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Le Creuset Burgundy

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Pizza alla Siciliana - Pizza Sicilian Style

Pizza stones improve the crust of pizza and breads. Always preheat your oven and stone before baking pizza. Roll dough from the center outwards so the dough spreads evenly. Season your pizza stone by rubbing a light layer of olive oil over it with a paper towel and letting it sit for about an hour. Once the porous...

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

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Baked Alaska

Discover Chef Jean-Yves Corvez’s delicious take on the classic Baked Alaska, a mélange of chocolate and vanilla ice creams, sponge cake and meringue that creates a dramatic effect when it’s served.

Recipe by Chef Jean-Yves Corvez, courtesy of QOOQ

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Salt Cod Fritters with Aioli Dip

Irresistible, crispy golden fish cakes dipped in creamy, garlicky aioli is pure Spanish deep-fried delight.

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Peach-Mint Lemonade

Give your lemonade a pretty pink twist with the refreshing flavor of mint and a sweet serving of peaches.

Tested and perfected in the Sur La Table kitchen

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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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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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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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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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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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Cookie Ice Cream Bowl

What’s better than an ice cream sundae? An ice cream sundae served in a delicious cookie bowl. Easily create these tasty treats at home with Wilton’s 6-Cavity Cookie Bowl Pan.

Recipe provided by Wilton®

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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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Roasted Tomato Soup with White Cheddar Panini

A delicious update to the ultimate comfort pairing that utilizes roasted tomatoes and exchanges grilled cheese for panini.

Tested and perfected in the Sur La Table kitchen

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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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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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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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Omelet with Leeks, Spring Herbs, and Goat Cheese

As the former proprietor of a popular breakfast and lunch spot in California’s Napa Valley, Sally Gordon has made thousands of omelets. She has closed the restaurant, sadly, but fortunately she has not lost her omelet technique. Her secret is whisking the eggs furiously until they produce a frothy foam, a...

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

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Pesto Sauce

Simple and delicious, this pesto is a snap to make with the Vitamix.

Vitamix

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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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Grilled Rosemary and Dijon Lamb Chops

Tested and perfected in the Sur La Table kitchen

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Pasta alla Norma - Pasta Norma style

Nino Martoglio, a Sicilian writer and poet, was so impressed with this dish that he compared it to Norma, a popular opera of the day by Sicilian composer Vincenzo Bellini. It has been called Pasta alla Norma ever since. If you can't find ricotta salata by all means use good quality regular ricotta. It won't be the...

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

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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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Lavender Macarons with Dark Chocolate Ganache

The unexpected pairing of lavender and dark chocolate makes for a decadent macaron with a light floral note that’s très délicieux.

Tested and perfected in the Sur La Table kitchen

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Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

Simple, comforting, delicious. Herbed brown butter elevates this fresh pasta into the realm of elegant dinner.

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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Garlic Sweet Potato Mash

If you enjoy the taste of garlic mashed potatoes, you’ll love this unexpectedly delicious combination.

Recipe courtesy of Kenwood Electrics

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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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Rice with Beef Strips

Make a hearty, healthy meal with kick. String beans, rice and tender beef cook up tasty and quickly.

Lékué

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Mushrooms with Garlic and Parsley

Serve these garlicky tapas solo or as a tasty accompaniment to grilled steak or burgers, scrambled eggs or a toasted baguette.

Tested and perfected in the Sur La Table kitchen

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Sous Vide Maple-Glazed Carrots with Toasted Pecans and Mint

Quickly add color, crunch and a touch of sweetness to your meal with this delicious side dish.

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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Hummus

Creamy and bursting with lemon, this versatile dip is a always a crowd pleaser.

Vitamix

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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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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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No-Bake Lemon Berry Tartlets

A quick and easy bite-size dessert.

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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Lattice-Top Nectarine-Blackberry Pie

A carefully woven lattice is the crowning glory of a summer pie, providing a tempting glimpse of the sweet fruit within through the slatted golden brown crust.

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

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Salt-Crisped Whole Fish with Mint and Pickled Ginger

Broiling on a hot salt block firms, cooks and crisps a fish beautifully; the addition of pickled ginger and mint adds a delicious twist to this Asian-inspired dish.

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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Salt Crust Scallops with Thai Lime Dipping Sauce

Plump, buttery scallops are salt-seared to golden perfection and then dipped in a tangy sesame-citrus sauce.

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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Perfect Shrimp Cocktail

Perfectly plump and chilled shrimp paired with spicy, vibrant cocktail sauce? Perfectly delicious!

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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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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Creamy Avocado Dip

Guacamole gets a creamy update with the addition of sour cream for a dip that’s wildly receptive to veggies, chips and nachos.

Recipe courtesy of Kenwood Electrics

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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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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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Potato Frittata

Don’t reserve this scrumptious potato-egg pie just for the weekends anymore. Easy and so good anytime.

Lékué

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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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Pavlovas with Honey-Lavender Cream and Poached Strawberries

Pavlova, the favorite dessert of Australia and New Zealand, consists of a meringue shell that is crispy on the outside and soft on the inside, cradling a filling of whipped cream and fruit.

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

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Olive Oil Cake with Cantaloupe and Honeydew Cubes

A tender crumb and an essence of citrus makes this delicate cake a perfect partner to afternoon coffee or tea.

Tested and perfected in the Sur la Table kitchen

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