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Le Creuset Honey

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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 ...

by Sur La Table & Andrews McMeel Publishing

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Apricot-Raspberry Upside-Down Cake

A simple, homey upside-down cake is always a welcome delight. These cakes have fallen a bit out of favor lately, perhaps because people are afraid they’ll end up with a slice of cake topped with canned pineapple rings and a fluorescent pink cherry.

by Sur La Table & Andrews McMeel Publishing

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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...

by Sur La Table & Andrews McMeel Publishing

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Buckwheat Crepes with Sauteed Apples and Gruyere Cheese

by Sur La Table & Andrews McMeel Publishing

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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.

by Sur La Table & Andrews McMeel Publishing

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Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing

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Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing

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Basil Limeade

Tested and perfected in the Sur la Table kitchen

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Chard, Mushroom, and Swiss Cheese Frittata

by Sur La Table & Andrews McMeel Publishing

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Spicy Red Lentil Soup with Mustard Greens and Butternut Squash

by Sur La Table & Andrews McMeel Publishing

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Homemade Custard-Style Yogurt

This recipe makes thick and creamy homemade yogurt without the need for additives like gelatin or powdered milk. Mix in your favorite fresh fruit or add a teaspoon of honey for a delicious and healthy treat.

by Br∅d & Taylor

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Mojito

by Charlotte Bernhardt

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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

by Sur La Table & Andrews McMeel Publishing

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Beef and Bean Chili with Chipotle Cream

by Sur La Table & Andrews McMeel Publishing

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Soft and Sweet Cinnamon Rolls

by Sur La Table & Andrews McMeel Publishing

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Butternut Squash and Apple Soup with Croutons

Tested and perfected in the Sur la Table kitchen

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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Bring the out the best in summer vegetables with this delicious salad. This is a perfect accompaniment to steak, chicken and fish.

Tested and perfected in the Sur la Table kitchen

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Navy Grog

by Don Beach, legendary barman and restaurateur

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Steamed White Fish with Vegetables

by Wolfgang Puck & Marian Getz

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Salmon Gravlax

by Sur La Table & Andrews McMeel Publishing

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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.

by Sur La Table & Andrews McMeel Publishing

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Fresh Fig and Lemon Preserves

by Sur La Table & Andrews McMeel Publishing

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Mexican Pork Stew with Tomatillos

by Sur La Table & Andrews McMeel Publishing

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Pot au Feu

Here is a splendid supper for 10 people. It begins with a piece of lean beef immersed in a rich beef broth and simmered slowly for one and a half hours until it is almost tender. A chicken and some root vegetables (onions, garlic, leeks, carrots, turnip and parsnips) are then added to the pot, and the long, slow ...

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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Brownie Ice Cream Sandwiches

by Wilton®

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Potato Leek Gratin

Tested and perfected in the Sur la Table kitchen

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All-American Apple Pie

Tart Granny Smiths are reliable and available in every market in the country, but try seeking out local varieties at the farmers’ market or roadside stands during apple season. Don’t be afraid to mix and match apples. A few tart and sturdy ones with a few sweet can be a great combination.

Tested and perfected in 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.

by Charcoal Companion

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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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BBQ Chicken

by Wolfgang Puck & Marian Getz

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Bittersweet Chocolate Irish Whiskey Cake

This mildly rich cake has delectable hints of chocolate, almond and whiskey flavors.

Tested and perfected in the Sur la Table kitchen

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Warm Cranberry Crumble Tart

When the crisp fall air brings fresh cranberries to market, this tart will celebrate the season. Dressy enough for company, comforting enough for a night in front of the fire, it should be served warm with a generous scoop of vanilla ice cream alongside.

by Sur La Table & Andrews McMeel Publishing

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Glowing Green Smoothie

by Vitamix

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Caramel Apple Slush

by Zoku

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Baked Sole Roulades with Zucchini Stuffing

by All-Clad & Carole Walter

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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.

by Sur La Table & Andrews McMeel Publishing

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Kabocha Squash Soup with Toasted Cumin and Chiles

by Sur La Table & Andrews McMeel Publishing

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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...

by Sur La Table & Andrews McMeel Publishing

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Corned Beef Sliders

by Stephanie Piché, Caterer

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Smoked Salmon Pizzettes with Red Onion and Capers

Tested and perfected in the Sur la Table kitchen

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Vanilla Ice Cream

by Zoku

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Thyme-Scented Potato Gratin

Tested and perfected in the Sur la Table kitchen

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Farro Risotto with Butternut Squash with Kale Chips

Tested and perfected in 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.

by Wilton®

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Southwestern Zoodle Salad with Chipotle-Lime Dressing.

Banish boring salads with this zesty mix of spiralized zucchini and carrots, black beans, tangy feta and creamy chipotle-lime dressing.

Tested and perfected in the Sur la Table kitchen

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Summer Berry Turnovers

Turnovers are great for breakfast, snacking or dessert, and can even be made with savory fillings for a take-along lunch or dinner.

by Sur La Table & Andrews McMeel Publishing

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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.

by Ethan Stowell

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