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Vitamix® Professional Series 750 Blender

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All Recipes

Salted Caramel Ice Cream with Chocolate Ganache

A touch of sea salt draws out the richness of the caramel flavors in this decadent ganache-dolloped ice cream.

Tested and perfected in the Sur La Table kitchens.

Stars: 0.0

Rosemary Flank Steak with Balsamic Glazed Onions

Peppery, garlicky and flanked by grilled onions, this steak dish is incredibly succulent and tasty.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Cherry-Filled Pocket Pies

These mini-pies are filled with a dried cherry filling like you might find inside a linzer tart. They’re perfect for picnics, after-school treats, or as a nostalgic addition to a dessert buffet.

Adapted from The Art & Soul of Baking by Sur La Table and Cindy Mushet

Stars: 0.0

Saffron-Steamed Mussels with Crème Fraîche

This recipe by Chef Barbara Lynch features a simple preparation of saffron-fragrant mussels brightened by a garnish of tomatoes and fennel.

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

Stars: 0.0

Chicken with Potatoes

Simple ingredients plus simple preparation results in a dinner of total, delicious comfort.

Lékué

Stars: 0.0

Individual Bourbon Pecan Pies

To infuse these small pies with the deep caramel and vanilla note of bourbon, soak the pecans in bourbon before adding to the pie filling.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Strawberry Balsamic Jam

The addition of balsamic vinegar adds a flavorful punch to this classic recipe.

Recipe provided by the Ball® Corporation.

Stars: 0.0

Spicy Braised Romano Beans with Tomatoes

In many Italian American households, the meaty, flat-podded romano (or Roma) beans are the green beans of choice. They can be boiled and served as a cool salad, or braised with tomatoes and Italian seasonings and served warm.

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

Stars: 0.0

Whoopie Pies

Give this retro dessert an updated look by decorating your pies with fun sprinkles, drizzled icing on top, or adding nuts or candies. Perfect for a family baking project, whoopie pies are as much fun to make as they are to eat.

© 2010 Wilton Industries, Inc. Used with permission.

Stars: 0.0

Red Wine-Braised Short Ribs

Rich, flavorful, tender. These Red Wine-Braised Short Ribs are comfort food slow-cooked to perfection and elevated to fine dining.

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

Stars: 0.0

Roasted Blueberry Crisp

Featuring heaps of blueberries flavored with vanilla bean paste and lemon zest, this crisp is an irresistible breakfast treat or anytime snack. Our versatile earthenware casseroles are the perfect oven-to-table serving piece for this yummy dessert.

Joel Gamoran

Stars: 0.0

Rice with Beef Strips

Make a hearty, healthy meal with kick. String beans, rice and tender beef cook up tasty and quickly.

Lékué

Stars: 0.0

Gruyere, Thyme, and Caramelized Onion Pocket Pies

These savory morsels are great for an upscale cocktail party or outdoor gathering.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Grilled Ahi with Summer Citrus Dip

Winner Sur La Table Grilling Recipe Contest, Grilled Appetizer category

Diane Halferty

Stars: 0.0

Sparkling Champagne Smoothie

Make a toast to your health and blend your favorite fruit with yogurt and chilled champagne. Cheers!

Vitamix

Stars: 0.0

Pan Seared Scallops, Warm Tomato, Caper and Olive Relish with Creamy Polenta

As seen on CNN, February, 2008

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Stuffed Vegetables with Couscous

Filled with nutrients and flavor, this colorful and hearty dish will satisfy the entire family.

Lékué

Stars: 0.0

Graham Cracker Crumb Pie Crust

This easy crust is kid-friendly to make and pairs well with any chilled, pudding-style filling or cheesecake.

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

Stars: 0.0

Farro, Kale and Sweet Potato Salad with Pomegranate Seeds

This hearty salad mixes four superfoods into one deliciously tangy dish. You can prepare it on the weekends and enjoy it all week as a nutrient-rich, low-fat lunch.

Tested and perfected in the Sur La Table kitchens.

Stars: 0.0

Whole Roasted Snapper on Piperade

This recipe by Chef Chris Hastings features lemon, thyme and basil-stuffed snapper on a bed of 3-pepper pipérade roasted to perfection and seasoned with fresh herbs.

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

Stars: 0.0

Blood Orange Baked Doughnuts

Invite your little sous chefs into the kitchen to help with this fun recipe. Share your love of cooking and show the little ones how easy fresh doughnuts are with the help of the Wilton ® Standard Doughnut Pan.

Joel Gamoran

Stars: 0.0

Potato Frittata

Don’t reserve this scrumptious potato-egg pie just for the weekends anymore. Easy and so good anytime.

Lékué

Stars: 0.0

Linguine with Tuna, Capers and Olives

Provençal herbs and orange zest complement the oil-rich tuna, creating a quick and delicious sauce for pasta.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Spicy Potato Bites (Patatas Bravas)

In English, “patatas bravas” loosely translates to “potatoes with a temper,” referring to the spicy sauce drizzled over these fried potato bites. The potatoes are fried twice to make them extra-crispy on the outside.

Tested and perfected in the Sur la Table® Cooking Class Program.

Stars: 0.0

Apple, Peach and Grapefruit Juice

The sweet taste of apple, the lusciousness of peach and the brightness of grapefruit together at last.

Breville

Stars: 0.0

Strawberry Pocket Pies with Lemon Glaze

These mini-pies are filled with a sweet and tart filling made with fresh strawberries and glazed with lemon. They’re perfect for picnics, after-school treats or as a nostalgic addition to a dessert buffet.

Recipe adapted from The Art & Soul of Baking by Sur La Table and Cindy Mushet

Stars: 0.0

Steak Sliders with Applewood Bacon-Cabernet Reduction and Blue Cheese

We’ve given these sliders an upscale twist by dressing them up with a thick reduction of Cabernet Sauvignon and bacon, plus crumbled blue cheese.

Tested and perfected in the Sur La Table kitchens.

Stars: 0.0

Summer Splash Smoothie

Dive into the summer with a refreshing blend of delicious melons, peaches and juicy pineapple.

Vitamix

Stars: 0.0

Arugula & Shaved Parmesan Salad

As seen on CNN, February, 2008

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Chicken Teriyaki Skewers

Sweet, savory and delicious. Have your favorite takeout dish at home any time!

Lékué

Stars: 0.0

Tender Pastry Dough

A classic recipe that’s great for savory or sweet pies, from meat-filled empanadas to apple turnovers.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Lattice-Top Nectarine-Blackberry Pie

A carefully woven lattice is the crowning glory of a summer pie, providing a tempting glimpse of the sweet fruit within through the slatted golden brown crust.

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

Stars: 0.0

Baked Cake Doughnuts

Substitute fried doughnuts for this healthier baked alternative. They are easier to make and just as delicious.

© 2010 Wilton Industries, Inc. Used with permission.

Stars: 0.0

Baked Alaska

Discover Chef Jean-Yves Corvez’s delicious take on the classic Baked Alaska, a mélange of chocolate and vanilla ice creams, sponge cake and meringue that creates a dramatic effect when it’s served.

Recipe by Chef Jean-Yves Corvez, courtesy of QOOQ

Stars: 0.0

Indian-Inspired Spuds

This recipe combines Yukon Gold potatoes with honey, cumin and curry to create a sweet and spicy dish that can be enjoyed at lunch or dinner. Our Anodized Nonstick Ultimate Pan’s shape is ideal for tossing together this recipe’s ingredients.

Joel Gamoran

Stars: 0.0

Sweet Peas with Bacon and Wild Onions

Season your veggies with salty bacon, herbs and fragrant onions in this delicious side dish.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Acorn Squash Soup

The perfect autumnal appetizer elevates the flavor of acorn squash with a rich blend of broth, cream and white wine.

Recipe courtesy of Kenwood Electrics

Stars: 0.0

Tabbouleh

The classic light and refreshing Middle Eastern salad is bright with fresh tomatoes, cucumbers and fresh herbs.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Leek, Parmesan and Ham Quiche

Quiche is the perfect choice for brunch since you can serve it warm or room temperature. The quiche can even be baked without a crust if you wish.

Adapted from the Art & Soul of Baking by Sur La Table and Cindy Mushet

Stars: 0.0

Pineapple, Peach and Pear Juice

The bright tartness of pineapple is rounded out by fresh peach and the sweetness of pear.

Breville

Stars: 0.0

Orange-Chocolate Filled Pocket Pies

Here’s an elegant pocket pie that takes full advantage of the richly flavored, high-quality chocolates that are readily available today.

Recipe adapted from The Art and Soul of Baking by Sur La Table and Cindy Mushet

Stars: 0.0

Sirloin Sliders with Balsamic Onions, Brie, and Bacon

Dressed up with balsamic-spiked caramelized onions, crumbled bacon and creamy brie cheese, these sliders are terrific for a party or a fun family meal.

Tested and perfected in the Sur La Table kitchens.

Stars: 0.0

Triple Berry Smoothie

Let these beautiful berries beat your blues in this yogurt-sweetened and lavender-hued smoothie.

Vitamix

Stars: 0.0

Tarragon and Orange Roasted Turkey

Turkey has one whole day dedicated to its glory but then it’s almost forgotten. This French inspired dish combines savory tarragon with orange slices and sel gris (organic gray salt from Brittany, France) for an unforgettable holiday dish.

Joel Gamoran

Stars: 0.0

Chocolate-Espresso Pots de Creme

Can be made up to 2 days prior to serving. As seen on CNN, February, 2008.

Tested and perfected in the Sur la Table kitchens.

Stars: 0.0

Classic Cheesecake

Rich and velvety, tangy and sweet, this tempting and classic cheesecake is ready in minutes.

Lékué

Stars: 0.0

Sweet Sausage and Cannellini Pasta

This Tuscan classic of cannellini beans and pasta is transformed into a hearty main course with the addition of sweet and hot Italian sausages.

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

Stars: 0.0

Halibut Steamed in Banana Leaves with Orange-Pineapple Relish

Banana leaves keep the tender citrus-marinated fish moist while imparting a delicate flavor.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

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