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Cooking

KitchenAid Spiralizer Attachment

$99.95

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Main Courses

Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

Sur La Table, Simple Comforts (Andrews McMeel)

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Corn Soufflé with Red Pepper Sauce

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

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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

by Janet Fletcher and Sur La Table, Eating Local

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Summer Vegetable Casserole with Manchego

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

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Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches

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

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Kabocha Squash Risotto with Crispy Pancetta

Tested and perfected in the Sur La Table kitchen

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Salt Crust Scallops with Thai Lime Dipping Sauce

by Mark Bitterman, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks

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Veggie Chili

GreenPan

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Grilled Sausages with Baby Turnips and Turnip Greens

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

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Risotto with Wild Mushrooms, Walnuts and Sage

Tested and perfected in the Sur La Table kitchen

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Salt Block Scallops with Tomato & Basil Vinaigrette

Tested and perfected in the Sur La Table kitchen

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Pesto Steamed Cod

by Marian Getz, Wolfgang Puck Pastry Chef

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Miniature Bell Peppers with Thyme and Comté Cheese

Marie Simmons

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Grilled Quesadillas with Mozzarella and Squash Blossoms

Sur La Table, Simple Comforts (Andrews McMeel)

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Porcini-Crusted Tenderloin with Chocolate-Port Sauce

Tested and perfected in the Sur La Table kitchen

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Smoked Trout and Leek Risotto

Tested and perfected in the Sur La Table kitchen

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Salt Block Honey-Black Pepper Shrimp

Tested and perfected in the Sur La Table kitchen

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Whole Roasted Snapper on Piperade

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

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Italian Sausage, Broccoli Raab and Fresh Mozzarella Pizza

Tested and perfected in the Sur La Table kitchen

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Crispy Salmon on Lemon-Caper Wilted Greens

Tested and perfected in the Sur La Table kitchen

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Pappardelle Pasta with Italian Sausage, Tomato, Oregano and Mint

Ethan Stowell

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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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Salt Block Scallops with Fresh Mango-Cilantro Relish

Tested and perfected in the Sur La Table kitchen

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Classic Deep-Fried Turkey

Courtesy Waring Pro

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Smoked Salmon, Arugula and Creme Fraiche Pizza

Tested and Perfected in the Sur La Table Kitchen

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Chorizo Tacos with Pico de Gallo and Avocado Crema

Tested and perfected in the Sur La Table kitchen

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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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Steamed Beef and Vegetables

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Mushroom and Zucchini Pizza

Ethan Stowell

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Rack of Lamb with Mint Butter

Sansaire

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Mini Moroccan Spiced Lamb Burgers with Mango Chutney

Tested and perfected in the Sur la Table kitchen

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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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Grilled Rosemary Salmon with Nectarine Salsa

Tested and perfected in the Sur La Table Kitchen

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Pork Tenderloin with Mushrooms and Herbs Wrapped in Puff Pastry

Tested and perfected in the Sur La Table kitchen

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Seafood Stew with Farro

by Chef Hugh Acheson, courtesy of All-Clad.

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Grilled Ahi with Summer Citrus Dip

by Diane Halferty

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Steamed Garlic Shrimp

by Lékué

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Baked Macaroni and Cheese in the Pressure Oven

Wolfgang Puck Worldwide Inc., (c) 2010

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Kerrygold Mac and Cheese

Kerrygold

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Baby Back Ribs with Cannellini Beans

Sur La Table, Simple Comforts (Andrews McMeel)

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Zucchini Carbonara

Chef Clare Langan, of the Sur La Table Kitchen

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Potato, Bacon and Rosemary Mini Pizzas

Tested and perfected in the Sur La Table kitchen

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Cajun Deep-Fried Turkey

Waring Pro

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Grilled Salmon and Vegetables with Tarragon Dip

by Staub

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Alabama Bouillabaisse

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

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Steamed Manila Clams with Thyme, White Wine and Sorrel Purée

by Ethan Stowell

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Seared Scallops with Tomato Chutney

Tested and perfected in the Sur La Table kitchen

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Salmon with Braised Artichokes and Olives

Tested and perfected in the Sur La Table kitchen

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