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All Recipes

Zuppa Toscana

by Academia Barilla, adapted by the Sur La Table kitchen

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Basic Tomato Sauce

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Creamy Leek and Ginger Soup with Carrot-Puree Swirl

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

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Summer Basil Pesto

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Walnut Pesto Stuffed Pork Roast

by Sur La Table & Andrews McMeel Publishing

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Traditional Potato Gnocchi with Brown Butter and Sage

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Grilled Swordfish with Peperonata

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Andouille Sausage and Corn Bread Stuffing

Recipe developed for Sur La Table’s Cooking Classes

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Dehydrated Apples

by Breville

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Chicken Piccata

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Risotto with Mushrooms and Salumi Pancettini

by Armadino Batali & Salumi

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Orange-Scented French Toast Strata with Candied Lemon Zest

Recipe developed for Sur La Table’s Cooking Classes

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Deep Dish Apple Pie

by Breville

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Cookie Ice Cream Bowl

by Wilton®

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Steak Tagliata with Arugula and Fried Capers

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Arroz con Pollo with Chorizo and Capers

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

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Wild Mushroom Soup with Sherry

Recipe developed for Sur La Table’s Cooking Classes

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Chocolate Surprise Cake

by Nordic Ware

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Chocolate Chip, Pecan & Oatmeal Cookies

by Breville

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Tuna and Garden Vegetable Salad

by Sur La Table & Andrews McMeel Publishing

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Southwestern Zoodle Salad with Chipotle-Lime Dressing.

Tested and perfected in the Sur la Table kitchen

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Quick Veal Osso Bucco with Gremolata

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Potato, Onion, and Gruyère Galette

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

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Tomato, Cucumber, Parsley and Carrot Juice

by Breville

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Cheddar and Bacon Stuffed Grilled Burgers

Recipe developed for Sur La Table’s Cooking Classes

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Chocolate Cocoa Nib Shortbread Cookies

by Sur La Table & Andrews McMeel Publishing

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Two Tone Bread

by Kelly Kortekaas

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Buffalo Wings with Citrus-Feta & Cumin-Cilantro Ranch Dipping Sauces

by Breville

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Bittersweet Chocolate Souffles with Vanilla Custard Sauce

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

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Salt-Crisped Whole Fish with Mint and Pickled Ginger

by Mark Bitterman, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks

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Roasted Garlic

Tested and perfected in the Sur la Table kitchen

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Branzino with Fennel and Lemon

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Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

by Sur La Table & Andrews McMeel Publishing

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Sour Cherry Linzer Tart

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

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Sweet Potato, Celery, Ginger and Orange Juice

by Breville

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Mini Moroccan Spiced Lamb Burgers with Mango Chutney

Recipe developed for Sur La Table’s Cooking Classes

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Pan-Seared Curry-Rubbed Scallops

Tested and perfected in the Sur la Table kitchen

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Pan-Seared Sole with Lemon and Capers

Tested and perfected in the Sur la Table kitchen

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Strawberry Daiquiri

by KitchenAid

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Cinnamon Pull-Aparts

by Nordic Ware

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Chorizo Tacos with Pico de Gallo and Avocado Crema

Tested and perfected in the Sur la Table kitchen

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Blueberry Muffins

Tested and perfected in the Sur la Table kitchen

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Slow Cooked Pulled Pork with Homemade BBQ Sauce

by Breville

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Sweet Sausage and Cannellini Pasta

by All-Clad & Chef Barbara Lynch

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Shrimp Skewers with Spiced Mango Wraps

by Ellane Pirotte

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Blossoming Onion with Three Types of Dip

Tested and perfected in the Sur la Table kitchen

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Wood Plank-Grilled Salmon

by Charlie Palmer, Remington Camp Cooking

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Wild Mushroom Risotto with Truffle Oil

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Classic Crosshatch Peanut Butter Cookies

by Sur La Table & Andrews McMeel Publishing, Simple Comforts

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Sweet Peas with Bacon and Wild Onions

Tested and perfected in the Sur la Table kitchen

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Shrimp Rosemary —“Spiedini Alla Romagna”

by Mario Batali, Italian Grill © 2008

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Peas and Leek Soup with Dill, Bacon Crumble and Sour Cream

by Staub

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Whole Wheat Pasta with Chicken Sausage, Pesto and Green Bean

Tested and perfected in the Sur la Table kitchen

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Pot au Feu

Courtesy of Le Creuset

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Mushrooms Stuffed with Sweet Italian Sausage

by All-Clad & Carole Walter

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Parsnip, Celery and Pear Juice

by Breville

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Seared Scallops with Tomato Chutney

Recipe developed for Sur La Table’s Cooking Classes

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Mango Salsa

Tested and perfected in the Sur la Table kitchen

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Champagne Cocktail

Tested and perfected in the Sur la Table kitchen

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Creamy Fruit Blend Smoothie

by KitchenAid

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Prime Rib Roast with Madeira-Mushroom Gravy

Tested and perfected in the Sur la Table kitchen

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Dungeness Crab and Avocado Dip

by Ethan Stowell

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Grilled Honey-Glazed Creole Pork Tenderloin with Jambalaya Stuffing

by Glenn Lyman

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Broccoli Rabe with Garlic and Almonds

Tested and perfected in the Sur la Table kitchen

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Grilled Five-Spice Chicken

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Roast Chicken with Lemon and Rosemary

Tested and perfected in the Sur la Table kitchen

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Kabocha Squash Soup with Toasted Cumin and Chiles

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

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Lemon Blueberry Yogurt Pops

by Zoku

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Zucchini Bread

Tested and perfected in the Sur la Table kitchen

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Teriyaki Vegetable Skewers

by Tom Douglas

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Brined Double Cut Pork Chops with Barbecue Sauce

by Charlie Palmer, Remington Camp Cooking

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Roman-Style Artichokes

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Classic Strawberry Shortcakes

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

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Lobster Macaroni and Cheese

by Sur La Table & Andrews McMeel Publishing

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Vanilla Ice Cream with Blueberries

by Cuisinart

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Grilled Rosemary and Dijon Lamb Chops

Recipe developed for Sur La Table’s Cooking Classes

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Strawberry Thyme Lemonade

Recipe developed for Sur La Table’s Cooking Classes

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Pan-Roasted Chicken Breast with Tomatoes, Olives and Red Pepper

Tested and perfected in the Sur la Table kitchen

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Corned Beef Sliders

by Stephanie Piché, Caterer

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Classic Apple Pie

by Sur La Table & Andrews McMeel Publishing

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Asian Glazed Salmon

by All-Clad & Carole Walter

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Tomato, Carrot and Red Bell Pepper Juice

by Breville

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Grilled Tomatoes with Pesto

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Chocolate Chip Cookies with Sea Salt

Tested and perfected in the Sur la Table kitchen

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Fresh Fruit Smoothie

by Vitamix

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Spring Vegetable Risotto with Shrimp

by GreenPan

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Corn Soufflé with Red Pepper Sauce

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

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Pork Loin Stuffed with Spinach, Olives and Pine Nuts

Tested and perfected in the Sur la Table kitchen

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Honey Cayenne Popcorn

by Zippy Pop, Inc.

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Buttermilk Panna Cotta with Plum Compote

Tested and perfected in the Sur la Table kitchen

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Insalata di Olive Verdi Schiacciate - Crushed Green Olive Salad

by Academia Barilla, adapted by the Sur La Table kitchen

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Prosciutto-Wrapped Shrimp with Salsa Verde Dipping Sauce

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