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Sur La Table Cookware Sale

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All Recipes

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.

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

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Roast Acorn Squash with Maple Glaze

Easy to make, this classic squash is simple, delicious autumn goodness.

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

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Spicy Red Lentil Soup with Mustard Greens and Butternut Squash

Despite their name, red lentils are coral, and they turn yellow when cooked. Here, they are simmered with fragrant Indian spices until they collapse into puree. Nuggets of pumpkin-colored squash and forest green ribbons of mustard greens are stirred in to complete the soup. Look for the lentils in Indian markets...

Janet Fletcher and Sur La Table, Eating Local (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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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.

Sur La Table, Simple Comforts (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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Fresh Fig and Lemon Preserves

The plump Brown Turkey figs that Amy Hicks brings to farmers’ markets for customers of Amy’s Garden would be luscious in this easy jam, but any fresh figs will work. A finely chopped lemon, minus the seeds, helps balance the figs’ honeyed sweetness. Serve on English muffins, toast, or biscuits, or as an...

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

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Chorizo Tacos with Pico de Gallo and Avocado Crema

Spice up your tacos with Mexican chorizo and fresh pico de gallo, then top with avocado crema for a delicious, south of the border twist.

Tested and perfected in the Sur La Table kitchen

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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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Nectarine and Raspberry Galette

You can adapt this galette to other summer fruits, such as apricots, plums or berries. In the fall, fill it with apples or pears. The beauty of a galette—a tart with a wide rim of dough folded over the fruit—is its rusticity.

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

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Sous Vide Asparagus

Cook bright, flavorful asparagus with the revolutionary sous vide method, utilized by fine restaurants nationwide.

Tested and perfected in the Sur La Table kitchen

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Dungeness Crab and Avocado Dip

Crab and avocado make an always-popular pairing, and this unfussy appetizer lets their distinctive flavors take center stage.

Ethan Stowell

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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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Chicken Tagine with Apricots and Almonds

This tagine is an ideal example of Morocco’s vibrant cuisine: chicken braised with warm spices, dried apricots, honey, and vegetables in a stew of incomparable fragrance and flavor.

Renée Behnke

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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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Sous Vide Brussels Sprouts with Pearl Onions

The color and flavor of cooking vegetables using sous-vide technology is unparalleled to standard cooking methods.

Sansaire

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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.

From Remington Camp Cooking by Charlie Palmer.

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Easy Chocolate-Espresso Pots de Creme

The rich flavors of chocolate and coffee mingle perfectly in this simple-yet-sophisticated dessert.

Chef-Author: Ethan Stowell

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Courgette Spaghetti

GreenPan

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Peanut Butter and Chocolate Marble Brownies

Chewy and boldly flavored, these brownies walk a thin line between sweet and salty, which is part of what makes them so addictive-eating them is like trying to have just one potato chip. This recipe needs a moderately sweet chocolate for the best texture, as the chocolates with higher percentages of cacao make...

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

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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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Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes

There are many tempting flavor possibilities when it comes to corn bread. For this version, smoked mozzarella or Gouda is substituted for the more traditional Cheddar or Monterey Jack. The addition of buttermilk gives the bread a tender crumb and a slight tang, the dried tomatoes add a salty edge, and the corn...

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

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Pear Sorbet with Champagne

Thanks to their creamy texture, ripe pears make a particularly plush sorbet. Adding a little brandy to the pear puree keeps the sorbet from freezing hard. For maximum effect, top each serving with a splash of Champagne at the dinner table.

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

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Beer-Battered Shrimp with Lemon and Parsley Aioli

A versatile, malty beer batter gets a kick when paired with a lemony aioli. Once you have mastered the basics of this beer batter recipe, you can apply this batter to fish, calamari, and even a variety of vegetables.

Tested and perfected in the Sur la Table Cooking Class Program

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Rustic Apple Ribbon Cobbler

Jennifer Mudge

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Bourbon Pecan Pie

A dash of bourbon enlivens this classic Southern dessert.

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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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.

From Remington Camp Cooking by Charlie Palmer.

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Asparagus Soup with Smoked Salmon, Creme Fraiche and Salmon Caviar

This simple soup pairs the bright flavors of asparagus with smoky salmon and chives for a satisfying dish that comes together quickly.

Ethan Stowell

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Coconut Chocolate Cake

Cisé Trading Co.

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Grapefruit Faux-jito

Mix cool mint with pink grapefruit soda for a faux cocktail that’s refreshingly good anytime of the year.

Tested and perfected in the Sur La Table kitchen

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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...

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

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Mango Delight Smoothie

Go tropical with this smoothie treat of luscious mango, juicy orange and sweet banana.

Vitamix

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Lady Bird's Famous Lemon Bundt Cake

Celebrate spring goodness with this cheerful, lemony cake.

NordicWare

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Old Bay Popovers

These light and airy popovers feature the famous flavors of Old Bay® seasoning. They’re also easy to whip up with our Sur La Table® Nonstick Standard Muffin Pan!

Joel Gamoran

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Cinnamon-Streusel Sour Cream Coffee Cake

Velvet crumb and generous layers of cinnamon streusel make this coffee cake a supreme indulgence on a lazy weekend morning. The touch of cocoa powder in the streusel tempers the sweetness and adds a subtle depth of flavor.

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

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Mini Corn Muffins with Roasted Garlic and Fresh Herbs

These muffins are so flavorful they don’t need butter or any other embellishment. They make a great accompaniment to a salad or simple meat dish, but also can be a nibble served on a cocktail table.

Renée Behnke

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Baby Back Ribs with Cannellini Beans

These small, meaty pork ribs are slowly cooked in a tomato-based sauce. Although paprika is not typical, it adds a pleasant depth of flavor to the rich sauce.

Sur La Table, Simple Comforts (Andrews McMeel)

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Spicy Potato Bites

In English, “patatas bravas” loosely translates to “potatoes with a temper,” referring to the spicy sauce drizzled over these fried potato bites. The potatoes are fried twice to make them extra-crispy on the outside.

Tested and perfected in the Sur La Table kitchen

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Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur La Table kitchen

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French Vanilla Shake

Thick and creamy with old-time vanilla flavor, this shake is easy to make with the Vitamix.

Vitamix

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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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Brined Double Cut Pork Chops with Barbecue Sauce

A flavorful brine soak combined with Charlie Palmer’s Bourbon Barbecue Sauce produces this exceptionally fragrant, tender and delicious pork dish.

From Remington Camp Cooking by Charlie Palmer.

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Salmon with Braised Artichokes and Olives

Fish for compliments when serving up perfectly seared salmon in a sauce loaded with savory tomatoes, olives and artichokes.

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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Lemon Blueberry Yogurt Pops

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

Zoku

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