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

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

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Arrabbiata Sauce

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

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Cider Brined Pork Chops

by Wolfgang Puck

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French Harvest Cassoulet

Tested and perfected in the Sur la Table kitchen

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Zucchini Carbonara

Chef Clare Langan, of the Sur La Table Kitchen

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Rack of Lamb with Mint Butter

by Sansaire

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Kabocha Squash Risotto with Crispy Pancetta

Recipe developed for Sur La Table’s Cooking Classes

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Roast Turkey with Black Truffle Butter

by D’Artagnan

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Grilled Leg of Lamb

Recipe developed for Sur La Table’s Cooking Classes

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Sous Vide Turkey Breast with Dark Meat Confit and Gravy

by Sansaire

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Saffron-Steamed Mussels with Crème Fraîche

by All-Clad & Chef Barbara Lynch

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Apple Cider Marinated Pork with Sage-Sweet Potatoes

Recipe developed for Sur La Table’s Cooking Classes

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Salmon with Braised Artichokes and Olives

Tested and perfected in the Sur la Table kitchen

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Roast Chicken with Bread and Arugula Salad by Ina Garten

by Ina Garten, Make it Ahead

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Pan-Roasted Chicken Breast with Tomatoes, Olives and Red Pepper

Tested and perfected in the Sur la Table kitchen

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Risotto with Wild Mushrooms, Walnuts and Sage

Recipe developed for Sur La Table’s Cooking Classes

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Cajun Deep-Fried Turkey

by Waring Pro

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Honey of a Peach Grilled Game Hens

by Margee Berry

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Roasted Beef Tenderloin with Garlic Horseradish Cream

Tested and perfected in the Sur la Table kitchen

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Salmon with Bacon and Onions

by Lékué

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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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Red Wine-Braised Short Ribs

by All-Clad & Chef Barbara Lynch

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Curry Shrimp with Vegetable Noodles

Tested and perfected in the Sur la Table kitchen

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Sweet Potato Gnocchi with Brown-Butter Sage Sauce

Tested and perfected in the Sur la Table kitchen

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Chicken Teriyaki Skewers

by Lékué

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Baked Chicken with Potatoes and Mushrooms

by Lékué

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Five-Spice Crusted Salmon with Ginger Pan 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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Sous Vide Slow-Braised Bourbon Pork Belly with Wilted Mustard Greens

Tested and perfected in the Sur la Table kitchen

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Cajun Style Steamed Shrimp

by Wolfgang Puck

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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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Grilled Pizza with Mozzarella, Arugula and Chile Oil

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Classic Herb Roasted Turkey

Recipe developed for Sur La Table’s Cooking Classes

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Standing Rib Roast with Roasted Garlic and Red Wine

by Wolf Gourmet

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Classic Deep-Fried Turkey

by Waring Pro

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Soy-Ginger Marinated Flank Steak

Tested and perfected in the Sur la Table kitchen

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Roasted Beef Tenderloin with Rainbow Peppercorn Pan Sauce

Tested and perfected in the Sur la Table kitchen

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Quinoa Pilaf with Spring Peas and Asparagus

Tested and perfected in the Sur la Table kitchen

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Barbecue Ribs

by Lékué

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Steamed Salmon with Quinoa

by Kenwood Electrics

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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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Bob Kramer’s Meteorite Smoked Salmon

by Bob Kramer

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Goat Cheese Enchiladas

Tested and perfected in the Sur la Table kitchen

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Himalayan Salt Block Scallops with Honey-Peppercorn Glaze

Tested and perfected in the Sur la Table kitchen

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Beet and Goat Cheese Ravioli with Arugula Pesto

Tested and perfected in the Sur la Table kitchen

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Oven Smoked Salmon

Tested and perfected in the Sur la Table kitchen

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Asian Style Boneless Beef Short Ribs

Recipe developed for Fagor, by America’s TEST KITCHEN

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