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Main Courses

Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

by Sur La Table & Andrews McMeel Publishing

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Grilled Eggplant Cannelloni with Ricotta and Prosciutto

by Sur La Table & Andrews McMeel Publishing

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Sous Vide Pork Carnitas

by Kevin Ertell

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Chargrilled Shucked Oysters

Tested and perfected in the Sur la Table kitchen

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Cedar-Plank Salmon with Lemon-Dill Hollandaise

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Steam-Grilled Salmon and Asparagus

by Staub

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French Harvest Cassoulet

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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Herbed Shrimp Skewers with Mint-Feta Pesto

Tested and perfected in the Sur la Table kitchen

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Veal Osso Buco

by Fagor

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Baked Chicken with Potatoes and Mushrooms

by Lékué

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Saffron-Steamed Mussels with Crème Fraîche

by All-Clad & Chef Barbara Lynch

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Pan-Seared Scallops with Prosecco Butter Sauce

Tested and perfected in the Sur la Table kitchen

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Herbed Chicken Pot Pie

by Sur La Table & Andrews McMeel Publishing

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Lamb Stew by Chef Paul Kahan

by All-Clad & Chef Paul Kahan

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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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Curry Prawns with Eggplant

Tested and perfected in the Sur la Table kitchen

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Risotto Style Pasta with Olives, Arugula and Herbs

by All-Clad

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Mixed Seafood Paella

Tested and perfected in the Sur la Table kitchen

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Baby Back Ribs with Cannellini Beans

by Sur La Table & Andrews McMeel Publishing

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Beer-Battered Shrimp with Lemon and Parsley Aioli

Tested and perfected in the Sur la Table kitchen

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Never Fail Risotto

by Fagor

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Red Wine-Braised Short Ribs

by All-Clad & Chef Barbara Lynch

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Smoky Espresso Baby Back Pork Ribs

by Charlie Palmer, Remington Camp Cooking

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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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Classic Mini Margherita Pizzas

Tested and perfected in the Sur la Table kitchen

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Salt Slab Shrimp with Asparagus and Honey-Basil Dressing

Tested and perfected in the Sur la Table kitchen

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Drunken Short Ribs with Tomato Chile Sauce and Cabbage Lime Slaw

by All-Clad & Nancy Oakes

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Seared Chicken Breasts with Rosemary and Wild Mushrooms

Tested and perfected in the Sur la Table kitchen

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Ground Lamb Kebabs with Ginger and Mint Yogurt Sauce

by Sur La Table & Andrews McMeel Publishing

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Spicy Shrimp Simmered in Basil

Tested and perfected in the Sur la Table kitchen

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Barbecue Ribs

by Lékué

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Pork Medallion Saute with Figs

by Sur La Table & Andrews McMeel Publishing

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Tagliatelle alla Bolognese

by Academia Barilla, adapted by the Sur La Table kitchen

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Chicken & Quinoa – Southwestern Style

by Fagor

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Steam Grilled Lamb Chops over Fall Couscous

by Staub

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Whole Roasted Snapper on Piperade

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

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Wood Plank-Grilled Salmon

by Charlie Palmer, Remington Camp Cooking

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Vegetarian Chili

by Kenwood Electrics

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Mustard-Crusted Salmon with Fennel and Blood Orange Salad

Tested and perfected in the Sur la Table kitchen

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Pappardelle Pasta with Italian Sausage, Tomato, Oregano and Mint

by Ethan Stowell

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Grilled Fish with Charred Cherry Tomato and Sweet Corn Relish

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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Stir-Fried Clams with ThaiFusions Sweet Onion Chili Jam

by ThaiFusions

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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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Roast Pork Loin with Caramelized Onions and Sherry Wine Sauce

by All-Clad

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Walnut Pesto Stuffed Pork Roast

by Sur La Table & Andrews McMeel Publishing

Stars: 0.0

Moroccan Braised Chicken Thighs with Saffron, Chickpeas and Dried Apricots

Tested and perfected in the Sur la Table kitchen

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