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Meat

Bitsy Open-Face Burgers

by All-Clad & Carole Walter

Grilled Rosemary and Dijon Lamb Chops

Recipe developed for Sur La Table’s Cooking Classes

Ground Lamb Kebabs with Ginger and Mint Yogurt Sauce

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

Roasted Boneless Leg of Lamb with Orange Gremolata

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

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

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

Pork Medallion Saute with Figs

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

The Eduardo Pork Tacos

by Ed Kernan

Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

by Sur La Table & Andrews McMeel Publishing

Roast Leg of Lamb with Fennel Seeds and Rosemary Crust

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

Venison Daube a l’Armagnac

by D’Artagnan

Grilled Honey-Glazed Creole Pork Tenderloin with Jambalaya Stuffing

by Glenn Lyman

D’artagnan Wild Boar Ragu

by D’Artagnan

Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches

by Sur La Table & Andrews McMeel Publishing, Eating Local

Baby Back Ribs with Cannellini Beans

by Sur La Table & Andrews McMeel Publishing, Simple Comforts

Walnut Pesto Stuffed Pork Roast

by Sur La Table & Andrews McMeel Publishing

Porcini-Crusted Tenderloin with Chocolate-Port Sauce

Tested and perfected in the Sur la Table kitchen

Beef and Bean Chili with Chipotle Cream

by Sur La Table & Andrews McMeel Publishing, Simple Comforts

Barbecue Ribs

by Lékué

New York Steaks with Chive Butter and Merlot Sauce

Tested and perfected in the Sur la Table kitchen

Yankee Pot Roast

Tested and perfected in the Sur la Table kitchen

Rosemary Flank Steak with Balsamic Glazed Onions

Tested and perfected in the Sur la Table kitchen

Soy-Ginger Marinated Flank Steak

Tested and perfected in the Sur la Table kitchen

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

Tested and perfected in the Sur la Table kitchen

Hearty Tuscan Beef Stew

Tested and perfected in the Sur la Table kitchen

Red Wine-Braised Short Ribs

by All-Clad & Chef Barbara Lynch

Dutch Oven Slow Roasted Pork Shoulder with Rosemary Garlic Marinade

by All-Clad & Chef Paul Kahan

Lamb Stew by Chef Paul Kahan

by All-Clad & Chef Paul Kahan

Anson Mills Oat Risotto with Oxtail Roasted Shallot and Parsnips

by All-Clad & Chef Hugh Acheson

Drunken Short Ribs with Tomato Chile Sauce and Cabbage Lime Slaw

by All-Clad & Nancy Oakes

Slow Cooker Ribs with Sticky Chile and Cherry Sauce

Tested and perfected in the Sur la Table kitchen

Chorizo Tacos with Pico de Gallo and Avocado Crema

Tested and perfected in the Sur la Table kitchen

Italian Sausage

by Ethan Stowell

Aussie on the Barbie

by Charcoal Companion

Sous Vide Pork Carnitas

by Kevin Ertell

Sous Vide New York Steak

Tested and perfected in the Sur la Table kitchen

Smoky Espresso Baby Back Pork Ribs

by Charlie Palmer, Remington Camp Cooking

Brined Double Cut Pork Chops with Barbecue Sauce

by Charlie Palmer, Remington Camp Cooking

Steak Sliders with Applewood Bacon-Cabernet Reduction and Blue Cheese

Tested and perfected in the Sur la Table kitchen

Sirloin Sliders with Balsamic Onions, Brie, and Bacon

Tested and perfected in the Sur la Table kitchen

Grilled Lamb Pita Sliders with Feta and Mint Pesto

Tested and perfected in the Sur la Table kitchen

Cider-Marinated Pork Medallions with Sweet Potato and Apple

Tested and perfected in the Sur la Table kitchen

Beef Bourguignon from Le Creuset

by Le Creuset

Meatballs and Sauce

Tested and perfected in the Sur la Table kitchen

Pork Tenderloin Medallions with Orange-Rosemary Balsamic Butter

Tested and perfected in the Sur la Table kitchen

Shredded Pork Soft Tacos

Recipe developed for Fagor, by America’s TEST KITCHEN

Bolognese

Recipe developed for Fagor, by America’s TEST KITCHEN

Pork Tenderloin with Apples and Cranberries

Recipe developed for Fagor, by America’s TEST KITCHEN

Asian Style Boneless Beef Short Ribs

Recipe developed for Fagor, by America’s TEST KITCHEN

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