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Sur La Table Cookware Sale

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All Recipes

Carrot-Zucchini Bread with Candied Ginger

When summer delivers too many zucchini, many people reach for a zucchini bread recipe. Here’s one with a difference: wisps of grated carrot for color and nuggets of moist candied ginger for spice.

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

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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. ...

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

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Peach-Vanilla Bean Cobbler with Sugar Crunch Lattice

This an example of the biscuit-topped variety of cobbler, with a tender yet crunchy lattice covering warm, vanilla-scented peaches.

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

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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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White Chocolate–Lime Creme Caramel

Whether you call it flan, crème caramel, or crème renversée, it's hard to resist a creamy custard turned upside down and served in a pool of liquid caramel. The flavors of crème caramel are always more complex than regular custard because of the caramel that surrounds it during baking...

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

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Buckwheat Crepes with Sauteed Apples and Gruyere Cheese

In Brittany, crêpes are made with buckwheat flour and the typical filling is a smear of salted butter, cheese, ham or bacon, thinly sliced fruit or eggs.

Marie Simmons

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Whoopie Pies

Give this retro dessert an updated look by decorating your pies with fun sprinkles, drizzled icing on top, or adding nuts or candies. Perfect for a family baking project, whoopie pies are as much fun to make as they are to eat.

© 2010 Wilton Industries, Inc. Used with permission.

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Blueberry, Blackberry and Basil Margarita Puree

Add a little tequila and Cointreau to this refreshing mocktail for a berrylicious adult slushie.

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

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Tuscan Kale with Pine Nuts and Golden Raisins

The crinkly-leaved greens known as Tuscan kale (or lacinato kale) get a Sicilian treatment here. The pairing of pine nuts and raisins is so commonplace in Sicily that the two are sold already mixed together. You can prepare Swiss chard, turnip greens, broccoli rabe or spinach by the same method.

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

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Mint Chocolate Ice Cream BonBons

Chocolate and mint is always a crowd-pleasing combo, and these decadent bonbons make an impressive (but easy) dessert.

Zoku

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Farro, Kale and Sweet Potato Salad with Pomegranate Seeds

This hearty salad mixes four superfoods into one deliciously tangy dish. You can prepare it on the weekends and enjoy it all week as a nutrient-rich, low-fat lunch.

Tested and perfected in the Sur La Table kitchen

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Almond-Chocolate Spritz Cookies with Orange Blossom Water

Buttery spritz cookies, the much-anticipated standard on the holiday cookie platter, deserve to be enjoyed all year-round. Instead of saving these for special occasions, why not make some to enjoy with a cup of tea, as an after-school snack, or with a bowl of ice cream?

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

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Soft and Sweet Cinnamon Rolls

Warm, tender cinnamon rolls, fresh from the oven, make a delectable treat any time of day. Freshly glazed, chock-full of cinnamon with a sticky, sweet topping, these spiral buns will leave your stomach cheering for more.

Sur La Table, Simple Comforts (Andrews McMeel)

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Chard, Mushroom, and Swiss Cheese Frittata

The secret ingredient here is Dijon mustard. You won’t taste it, but it’s working behind the scenes to deepen the flavor.

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

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Baked Macaroni and Cheese in the Pressure Oven

Elevate macaroni and cheese with this flavorful combination of gruyere, Parmesan and cayenne, made especially for the pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

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Lemon Blueberry Yogurt Pops

Lemon and wild blueberry pair up for a sweet and tangy summertime treat.

Zoku

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Baked Cake Doughnuts

Substitute fried doughnuts for this healthier baked alternative. They are easier to make and just as delicious.

© 2010 Wilton Industries, Inc. Used with permission.

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Provencal Striped Bass

Lékué

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Maple-Pecan Sticky Buns

Sticky buns are a favorite throughout the country, and each region seems to have its own variation. You'll like this one, with the deep, caramel-tinged flavor of real maple syrup paired with its finest dance partner-pecans. Be sure to turn these out of their baking pan while they are still quite warm, or the...

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

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Earl Grey Shortbread Coins

Delicately nubby from the texture of Earl Grey tea leaves, these cookies are strictly for adults.

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

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Mexican Pork Stew with Tomatillos

You could add hominy, chickpeas, or potatoes to this succulent pork stew, but it’s substantial enough without them. The pork is fork-tender, bathed in a highly seasoned tomatillo sauce that is even better the second day.

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

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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

With a little chopping of herbs and garlic, you can step up your everyday roasted potatoes to something special. Lemon zest and parsley add sparkle, and the generous coating of olive oil helps ensure crispness.

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

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Emerald Smoothie

Keep on craving green smoothies with pineapple and vanilla yogurt to tempt you with light, citrus flavor.

Vitamix

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Butternut Squash and Apple Soup with Croutons

This sweet and savory soup is the perfect fall dish. Sweet red apples are the ideal pairing to mellow butternut squash with a slight hint of spice to develop all the flavors.

Tested and perfected in the Sur La Table kitchen

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Frozen Sangria

KitchenAid

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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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Classic German Chocolate Cake

One bite of this gooey, chocolaty American cake classic will transport you to a boat traveling peacefully down the Rhine. Pair with a good Riesling for exceptional decadence.

Tested and perfected in the Sur la Table kitchen

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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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Sweet and Spicy Caramel Corn

Crispy, crunchy, sweet, aromatic and spicy, this recipe takes caramel corn on a trip to Thailand with its Asian-inspired flavors.

Tested and perfected in the Sur La Table kitchen

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Steamed Garlic Shrimp

Lékué

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Acorn Squash Soup

The perfect autumnal appetizer elevates the flavor of acorn squash with a rich blend of broth, cream and white wine.

Recipe courtesy of Kenwood Electrics

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Stuffed Artichokes with Pine Nuts and Currants

With their leaves spread to embrace the filling, these hefty artichokes resemble pompom chrysanthemums — a reminder that they are in fact flower buds. Stuffed with garlicky focaccia crumbs, a single one makes a satisfying lunch.

Janet Fletcher

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Apple, Carrot and Celery Juice

Start your day out right with the ever-delicious, nutritious trio of apples, carrots and celery.

Breville

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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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Pizza della Riviera di ponente (Piscialandrea) - Pizza Riviera di Ponente style

The food of Liguria is representative of the area’s unique climate and uses many ingredients that are more common to Southern-Italian cuisine. Liguria is located closer to France than it is to Naples, but the abundant use of garlic, olive oil instead of butter or lard and tomatoes are all reminiscent of...

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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Potato, Caramelized Onion, and Salmon Omelet

The potatoes and onions in this hearty omelet can be the starting point for many omelet fillings.

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

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Grilled Butterflied Leg of Lamb

For entertaining, almost nothing beats a butterflied leg of lamb. Its preparation is simpler than simple, and the cooking time is short. Plus, great meals can be planned around the leftovers, including a Greek-style sandwich of sliced lamb, crumbled feta, sliced cucumbers, and tomatoes, or a salad of bulgur...

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

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Flaky Apple Pinwheels

Simple and lovely on their own, these individual pastries are even better with a scoop of vanilla ice cream or a dollop of crème fraîche.

Sarah Jay

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Everything Smoothie

So much deliciousness and goodness in one glass. Get a boost of nutrition and flavor in every sip!

Vitamix

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Potato Leek Gratin

From the onion family, leeks are a wonderful sweet addition to potato gratin and an interesting substitute for onion.

Tested and perfected in the Sur La Table kitchen

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Cinnamon Honey Nut Butter

KitchenAid

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Chocolate Surprise Cake

Let your imagination run wild with this innovative cake that can be decorated to suit any occasion.

Recipe adapted by Sur La Table, courtesy of NordicWare

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Pretzels with Sweet Honey Mustard Dressing

Everyone loves pretzels! Season yours with sugar, salt, seeds, nuts and more! Better yet, the yeast dough can be adapted to make monkey bread, rolls and loaves!

Tested and perfected in the Sur La Table kitchen

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Cherry Lime Slush

Tart cherries and bright lime mingle with fresh mint in this unexpectedly cool sipper.

Zoku

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Red, White, & Blue Quick Pops

These Old Glory-inspired pops are the perfect treat on the Fourth of July—and they’re also surprisingly easy to make.

Zoku

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Shrimp Rosemary —“Spiedini Alla Romagna”

It’s easy to make skewers from rosemary sprigs. Choose large sturdy sprigs that are about 8 inches long. Pull off most of the leaves from each sprig, leaving a nice tuft of leaves at the top (use the remaining leaves in the dish you are making or reserve for another use). Using a sharp knife, cut off the...

Mario Batali, Italian Grill (ECCO/Harper Collins) 2008, reprinted with permission.

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Ale-Spiked Chicken Wings with Homemade Ranch Dip

These baked wings are layered with flavor from the spicy dry rub as well as the sauce spiked with dark ale. And forget the bottled ranch dressing when making your own at home is so easy and tasty. Make a couple of batches of these wings for your next game day party and watch them disappear.

Tested and perfected in the Sur La Table kitchen

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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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Coffee Liqueur Smoothie

Irish cream liqueur adds a bold touch to this blended espresso drink.

De’Longhi

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Slow Cooker Ribs with Sticky Chile and Cherry Sauce

Baby back ribs turn meltingly tender when braised gently in the slow cooker before finishing with a spicy-sweet glaze on the grill.

Tested and perfected in the Sur La Table kitchen

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White Beans with Clams

Lékué

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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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Parmesan-Herb Popovers

Popovers are culinary sleight of hand. Their simple ingredients and mixing method belie the great heights to which they rise during baking, puffing up like crispy brown balloons. A popover pan is designed to optimize that rise, with tall narrow cups that force the batter upward. The recipe here gives...

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

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Tomato, Carrot, Celery and Lime Juice

A delicious way to enjoy your vegetables. Sweet tomatoes and carrots get a bright twist of lime.

Breville

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Pizza Bianco with Four Cheeses

Traditionally, a pizza bianco is a simple flat bread topped with olive oil, salt, and rosemary. In this version, we are adding cheese and garlic to create the ultimate bianco quattro formaggi!

Tested and perfected in the Sur La Table kitchen

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Insalata di Olive Verdi Schiacciate - Crushed Green Olive Salad

Nocellara Del Belice is the most famous of Sicily's olives. The modern Sicilian diet relies heavily on grains, vegetables, herbs and spices, olives and olive oil, fruit, nuts, seafood and cheeses. This diet leaves clues to the many people and cultures that have established themselves on the island, including the...

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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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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Mexican Chocolate Crackle Cookies

Because of how they are mixed, the cookies are very chocolaty, yet surprisingly light and delicate. The touch of chili powder adds an intriguing backnote and a sultry earthiness that enhances the chocolate flavor.

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

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Easy Morning Muffins with Raspberries

Soft-crumbed and as comforting as a hug when warm from the oven, these muffins are perfect for home bakers too sleepy to pull out an electric mixer in the morning.

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

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Basic Mustard-Shallot Vinaigrette

This basic vinaigrette is not just for lettuces. It can dress a tomato or beet salad, grilled vegetables or fish. It will stay fresh tasting, if refrigerated, for about a day.

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

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Fresh Fruit Smoothie

Add sparkle and smoothness to your smoothie with a variety of fruit perked up with club soda.

Vitamix

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Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

Sur La Table, Simple Comforts (Andrews McMeel)

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Thyme-Scented Potato Gratin

This elegant side dish classic is a crowd pleaser for any occasion.

Tested and perfected in the Sur La Table kitchen

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Strawberry Kiwi Smoothie

From the Kitchen of Chef Ann Nolan, Culinary Training Chef from the World of Whirlpool

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Two Tone Bread

If you love fresh baked bread but can’t decide on what to make, this recipe is for you.

Kelly Kortekaas

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Herb Spaetzle

Pronounced shpet’ zul, spaetzle is a delicious, comforting cross between a noodle and dumpling, and incredibly quick and simple to make.

Tested and perfected in the Sur La Table kitchen

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Watermelon Mint Quick Pops

Take a slice of summer on the go with these yummy pops full of sweet minty-watermelon flavor.

Zoku

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Fennel and Leek Soup with Gruyere Croutons

Creamy, rich and flavorful, this soup is accentuated with the addition of savory gruyère croutons.

Tested and perfected in the Sur La Table kitchen

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Salt Brick Grilled Chicken

Plain and delicious, with crisp skin and juicy meat, this dish is a staple of Tuscan cooking.

Recipe and image from Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks by Mark Bitterman, Andrews McMeel Publishing 2013.

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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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Grilled Quesadillas with Mozzarella and Squash Blossoms

Sur La Table, Simple Comforts (Andrews McMeel)

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Grilled Rosemary and Dijon Lamb Chops

Tested and perfected in the Sur La Table kitchen

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Himalayan Salt Block Scallops with Honey-Peppercorn Glaze

Grilling scallops brings out their natural sweetness, and grilling them directly on a Himalayan salt slab imparts a subtle salty-note to the shellfish. Make sure to heat the salt slab slowly on the grill or in an oven to prevent cracking. Also make sure to give the slab several hours to cool to room temperature...

Tested and perfected in the Sur La Table kitchen

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Strawberry-Rhubarb Tart

A classic springtime combination, strawberries and rhubarb cook together to form a deliciously sweet and tart filling.

Tested and perfected in the Sur La Table kitchen

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Arugula & Shaved Parmesan Salad

As seen on CNN, February, 2008

Tested and perfected in the Sur La Table kitchen

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Vanilla Ice Cream

Zoku

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Milk Chocolate Mocha

Descend into mocha madness with a richer and creamier take on your favorite café beverage.

Matthew Wencl - Contributing author of Cookrookery.com

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Black and White Tuxedo Cheesecakes

Delicious and fun, these elegantly presented cheesecakes will win best dressed on the night and are easy to make too!

Tested and perfected in the Sur La Table kitchen

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Baked Sole Roulades with Zucchini Stuffing

“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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Pan-Seared Sole with Lemon and Capers

This lemon-caper butter sauce is simple to make and delicious on most seafood varieties.

Tested and perfected in the Sur La Table kitchen

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Steamed Salmon with Quinoa

Healthy, colorful and full of flavor, this dish is filled with vegetables and complements the richness of salmon with hearty quinoa.

Recipe courtesy of Kenwood Electrics

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Asparagus Salad with Piquillo Peppers and Capers

Piquillo peppers from Northern Spain add a distinctly sweet, spicy and smoky flavor without heat to this delicious salad.

Tested and perfected in the Sur La Table kitchen

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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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Carrot, Beet and Orange Juice

If you’ve been looking to get beets in your diet, sweet carrots and tart o.j. round out this delicious juice.

Breville

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Chocolate-Cranberry Bread Pudding

Bread pudding is typically made of stale white bread. For a touch of decadence, you could also use brioche, challah or croissants.

Tested and perfected in the Sur La Table kitchen

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Rainbow 5-Layer Cake

Break out your apron! You’ll have as much fun baking, assembling and icing this colorful cake as eating it!

Recipe provided by Wilton®

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Raspberry Cheesecake

GreenPan

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Arancini di riso - Rice balls

Arancini are Sicilian street food rice croquettes with ground meat fillings that Sicilians consume as snacks. The perfect solution to leftover risotto!

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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Berry Layer Cake

Sweet, simple and completely delicious. This light vanilla cake topped with layers of buttercream frosting is the perfect treat for any occasion.

Recipe adapted from Wilton.com

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Backyard BBQ Rub

This big-flavored spice blend is guaranteed to ignite great taste when rubbed on shrimp, scallops, chicken, beef, lamb, buffalo, or pork. This recipe yields about 2½ cups of the spice rub, which is a great quantity to divide and package for gift giving.

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

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Apple-Cranberry Chutney with Quince

Tested and perfected in the Sur La Table kitchen

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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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Triple Strawberry Smoothie

If you can’t get enough strawberries, revel in this triple-treat of berries, yogurt and ice cream!

Vitamix

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Zucchini Carbonara

Chef Clare Langan, of the Sur La Table Kitchen

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