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All Recipes

Baked Sole Roulades with Zucchini Stuffing

by All-Clad & Carole Walter

Stars: 0.0

Chocolate Cream Cheese Brownies

“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining —and delivers the highest quality cooking performance that I have come to expect from All-Clad.”
Carole Walter

by All-Clad & Carole Walter

Stars: 0.0

Bitsy Open-Face Burgers

“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining – and delivers the highest quality cooking performance that I have come to expect from All-Clad.”
Carole Walter

by All-Clad & Carole Walter

Stars: 0.0

Chicken Breast Peperonata

“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining – and delivers the highest-quality cooking performance that I have come to expect from All-Clad.”
Carole Walter

by All-Clad & Carole Walter

Stars: 0.0

Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

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Triple Chocolate Walnut Squares

by All-Clad & Carole Walter

Stars: 0.0

Be Creative Sugar Cookies

by Sur La Table & Andrews McMeel Publishing

Stars: 0.0

Spiced Nuts

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Guinness Ice Cream with Chocolate Bacon Bits

Beer-flavored ice cream? This unexpected yet amazing dessert takes advantage of the deep caramel notes in the stout to create a frozen treat full of complex flavors. The sprinkling of chocolate-covered bacon pieces pushes this unique sweet treat over the top.

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Apple, Carrot and Celery Juice

by Breville

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Sweet Potato and Leek Soup

by Breville

Stars: 0.0

Beef Bourguignon from Le Creuset

This Beef Bourguignon dish delivers on all levels with an intensely flavored red wine sauce and beef that melts in the mouth.

by Le Creuset

Stars: 0.0

Banana Blueberry Orange Smoothie

by Vitamix

Stars: 0.0

Tomato, Carrot, Celery and Lime Juice

by Breville

Stars: 0.0

Parsnip and Apple Mash

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Roast Chicken with Lemon and Rosemary

We’ve taken a simple roast chicken and elevated it to new flavor heights with the addition of lemon and earthy flavored rosemary.

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Grilled Coffee-Marinated Flank Steak

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

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...

by Academia Barilla, adapted by the Sur La Table kitchen

Stars: 0.0

Chestnut and Porcini Mushroom Soup with Truffle Cream

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Basic Fruit Smoothie

by Vitamix

Stars: 0.0

Carrot, Beet and Orange Juice

by Breville

Stars: 0.0

Sous Vide Maple-Glazed Carrots with Toasted Pecans and Mint

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Pecan Pancakes

by GreenPan

Stars: 0.0

Baked Pears with Pecans and Maple Syrup

by Kerrygold

Stars: 0.0

Perfect Steam-Grilled Pork Chops

by Staub

Stars: 0.0

Caramel Apple Slush

by Zoku

Stars: 0.0

Calvados Pan Gravy

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Chicken Braised in Red Wine (Coq au Vin)

Literally translating to “rooster in wine, ” Coq au Vin developed on the farms of France as a means of making a flavorful meal from older poultry.

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Himalayan Salt Slab Asparagus

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Salt-Crisped Whole Fish with Mint and Pickled Ginger

by Mark Bitterman, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks

Stars: 0.0

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...

by Academia Barilla, adapted by the Sur La Table kitchen

Stars: 0.0

Pommes Gaufrettes

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Parmesan-Herb Popovers

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

Stars: 0.0

Thai Spiced Butternut Squash Soup

by Breville

Stars: 0.0

Chocolate Souffles

The classic dessert is everything it’s puffed up to be: rich, fluffy, and super chocolaty.

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

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

Stars: 0.0

Beet, Strawberry, Cranberry Smoothie

by Vitamix

Stars: 0.0

Apple, Peach and Grapefruit Juice

by Breville

Stars: 0.0

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

Stars: 0.0

Mussels from Brussels

by GreenPan

Stars: 0.0

Steam-Grilled Surf and Turf

by Staub

Stars: 0.0

Mint Chocolate Ice Cream BonBons

Chocolate and mint is always a crowd-pleasing combo, and these decadent bonbons make an impressive (but easy) dessert.

by Zoku

Stars: 0.0

Perfect Cranberry Relish

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Classic Apple Pie

by Sur La Table & Andrews McMeel Publishing

Stars: 0.0

Roasted Boneless Leg of Lamb with Orange Gremolata

Typically, foods aren’t browned before they go into a clay cooker, but browning the meat and cooking the aromatic vegetables (onion, carrot, and garlic) until golden add extra flavor to the mild-tasting beans that cook along with the lamb. The gremolata, which is sprinkled on top of the finished dish, is...

by Sur La Table & Andrews McMeel Publishing

Stars: 0.0

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