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Le Creuset Burgundy

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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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Shrimp with Garlic

Gambas al Ajillo (Shrimp with Garlic), a popular Spanish tapas, is a scrumptious symphony of fresh shrimp, a splash of sherry and lots and lots of garlic.

Tested and perfected in the Sur La Table kitchen

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Seafood Stew with Farro

A delicious trio of octopus, clams and shrimp nestled in herbs, white wine, fresh vegetables and farro.

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

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Roast Duck and Mushroom Fricassee with Black Currant Sauce

Make a romantic dinner full of flavor and elegance with a rich duck breast paired with the warm earthiness of a mushroom medley and a bright and tangy black currant sauce.

Recipe by Keisuke Matsushima for A L'Olivier

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Salt Block Scallops with Wasabi-Lime Aioli

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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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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Angel Hair Pasta with Shrimp, Parmesan and Lemon Juice

Delicate angel hair pasta tossed with shrimp, lemon juice and Parmesan make this dish a year-round palate pleaser.

Lékué

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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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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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Farfalle with Peas, Parmesan and Mozzarella

This quick and easy pasta dish makes cooking for one a delight with the Lékué Pasta Cooker.

Lékué

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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 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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Salmon with Braised Artichokes and Olives

This salmon recipe features a sauce of olives, artichokes, lemon juice and tomatoes for a delicious mediterranean twist.

Tested and perfected in the Sur La Table kitchen

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Louisiana Oysters

Oysters generously topped with butter, Italian cheeses and Cajun spices—you’ll love this interpretation of Acme Oyster House’s famous dish.

Inspired by Acme Oyster House in New Orleans, Louisiana

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Yankee Pot Roast

Savory and slow-cooked until fork tender, pot roast transforms beef into incredibly flavorful comfort food.

Tested and perfected in the Sur La Table kitchen

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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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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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Gemelli Pasta with Italian Sausage and Broccoli

The Lékué Pasta Cooker is much faster than making pasta on the stove-top because you don’t have to wait for the water to boil, plus, it’s a 3-in-1 pot, strainer and mixing bowl.

Lékué

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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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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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Arrabbiata Sauce

Arrabbiata means “angry” in Italian and refers to the chileinfused piquancy of this sauce. It is a dynamite way to use fresh-from-the-farmers’-market (or garden-picked) plum or Roma tomatoes. Buy yourself some disposable surgical gloves at the pharmacy and wear them when working with chiles. They...

Diane Morgan and Sur La Table, Gifts 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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Maryland Crab Cakes

From the capital of crab comes this delicacy: perfectly seasoned sweet crabmeat fried to golden deliciousness.

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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Sirloin Sliders with Balsamic Onions, Brie, and Bacon

Dressed up with balsamic-spiked caramelized onions, crumbled bacon and creamy brie cheese, these sliders are terrific for a party or a fun family meal.

Tested and perfected in the Sur La Table kitchen

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Pan Seared Chicken with Fine Herbs Sauce

For this rustic classic, use one pan to beautifully sear your chicken and create a flavorful herbed sauce.

Tested and perfected in the Sur La Table kitchen

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Macaroni with Cherry Tomatoes, Red Onion and Italian Bread Crumbs

The Lékué Pasta Cooker is much faster than making pasta on the stove-top because you don’t have to wait for the water to boil, plus, it"s a 3-in-1 pot, strainer and mixing bowl.

Lékué

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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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Pork Tenderloin with Apples and Cranberries

Pork and fruit are a natural, classic combination so we included a mix of apples and cranberries in this recipe. Seasoning the pork with some herbes de Provence ensured there was a savory flavor to balance the sweetness of the fruit.

Recipe by America’s TEST KITCHEN. Image by Johnson Rauhoff.

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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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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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Lamb Stew by Chef Paul Kahan

Lamb marinated in Sriracha and Herbs de Provence is rounded out with a red wine reduction, tomatoes and fresh thyme.

Recipe by Chef Paul Kahan, courtesy of All-Clad.

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Grilled Lamb Pita Sliders with Feta and Mint Pesto

Give your sliders a Mediterranean twist by mixing ground lamb into sirloin, adding Greek spices to the blend and serving in toasted pita bread.

Tested and perfected in the Sur La Table kitchen

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Grilled Rosemary and Dijon Lamb Chops

Tested and perfected in the Sur La Table kitchen

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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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Roast Turkey with Black Truffle Butter

Elevate your holiday bird with an infusion of creamy black truffle butter for extra juiciness and flavor.

Courtesy of D’Artagnan

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The Eduardo Pork Tacos

Take taco night to the next level. Tender pork has a delicious kick that is sure to make these tacos a crowd pleaser.

Ed Kernan

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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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Fettuccine with Pesto, Green Beans and Potatoes

Simple, herbal and delicious, Italian pesto with walnuts lends bright flavor to pasta and vegetables.

Tested and perfected in the Sur La Table kitchen

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Classic Lobster Roll

Combine lobster with homemade aioli, celery and green onions for a quick and tasty meal. Slicing, dicing and chopping this recipe’s ingredients is easy with theWüsthof® Classic Chai Dao knife.

Joel Gamoran

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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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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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Aussie on the Barbie

You’ll love this fun take on how Australians order a burger with the works—or “the lot” as they call it. Stuffed with gouda and topped with grilled pineapple, pickled beets, a fried egg and spicy chile sauce, this burger is pure yummy from down under.

Reprinted with permission from the Stuffed Burger cookbook by Charcoal Companion.

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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.

Recipe by Nancy Oakes, courtesy of All-Clad.

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Neapolitan Pizza Dough

Authentic Neapolitan pizza dough is a simple, thin-crust pizza dough that originated in Naples, and is traditionally made with a simple tomato sauce and vegetables.

Tested and perfected in the Sur La Table kitchen

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Chicken Breast Peperonata

“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining – and delivers the highest-quality cooking performance that I have come to expect from All-Clad.”
Carole Walter

Recipe courtesy of Carole Walter and All-Clad Metalcrafters, 2008

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Asian Style Salmon with Brown Rice in the Pressure Oven

Jalapeño pepper adds a spicy kick to succulent salmon cooked in the pressure oven.

Recipe and photo courtesy Wolfgang Puck

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New York-Style Pizza Dough

Bake the ultimate New York-style pizza with a perfectly thin, crispy and foldable signature crust.

Andris’ favorite dough recipe shared by Kenji Lopez from SeriousEats.com - Baking Steel©

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