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Cooking

Le Creuset Burgundy

New & Exclusive

Main Courses

Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

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

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Cedar-Plank Salmon with Lemon-Dill Hollandaise

Tested and perfected in the Sur La Table kitchen

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Sous Vide New York Steak

Tested and perfected in the Sur La Table kitchen

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Fettuccine with Pesto, Green Beans and Potatoes

Tested and perfected in the Sur La Table kitchen

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Sous Vide Poached Salmon with Beets and Cucumber Creme Fraiche

Tested and perfected in the Sur La Table kitchen

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Shrimp with Garlic

Tested and perfected in the Sur La Table kitchen

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Ground Lamb Kebabs with Ginger and Mint Yogurt Sauce

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

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Roasted Boneless Leg of Lamb with Orange Gremolata

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

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Salt Block Scallops with Fresh Mango-Cilantro Relish

Tested and perfected in the Sur La Table kitchen

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Pizza alla Siciliana - Pizza Sicilian Style

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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Sous Vide Slow-Braised Bourbon Pork Belly with Wilted Mustard Greens

Tested and perfected in the Sur La Table kitchen

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Soy-Ginger Marinated Flank Steak

Tested and perfected in the Sur La Table kitchen

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Roast Duck and Mushroom Fricassee with Black Currant Sauce

Recipe by Keisuke Matsushima for A L'Olivier

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Vegetarian Chili

Recipe developed by Chef Chris Covelli, courtesy of Kenwood Electrics

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Cider-Marinated Pork Medallions with Sweet Potato and Apple

Tested and perfected in the Sur La Table kitchen

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Chicken Tagine with Apricots and Almonds

Renée Behnke

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

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

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Smoky Espresso Baby Back Pork Ribs

From Remington Camp Cooking by Charlie Palmer.

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Salt Block Scallops with Wasabi-Lime Aioli

Tested and perfected in the Sur La Table kitchen

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Seafood Stew with Farro

Recipe by Chef Hugh Acheson, courtesy of All-Clad.

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Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

Sur La Table, Simple Comforts (Andrews McMeel)

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Salt Cod Fritters with Aioli Dip

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Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

Tested and perfected in the Sur La Table kitchen

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Rich Turkey Pan Gravy

Tested and perfected in the Sur La Table kitchen

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Pan-Seared Curry-Rubbed Scallops

Tested and perfected in the Sur la Table kitchens.

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Angel Hair Pasta with Shrimp, Parmesan and Lemon Juice

Lékué

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Steamed Salmon with Quinoa

Recipe courtesy of Kenwood Electrics

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Walnut Pesto Stuffed Pork Roast

Recipe from Things Cooks Love by Marie Simmons and Sur La Table.

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Wood Plank-Grilled Salmon

From Remington Camp Cooking by Charlie Palmer.

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Grilled Eggplant Cannelloni with Ricotta and Prosciutto

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

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Grilled Butterflied Leg of Lamb

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

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Anson Mills Oat Risotto with Oxtail Roasted Shallot and Parsnips

Recipe by Chef Hugh Acheson, courtesy of All-Clad.

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Chargrilled Shucked Oysters

Tested and perfected in the Sur La Table kitchen

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Risotto Milanese

Tested and perfected in the Sur La Table kitchen

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Pollo al Mattone - Chicken Under a Brick

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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Roast Turkey with Black Truffle Butter

Courtesy of D’Artagnan

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Mussels in Cream Sauce

Tested and perfected in the Sur la Table kitchen

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The Eduardo Pork Tacos

Ed Kernan

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Classic Mini Margherita Pizzas

Tested and perfected in the Sur La Table kitchen

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Farfalle with Peas, Parmesan and Mozzarella

Lékué

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Pesto Pizza with Heirloom Tomatoes in the Pressure Oven

Recipe and photo courtesy Wolfgang Puck

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Herbed Chicken Pot Pie

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

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Salmon with Braised Artichokes and Olives

Tested and perfected in the Sur La Table kitchen

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Grilled Swordfish with Peperonata

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

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Beef Bourguignon from Le Creuset

Le Creuset

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Brined Double Cut Pork Chops with Barbecue Sauce

From Remington Camp Cooking by Charlie Palmer.

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Steak Sliders with Applewood Bacon-Cabernet Reduction and Blue Cheese

Tested and perfected in the Sur La Table kitchen

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Louisiana Oysters

Inspired by Acme Oyster House in New Orleans, Louisiana

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