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Sur La Table Cookware Sale

up to 69% off

All Recipes

Mango and Chipotle Chile Guacamole

In modern Mexico, making guacamole in a molcajete is reserved for special occasions. But anyone who has eaten guacamole made the traditional way insists that its texture and taste are superior to its counterpart made with any other tool, especially the food processor.

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

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Dark Chocolate Ganache

Voluptuously smooth and rich, ganache is nothing more than the combination of chocolate and cream, but it is one of the most useful mixtures in the pastry kitchen. It can be used for frosting cakes, glazing cakes and éclairs, filling tarts and cookies, shaping into truffles, saucing desserts, and more. Take ...

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

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Glazed Rutabaga Wedges

These well-browned rutabagas make an ideal companion for a holiday rib roast or a weeknight roast chicken. Their natural sugar will caramelize on the surface as they cook, then melt into a glaze when you add a touch of broth at the end. Rutabagas appreciate a generous hand with the black pepper.

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

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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

In just a few moments on the stove, a potful of rough fresh spinach leaves wilts down into a silky bed for grilled scallops. A composed butter enlivened with capers and lemon zest creates a simple sauce as it melts on the hot greens and shellfish. Be sure to warm the dinner plates for a few minutes in a low oven to ...

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

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Slow-Roasted Tomatoes with Oregano and Feta

Baking tomatoes slowly in a low oven caramelizes their sugars and concentrates their sweetness. They remain moist—not chewy, like sun-dried tomatoes—but with their flavor intensified. Strew them with grated feta while they are warm and serve them with lamb chops, roast chicken, or a bulgur pilaf. Andrew Brait, who...

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

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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)

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Hot Spiced Apple Cider

An old-fashioned winter beverage that never loses its appeal, spiced cider on the kitchen stove will perfume the whole house.

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

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Basil Limeade

Tested and perfected in the Sur La Table kitchen

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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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Heirloom Apple Tart with Almond Filling and Calvados Cream

Unlike the apple varieties sold in most supermarkets, selected for their ability to store for months, heirloom apples may not be good keepers. But when fresh off the tree, as you will find them at farmers’ markets and in CSA shares, they have a perfume and juicy sweetness that few storage apples can match.

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

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Louisiana Oysters

Oysters generously topped with butter, Italian cheeses and Cajun spices—you’ll love this interpretation of Acme Oyster House’s famous dish.

Inspired by Acme Oyster House in New Orleans, Louisiana

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Mojito

Rumba your way to happiness after a few sips of this refreshing Cuban highball infused with fresh mint and lime juice.

Recipe provided by Charlotte Bernhardt of The Old Sage restaurant and bar.

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Grilled Quesadillas with Mozzarella and Squash Blossoms

Sur La Table, Simple Comforts (Andrews McMeel)

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Chicken Broth with a Bonus

For this excellent chicken broth, select a whole chicken that gives you both the neck and giblets, to add flavor to your broth.

Marie Simmons and Sur La Table, Things Cooks Love (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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Butternut Squash and Apple Soup with Croutons

This sweet and savory soup is the perfect fall dish. Sweet red apples are the ideal pairing to mellow butternut squash with a slight hint of spice to develop all the flavors.

Tested and perfected in the Sur La Table kitchen

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Homemade Custard-Style Yogurt

This recipe makes thick and creamy homemade yogurt without the need for additives like gelatin or powdered milk. Mix in your favorite fresh fruit or add a teaspoon of honey for a delicious and healthy treat.

Br∅d & Taylor

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Navy Grog

Grab your ukulele. You’ll want to sing out loud after one sip of this tropical-inspired drink, created by legendary barman Donn Beach.

Created by legendary barman and restaurateur Don Beach, circa 1941.

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Steamed White Fish with Vegetables

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Lemon Curd

The pastry kitchen would be incomplete without the tart, tangy freshness of lemon curd. Use it to flavor soufflés; to fill thumbprint cookies, tarts, cakes, and turnovers; to dollop on scones and biscuits and alongside cake slices; to spoon over fresh berries; to fold into whipped cream; and even to spread on...

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

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Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

Hurray for real mac and cheese. It’s crazy to eat the stuff from the box when the real deal is so easy to make and so totally superior. Do use a cheese with some character, however, or the bland noodles will dominate.

Sur La Table, Simple Comforts (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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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 kitchen

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Blue Cheese-Stuffed Dates Wrapped in Pancetta

The intense sweetness of dried dates pairs beautifully with the sharp bite of blue cheese and the saltiness of the pancetta in this simple and delicious appetizer.

Tested and perfected in the Sur La Table kitchen

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Brownie Ice Cream Sandwiches

Wilton

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Potato Leek Gratin

From the onion family, leeks are a wonderful sweet addition to potato gratin and an interesting substitute for onion.

Tested and perfected in the Sur La Table kitchen

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All-American Apple Pie

Tart Granny Smiths are reliable and available in every market in the country, but try seeking out local varieties at the farmers’ market or roadside stands during apple season. Don’t be afraid to mix and match apples. A few tart and sturdy ones with a few sweet can be a great combination.

Tested and perfected in the Sur la Table kitchen

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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Bring the out the best in summer vegetables with this delicious salad. This is a perfect accompaniment to steak, chicken and fish.

Tested and perfected in the Sur La Table kitchen

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Potato, Bacon and Rosemary Mini Pizzas

The flavors in this pizza recipe make it perfect anytime of the day. The bacon cooks onto the potatoes, providing additional flavor and richness. Sprinkle with finishing salts and freshly ground black pepper.

Tested and perfected in the Sur La Table kitchen

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BBQ Chicken

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Bittersweet Chocolate Irish Whiskey Cake

This mildly rich cake has delectable hints of chocolate, almond and whiskey flavors.

Tested and perfected in the Sur La Table kitchen

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Blueberry, Blackberry and Basil Margarita Puree

Add a little tequila and Cointreau to this refreshing mocktail for a berrylicious adult slushie.

Diane Morgan and Sur La Table, Gifts Cooks Love (Andrews McMeel)

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Apple, Pear and Strawberry Juice

Get your daily apple in with some sweet pear and the dazzling brightness of fresh strawberry.

Breville

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Caramel Apple Slush

Apple cider mixed with caramel and cinnamon—you’ll love this cool interpretation of an all-American favorite.

Zoku

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Mascarpone Polenta

Polenta doesn’t have to be difficult. This recipe takes only minutes and is simple enough for all levels of cooks. Our multifunctional Cast-Iron Oval Oven takes the headache out of this and many other recipes.

Joel Gamoran

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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)

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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

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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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Pot au Feu

Here is a splendid supper for 10 people. It begins with a piece of lean beef immersed in a rich beef broth and simmered slowly for one and a half hours until it is almost tender. A chicken and some root vegetables (onions, garlic, leeks, carrots, turnip and parsnips) are then added to the pot, and the long, slow ...

Courtesy of Le Creuset

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Smoked Salmon Pizzettes with Red Onion and Capers

Pizzettes are miniature pizzas, perfect for an appetizer or hors d’oeuvre party. This version features thin, crispy crusts topped with smoked salmon.

Tested and perfected in the Sur La Table kitchen

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Vanilla Ice Cream

Zoku

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Thyme-Scented Potato Gratin

This elegant side dish classic is a crowd pleaser for any occasion.

Tested and perfected in the Sur La Table kitchen

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Farro Risotto with Butternut Squash with Kale Chips

Tested and perfected in the Sur La Table kitchen

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Aussie on the Barbie

You’ll love this fun take on how Australians order a burger with the works—or “the lot” as they call it. Stuffed with gouda and topped with grilled pineapple, pickled beets, a fried egg and spicy chile sauce, this burger is pure yummy from down under.

Reprinted with permission from the Stuffed Burger cookbook by Charcoal Companion.

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Cookie Ice Cream Bowl

What’s better than an ice cream sundae? An ice cream sundae served in a delicious cookie bowl. Easily create these tasty treats at home with Wilton’s 6-Cavity Cookie Bowl Pan.

Recipe provided by Wilton®

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Ground Lamb Kebabs with Ginger and Mint Yogurt Sauce

A kebab can be solid pieces of meat threaded onto a skewer, ground meat formed around a skewer like a big sausage, or ground meat shaped into thin fingers or patties and cooked in a shallow pool of oil. In this recipe, the meat is seasoned with a spice mixture called garam masala and shaped into patties. Make your...

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

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Pappardelle Pasta with Italian Sausage, Tomato, Oregano and Mint

This dish is pure savory comfort. The mildly warm flavors of homemade Italian sausage are accented nicely with fresh mint and oregano.

Ethan Stowell

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