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KitchenAid Spiralizer Attachment

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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

Here, eggplants, red peppers, potatoes, tomatoes, onions and zucchini are cooked separately and then layered in a cazuela (gratin) and baked until they melt together. This is a good dish for late summer when these vegetables are at their prime.

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

Stars: 0.0

Vanilla Bean Pastry Cream

A classic filling for fresh fruit tarts, èclairs, and cream pies, pastry cream is really just a flour-thickened custard sauce, which also means that it can take on a near-endless variety of flavorings, from spices and citrus to chocolates and liqueurs.

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

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Grilled Quesadillas with Mozzarella and Squash Blossoms

Sur La Table, Simple Comforts (Andrews McMeel)

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Basic Vinaigrette

Though this salad is delicious without the fried oysters, which can be found on page 4, I find I’m always frying up a batch to top the colorful spinach salad embellished with hearts of palm and fresh tomato.

Renée Behnke

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Lemon Curd

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

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Grilled Pound Cake with Strawberry-Rhubarb Sauce

All that buttery goodness of pound cake gets a kick from the grill.

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

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Grapefruit Faux-jito

Tested and perfected in the Sur La Table kitchen

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Vanilla Custard Sauce

Custard sauce, also known as crème anglaise, is a smooth, velvety sauce–a great companion for desserts that benefit from a pool of cool creaminess to highlight and complete their flavor and texture.

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

Stars: 0.0

Warm Cornmeal Shortcake with Farm Stand Berries

This easy, do-ahead cake is a clear frontrunner for our go-to summer dessert.

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

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Asparagus and Chopped Egg with Meyer Lemon Olive Oil

by Marie Simmons and Sur La Table, Things Cooks Love

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Peach Bellini

Tested and perfected in the Sur La Table kitchen

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Roasted Acorn Squash with Maple Glaze

by Janet Fletcher and Sur La Table, Eating Local

Stars: 0.0

Classic Crosshatch Peanut Butter Cookies

Whether you like your peanut butter cookies made with chunky peanut butter or smooth, these classic cookies are rich and crumbly, perfect with a glass of milk.

Recipe from Simple Comforts, Andrews McMeel Publishing

Stars: 0.0

Classic Mini Margherita Pizzas

Created in 1889 to honor the queen of Italy, this classic pizza combines fresh mozzarella, basil and sliced tomatoes to match the colors of the Italian flag.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Tomato and Lentil Soup

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Louisiana Oysters

Inspired by Acme Oyster House in New Orleans, Louisiana

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Basil Limeade

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Steamed White Fish with Vegetables

by Marian Getz, Wolfgang Puck Pastry Chef

Stars: 0.0

Potato, Caramelized Onion, and Salmon Omelet

by Marie Simmons and Sur La Table, Things Cooks Love

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Spicy Red Lentil Soup with Mustard Greens and Butternut Squash

by Janet Fletcher and Sur La Table, Eating Local

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Classic Strawberry Shortcakes

These big, pillowy shortcakes are tender and slightly sweet. Split in half and filled with juicy strawberries, they are topped with softly whipped cream for a gorgeous dessert.

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

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Buttermilk Biscuits

by Andrew McMeel

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Apple-Cranberry Pocket Pies

These mini-pies, featuring a delicious apple-cranberry filling, are perfect for after-school treats or as a nostalgic addition to a dessert buffet.

Sur La Table

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