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Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

This twist on the revered hamburger is so successful that you may decide to skip the usual toasted bun and squirt of ketchup. Rather than melting a slice of cheese on top, like the classic cheeseburger, these burgers hide it in the center. If you like blue cheese, there’s no greater treat than biting into a nugget...

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

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Citrus Herbal Tea-Steamed Scallops

Besides being delicately delicious, this is a heart-healthy dish. It’s flavored steamed scallops combined with fresh greens and tantalizing vinaigrette. It also makes a nice change of pace when you’ve had too many rich foods and you want something that’s light yet satisfying.

Ming Tsai and Arthur Boehm, Simply Ming

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Grilled Pizza with Mozzarella, Arugula and Chile Oil

Wispy leaves of young arugula are used like an herb in this recipe, sprinkled on the sizzling pizza just as it comes off the grill. Note the long, slow rise on the dough—a total of six hours—which produces a particularly light, chewy and flavorful crust.

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

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Pan Seared Scallops, Warm Tomato, Caper and Olive Relish with Creamy Polenta

As seen on CNN, February, 2008

Tested and perfected in the Sur La Table kitchen

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Ground Lamb Kebabs with Ginger and Mint Yogurt Sauce

A kebab can be solid pieces of meat threaded onto a skewer, ground meat formed around a skewer like a big sausage, or ground meat shaped into thin fingers or patties and cooked in a shallow pool of oil. In this recipe, the meat is seasoned with a spice mixture called garam masala and shaped into patties. Make your...

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

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Curry Shrimp with Vegetable Noodles

Spiral vegetable noodles make a delicious alternative to cooked pasta, especially for those who are glucose intolerant. Toss in curry paste, basil and cilantro for a memorable Indian-inspired dish.

Tested and perfected in the Sur La Table kitchen. Photo and recipe courtesy of JohnsonRauhoff.

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Herb Crusted Salmon with Tomato Vinaigrette in the Pressure Oven

A tangy vinaigrette made of sun-ripened tomatoes complements delicately seasoned salmon fillets in this easy to make recipe.

Wolfgang Puck Worldwide Inc., (c) 2010

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Beet and Goat Cheese Ravioli with Arugula Pesto

This perfectly balanced dish combines earthy beets with a mild, creamy goat cheese. The nutty, yet slightly spicy, pesto offers depth of flavor and a wonderful, bright green color burst.

Tested and perfected in the Sur La Table kitchen

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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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Crispy Salmon on Lemon-Caper Wilted Greens

One of the best skills to master in the kitchen is the art of pan-frying and making the subsequent pan sauce that follows. We use salmon in this recipe, however halibut, chicken or even pork tenderloin, would be wonderful accompaniments to this sauce.

Tested and perfected in the Sur La Table kitchen

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Grilled Swordfish with Peperonata

In Italy, peperonata—braised peppers with tomato and onion—is typically served as an antipasto or side dish, but it makes a superb fish topping.

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

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Anson Mills Oat Risotto with Oxtail Roasted Shallot and Parsnips

A savory porridge of heirloom steel cut oats simmered risotto-style and served with rich, braised oxtail.

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

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Prime Rib Roast in the Pressure Oven

Succulent prime rib roast is easy to make in a pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

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Meatballs and Sauce

Spice up your pasta with these deliciously savory meatballs full of onions, garlic and Romano cheese.

Tested and perfected in the Sur La Table kitchen

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Beef Bourguignon from All-Clad

The classic, slow-cooked savory beef, mushroom and onion stew served over roasted fingerling potatoes.

Recipe by Chef Marc Murphy, of NYC’s Landmarc and other restaurants, courtesy of All-Clad.

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Risotto with Mushrooms and Salumi Pancettini

Risotto is a hearty Italian dish made with high starch, short grain rice that gives it a creamy consistency. This unique risotto recipe includes Salumi Pancettini—tiny rolled Pancettas which are salted and dry cured.

Recipe courtesy of Armadino Batali & Salumi, 2008

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Pan Seared Duck Breast with Two Potato Hash and Dried Cherry Sauce

A mouth-watering trio of perfectly seared duck, seasoned vegetables and a sauce of rich, French brandied cherries.

Recipe by Chef Marc Murphy, courtesy of All-Clad.

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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.

Ethan Stowell

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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 ...

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

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Pesto Pizza with Heirloom Tomatoes in the Pressure Oven

Topped with a light pesto sauce and juicy heirloom tomatoes, this scrumptious pizza is easy to make in a pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

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Potato, Bacon and Rosemary Mini Pizzas

The flavors in this pizza recipe make it perfect anytime of the day. The bacon cooks onto the potatoes, providing additional flavor and richness. Sprinkle with finishing salts and freshly ground black pepper.

Tested and perfected in the Sur La Table kitchen

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Alabama Bouillabaisse

The key to this clam, black grouper and crab-filled bouillabaisse’s great flavor is making your own saffron-infused seafood broth.

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

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Sous Vide Poached Salmon with Beets and Cucumber Creme Fraiche

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

Tested and perfected in the Sur La Table kitchen

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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 kitchen

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Arroz con Pollo with Chorizo and Capers

When using a cut-up whole chicken (rather than only legs and thighs) for this dish, you need to take precautions to keep the breast meat from drying out. The trick is to sear the breast pieces briefly and then add them to the rice halfway through cooking. Mexican chorizo, a fresh sausage seasoned with garlic and...

Sarah Jay and Sur La Table, Knives Cooks Love (Andrews McMeel)

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Summer Vegetable Casserole with Manchego

Here, eggplants, red peppers, potatoes, tomatoes, onions and zucchini are cooked separately and then layered in a cazuela (gratin) and baked until they melt together. This is a good dish for late summer when these vegetables are at their prime.

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

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Carbonara by Chef Marc Vetri

A time-honored, simple preparation of the classic Roman dish.

Recipe by Chef Marc Vetri, courtesy of All-Clad.

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Mushroom and Zucchini Pizza

Homemade pizzas are so much more flavorful than anything you’ll get from delivery. Once you’ve mastered this basic recipe, you'll be making your own pies whenever the craving strikes.

Ethan Stowell

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Beef Bourguignon from Le Creuset

This Beef Bourguignon dish delivers on all levels with an intensely flavored red wine sauce and beef that melts in the mouth.

Le Creuset

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Soy-Ginger Marinated Flank Steak

Marinate steaks in the fridge in the morning for a delicious grilled dinner in the evening.

Tested and perfected in the Sur La Table kitchen

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Pea and Parsley Pesto with Linguine

One of our favorite takes on the classic pesto—it’s a fresh celebration of summer flavors.

Tested and perfected in the Sur La Table kitchen

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Cedar-Plank Salmon with Lemon-Dill Hollandaise

Intensify the flavor of salmon by cooking it on Cedar wood which imparts a lush smoky flavor.

Tested and perfected in the Sur La Table kitchen

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Pan Roasted Bouchot Mussels with Oriental Sauce

In this recipe by Chef David Chang, sake-steamed Bouchot mussels, with their high meat-to-shell ratio, are topped with denjang broth and plenty of black pepper.

Recipe by Chef David Chang, courtesy of All-Clad.

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French Harvest Cassoulet

Warm up with this hearty cassoulet on cool, crisp nights. It’s quick and easy enough to prepare for a weeknight meal.

Tested and perfected in the Sur La Table kitchen

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Sous Vide Slow-Braised Bourbon Pork Belly with Wilted Mustard Greens

Pork belly is braised until it’s melt-in-your-mouth tender, then glazed in a rich bourbon sauce.

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...

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

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Roasted Chicken with Mustard-Thyme Sauce

A 6-hour brine gives this classic chicken dish its incredible flavor and juiciness.

Tested and perfected in the Sur La Table kitchen

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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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Steamed Manila Clams with Thyme, White Wine and Sorrel Purée

This beautiful dish is full of color and wonderfully herbaceous flavor. Best of all, you can have it on the table in about 30 minutes.

Ethan Stowell

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Sweet Sausage and Cannellini Pasta

This Tuscan classic of cannellini beans and pasta is transformed into a hearty main course with the addition of sweet and hot Italian sausages.

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

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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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Steamed Garlic Shrimp

Lékué

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Beef and Bean Chili with Chipotle Cream

We’re not even going to touch the debate about what constitutes “real” chili. We just know that this easy-to-make, family-friendly version is hearty and delicious.

Andrews McMeel

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Roast Chicken with Lemon and Rosemary

We’ve taken a simple roast chicken and elevated it to new flavor heights with the addition of lemon and earthy flavored rosemary.

Tested and perfected in the Sur La Table kitchen

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Pan-Seared Curry-Rubbed Scallops

Elegant scallops heated by a touch of curry then perfectly seared make a tender and delicious appetizer.

Tested and perfected in the Sur la Table kitchens

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Guinness and Maple Glazed Salmon

Guinness has a rich molasses flavor which increases when reduced, making a perfect accompaniment to salmon.

Tested and perfected in the Sur La Table kitchen

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Chargrilled Shucked Oysters

Turn up the grill and turn on your appetite. These chargrilled oysters have plenty of flavor to go around.

Tested and perfected in the Sur La Table kitchen

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Sous Vide New York Steak

Cook meltingly tender New York steak with the revolutionary sous vide method, utilized by fine restaurants nationwide.

Tested and perfected in the Sur La Table kitchen

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