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Grains, Legumes & Pasta

Pasta alla Norma - Pasta Norma style

by Academia Barilla, adapted by the Sur La Table kitchen

Tagliatelle alla Bolognese

by Academia Barilla, adapted by the Sur La Table kitchen

Risotto with Mushrooms and Salumi Pancettini

by Armadino Batali & Salumi

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

by Academia Barilla, adapted by the Sur La Table kitchen

Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

by Sur La Table & Andrews McMeel Publishing

Trenette fresche al Pesto alla Genovese - Fresh Trenette with Pesto alla Genovese

by Academia Barilla, adapted by the Sur La Table kitchen

Arancini di riso - Rice balls

by Academia Barilla, adapted by the Sur La Table kitchen

Spaghetti alla Chitarra

by Academia Barilla, adapted by the Sur La Table kitchen

Arrabbiata Sauce

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

Bomba di Riso - Rice Bomb

by Academia Barilla, adapted by the Sur La Table kitchen

Fettuccine with Pesto, Green Beans and Potatoes

Tested and perfected in the Sur la Table kitchen

Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

Tested and perfected in the Sur la Table kitchen

Beef Strips with Tomato and Onion

by Lékué

Lobster Macaroni and Cheese

by Sur La Table & Andrews McMeel Publishing

Risotto Milanese

Tested and perfected in the Sur la Table kitchen

Linguine with Tuna, Capers and Olives

Tested and perfected in the Sur la Table kitchen

Pea and Parsley Pesto with Linguine

Tested and perfected in the Sur la Table kitchen

Farfalle with Peas, Parmesan and Mozzarella

by Lékué

Macaroni with Cherry Tomatoes, Red Onion and Italian Bread Crumbs

by Lékué

Gemelli Pasta with Italian Sausage and Broccoli

by Lékué

Angel Hair Pasta with Shrimp, Parmesan and Lemon Juice

by Lékué

Herb Spaetzle

Recipe developed for Sur La Table’s Cooking Classes

Anson Mills Oat Risotto with Oxtail Roasted Shallot and Parsnips

by All-Clad & Chef Hugh Acheson

Carbonara by Chef Marc Vetri

by All-Clad & Chef Marc Vetri

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