la Table kitchen

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Strawberry Delight Daiquiri

by Vitamix

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Mulled Grape Juice Slush

by Zoku

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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.

by Sur La Table & Andrews McMeel Publishing

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Pappardelle Pasta Dough

by Ethan Stowell

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Gingerbread Cookies

Mix, roll, cut and bake: these crowd-pleasing, classic cookies fill the air with a lovely warm scent of spiced molasses and ginger.

Tested and perfected in the Sur la Table kitchen

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Grilled Fish with Charred Cherry Tomato and Sweet Corn Relish

Tested and perfected in the Sur la Table kitchen

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Drunken Short Ribs with Tomato Chile Sauce and Cabbage Lime Slaw

Short ribs are cooked to outstanding tenderness in tequila then topped with spicy sauce and tangy slaw, by chef and restaurateur Nancy Oakes.

by All-Clad & Nancy Oakes

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Dungeness Crab and Avocado Dip

by Ethan Stowell

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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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Tomato, Carrot, Celery and Lime Juice

by Breville

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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.

by Wilton®

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Manhattan

by Charlotte Bernhardt

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Pineapple, Kumquat, and Ginger Crisp with Coconut Topping

If you haven't considered tropical fruit in a crisp, you've got to try this combination of warm, sweet pineapple paired with tart kumquats and spicy ginger, all under a crunchy coconut topping. It's perfect for winter and early spring, when tropical fruits and citrus are at their best and we crave big bold flavors. ...

by Sur La Table & Andrews McMeel Publishing

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Key Lime Kiwi Smoothie

by Vitamix

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Zuppa Toscana

by Academia Barilla, adapted by the Sur La Table kitchen

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Watermelon Mint Slush

by Zoku

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Cinnamon Honey Nut Butter

by KitchenAid

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Salt Block Scallops with Fresh Mango-Cilantro Relish

Tested and perfected in the Sur la Table kitchen

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Chestnut and Porcini Mushroom Soup with Truffle Cream

Tested and perfected in the Sur la Table kitchen

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Spicy Shrimp Simmered in Basil

Tested and perfected in the Sur la Table kitchen

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Glazed Rutabaga Wedges

by Sur La Table & Andrews McMeel Publishing

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Lemon Mascarpone Gelato with Strawberries

Tested and perfected in the Sur la Table kitchen

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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...

by Sur La Table & Andrews McMeel Publishing

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Barbecue Ribs

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

by Lékué

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Strawberry-Vanilla Preserves

by Allison Carroll Duffy, Preserving with Pomona’s Pectin

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Maryland Crab Cakes

Tested and perfected in the Sur la Table kitchen

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Home-Style Artichokes

by All-Clad

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Herb Corn Bread

by Sur La Table & Andrews McMeel Publishing

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Beer-Battered Shrimp with Lemon and Parsley Aioli

Tested and perfected in the Sur la Table kitchen

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Peanut Butter Cream Pie

This simple pie is perfect for the little kid in all of us. Plan ahead, as it needs to refrigerate for a few hours before serving. If you feel up to making your own chocolate sauce for serving with the pie, try the one from Individual Chocolate Fondues (page 192). Use a top-quality peanut butter for this recipe...

by Sur La Table & Renée Behnke

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Dark Chocolate Pecan Pie

Tested and perfected in the Sur la Table kitchen

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Cantaloupe, Mint and Mango Juice

by Breville

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Fruit Salad Smoothie

by Vitamix

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Cucumber-Mint Water

Tested and perfected in the Sur la Table kitchen

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Seared Scallops with Tomato Chutney

Tested and perfected in the Sur la Table kitchen

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Himalayan Salt Block Scallops with Honey-Peppercorn Glaze

Tested and perfected in the Sur la Table kitchen

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Whole Roasted Snapper on Piperade

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

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Wood Plank-Grilled Salmon

The secret to mouth-watering, plank grilled salmon is Charlie Palmer’s Citrus Soy Marinade which combines tart lemon with the sweetness of honey and a range of spices to enhance the delicate flavors of the fish.

by Charlie Palmer, Remington Camp Cooking

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Chickpea and Artichoke Tagine

This Moroccan-style vegetarian stew gets complex flavor from a blend of warm spices, onions, garlic and lemon zest.

Recipe for Fagor, by America’s TEST KITCHEN

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Baked Brie and Hazelnut Bundles with Cranberry Chutney

Tested and perfected in the Sur la Table kitchen

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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.

by Kenwood Electrics

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Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

by Sur La Table & Andrews McMeel Publishing

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Kale and White Bean Soup

Tested and perfected in the Sur la Table kitchen

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Veggie Chili

by GreenPan

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Seared Scallops with Blood Orange Vinaigrette

Tested and perfected in the Sur la Table kitchen

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Gluten Free Flour Mix

by Breville

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Clarito Maria

by Charles Schumann, American Bar

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Stuffed Vegetables with Couscous

by Lékué

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Seared Pork Chops with Peach Thyme Glaze

by Le Creuset

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Truffled Deviled Eggs

Tested and perfected in the Sur la Table kitchen

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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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Grilled Eggplant Cannelloni with Ricotta and Prosciutto

Lengthwise slices from a large eggplant become supple when grilled, so you can roll them around a ricotta filling as if you were making cannelloni from pasta squares. Blanketed with a homemade fresh-tomato sauce and baked until bubbly and a little crusty around the edges, the fork-tender bundles of stuffed eggplant ...

by Sur La Table & Andrews McMeel Publishing

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Vanilla Custard Sauce

Custard sauce, also known as crème anglaise, is a smooth, velvety sauce–a great companion for desserts that benefit from a pool of cool creaminess to highlight and complete their flavor and texture.

by Sur La Table & Andrews McMeel Publishing

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Basil Limeade

Tested and perfected in the Sur la Table kitchen

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Beef and Bean Chili with Chipotle Cream

by Sur La Table & Andrews McMeel Publishing

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Salmon Gravlax

by Sur La Table & Andrews McMeel Publishing

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Pot au Feu

Here is a splendid supper for 10 people. It begins with a piece of lean beef immersed in a rich beef broth and simmered slowly for one and a half hours until it is almost tender. A chicken and some root vegetables (onions, garlic, leeks, carrots, turnip and parsnips) are then added to the pot, and the long, slow ...

Courtesy of Le Creuset

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Brownie Ice Cream Sandwiches

by Wilton®

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All-American Apple Pie

Tart Granny Smiths are reliable and available in every market in the country, but try seeking out local varieties at the farmers’ market or roadside stands during apple season. Don’t be afraid to mix and match apples. A few tart and sturdy ones with a few sweet can be a great combination.

Tested and perfected in the Sur la Table kitchen

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Bittersweet Chocolate Irish Whiskey Cake

This mildly rich cake has delectable hints of chocolate, almond and whiskey flavors.

Tested and perfected in the Sur la Table kitchen

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Caramel Apple Slush

by Zoku

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Baked Sole Roulades with Zucchini Stuffing

by All-Clad & Carole Walter

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Summer Berry Turnovers

Turnovers are great for breakfast, snacking or dessert, and can even be made with savory fillings for a take-along lunch or dinner.

by Sur La Table & Andrews McMeel Publishing

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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.

by Ethan Stowell

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Graham Cracker Crumb Pie Crust

This easy crust is kid-friendly to make and pairs well with any chilled, pudding-style filling or cheesecake.

by Sur La Table & Andrews McMeel Publishing

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Roasted Boneless Leg of Lamb with Orange Gremolata

Typically, foods aren’t browned before they go into a clay cooker, but browning the meat and cooking the aromatic vegetables (onion, carrot, and garlic) until golden add extra flavor to the mild-tasting beans that cook along with the lamb. The gremolata, which is sprinkled on top of the finished dish, is...

by Sur La Table & Andrews McMeel Publishing

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Classic Lemon Bars

Eyes light up at the sight of these tart and refreshing favorites. A soft, puckery lemon filling atop a vanilla-scented shortcrust is just the ticket after a rich winter meal, and it is also a refreshing treat on a hot summer day. Okay, okay, it's great anytime. Surprisingly easy to make, these bars deliver a lot...

by Sur La Table & Andrews McMeel Publishing

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