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Fresh-Fruit Quesadillas

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

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Corn Soufflé with Red Pepper Sauce

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

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Mango and Chipotle Chile Guacamole

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

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Dark Chocolate Ganache

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

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Herb Corn Bread

Sur La Table, Simple Comforts (Andrews McMeel)

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Glazed Rutabaga Wedges

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

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Slow-Roasted Tomatoes with Oregano and Feta

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

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Peach Bellini

Tested and perfected in the Sur La Table kitchen

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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

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

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Hot Spiced Apple Cider

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

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Asparagus and Chopped Egg with Meyer Lemon Olive Oil

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

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Basil Limeade

Tested and perfected in the Sur La Table kitchen

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Summer Vegetable Casserole with Manchego

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

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Chicken Broth with a Bonus

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

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Heirloom Apple Tart with Almond Filling and Calvados Cream

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

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Pork Tenderloin with Mushrooms and Herbs Wrapped in Puff Pastry

Tested and perfected in the Sur La Table kitchen

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Louisiana Oysters

Inspired by Acme Oyster House in New Orleans, Louisiana

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Mojito

Recipe provided by Charlotte Bernhardt of The Old Sage restaurant and bar.

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Steamed Beef and Vegetables

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Peach–Vanilla Bean Cobbler with Sugar Crunch Lattice

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

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Vanilla Bean Pastry Cream

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

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Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

Sur La Table, Simple Comforts (Andrews McMeel)

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Basic Vinaigrette

Renée Behnke

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Gruyere, Thyme, and Caramelized Onion Pocket Pies

Tested and perfected in the Sur La Table kitchen

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Spice-Roasted Marcona Almonds

Tested and perfected in the Sur La Table kitchen

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Tomato and Lentil Soup

Tested and perfected in the Sur La Table kitchen

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Apple Cranberry Crumble Pie

Printed with permission from Shoofly Pie Co. in Seattle, Wash.

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Homemade Custard-Style Yogurt

Br∅d & Taylor

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Navy Grog

Created by legendary barman and restaurateur Don Beach, circa 1941.

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Carrots with Lemon and Parsley

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Potato Mash with Braised Cabbage

Tested and perfected in the Sur La Table kitchen

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Chipotle Chile Candied Pecans

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

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Apple, Pear and Strawberry Juice

Breville

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Mulled Grape Juice Slush

Zoku

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Mascarpone Polenta

Joel Gamoran

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Lemon Curd

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

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Classic Crosshatch Peanut Butter Cookies

Recipe from Simple Comforts, Andrews McMeel Publishing

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Grilled Pound Cake with Strawberry-Rhubarb Sauce

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

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Pot au Feu

Courtesy of Le Creuset

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Blue Cheese-Stuffed Dates Wrapped in Pancetta

Tested and perfected in the Sur La Table kitchen

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Butternut Squash and Apple Soup with Croutons

Tested and perfected in the Sur La Table kitchen

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All-American Apple Pie

Tested and perfected in the Sur la Table kitchen

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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Tested and perfected in the Sur La Table kitchen

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Grilled Lamb Pita Sliders with Feta and Mint Pesto

Tested and perfected in the Sur La Table kitchen

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Warm Cranberry Crumble Tart

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

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Pappardelle Pasta Dough

Ethan Stowell

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Arrabbiata Sauce

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

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Seafood Stew with Farro

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

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