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Cooking

Sur La Table Cookware Sale

up to 69% off

All Recipes

Arrabbiata Sauce

Arrabbiata means “angry” in Italian and refers to the chileinfused piquancy of this sauce. It is a dynamite way to use fresh-from-the-farmers’-market (or garden-picked) plum or Roma tomatoes. Buy yourself some disposable surgical gloves at the pharmacy and wear them when working with chiles. They...

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

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Vanilla Shortcrust Dough

The wonderfully crisp and crumbly texture of this easy-to-use tart dough resembles a vanilla shortbread cookie, suitable to many types of fillings.

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

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Smoky Tomato Ketchup

It’s hard to believe I would make my own ketchup to give as gifts considering that I grew up in Pittsburgh, PA—home of Heinz and the big “Heinz 57”sign boldly lit and dominant on the skyline. It never even occurred to me that ketchup could be homemade until I ate at Paley’s Place Bistro and Bar in Portland, Oregon, ...

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

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Goat Cheese-Stuffed Swiss Chard Bundles with Olives and Sundried Tomato

Each of these little cheese-stuffed chard bundles is lightly grilled on a panini pan, or on an outdoor grill if you like. They make a delicious appetizer, snack, or side dish. For a variation, substitute ricotta salata, feta, or a creamy cow’s milk blue-veined cheese for the goat cheese.

Marie Simmons

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Backyard BBQ Rub

This big-flavored spice blend is guaranteed to ignite great taste when rubbed on shrimp, scallops, chicken, beef, lamb, buffalo, or pork. This recipe yields about 2½ cups of the spice rub, which is a great quantity to divide and package for gift giving.

Diane Morgan and Sur La Table, Gifts Cooks Love (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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Cappuccino Biscotti with Hazelnuts and Chocolate

Biscotti—twice-baked, super-crunchy Italian favorites—are made for dunking into a steaming cup of coffee, tea, or hot chocolate. They can often be too hard to enjoy out of hand, though. This particular style of biscotti, with a bit of butter added for additional flavor and a softer texture, is great for ...

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

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Steamed Salmon with Quinoa

Healthy, colorful and full of flavor, this dish is filled with vegetables and complements the richness of salmon with hearty quinoa.

Recipe courtesy of Kenwood Electrics

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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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Peanut Butter and Chocolate Marble Brownies

Chewy and boldly flavored, these brownies walk a thin line between sweet and salty, which is part of what makes them so addictive-eating them is like trying to have just one potato chip. This recipe needs a moderately sweet chocolate for the best texture, as the chocolates with higher percentages of cacao make...

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

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Pappardelle Pasta Dough

Freshly made pasta puts the dried variety to shame. This easy-to-follow recipe will have you making your own noodles at home in no time.

Ethan Stowell

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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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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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Dark Chocolate Ganache

Voluptuously smooth and rich, ganache is nothing more than the combination of chocolate and cream, but it is one of the most useful mixtures in the pastry kitchen. It can be used for frosting cakes, glazing cakes and éclairs, filling tarts and cookies, shaping into truffles, saucing desserts, and more. Take ...

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

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Classic Lemon Bars

Eyes light up at the sight of these tart and refreshing favorites. A soft, puckery lemon filling atop a vanilla-scented shortcrust is just the ticket after a rich winter meal, and it is also a refreshing treat on a hot summer day. Okay, okay, it's great anytime. Surprisingly easy to make, these bars deliver a...

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

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Pesto Pizza with Heirloom Tomatoes in the Pressure Oven

Topped with a light pesto sauce and juicy heirloom tomatoes, this scrumptious pizza is easy to make in a pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

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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.

Ethan Stowell

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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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Lemon Popcorn

Zippy Pop, Inc.

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Chocolate-Espresso Pots de Creme

Can be made up to 2 days prior to serving. As seen on CNN, February, 2008.

Tested and perfected in the Sur la Table kitchens.

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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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Glazed Rutabaga Wedges

These well-browned rutabagas make an ideal companion for a holiday rib roast or a weeknight roast chicken. Their natural sugar will caramelize on the surface as they cook, then melt into a glaze when you add a touch of broth at the end. Rutabagas appreciate a generous hand with the black pepper.

Janet Fletcher and Sur La Table, Eating Local (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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Apple Pie Smoothie

The classic goes smooth and low calorie with fresh apples, yogurt and apple pie spice.

Vitamix

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Pear and Arugula Salad with Pomegranate Vinaigrette

This light and easy to make salad is perfect for lunch, as an accompaniment to a mid-week meal, or as a side at your Thanksgiving dinner.

Tested and perfected in the Sur La Table kitchen

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Rack of Lamb with Mint Butter

Sansaire

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Brioche in the Pressure Oven

Originating in France, brioche is a light and slightly sweet bread made with a rich yeast dough that bakes well in a pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

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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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Mushroom and Zucchini Pizza

Homemade pizzas are so much more flavorful than anything you’ll get from delivery. Once you’ve mastered this basic recipe, you'll be making your own pies whenever the craving strikes.

Ethan Stowell

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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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Spicy Nuts

Zippy Pop, Inc.

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Pan Seared Duck Breast with Two Potato Hash and Dried Cherry Sauce

A mouth-watering trio of perfectly seared duck, seasoned vegetables and a sauce of rich, French brandied cherries.

Recipe by Chef Marc Murphy, courtesy of All-Clad.

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Country Style Lemonade

Tested and perfected in the Sur La Table kitchen

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Coffee-Rubbed Brisket

Impress your dinner guests with this brisket recipe that combines Sur La Table® Hickory Smoked Sea Salt with chili powder and ground coffee for a truly unique flavor. Le Creuset’s iconic French oven is the ideal choice for roasted-meat dishes like this brisket.

Joel Gamoran

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Classic Eggs Benedict

This deliciously simple brunch classic; poached fresh eggs, Canadian bacon, toasted English muffins and béarnaise sauce can be intimidating the first time you make it, but it does not need to be.

Tested and perfected in the Sur La Table kitchen

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Summer Berry Galette

Vibrant and tart summer berries wrapped up in a free form buttery pastry? Don’t forget the ice cream!

Recipe from Renée Behnke's Memorable Recipes

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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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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

In just a few moments on the stove, a potful of rough fresh spinach leaves wilts down into a silky bed for grilled scallops. A composed butter enlivened with capers and lemon zest creates a simple sauce as it melts on the hot greens and shellfish. Be sure to warm the dinner plates for a few minutes in a low oven to ...

Janet Fletcher and Sur La Table, Eating Local (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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Sweet Potato Smoothie

Sweet potato, apple, cranberries, and ginger combine in this ode to bright, delicious fall flavors.

Vitamix

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Broccoli Rabe with Garlic and Almonds

Broccoli rabe resembles broccoli however the buds do not form a head and the only edible parts are the leaves, buds and stems. Broccoli rabe has a slight bitter flavor and tends to pair well with stronger flavors, such as garlic, lemon and almonds.

Tested and perfected in the Sur La Table kitchen

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Honey-Glazed Carrots

Sansaire

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Liege Waffles

A classic of Belgian cuisine, these waffles (also known as Belgian Sugar Waffles) have a distinctive crunchiness thanks to the pearl sugar which caramelizes as it cooks .

Recipe provided by Lars Own

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Shrimp with Garlic

Gambas al Ajillo (Shrimp with Garlic), a popular Spanish tapas, is a scrumptious symphony of fresh shrimp, a splash of sherry and lots and lots of garlic.

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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Apple, Pear and Orange Quick Pops

Filled with nothing but fresh, pure fruit juice, these pops are as nutritious as they are delicious.

Zoku

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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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Popcorn Shrimp with Bloody Mary Aioli

Crunchy and golden fried shrimp is an easy and filling appetizer to add to your next party. The addition of the aioli adds a hint of creamy, tangy flavor which accentuates the flavor of the shrimp.

Tested and perfected in the Sur La Table kitchen

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