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Sur La Table Cookware Sale

up to 69% off

All Recipes

Rich Breakfast Dough

A leaner version of brioche dough, this can be used for all those wonderful, yeasted breakfast breads you love, like sticky buns and coffee cake.

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

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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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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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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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Classic French Fruit Tart

Summer berries are an obvious choice for this French tart, but also try slices of nectarines and plums, poached pears, pineapple, mango or kiwi, depending upon the season.

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

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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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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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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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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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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.

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

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Kitchen Sink 5-Layer Cake

When you can’t decide on a cake, go for this one! Each layer hides a surprise ingredient.

Recipe provided by Wilton®

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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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Chocolate Banana Marble Bread

Here's a banana bread that's soft, tender, and bursting with bananas, yet not overly sweet as so many versions are. The key is an intensely bitter cocoa-powder paste added to half of the batter, resulting in a deep, rich chocolate flavor that pairs perfectly with the sweetness of the bananas. The two batters are...

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

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Grilled Corn with Chipotle Butter and Cilantro

Boiling corn leaves some of its natural sweetness behind in the water, while grilling corn intensifies its flavor. Grill the ears in the husk to steam the kernels, then peel back the husks and slather the ears with a spicy, smoky chipotle butter.

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

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Semolina and Egg Pasta Dough

Look for fine semolina (durum-wheat) flour in large supermarkets, specialty-food stores, or health-food stores. If you can’t find it, use bread flour, which has a higher percentage of gluten than does all-purpose flour, in its place. For flouring the work surface, your hands and the pasta machine, use a light...

Marie Simmons

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Pork Tenderloin Medallions with Orange-Rosemary Balsamic Butter

Pork tenderloin is one of the easiest meats to prepare and cook, and its sweet flavor and tender texture are appreciated by nearly all meat eaters.

Tested and perfected in the Sur La Table kitchen

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Italian Sausage, Broccoli Raab and Fresh Mozzarella Pizza

The sweet sausage paired with the bitter and crunchy broccoli raab is amazing. Throw in some rich and salty mozzarella, and this pizza is going to steal the show.

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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Cinnamon Pull-Aparts

NordicWare

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Easy Cream Cheese Pie Dough

A nearly foolproof alternative to flaky dough, Cream Cheese Dough can be made in the food processor in a couple of minutes. The dough’s tangy flavor and flaky texture accent the fruit fillings in turnovers, though you could also use the dough for pies, either sweet or savory.

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

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Raspberry-Cherry Crumble Bars

These homey, irresistible bars can be put together in no time, will feed a crowd, and are loved by everyone.

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

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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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Be Creative Sugar Cookies

Here’s a deliciously crisp and tender sugar cookie that can assume many shapes and be served as is, or sandwiched with jam, chocolate, or your favorite filling.

So Sweet! © 2011 by Sur La Table, Inc.

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Blueberry Muffins

Great for breakfast on the go or a mid-afternoon pick-me-up, these classic muffins come together quickly and easily.

Tested and perfected in the Sur La Table kitchens

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Steamed Beef and Vegetables

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Chickpea and Artichoke Tagine

This Moroccan-style vegetarian stew gets complex flavor from a blend of warm spices, onions, garlic and lemon zest.

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

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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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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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Lyonnaise Salad with Bacon Vinaigrette

Apples and frisee slightly wilted in a warm, tart vinagrette and finished with a poached egg.

Recipe by Chef Chris Hastings, courtesy of All-Clad.

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Prime Rib Roast with Madeira-Mushroom Gravy

Tested and perfected in the Sur La Table kitchen

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Mint Julep

Nothing cools on a scorching summer day like a Mint Julep, the perfect libation anytime you want a refreshing cocktail.

Charlotte Bernhardt/McCracken-Tough

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Orange-Scented French Toast Strata with Candied Lemon Zest

This elegant brunch dish is a great make-ahead option for the entertainer pressed for time. Just assemble the night before and pop it into the oven about an hour before you sit down to eat—your guests will never know!

Tested and perfected in the Sur la Table kitchen

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Eggnog Smoothie

Forget the latte. Celebrate great flavor and good health in this festive smoothie that makes eggnog the star.

Recipe courtesy of Kenwood Electrics

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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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Orange-Cardamom Marmalade

We tend to think of preserving and canning as a summertime activity, and rightfully so, with all the luscious berries and stone fruits in season; however, in winter, with the new crop of citrus in the market, the timing is perfect for putting up marmalade and giving it as gifts for the holidays. Select blemish-free ...

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

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Chocolate Velvet Pound Cake

This classic cake has a deep chocolate flavor and close-grained, velvety crumb. The cake can be dressed up with a little Dark Chocolate Ganache spooned over the top and allowed to drip alluringly down the sides.

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

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Garam Masala

This aromatic spice blend is used in northern India. It is commercially available, but homemade garam masala has a much livelier flavor.

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

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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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Grilled Honey-Glazed Creole Pork Tenderloin with Jambalaya Stuffing

Sur La Table Grilling Recipe Contest Grand-Prize Winner, Grilled Meat category winner

Glenn Lyman

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Carrots with Lemon and Parsley

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Shredded Pork Soft Tacos

Weeknight tacos are usually limited to quick-cooking fillings like ground beef, but the pressure cooker makes pork butt—which would take hours in the oven—an option.

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

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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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Peach Bellini

Tested and perfected in the Sur La Table kitchen

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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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Chestnut Soup

Chestnuts provide a delicately sweet and nutty flavor to this creamy, warming soup perfect for sipping near an open fire.

Recipe courtesy of Kenwood Electrics

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Spanish Tomato Toast (Pan con Tomate)

This traditional Catalan dish is light, luscious and bursting with bright ripe tomatoes, olive oil and garlic.

Tested and perfected in the Sur La Table kitchen

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Brussels Sprouts Kimchi Puree and Bacon

Roasted Brussels sprouts tossed with bacon and served upon a bed of tangy Napa cabbage kimchi.

Recipe by David Chang, courtesy of All-Clad.

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Pork Loin Stuffed with Spinach, Olives and Pine Nuts

Tested and perfected in the Sur La Table kitchen

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