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Cooking

Sur La Table Cookware Sale

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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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Balsamic-Braised Chicken with Tuscan Kale

Tested and perfected in the Sur La Table kitchen

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Citrus Herbal Tea-Steamed Scallops

Ming Tsai and Arthur Boehm, Simply Ming

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French Harvest Cassoulet

Tested and perfected in the Sur La Table kitchen

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Baja Fish Tacos

Tested and perfected in the Sur La Table kitchen

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Honey of a Peach Grilled Game Hens

Margee Berry

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Tagliatelle alla Bolognese

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

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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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Grilled Shrimp with Tarragon Beurre Blanc

Tested and perfected in the Sur la Table Cooking Class Program

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Saffron-Steamed Mussels with Crème Fraîche

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

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Traditional Fried Turkey

Waring Pro

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Herb Spaetzle

Tested and perfected in the Sur La Table kitchen

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Spaghetti alla Chitarra

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

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Sirloin Sliders with Balsamic Onions, Brie, and Bacon

Tested and perfected in the Sur La Table kitchen

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Caramelized Onion and Goat Cheese Tart with Red Pepper Foam

Tested and perfected in the Sur La Table kitchen

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Red Wine-Braised Short Ribs

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

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Farfalle with Peas, Parmesan and Mozzarella

Lékué

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Beef and Bean Chili with Chipotle Cream

Andrews McMeel

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The Eduardo Pork Tacos

Ed Kernan

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Risotto alla Parmigiana con Salamino - Risotto Parmigiana Style with Italian Sausage

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

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Grilled Lamb Pita Sliders with Feta and Mint Pesto

Tested and perfected in the Sur La Table kitchen

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Seared Salmon with Fresh Blackberry Gastrique

Tested and perfected in the Sur La Table kitchen

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Whole Roasted Snapper on Piperade

Recipe by Chris Hastings owner and executive chef of the Hot & Hot Fish Club, courtesy of All-Clad.

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Vegetarian Chili

Recipe developed by Chef Chris Covelli, courtesy of Kenwood Electrics

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Gemelli Pasta with Italian Sausage and Broccoli

Lékué

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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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Hearty Tuscan Beef Stew

Tested and perfected in the Sur La Table kitchen

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Mixed Seafood Paella

Tested and perfected in the Sur La Table kitchen

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Pan Seared Scallops, Warm Tomato, Caper and Olive Relish with Creamy Polenta

Tested and perfected in the Sur La Table kitchen

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Asian Glazed Salmon

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

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Salt Brick Grilled Chicken

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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Beef Bourguignon from All-Clad

Recipe by Chef Marc Murphy, of NYC’s Landmarc and other restaurants, courtesy of All-Clad.

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Smoky Espresso Baby Back Pork Ribs

From Remington Camp Cooking by Charlie Palmer.

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Steamed Salmon with Quinoa

Recipe courtesy of Kenwood Electrics

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Mushroom and Zucchini Pizza

Ethan Stowell

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Classic Lobster Roll

Joel Gamoran

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Macaroni with Cherry Tomatoes, Red Onion and Italian Bread Crumbs

Lékué

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Salt Cod Fritters with Aioli Dip

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Slow Cooker Ribs with Sticky Chile and Cherry Sauce

Tested and perfected in the Sur La Table kitchen

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Spicy Shrimp Simmered in Basil

Tested and perfected in the Sur La Table kitchen

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Baked Sole Roulades with Zucchini Stuffing

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

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Tarragon and Orange Roasted Turkey

Joel Gamoran

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Fettuccine with Pesto, Green Beans and Potatoes

Tested and perfected in the Sur La Table kitchen

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Alabama Bouillabaisse

Recipe by Chris Hastings owner and executive chef of the Hot & Hot Fish Club, courtesy of All-Clad.

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Braised Chicken with Indian Spices

Recipe provided by All-Clad Metalcrafters

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Wood Plank-Grilled Salmon

From Remington Camp Cooking by Charlie Palmer.

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Steamed Manila Clams with Thyme, White Wine and Sorrel Purée

Ethan Stowell

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Sweet Potato Quinoa Risotto with Sauteed Kale and Walnuts

Tested and perfected in the Sur La Table kitchen

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