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Pan Seared Chicken with Fine Herbs Sauce

For this rustic classic, use one pan to beautifully sear your chicken and create a flavorful herbed sauce.

Tested and perfected in the Sur la Table Cooking Class Program.

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Angel Hair Pasta with Shrimp, Parmesan and Lemon Juice

Delicate angel hair pasta tossed with shrimp, lemon juice and Parmesan make this dish a year-round palate pleaser.

Lékué

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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 Cooking Class Program.

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Mojito

Rumba your way to happiness after a few sips of this refreshing Cuban highball infused with fresh mint and lime juice.

Recipe provided by Charlotte Bernhardt of The Old Sage restaurant and bar.

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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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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 Cooking Class Program.

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Easy Morning Muffins with Raspberries

Soft-crumbed and as comforting as a hug when warm from the oven, these muffins are perfect for home bakers too sleepy to pull out an electric mixer in the morning.

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

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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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Navy Grog

Grab your ukulele. You’ll want to sing out loud after one sip of this tropical-inspired drink, created by legendary barman Donn Beach.

Created by legendary barman and restaurateur Don Beach, circa 1941.

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Apricot-Cherry Almond Cobbler

Apricots, cherries, and almonds are all members of the same botanical family, prunus, which accounts for the natural way their flavors support and enhance one another. A double dose of almond here accents the fruit filling within. The cakelike topping bursts with the rich presence of almond paste, while almond...

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

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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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Spinach Salad with Caramelized Pears and Goat Cheese

Sweet pears deliciously complement the tanginess of the balsamic vinegar and creamy goat cheese.

Tested and perfected in the Sur la Table Cooking Class Program.

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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 Cooking Class Program.

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Devil's Food Cake

The deep chocolate flavor of this cake comes from the technique of pouring boiling water over cocoa powder, which intensifies and releases all the chocolate notes within.

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

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Pan-Seared Curry-Rubbed Scallops

Elegant scallops heated by a touch of curry then perfectly seared make a tender and delicious appetizer.

Tested and perfected in the Sur la Table Cooking Class Program.

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Green Bean, Tomato, and Potato Salad with Almond and Basil Pesto

The Italian word pesto translates roughly as ''pounded'' and typically refers to any food mashed in a mortar. But the best-known pesto is a sauce made with fresh basil leaves, garlic, olive oil, pine nuts, and grated cheese. It is traditionally the sauce for a pasta dish that also includes green beans and potatoes, ...

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

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Pork Medallion Sauté with Figs

Make this dish with fresh figs when they’re in season. Green-skinned figs are the prettiest, as the purple ones tend to tint the sauce a rosy pink. If it isn’t fig season, use either dried Black Mission or the lighter-skinned Calimyrna. For the pan sauce, use an inexpensive dry Marsala, a fortified Italian wine.

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

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Potato, Bacon and Rosemary Mini Pizzas

The flavors in this pizza recipe make it perfect anytime of the day. The bacon cooks onto the potatoes, providing additional flavor and richness. Sprinkle with finishing salts and freshly ground black pepper.

Tested and perfected in the Sur La Table kitchens.

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Frisee and Apple Salad with Champagne Vinaigrette

Crisp, tart apples pair beautifully with the tangy bite of frisee, finished with the delicate flavor of champagne vinegar.

Tested and perfected in the Sur la Table Cooking Class Program.

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Macaroni with Cherry Tomatoes, Red Onion and Italian Bread Crumbs

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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Vanilla Bean Latte

Wake up to the aroma of Taitian vanilla and freshly brewed espresso with this favorite beverage from the Sonoma Syrup Company.

Sonoma Syrup Company

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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 Cooking Class Program.

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Whiskey and Stout Cupcakes

Irish whiskey, Baileys and Guinness pack a punch in these rich, chocolatey cupcakes.

Stephanie Piché - Caterer

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Inside-Out S’mores

One bite through soft vanilla marshmallow, crunchy graham cracker, and rich chocolate is sweet bliss.

Chicago Metallic

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Salad of Butter Lettuce and Radishes with Green Goddess Dressing

You’ll love how Green Godess dressing enlivens this crisp salad.

Tested and perfected in the Sur la Table® Cooking Class Program.

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Grilled Eggplant Cannelloni with Ricotta and Prosciutto

Lengthwise slices from a large eggplant become supple when grilled, so you can roll them around a ricotta filling as if you were making cannelloni from pasta squares. Blanketed with a homemade fresh-tomato sauce and baked until bubbly and a little crusty around the edges, the fork-tender bundles of stuffed eggplant ...

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

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Mango Salsa

Freshen up with the flavor of vibrant and juicy mangos, cilantro and a little kick from Serrano chile or jalapeno pepper.

Tested and perfected in the Sur la Table Cooking Class Program.

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Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

Zucchini is mild flavored, so it is the perfect canvas for the bold tastes of fresh oregano and dried tomatoes. Use your best extra-virgin olive oil and aged red wine vinegar for the dressing.

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

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Apple Cranberry Crumble Pie

A memorable and delectable combination of sweet apples, tart cranberries and crunchy oat crumble—perfect for dessert...or for breakfast!

Printed with permission from Shoofly Pie Co. in Seattle, Wash.

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Cinnamon-Streusel Sour Cream Coffee Cake

Velvet crumb and generous layers of cinnamon streusel make this coffee cake a supreme indulgence on a lazy weekend morning. The touch of cocoa powder in the streusel tempers the sweetness and adds a subtle depth of flavor.

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

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Ham and Sausage Strata

Stratas are layered baked egg dishes typically made with milk soaked bread, meats, cheese and vegetables. They’re the perfect make-ahead meal because the strata needs to sit for at least 4 hours or overnight before baking.

Tested and perfected in the Sur La Table kitchens.

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Porcini-Crusted Tenderloin with Chocolate-Port Sauce

Tenderloin encrusted with porcinis and peppercorns then dressed in a delicious chocolate-tinged port wine reduction.

Tested and perfected in the Sur La Table Cooking Class Program.

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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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Peach Ice Cream

Homemade ice cream with the freshest ingredients requires very little effort and results in the tastiest, creamiest, most luscious ice cream that is wonderful for ice cream socials. Use farmers market fresh peaches for the very best flavor.

Adapted from Cuisinart’s recipe guide found in the ICE-21

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Moscow Mule

Created in the 1940s by entrepreneurs Jack Morgan and John G. Martin, the Moscow Mule was served in specially engraved copper mugs to market vodka to Americans. Ever since, the cocktail has been a spicy and refreshing favorite year-round.

Charlotte Bernhardt/McCracken-Tough

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Pistachio Phyllo Pastries with Spiced Apricot Honey

Ready for dessert? Crisp phyllo and crunchy, spiced nuts soaked in citrus and apricot-infused honey syrup should be it.

Tested and perfected in the Sur la Table Cooking Class Program.

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Yukon Gold Potato Salad

Fresh herbs, apple cider vinegar and tangy Dijon give this salad plenty of bright flavor.

Stephanie Piché - Caterer

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Strawberry Marshmallows

Pleasingly pink and fluffy-soft, rich strawberry jam or preserves infuses these homemade marshmallows with deliciousness.

Chicago Metallic

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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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Rosemary Flank Steak with Balsamic Glazed Onions

Peppery, garlicky and flanked by grilled onions, this steak dish is incredibly succulent and tasty.

Tested and perfected in the Sur la Table Cooking Class Program.

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Mango Smoothie

Vanilla yogurt adds a wonderful creaminess to the light citrus flavors and tropical flavors of mango.

Vitamix

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Apricot-Raspberry Upside-Down Cake

A simple, homey upside-down cake is always a welcome delight. These cakes have fallen a bit out of favor lately, perhaps because people are afraid they'll end up with a slice of cake topped with canned pineapple rings and a fluorescent pink cherry. That's a bad rap for a dessert that so beautifully melds fruit of...

Cindy Mushet and Sur La Table, The Art & Soul of Baking (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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Chocolate Chip Cookies with Sea Salt

The classic chocolaty favorite shaken up with a dash of flavor from the sea.

Tested and perfected in the Sur la Table Cooking Class Program.

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Lamb Tagine with ArtichoKe Hearts, Dried Apricots, and Preserved Lemon

Lamb, artichokes, and dried fruit are a classic combination for a Moroccan tagine, but it is the bouquet of spices—saffron, cumin, ginger, coriander, cinnamon—that make this dish memorable. To savor the wonderful flavors in the sauce, spoon the tagine onto mounds of fluffy couscous (page 317). This recipe calls for ...

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

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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 Cooking Class Program.

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Omelet with Leeks, Spring Herbs, and Goat Cheese

As the former proprietor of a popular breakfast and lunch spot in California’s Napa Valley, Sally Gordon has made thousands of omelets. She has closed the restaurant, sadly, but fortunately she has not lost her omelet technique. Her secret is whisking the eggs furiously until they produce a frothy foam, a...

Janet Fletcher

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Old-Fashioned Dinner Rolls

Bakers have been using potatoes (and potato cooking water) for many years. Yeast loves the starchy carbohydrates in potatoes. Their lumpy texture adds not only flavor and moisture, but also a chewy softness that is ideal in dinner rolls.

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

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