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Le Creuset Burgundy

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Chicken and Shrimp Satays

Ming Tsai, Master Recipes

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Chicken Miso Soup

Most of these ingredients can be found in Asian food stores and some specialty grocery stores. Kombu is a dark green long thick sea vegetable from the kelp family. Used frequently in Japanese cooking, it is an essential ingredient of dashi, a flavorful stock.

Copyright 2007 Ming Tsai

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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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Arugula & Shaved Parmesan Salad

As seen on CNN, February, 2008

Tested and perfected in 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

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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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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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Gingerbread Cookies

Mix, roll, cut and bake: these crowd-pleasing, classic cookies fill the air with a lovely warm scent of spiced molasses and ginger.

Tested and perfected in the Sur La Table kitchen

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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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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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Asparagus-Goat Cheese Tart with Basil

This easy to make and flavorful tart is perfectly paired with a range of cocktails and wines.

Tested and perfected in the Sur La Table kitchen

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Bourbon-Pumpkin Cheesecake

Be extra thankful for dessert with smooth pumpkin, generous splashes of bourbon and a crunchy pecan crust.

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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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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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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Cider-Marinated Pork Medallions with Sweet Potato and Apple

An autumnal favorite, this dish incorporates sparkling cider which is a a quick and effective option for marinating the pork, resulting in a more tender and flavorful meat.

Tested and perfected in the Sur La Table kitchen

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King Arthur Flour's No-Knead Crusty White Bread

The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you’re ready to bake.

King Arthur Flour

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Plum Ginny

The signature Sur La Table cocktail was created as a tribute to our Seattle roots and our admiration for the French gastronomic tradition. It’s the perfect balance of sweet and tart, with subtle fruit notes.

Charlotte Bernhardt/McCracken-Tough

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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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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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Flaky Pie or Tart Dough

Many bakers are so intimidated by the idea of making flaky pie crust that they either settle for the prepared dough from the grocery store or don't make pie at all. But, like all baking, pie crust is quite straightforward once you know how the ingredients work together.

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

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Fennel Potato Gratin

Fennel, scallions and pecorino cheese make this gratin recipe a flavorful alternative to ho-hum potato dishes. Our rustic Italian Bakers are the perfect serving vehicle for this dish.

Joel Gamoran

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Whole Roasted Turkey in the Pressure Oven

Perfectly roasted, juicy turkey is easy to make in a pressure oven.

Recipe and photo courtesy Wolfgang Puck

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Kale and White Bean Soup

Snuggle up to this hearty and nutritious vegetarian soup, delicious on its own or as a starter for a special fall meal.

Tested and perfected in the Sur La Table kitchen

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Tabbouleh

The classic light and refreshing Middle Eastern salad is bright with fresh tomatoes, cucumbers and fresh herbs.

Tested and perfected in the Sur La Table kitchen

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Braised Chicken with Indian Spices

Fragrant with spices and incredibly tender from a slow-braise, this savory warming chicken dish is perfectly complemented by sweet potatoes.

Recipe provided by All-Clad Metalcrafters

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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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Cajun 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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Arroz con Pollo with Chorizo and Capers

When using a cut-up whole chicken (rather than only legs and thighs) for this dish, you need to take precautions to keep the breast meat from drying out. The trick is to sear the breast pieces briefly and then add them to the rice halfway through cooking. Mexican chorizo, a fresh sausage seasoned with garlic and...

Sarah Jay and Sur La Table, Knives Cooks Love (Andrews McMeel)

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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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Slow-Roasted Tomatoes with Oregano and Feta

Baking tomatoes slowly in a low oven caramelizes their sugars and concentrates their sweetness. They remain moist—not chewy, like sun-dried tomatoes—but with their flavor intensified. Strew them with grated feta while they are warm and serve them with lamb chops, roast chicken, or a bulgur pilaf. Andrew Brait, who...

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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Carrot-Zucchini Bread with Candied Ginger

When summer delivers too many zucchini, many people reach for a zucchini bread recipe. Here’s one with a difference: wisps of grated carrot for color and nuggets of moist candied ginger for spice.

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

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Spicy Braised Romano Beans with Tomatoes

In many Italian American households, the meaty, flat-podded romano (or Roma) beans are the green beans of choice. They can be boiled and served as a cool salad, or braised with tomatoes and Italian seasonings and served warm.

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

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Egg and Crispy Prosciutto Breakfast Sandwiches

Breakfast and lunch options just got very interesting with this savory waffle sandwich.

Joel Gamoran

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Herb Crusted Salmon with Tomato Vinaigrette in the Pressure Oven

A tangy vinaigrette made of sun-ripened tomatoes complements delicately seasoned salmon fillets in this easy to make recipe.

Recipe and photo courtesy Wolfgang Puck

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Salmon with Braised Artichokes and Olives

This salmon recipe features a sauce of olives, artichokes, lemon juice and tomatoes for a delicious mediterranean twist.

Tested and perfected in the Sur La Table kitchen

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Risotto Milanese

Saffron imparts the vivid color and flavor in this simple and delicious creamy classic.

Tested and perfected in the Sur La Table kitchen

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Belgian Waffles with Strawberries and Whipped Cream

Light, crispy and airy, are just some of the words your guests will be uttering when eating these waffles. Normally waffles call for yeast, however, in this recipe the aeration is provided by using baking powder and egg whites.

Tested and perfected in the Sur La Table kitchen

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Peach Bellini

This non-alchoholic version of the classic Venetian cocktail uses soda water instead of Prosecco and contains a touch of grenadine for a healthy glow.

Tested and perfected in the Sur La Table kitchen

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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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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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Martini

This most iconic cocktail actually has fairly unknown roots. And over the years, its taste has changed dramatically—from a sweet, vermouth-based drink to the dry, gin-centric one we sip today.

Charlotte Bernhardt/McCracken-Tough

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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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Sour Cherry Linzer Tart

A linzer tart is a lattice-topped Austrian specialty featuring a crust rich with butter, spices, and ground nuts enveloping a filling of raspberry jam. It is a holiday classic as popular in Germany, Hungary and Switzerland as it is in Austria.

Recipe from The Art of Baking by Cindy Mushet and Sur La table

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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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Hot Spiced Apple Cider

An old-fashioned winter beverage that never loses its appeal, spiced cider on the kitchen stove will perfume the whole house. To maintain the disappearing autumn ritual of cider production, Red Fire Farm in Granby, Massachusetts, holds a cider pressing day in October. Locals are encouraged to bring their own...

Janet Fletcher

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Asparagus Soup with Smoked Salmon, Creme Fraiche and Salmon Caviar

This simple soup pairs the bright flavors of asparagus with smoky salmon and chives for a satisfying dish that comes together quickly.

Ethan Stowell

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