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Vitamix® Professional Series 750 Blender

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All Recipes

Tropical Escape Smoothie

Enjoy the tropical tastes of coconut milk, mango, pineapple, and banana in this smoothie getaway.

Vitamix

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The Ultimate Grilled Cheese Sandwich

Toasted bread, melted cheese and butter. What’s not to love? Pure bliss when paired with a cup of tomato soup.

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

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Apricot-Cherry Almond Cobbler

Apricots, cherries, and almonds are all members of the same botanical family, prunus, which accounts for the natural way their flavors support and enhance one another. A double dose of almond here accents the fruit filling within. The cakelike topping bursts with the rich presence of almond paste, while almond...

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

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Apple Cranberry Crumble Pie

A memorable and delectable combination of sweet apples, tart cranberries and crunchy oat crumble—perfect for dessert...or for breakfast!

Printed with permission from Shoofly Pie Co. in Seattle, Wash.

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Yankee Pot Roast

Savory and slow-cooked until fork tender, pot roast transforms beef into incredibly flavorful comfort food.

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

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Frisee and Apple Salad with Champagne Vinaigrette

Crisp, tart apples pair beautifully with the tangy bite of frisee, finished with the delicate flavor of champagne vinegar.

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

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Smoky Espresso Baby Back Pork Ribs

The secret to these mouth-watering ribs is Charlie Palmer’s special rub which combines chocolaty espresso, smoky Basque peppers, sweet molasses and fiery chili powder to create an intricate, well balanced blend of spices.

From Remington Camp Cooking by Charlie Palmer.

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Chocolate Banana Marble Bread

Here's a banana bread that's soft, tender, and bursting with bananas, yet not overly sweet as so many versions are. The key is an intensely bitter cocoa-powder paste added to half of the batter, resulting in a deep, rich chocolate flavor that pairs perfectly with the sweetness of the bananas. The two batters are...

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

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Garlic Sweet Potato Mash

If you enjoy the taste of garlic mashed potatoes, you’ll love this unexpectedly delicious combination.

Recipe courtesy of Kenwood Electrics

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Liege Waffles

A classic of Belgian cuisine, these waffles (also known as Belgian Sugar Waffles) have a distinctive crunchiness thanks to the pearl sugar which caramelizes as it cooks .

Recipe provided by Lars Own

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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 Cooking Class Program.

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Dark Fruit Mint Pops

Kids of all ages love this simple recipe. All you have to do is grab a Cuisinart® SmartStick™ Immersion Blender to get started—one-touch control lets you blend your blackberries to perfection right in the bowl.

Joel Gamoran

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Maryland Crab Cakes

From the capital of crab comes this delicacy: perfectly seasoned sweet crabmeat fried to golden deliciousness.

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

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Porcini-Crusted Tenderloin with Chocolate-Port Sauce

Tenderloin encrusted with porcinis and peppercorns then dressed in a delicious chocolate-tinged port wine reduction.

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

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Wood Plank-Grilled Salmon

The secret to mouth-watering, plank grilled salmon is Charlie Palmer’s Citrus Soy Marinade which combines tart lemon with the sweetness of honey and a range of spices to enhance the delicate flavors of the fish.

From Remington Camp Cooking by Charlie Palmer.

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Kale and Pear Green Smoothie

Abide by your vow to eat more kale in this vibrant, nutritious smoothie sweetened with fresh fruit.

Vitamix

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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.

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Easy Cream Cheese Pie Dough

A nearly foolproof alternative to flaky dough, Cream Cheese Dough can be made in the food processor in a couple of minutes. The dough’s tangy flavor and flaky texture accent the fruit fillings in turnovers, though you could also use the dough for pies, either sweet or savory.

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

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Creamy Avocado Dip

Guacamole gets a creamy update with the addition of sour cream for a dip that’s wildly receptive to veggies, chips and nachos.

Recipe courtesy of Kenwood Electrics

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Braised Chicken with Apple and Sage

Choose a skillet with a lid to braise the chicken. We used a tart Granny Smith apple so if you choose a sweeter variety like a Braeburn or a Fuji, you may need more lemon juice to balance the flavors in the sauce.

Tested and perfected in the Sur La Table kitchens.

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Farro with Butternut Squash and Leeks

Farro, with its complex nutty taste, is a satisfying autumnal side dish, especially when combined with fall vegetables.

Tested and perfected in the Sur La Table kitchens.

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Grilled Avocado and Corn Salad with Lime Vinaigrette

The only thing we love more than how the grill gives this salad its fire-roasted flavors, is how much we love how easy the Bamix© Immersion Blender or ’magic wand ’ makes preparing this dish.

Joel Gamoran

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Pineapple Upside Down Muffins

These pineapple mini-cakes are easy to make and can be served for brunch, as a mid-afternoon snack or for dessert.

Nordic Ware

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Vanilla Marshmallows

This confection’s pillowy-softness, tender sweetness and pure, vanilla-scent makes it an instant favorite with all ages.

Chicago Metallic

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Ginger Irish Whiskey

You'll be surprised how perfectly zingy ginger ale and Irish whiskey complement each other.

Stephanie Piché - Caterer

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Gateau de Hannouka

It's not Hanukkah without latkes—and these are the best.

Joan Nathan

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Truffle Mashed Potatoes

Truffles impart luxurious, earthy notes to these wonderfully fluffy mashed potatoes.

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

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Brined Double Cut Pork Chops with Barbecue Sauce

A flavorful brine soak combined with Charlie Palmer’s Bourbon Barbecue Sauce produces this exceptionally fragrant, tender and delicious pork dish.

From Remington Camp Cooking by Charlie Palmer.

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Key Lime Kiwi Smoothie

This spirited smoothie combines the bright citrus of key lime rounded out by sweet pear and honey.

Vitamix

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Citrus Herbal Tea-Steamed Scallops

Besides being delicately delicious, this is a heart-healthy dish. It’s flavored steamed scallops combined with fresh greens and tantalizing vinaigrette. It also makes a nice change of pace when you’ve had too many rich foods and you want something that’s light yet satisfying.

Ming Tsai and Arthur Boehm, Simply Ming

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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

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Chilled Cucumber-Yogurt Soup

Keep your summers cool with this tangy, light and refreshing Mediterranean soup.

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

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Orange-Cardamom Marmalade

We tend to think of preserving and canning as a summertime activity, and rightfully so, with all the luscious berries and stone fruits in season; however, in winter, with the new crop of citrus in the market, the timing is perfect for putting up marmalade and giving it as gifts for the holidays. Select blemish-free ...

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

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Eggnog Smoothie

Forget the latte. Celebrate great flavor and good health in this festive smoothie that makes eggnog the star.

Recipe courtesy of Kenwood Electrics

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Grilled Honey-Glazed Creole Pork Tenderloin with Jambalaya Stuffing

Sur La Table Grilling Recipe Contest Grand-Prize Winner, Grilled Meat category winner

Glenn Lyman

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Ultimate Pumpkin Pie with Rum Whipped Cream

Elevate your pie with a lightly spiced pumpkin filling that tastes more like a mousse than a dense custard. Dark rum and orange zest enhance rather than overpower the mixture.

Recipe courtesy of Ina Garten “Barefoot Contessa Foolproof,” Clarkson Potter Publishers

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Strawberry Basil Soft Serve

Delicious and natural, this soft serve ice cream can be enjoyed any time of the year.

Joel Gamoran

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Heart Windowpane Cookies

They look complicated but these stained glass center cookies bake up easy, bright and beautiful.

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

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Dutch Oven Slow Roasted Pork Shoulder with Rosemary Garlic Marinade

A day of brining and a slow roast in rosemary and garlic produces this exceptionally fragrant, tender and delicious pork dish.

Recipe by Chef Paul Kahan, courtesy of All-Clad.

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Moules Sauce Poulette (Mussels in Cream Sauce)

Elegant, fast and delicious. Serve with a baguette or fries for sopping up every bit of the tasty sauce.

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

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Whole Roasted Turkey in the Pressure Oven

Perfectly roasted, juicy turkey is easy to make in a pressure oven.

Recipe and photo courtesy Wolfgang Puck

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Whiskey and Stout Cupcakes

Irish whiskey, Baileys and Guinness pack a punch in these rich, chocolatey cupcakes.

Stephanie Piché - Caterer

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Crispy Traditional Potato Pancakes

This yummy potato latkes recipe was adapted from Jewish Cooking in America by Joan Nathan.

Adapted from Jewish Cooking in America by Joan Nathan.

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Grand Marnier Truffles

Rich, dreamy orange-infused bittersweet and semisweet chocolate bites.

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

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Bruschetta in a Jar

Preserve freshly made bruschetta with the Ball® FreshTECH™ Automatic Home Canning System.

Recipe provided by the Ball® Corporation.

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Mango Delight Smoothie

Go tropical with this smoothie treat of luscious mango, juicy orange and sweet banana.

Vitamix

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Cheddar and Bacon Stuffed Grilled Burgers

The amazing, inside-out cheeseburger! Toppings and condiments go on the inside, so every bite is filled with melted cheese, caramelized onions, or whatever you like! Make ’em awesome and easy with our Stuff-A-Burger™ Set!

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

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Orange Almond Cake

A great way to end your Easter brunch.

© 2010 Wilton Industries, Inc. Used with permission.

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Green Beans with Lemon Zest

Brighten up the season’s crisp green beans with citrus for simple, fresh deliciousness.

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

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Curry Shrimp with Vegetable Noodles

Spiral vegetable noodles make a delicious alternative to cooked pasta, especially for those who are glucose intolerant. Toss in a homemade curry sauce, basil and cilantro for a memorable Indian-inspired dish.

Tested and perfected in the Sur La Table kitchens. Photo courtesy of JohnsonRauhoff.

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Soy-Ginger Marinated Flank Steak

Marinate steaks in the fridge in the morning for a delicious grilled dinner in the evening.

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

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Ale-Spiked Chicken Wings with Homemade Ranch Dip

These baked wings are layered with flavor from the spicy dry rub as well as the sauce spiked with dark ale. And forget the bottled ranch dressing when making your own at home is so easy and tasty. Make a couple of batches of these wings for your next game day party and watch them disappear.

Tested and perfected in the Sur La Table kitchens.

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Garam Masala

This aromatic spice blend is used in northern India. It is commercially available, but homemade garam masala has a much livelier flavor.

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

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Flaky Pie or Tart Dough

Many bakers are so intimidated by the idea of making flaky pie crust that they either settle for the prepared dough from the grocery store or don't make pie at all. But, like all baking, pie crust is quite straightforward once you know how the ingredients work together.

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

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Pumpkin Spice Bread

Full of spice and flavor, this recipe makes enough for two loaves or a beautiful bundt cake.

Recipe courtesy of Kenwood Electrics

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Honey of a Peach Grilled Game Hens

Runner-up, Sur La Table Grilling Contest, Grilled Meat category

Margee Berry

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Shrimp Skewers with Spiced Mango Wraps

Runner-up Sur La Table Grilling Recipe Contest, Grilled Appetizers category

Ellane Pirotte

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Balsamic-Braised Chicken with Tuscan Kale

The combination of balsamic vinegar and red wine produces a deep, rich colored chicken. Kale is the perfect ingredient for braises, as it is hearty enough to hold its form while braising and provide texture and flavor.

Tested and perfected in the Sur La Table Kitchens

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Fennel Potato Gratin

Fennel, scallions and pecorino cheese make this gratin recipe a flavorful alternative to ho-hum potato dishes. Our rustic Italian Bakers are the perfect serving vehicle for this dish.

Joel Gamoran

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Salad of Butter Lettuce and Radishes with Green Goddess Dressing

You’ll love how Green Godess dressing enlivens this crisp salad.

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

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Lamb Stew by Chef Paul Kahan

Lamb marinated in Sriracha and Herbs de Provence is rounded out with a red wine reduction, tomatoes and fresh thyme.

Recipe by Chef Paul Kahan, courtesy of All-Clad.

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Apple, Peach and Grapefruit Juice

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

Breville

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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. Ask the butcher to cut up the chicken for you, or cut it up yourself with a poultry shears or sturdy kitchen scissors. If only cut-up chicken is available, buy extra chicken backs to add...

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

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Roasted Chicken with Mustard-Thyme Sauce

A 6-hour brine gives this classic chicken dish its incredible flavor and juiciness.

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

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Cherries & Cream Quick Pops

Fresh cherries and Greek yogurt make for a deliciously creamy combination, but the drizzle of chocolate takes it to the next level.

Zoku

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Salsa Mexicano

Fresh, chunky and bursting with flavor, this salsa can be whipped up in minutes.

Vitamix

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Pavlovas with Honey-Lavender Cream and Poached Strawberries

Pavlova, the favorite dessert of Australia and New Zealand, consists of a meringue shell that is crispy on the outside and soft on the inside, cradling a filling of whipped cream and fruit.

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

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Cream Scones

Classic teatime accompaniments, these tender scones are flaky and just slightly sweet, which makes them an ideal starting point for the luscious Classic Strawberry Shortcake. Feeling adventurous? You can adapt these scones to your taste by adding flavorings to the dough, such as citrus zest, spices, chopped and...

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

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Herb Crusted Salmon with Tomato Vinaigrette in the Pressure Oven

A tangy vinaigrette made of sun-ripened tomatoes complements delicately seasoned salmon fillets in this easy to make recipe.

Recipe and photo courtesy Wolfgang Puck

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Yukon Gold Potato Salad

Fresh herbs, apple cider vinegar and tangy Dijon give this salad plenty of bright flavor.

Stephanie Piché - Caterer

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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

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Guinness Ice Cream with Chocolate Bacon Bits

Beer-flavored ice cream? This unexpected yet amazing dessert takes advantage of the deep caramel notes in the stout to create a frozen treat full of complex flavors. The sprinkling of chocolate-covered bacon pieces pushes this unique sweet treat over the top.

Tested and perfected in the Sur La Table kitchens.

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Be Creative Sugar Cookies

Here’s a deliciously crisp and tender sugar cookie that can assume many shapes and be served as is, or sandwiched with jam, chocolate, or your favorite filling.

So Sweet! © 2011 by Sur La Table, Inc.

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Pretzels with Sweet Honey Mustard Dressing

Everyone loves pretzels! Season yours with sugar, salt, seeds, nuts and more! Better yet, the yeast dough can be adapted to make monkey bread, rolls and loaves!

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

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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.

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Seared Salmon with Fresh Blackberry Gastrique

Kick up the color and flavor of perfectly cooked salmon with this berry-infused sweet and sour sauce.

Tested and perfected in the Sur La Table kitchens.

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Yogurt Parfait with Coconut Apple Granola

Tart apples, golden honey and toasty coconut make a delicious combination in this easy to make, nutritious recipe.

Tested and perfected in the Sur La Table kitchens.

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Mango Smoothie

Vanilla yogurt adds a wonderful creaminess to the light citrus flavors and tropical flavors of mango.

Vitamix

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Seared Scallops with Tomato Chutney

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

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Chicken and Shrimp Satays

Ming Tsai, Master Recipes

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Chocolate Souffles

The classic dessert is everything it’s puffed up to be: rich, fluffy, and super chocolaty.

Tested and perfected in the Sur la Table kitchens.

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Beet and Goat Cheese Ravioli with Arugula Pesto

This perfectly balanced dish combines earthy beets with a mild, creamy goat cheese. The nutty, yet slightly spicy, pesto offers depth of flavor and a wonderful, bright green color burst.

Tested and perfected in the Sur La Table kitchens.

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Roasted Tomato Soup with White Cheddar Panini

A delicious update to the ultimate comfort pairing that utilizes roasted tomatoes and exchanges grilled cheese for panini.

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

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Pan-Seared Curry-Rubbed Scallops

Elegant scallops heated by a touch of curry then perfectly seared make a tender and delicious appetizer.

Tested and perfected in the Sur la Table kitchens.

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Strawberry-Rhubarb Tart

A classic springtime combination, strawberries and rhubarb cook together to form a deliciously sweet and tart filling.

Tested and perfected in the Sur La Table kitchens.

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Carrot-Zucchini Bread with Candied Ginger

When summer delivers too many zucchini, many people reach for a zucchini bread recipe. Here’s one with a difference: wisps of grated carrot for color and nuggets of moist candied ginger for spice.

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

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Classic Caesar Salad with Garlic Croutons

The raw egg yolk emulsifies the dressing so it is creamy and rich, but if you're concerned about serving uncooked eggs, either use pasteurized whole eggs, now available in some supermarkets, or else omit the yolk entirely. Focaccia or ciabatta make pleasantly toothsome croutons; if they're not available, English...

Sarah Jay and Sur La Table, Knives Cooks Love (Andrews McMeel)

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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)

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Warm Apple Cider

Make the holidays more festive or just warm up the fall and winter seasons with this delicious spiced classic.

Recipe courtesy of Kenwood Electrics

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Peach Ice Cream

Homemade ice cream with the freshest ingredients requires very little effort and results in the tastiest, creamiest, most luscious ice cream that is wonderful for ice cream socials. Use farmers market fresh peaches for the very best flavor.

Adapted from Cuisinart’s recipe guide found in the ICE-21

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Tom Kha Gai

This recipe for Thai coconut soup features kaffir lime leaves, lemongrass and galangal, a ginger-like root with pine and citrus notes.

Recipe and photo courtesy of Breville

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Zucchini Bread

Zucchini is a versatile summertime vegetable that is perfect as a snack, vegetable dish or as a dessert treat.

Tested and perfected in the Sur La Table kitchens.

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French Harvest Cassoulet

Warm up with this hearty cassoulet on cool, crisp nights. It’s quick and easy enough to prepare for a weeknight meal.

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

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Egg and Crispy Prosciutto Breakfast Sandwiches

Breakfast and lunch options just got very interesting with this savory waffle sandwich.

Joel Gamoran

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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 kitchens.

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Goat Cheese Enchiladas

Tangy cheese-filled tortillas smothered in rich, spicy homemade red chile and tomato enchilada sauce.

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

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