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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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Chicken and Shrimp Satays

Ming Tsai, Master Recipes

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The Eduardo Pork Tacos

Take taco night to the next level. Tender pork has a delicious kick that is sure to make these tacos a crowd pleaser.

Ed Kernan

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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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Vegetarian Chili

This meatless chili is cook and crowd-pleasing at its best. Prep your veggies and cooking is done in less than half an hour.

Recipe developed by Chef Chris Covelli, courtesy of Kenwood Electrics

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Hearty Tuscan Beef Stew

The wonderful aromas and flavors of this dish are the perfect way to warm up on a cold night.

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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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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Smoky Espresso Baby Back Pork Ribs

The secret to these mouth-watering ribs is Charlie Palmer’s special rub which combines chocolaty espresso, smoky Basque peppers, sweet molasses and fiery chili powder to create an intricate, well balanced blend of spices.

From Remington Camp Cooking by Charlie Palmer.

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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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Salsa Mexicano

Fresh, chunky and bursting with flavor, this salsa can be whipped up in minutes.

Vitamix

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Ribbonized Potato-Leek Gratin

Tested and perfected in the Sur La Table kitchen

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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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Arugula & Shaved Parmesan Salad

As seen on CNN, February, 2008

Tested and perfected in the Sur La Table kitchen

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Baked Sole Roulades with Zucchini Stuffing

“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

Recipe courtesy of Carole Walter and All-Clad Metalcrafters, 2008

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Spicy Shrimp Simmered in Basil

Basil and fish sauce are both added at the beginning and the end of cooking to build a great depth of flavor in this Thai-style dish.

Tested and perfected in the Sur La Table kitchen

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Rum Runner

Named after the bootleggers who transported Caribbean rum to Florida speakeasies, this drink is the perfect concoction to serve at backyard barbecues.

Charles Schumann, American Bar (Abbeville Press)

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Wood Plank-Grilled Salmon

The secret to mouth-watering, plank grilled salmon is Charlie Palmer’s Citrus Soy Marinade which combines tart lemon with the sweetness of honey and a range of spices to enhance the delicate flavors of the fish.

From Remington Camp Cooking by Charlie Palmer.

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Baked Apple

Pure apple goodness infused with butter and cinnamon is ready for awesome dessert in minutes.

Lékué

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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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Creamy Chicken Potato Soup

This easy chicken soup is a comforting alternative to the old standard.

Vitamix

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Dark Chocolate Pecan Pie

The key to this luscious pie is achieved by placing a layer of chocolate on the bottom of the crust followed by layers of pecans on top before adding the filling mixture.

Tested and perfected in the Sur La Table kitchen

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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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Mini Corn Muffins with Roasted Garlic and Fresh Herbs

These muffins are so flavorful they don’t need butter or any other embellishment. They make a great accompaniment to a salad or simple meat dish, but also can be a nibble served on a cocktail table.

Renée Behnke

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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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Corn Soufflé with Red Pepper Sauce

Gorgeous, golden, and bursting with two kinds of corn—both fresh kernels and Cornmeal—this soufflé makes a great main course for a light summer dinner.

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

Recipe courtesy of Carole Walter and All-Clad, 2008

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Saffron-Scented Chicken with Dried Apricots and Preserved Lemon

Chicken, lemon and dried fruit are a classic combination for a Moroccan tagine, but it is the bouquet of spices —saffron, cumin, ginger, coriander and cinnamon—that make this dish memorable.

Tested and perfected in the Sur La Table kitchen

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Tuna and Garden Vegetable Salad

This mélange of coarsely chopped vegetables and tuna, called condiglione, is eaten along the Ligurian coast. Typically it’s a mixture of tomatoes, cucumbers, celery, green onions, red bell pepper, and other seasonal vegetables marinated with olive oil, mashed anchovies, and fresh herbs. Chopping all the ingredients ...

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

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Brined Double Cut Pork Chops with Barbecue Sauce

A flavorful brine soak combined with Charlie Palmer’s Bourbon Barbecue Sauce produces this exceptionally fragrant, tender and delicious pork dish.

From Remington Camp Cooking by Charlie Palmer.

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Sweet Peas with Bacon and Wild Onions

Season your veggies with salty bacon, herbs and fragrant onions in this delicious side dish.

Tested and perfected in the Sur La Table kitchen

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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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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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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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Pommes Gaufrettes (Waffle-Cut Potatoes)

A mandolin with a fluted blade is the secret to creating the irresistible waffle design.

Tested and perfected in the Sur La Table kitchen

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Pesto Sauce

Simple and delicious, this pesto is a snap to make with the Vitamix.

Vitamix

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Rustic Apple Ribbon Cobbler

Tested and perfected in the Sur La Table kitchen

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Roast Duck and Mushroom Fricassee with Black Currant Sauce

Make a romantic dinner full of flavor and elegance with a rich duck breast paired with the warm earthiness of a mushroom medley and a bright and tangy black currant sauce.

Recipe by Keisuke Matsushima for A L'Olivier

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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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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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Mango and Chipotle Chile Guacamole

In modern Mexico, making guacamole in a molcajete is reserved for special occasions. But anyone who has eaten guacamole made the traditional way insists that its texture and taste are superior to its counterpart made with any other tool, especially the food processor.

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

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Citrus Burst 5-Layer Cake

Satisfy your citrus craving and have fun at the same time as you bake, assemble and ice this zesty cake.

Recipe provided by Wilton®

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Graham Cracker Crumb Pie Crust

This easy crust is kid-friendly to make and pairs well with any chilled, pudding-style filling or cheesecake.

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

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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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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

Recipe courtesy of Carole Walter and All-Clad Metalcrafters, 2008

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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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