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Vitamix® Professional Series 750 Blender

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Pot au Feu

Here is a splendid supper for 10 people. It begins with a piece of lean beef immersed in a rich beef broth and simmered slowly for one and a half hours until it is almost tender. A chicken and some root vegetables (onions, garlic, leeks, carrots, turnip and parsnips) are then added to the pot, and the long, slow ...

Courtesy of Le Creuset

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Tarte Tatin with Lavender Creme Fraiche

Apple pie’s more glamorous cousin: buttery-rich crust and butter-caramel apples dolloped with sweet-floral cream.

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

Stars: 0.0

Corned Beef Sliders

Try this fun, crowd-pleasing take on classic Corned Beef and Cabbage.

Stephanie Piché - Caterer

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Pan Roasted Bouchot Mussels with Oriental Sauce

In this recipe by Chef David Chang, sake-steamed Bouchot mussels, with their high meat-to-shell ratio, are topped with denjang broth and plenty of black pepper.

Recipe by Chef David Chang, courtesy of All-Clad.

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D’artagnan Wild Boar Ragu

This simple, hearty stew serves up a crowd-pleasing meal, perfect for a chilly fall evening. Its rich, earthy flavors are delicately enhanced by the accompaniment of sautéed fresh organic mushrooms.

Recipe courtesy of D’Artagnan and Chef Steven Heinzerling.

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Ginger Irish Whiskey

You'll be surprised how perfectly zingy ginger ale and Irish whiskey complement each other.

Stephanie Piché - Caterer

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Southwestern Zoodle Salad with Chipotle-Lime Dressing.

Banish boring salads with this zesty mix of spiralized zucchini and carrots, black beans, tangy feta and creamy chipotle-lime dressing.

Tested and perfected in the Sur La Table kitchens.

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Herbed Chicken Pot Pie

This savory favorite is easier than ever to make thanks to the roasted chicken and chopped vegetables available in most markets.

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

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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 kitchens.

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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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Classic Lobster Roll

Combine lobster with homemade aioli, celery and green onions for a quick and tasty meal. Slicing, dicing and chopping this recipe’s ingredients is easy with theWüsthof® Classic Chai Dao knife.

Joel Gamoran

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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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Whiskey and Stout Cupcakes

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

Stephanie Piché - Caterer

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Salt-Crisped Whole Fish with Mint and Pickled Ginger

Broiling on a hot salt block firms, cooks and crisps a fish beautifully; the addition of pickled ginger and mint adds a delicious twist to this Asian-inspired dish.

Recipe and image from Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks by Mark Bitterman, Andrews McMeel Publishing 2013.

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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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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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Lemongrass-Fragrant Coconut Soup (Tom Kha Gai)

A hot Thai soup rich with smooth coconut milk, earthy mushrooms and fresh cilantro.

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

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Summer Berry Turnovers

Turnovers are great for breakfast, snacking or dessert, and can even be made with savory fillings for a take-along lunch or dinner.

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

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Slow Cooker Fudgy Chocolate Brownies

Warm, rich and chocolaty, the slow-cooked decadence of these fudgy treats receives a little pick-me-up from espresso powder.

Tested and perfected in the Sur La Table kitchens.

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Chocolate Silk Tart

This timeless chocolate dessert is decadent and delicious all on its own. But you can dress it up with candied fruits, chocolate shavings or chocolate, caramel or berry sauces for special occasions.

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

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Classic Affogato

Affogato is a coffee-based drink with ice cream that’s bound to impress your guests.

Joel Gamoran

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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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Chilled Cucumber-Yogurt Soup

Keep your summers cool with this tangy, light and refreshing Mediterranean soup.

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

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Stuffed Vegetables with Couscous

Filled with nutrients and flavor, this colorful and hearty dish will satisfy the entire family.

Lékué

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Tomato, Carrot and Red Bell Pepper Juice

Get a boost of vitamins from this delicious combination with less salt than store-bought.

Breville

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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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Shrimp Skewers with Spiced Mango Wraps

Runner-up Sur La Table Grilling Recipe Contest, Grilled Appetizers category

Ellane Pirotte

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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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Grilled Rosemary and Dijon Lamb Chops

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

Stars: 0.0

Vietnamese Beef Noodle Soup (Pho Bo)

Wholesome, hearty and hot, pho is the satisfying antidote to rainy days and cold weather.

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

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Sous Vide Rosemary-Infused Apple and Lemon Fennel Salad with Gorgonzola

Crisp apples and sweet fennel are refreshing in this aromatic and bright salad.

Tested and perfected in the Sur La Table kitchens.

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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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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 kitchens.

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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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Gateau de Hannouka

It's not Hanukkah without latkes—and these are the best.

Joan Nathan

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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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Pumpkin Spice Bread

Full of spice and flavor, this recipe makes enough for two loaves or a beautiful bundt cake.

Recipe courtesy of Kenwood Electrics

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Soy-Ginger Marinated Flank Steak

Marinate steaks in the fridge in the morning for a delicious grilled dinner in the evening.

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

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Chicken Teriyaki Skewers

Sweet, savory and delicious. Have your favorite takeout dish at home any time!

Lékué

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Blackberry, Pear and Grapefruit Juice

Give your immune system the boost it deserves with fresh grapefruit sweetened with berries and pear.

Breville

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Warm Bibb and Bacon Salad with Malty-Beer Vinaigrette

The deliciously sweet and smoky flavors of this vinaigrette take center stage.

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

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Zucchini Bread

Zucchini is a versatile summertime vegetable that is perfect as a snack, vegetable dish or as a dessert treat.

Tested and perfected in the Sur La Table kitchens.

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Truffle Mashed Potatoes

Truffles impart luxurious, earthy notes to these wonderfully fluffy mashed potatoes.

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

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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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No-Bake Lemon Berry Tartlets

A quick and easy bite-size dessert.

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

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Japanese-Style Steamed Dumplings (Gyoza)

Enjoyed as a side, main dish or snack, gyoza are delicious savory-warm comfort food anytime.

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

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Sous Vide Poached Salmon with Beets and Cucumber Creme Fraiche

Hearty salmon, sweet ruby beets and a dollop of tangy creaminess deliver vitality with incredible flavor.

Tested and perfected in the Sur La Table kitchens.

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Mini Pizzas with Italian Sausage, Broccoli Raab and Fresh Mozzarella

The sweet sausage paired with the bitter and crunchy broccoli raab is amazing. Throw in some rich and salty mozzarella, and this pizza is going to steal the show.

Tested and perfected in the Sur La Table kitchens.

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