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Breakfast

Classic Eggs Benedict

Tested and perfected in the Sur la Table kitchen

Soft and Sweet Cinnamon Rolls

by Sur La Table & Andrews McMeel Publishing, Simple Comforts

Easy Morning Muffins with Raspberries

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

Omelet with Leeks, Spring Herbs, and Goat Cheese

by Sur La Table & Andrews McMeel Publishing, Eating Local

Savory Vegetable Omelet

by Lékué

Apple Cider Old Fashioned Doughnuts

Recipe developed for Sur La Table’s Cooking Classes

Frittata with Zucchini, Cherry Tomatoes, and Goat Cheese

by Sur La Table & Andrews McMeel Publishing, Eating Local

Potato, Caramelized Onion, and Salmon Omelet

by Sur La Table & Andrews McMeel Publishing, Things Cooks Love

Fresh Fig and Lemon Preserves

by Sur La Table & Andrews McMeel Publishing, Eating Local

Orange-Scented French Toast Strata with Candied Lemon Zest

Recipe developed for Sur La Table’s Cooking Classes

Eggs Over Easy

by Staub

Prosciutto, Kale, and Red Bell Pepper Skillet Frittata

Recipe developed for Sur La Table’s Cooking Classes

Buckwheat Crepes with Sauteed Apples and Gruyere Cheese

by Sur La Table & Andrews McMeel Publishing, Things Cooks Love

Smoked Salmon Eggs Benedict with Hollandaise

Recipe developed for Sur La Table’s Cooking Classes

Goat Cheese and Melted Leek Frittata

Recipe developed for Sur La Table’s Cooking Classes

Deviled Eggs with Bacon Brioche

Recipe developed for Sur La Table’s Cooking Classes

Belgian Waffles with Strawberries and Whipped Cream

Tested and perfected in the Sur la Table kitchen

Mixed Summer Berry and Ricotta-Filled Crepes

Tested and perfected in the Sur la Table kitchen

French Toast

by Staub

Ham and Sausage Strata

Tested and perfected in the Sur la Table kitchen

Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

Baked Cake Doughnuts

by Wilton®

Whole Wheat Waffles with Strawberry Sauce

by Braun

Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

by Sur La Table & Andrews McMeel Publishing, Knives Cooks Love

Spinach and Goat Cheese Quiche

by GreenPan

Orange-Cardamom Marmalade

by Sur La Table & Andrews McMeel Publishing, Gifts Cooks Love

Pineapple Upside Down Muffins

by Nordic Ware

Lemon Blueberry Muffins

by Wolf

Apricot Vanilla Bean Preserves with Rosé

Recipe developed for Sur La Table’s Cooking Classes

Liege Waffles

by Lars Own Belgian Pearl Sugar

Potato Frittata

by Lékué

Caramelized Onion and Goat Cheese Tart with Red Pepper Foam

Tested and perfected in the Sur la Table kitchen

Fresh Fig and Lemon Preserves

by Sur La Table & Andrews McMeel Publishing

Chard, Mushroom, and Swiss Cheese Frittata

by Sur La Table & Andrews McMeel Publishing, Knives Cooks Love

Cinnamon Pull-Aparts

by Nordic Ware

Yogurt Parfait with Coconut Apple Granola

Tested and perfected in the Sur la Table kitchen

Steak and Eggs Benedict

by Wolf

Leek, Parmesan and Ham Quiche

by Sur La Table & Andrews McMeel Publishing

Baked Eggs Florentine

by E’Cucina Home

Carrot Apple Ginger Muffins

by KitchenAid

Buckwheat Crepes

Recipe developed for Sur La Table’s Cooking Classes

Croque Madam

Recipe developed for Sur La Table’s Cooking Classes

Pecan Pancakes

by GreenPan

Wild Mushroom, Spinach & Goat Cheese Frittata

by Le Creuset

Potato and Kale Tortilla

Tested and perfected in the Sur la Table kitchen

Strawberry-Vanilla Preserves

by Allison Carroll Duffy, Preserving with Pomona’s Pectin

Blood Orange Baked Doughnuts

by Nordic Ware

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