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Cooking

Thanksgiving Cookware Sale

up to 50% off

All Recipes

Country Style Lemonade

Sunny days call for sipping sweet lemonade on the porch. Use fresh-squeezed lemon juice for a flavor that that is superior to any store-bought mix.

Tested and perfected in the Sur La Table kitchen

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Blueberry Lemonade

Take a trip to your local farmers market for fresh from the garden blueberries that will make your lemonade the best you’ve ever tasted.

Tested and perfected in the Sur La Table kitchen

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Roast Turkey with Black Truffle Butter

Elevate your holiday bird with an infusion of creamy black truffle butter for extra juiciness and flavor.

Courtesy of D’Artagnan

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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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Warm Apple Cider

Make the holidays more festive or just warm up the fall and winter seasons with this delicious spiced classic.

Recipe courtesy of Kenwood Electrics

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Cajun Deep-Fried Turkey

Put a little heat in their bellies with this flavorful and spicy revision of your table’s traditional turkey headliner.

Waring Pro

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Grilled Bruschetta with Fava Bean Puree and Pecorino

At a spring dinner party, pass these irresistible toasts with the evening’s first glass of white wine. The fava bean spread is moist and sweet and a fresh spring green, with pale grated pecorino as its salty counterpoint.

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

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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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Strawberry Balsamic Jam

The addition of balsamic vinegar adds a flavorful punch to this classic recipe.

Recipe provided by the Ball® Corporation.

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No Bake Pumpkin Cheesecake

Leave the oven on long enough to bake the graham cracker crust then turn up the delectable flavor on the no-bake filling in this creamy, comforting dessert.

Recipe courtesy of Kenwood Electrics.

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Classic Herb-Roasted Turkey

Fragrant with fresh herbs and nestled in vegetables, this classic preparation will be the delicious centerpiece of your holiday.

Tested and perfected in the Sur La Table kitchen

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Spiced Pumpkin Cake with Cream Cheese Frosting

This is a classic tea time cake and a must-have recipe. The cake batter is made with oil and flavored with pumpkin purée, warm spices and orange.

Tested and perfected in the Sur La Table kitchen

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Green Tomato Chutney

Cherokee Green, Green Giant, or even the smaller Green Zebra heirloom tomatoes are lovely to look at and luscious to eat, but these are not the tomatoes used to make this fabulous end-of-summer chutney. Rather, seek out the orphaned, firm, and completely underripe tomatoes that hang on the vines in every...

Diane Morgan and Sur La Table, Gifts Cooks Love (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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Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

The bright flavors of thyme and Dijon are a perfect complement to fresh asparagus.

Tested and perfected in the Sur La Table kitchen

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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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Grilled Ahi with Summer Citrus Dip

Winner Sur La Table Grilling Recipe Contest, Grilled Appetizer category

Diane Halferty

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Rice Pilaf

Comforting and adaptable, the pilaf method produces a wonderfully fluffy, seasoned rice side dish.

Tested and perfected in the Sur La Table kitchen

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Cranberry Relish

No holiday spread is complete without it! The classic turkey condiment is fragrant with orange and ginger.

Recipe and photo courtesy of Kenwood Electrics

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Rich Turkey Pan Gravy

This rich pan sauce starts with a succulent base of pan juices and builds flavor with the addition of roasted vegetables, red wine, and fresh herbs.

Tested and perfected in the Sur La Table kitchen

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Caramel Apple Upside-Down Cake

Tested and perfected in the Sur La Table kitchen

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Potatoes au Gratin

Yukon Gold potatoes paired with Gruyère, cream and spices make this classically delicious dish a cool-weather favorite.

Ben Witten, Resident Chef at Sur La Table Brewery Blocks, Portland, OR.

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Torta di riso- Rice Cake

Torta di Riso is a quintessential northern-Italian dessert. Simple cakes or tortes of rice like this are commonly found in many parts of Italy. In Bologna, rice torte is prepared and offered as a good luck gesture to the participants of holiday processions—a tradition that dates back to 1470. Torta di...

Original recipe courtesy of Academia Barilla, adapted by 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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Vanilla Bean Pastry Cream

A classic filling for fresh fruit tarts, èclairs, and cream pies, pastry cream is really just a flour-thickened custard sauce, which also means that it can take on a near-endless variety of flavorings, from spices and citrus to chocolates and liqueurs.

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

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Herbed Chicken Pot Pie

This savory favorite is easier than ever to make thanks to the roasted chicken and chopped vegetables available in most markets.

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

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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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Green Beans with Brown Butter & Pecans

You can also give Brussels sprouts this toasty, buttery treatment; just cook them longer for a tender bite.

Recipe courtesy of Sur La Table, 2008

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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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Steak Sliders with Applewood Bacon-Cabernet Reduction and Blue Cheese

We’ve given these sliders an upscale twist by dressing them up with a thick reduction of Cabernet Sauvignon and bacon, plus crumbled blue cheese.

Tested and perfected in the Sur La Table kitchen

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Chocolate Mousse

Smooth, rich, pure chocolate heaven. Serve with a cooling dollop of whipped cream and spoon up with abandon.

Tested and perfected in the Sur La Table kitchen

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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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Guinness and Maple Glazed Salmon

Guinness has a rich molasses flavor which increases when reduced, making a perfect accompaniment to salmon.

Tested and perfected in the Sur La Table kitchen

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Shirley Collins

Named after the founder of Sur La Table, this riff on the classic Tom Collins is a great any-occasion cocktail. We’ve found that just about everyone loves this drink once they’ve tried it, much as the real Shirley was beloved by all her Seattle customers.

Charlotte Bernhardt/McCracken-Tough

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Venison Daube a l’Armagnac

This hearty Gascon “daube” (red-wine stew) is everything you’d want from a dish of comfort food. It’s full-flavored and well seasoned, without being pretentious or overly complex. And, its flavors get better as it sits, so you can prepare it a couple of days before you need it. Keep it as...

Courtesy of D’Artagnan

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Thai Pumpkin Soup

For an appetizing presentation, and an authentic dash of extra flavor, garnish this soup with chopped cilantro, chopped peanuts and sour cream.

Vitamix

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Pear Cake with Bittersweet Chocolate Drizzle

Tested and perfected in the Sur La Table kitchen

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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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Vegetable Stock

Homemade stocks make a noticible difference in you cooking—and it's nice to make use of those vegetable scraps. Stock is the liquid extracted from foods slowly cooked in water and/or wine and used as a foundation for soups, sauces and other dishes. If you want darker broth, brown the vegetables in oil for...

Tested and perfected in the Sur La Table kitchen

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Farro with Butternut Squash and Leeks

Farro, with its complex nutty taste, is a satisfying autumnal side dish, especially when combined with fall vegetables.

Tested and perfected in the Sur La Table kitchen

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Lemon Curd

The pastry kitchen would be incomplete without the tart, tangy freshness of lemon curd. Use it to flavor soufflés; to fill thumbprint cookies, tarts, cakes, and turnovers; to dollop on scones and biscuits and alongside cake slices; to spoon over fresh berries; to fold into whipped cream; and even to spread on...

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

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Basil Limeade

Substitute lemons with lime juice and fresh, sweet basil for this invigorating twist on lemonade.

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.

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

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Corn on the Cob with Flavored Butters

Corn on the cob, the classic American summer vegetable, can be boiled, grilled, or steamed. But steaming is the best way to preserve its pure corn flavor and toothsome texture. A shallow steamer, steamer insert, or pasta insert for an 8-quart stockpot will hold up to 8 ears of corn comfortably. For an added treat...

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

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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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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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Bolognese

Bolognese is typically a labor of love involving a lot of prep and hours spent at the stove. The pressure-cooker cuts down on time, yet, adds concentrated rich flavor, resulting in a sauce that tastes like it’s been cooking all day.

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

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Sirloin Sliders with Balsamic Onions, Brie, and Bacon

Dressed up with balsamic-spiked caramelized onions, crumbled bacon and creamy brie cheese, these sliders are terrific for a party or a fun family meal.

Tested and perfected in the Sur La Table kitchen

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