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Sur La Table Cookware Sale

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All Recipes

Yellow Tomato Gazpacho

Surprise your guests with this eye-catching, golden version of satisfying gazpacho.

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

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Balsamic-Braised Chicken with Tuscan Kale

The combination of balsamic vinegar and red wine produces a deep, rich colored chicken. Kale is the perfect ingredient for braises, as it is hearty enough to hold its form while braising and provide texture and flavor.

Tested and perfected in the Sur La Table kitchen

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Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

Carpaccio, reinterpreted. Your favorite summer veggies take center stage in this raw dish.

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

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Mimosa Pops

You’ll love this cool take on a Sunday brunch stable. Zingy orange and ripe strawberries bring out the flavors of your favorite sparkling wine.

Zoku

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French Harvest Cassoulet

Warm up with this hearty cassoulet on cool, crisp nights. It’s quick and easy enough to prepare for a weeknight meal.

Tested and perfected in the Sur La Table kitchen

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Baja Fish Tacos

The flavors of lime, cilantro and chili are the perfect complement to grilled fish.

Tested and perfected in the Sur La Table kitchen

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Traditional Fried Turkey

Fry up a juicy and delicious turkey in just over an hour! The Waring Pro® Rotisserie Turkey Fryer-Steamer rotates the turkey to cook evenly, while keeping all the natural juices inside.

Waring Pro

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Citrus Herbal Tea-Steamed Scallops

Besides being delicately delicious, this is a heart-healthy dish. It’s flavored steamed scallops combined with fresh greens and tantalizing vinaigrette. It also makes a nice change of pace when you’ve had too many rich foods and you want something that’s light yet satisfying.

Ming Tsai and Arthur Boehm, Simply Ming

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Peanut Butter Cream Pie

This simple pie is perfect for the little kid in all of us. Plan ahead, as it needs to refrigerate for a few hours before serving. If you feel up to making your own chocolate sauce for serving with the pie, try the one from Individual Chocolate Fondues (page 192). Use a top-quality peanut butter for this recipe...

Renée Behnke

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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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Lemon Cream Pops

Creamy and filled with a bright lemony kick, these delicious pops will be a go-to dessert all year long.

Zoku

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Grilled Shrimp with Tarragon Beurre Blanc

Light, smooth and delicious, the French classic wine, vinegar and shallot reduction brightens fresh seafood.

Tested and perfected in the Sur la Table Cooking Class Program

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Saffron-Steamed Mussels with Crème Fraîche

This recipe by Chef Barbara Lynch features a simple preparation of saffron-fragrant mussels brightened by a garnish of tomatoes and fennel.

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

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Mexican Chopped Salad with Honey Lime Dressing

This colorful salad gets a boost from a citrusy dressing with a kiss of heat.

Tested and perfected in the Sur La Table kitchen

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Granny Smith Apple and Smoky Bacon Stuffing

Stuffing is one of the most popular side dishes on the Thanksgiving table. In this recipe, the combination of tart, sweet apples and smoky bacon will make it your family’s new favorite.

Tested and perfected in the Sur La Table kitchen

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Black Beans (Frijoles)

This essential Latin-American dish is fragrant with toasted cumin and simple to prepare as a comforting main dish or quick side.

Tested and perfected in the Sur La Table kitchen

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Classic Mini Margherita Pizzas

Created in 1889 to honor the queen of Italy, this classic pizza combines fresh mozzarella, basil and sliced tomatoes to match the colors of the Italian flag.

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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Blueberry, Blackberry and Basil Margarita Puree

Add a little tequila and Cointreau to this refreshing mocktail for a berrylicious adult slushie.

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

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Orange Almond Cake

A great way to end your Easter brunch.

© 2010 Wilton Industries, Inc. Used with permission.

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Tagliatelle alla Bolognese

Bolognese is a thick, full-bodied meat sauce that is a staple of northern Italy’s Bologna. One of the secrets to this dish is really caramelizing the meat. It adds a distinct richness and depth to the flavor.For the best possible flavor cook the Bolognese one day before you intend to serve it. Bolognese is...

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

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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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Cantaloupe Mint Quick Pops

Celebrate the flavors of perfectly ripe cantaloupe with these simple and flavorful cool treats.

Zoku

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Caramelized Onion and Goat Cheese Tart with Red Pepper Foam

Go for flavor over substance, at least on the garnish of these tempting and cheese-rich tartlet hors d’oeuvres.

Tested and perfected in the Sur La Table kitchen

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Red Wine-Braised Short Ribs

Rich, flavorful, tender. These Red Wine-Braised Short Ribs are comfort food slow-cooked to perfection and elevated to fine dining.

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

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Acorn Squash Soup

The perfect autumnal appetizer elevates the flavor of acorn squash with a rich blend of broth, cream and white wine.

Recipe courtesy of Kenwood Electrics

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Farfalle with Peas, Parmesan and Mozzarella

This quick and easy pasta dish makes cooking for one a delight with the Lékué Pasta Cooker.

Lékué

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Pineapple Upside Down Muffins

These pineapple mini-cakes are easy to make and can be served for brunch, as a mid-afternoon snack or for dessert.

NordicWare

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Focaccia Ligure

Focaccia is a popular Italian yeast bread which is sometimes compared to pizza, as they are both are flat breads. The focus of focaccia, however, is on the bread, rather than the toppings, although toppings for focaccia are almost as diverse as those on pizza.

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

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Savory Shallot and Orange-Cranberry Sauce

Forget about the gelled sauce in the can—homemade cranberry sauce is easy to make, incredibly delicious, and fills your house with the enticing aromas of the season.

Tested and perfected in the Sur La Table kitchen

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Papaya Salad (Som Tam)

Tangy papaya, spicy green chili, savory fish sauce and sweet palm sugar combine in this international favorite.

Tested and perfected in the Sur La Table kitchen

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Buttermilk Biscuits

It should take no time for you to whip up a bunch of these fluffy, tender biscuits to serve for breakfast, lunch, or supper.

Andrew McMeel

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The Eduardo Pork Tacos

Take taco night to the next level. Tender pork has a delicious kick that is sure to make these tacos a crowd pleaser.

Ed Kernan

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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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Baked Cake Doughnuts

Substitute fried doughnuts for this healthier baked alternative. They are easier to make and just as delicious.

© 2010 Wilton Industries, Inc. Used with permission.

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Chicken and Shrimp Satays

Ming Tsai, Master Recipes

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Spaghetti alla Chitarra

Chitarra, literally “guitar,” is a wire-strung wooden frame used to make a rustic pasta called maccheroni alla chitara. The chitarra is used throughout the region of Abruzzo, in central Italy. Never get your chitarra wet. Dust flour and any bits of dried pasta off the chitarra with a stiff brush or dry...

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

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Pumpkin Walnut Bread

This is the loaf you want on that gorgeous fall day, when it’s too beautiful outdoors to fuss in the kitchen for long.

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

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Grilled Lamb Pita Sliders with Feta and Mint Pesto

Give your sliders a Mediterranean twist by mixing ground lamb into sirloin, adding Greek spices to the blend and serving in toasted pita bread.

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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Seared Salmon with Fresh Blackberry Gastrique

Kick up the color and flavor of perfectly cooked salmon with this berry-infused sweet and sour sauce.

Tested and perfected in the Sur La Table kitchen

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Whole Roasted Snapper on Piperade

This recipe by Chef Chris Hastings features lemon, thyme and basil-stuffed snapper on a bed of 3-pepper pipérade roasted to perfection and seasoned with fresh herbs.

Recipe by Chris Hastings owner and executive chef of the Hot & Hot Fish Club, courtesy of All-Clad.

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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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Vegetarian Chili

This meatless chili is cook and crowd-pleasing at its best. Prep your veggies and cooking is done in less than half an hour.

Recipe developed by Chef Chris Covelli, courtesy of Kenwood Electrics

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Sweet Sausage and Cannellini Pasta

This Tuscan classic of cannellini beans and pasta is transformed into a hearty main course with the addition of sweet and hot Italian sausages.

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

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Gemelli Pasta with Italian Sausage and Broccoli

The Lékué Pasta Cooker is much faster than making pasta on the stove-top because you don’t have to wait for the water to boil, plus, it’s a 3-in-1 pot, strainer and mixing bowl.

Lékué

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Heart Windowpane Cookies

They look complicated but these stained glass center cookies bake up easy, bright and beautiful.

Tested and perfected in the Sur la Table kitchen

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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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