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All Recipes

Arancini di riso - Rice balls

by Academia Barilla, adapted by the Sur La Table kitchen

Stars: 0.0

Pasta alla Norma - Pasta Norma style

Nino Martoglio, a Sicilian writer and poet, was so impressed with this dish that he compared it to Norma, a popular opera of the day by Sicilian composer Vincenzo Bellini. It has been called Pasta alla Norma ever since. If you can't find ricotta salata by all means use good quality regular ricotta. It won't be the...

by Academia Barilla, adapted by the Sur La Table kitchen

Stars: 0.0

Pollo al Mattone - Chicken Under a Brick

by Academia Barilla, adapted by the Sur La Table kitchen

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Bomba di Riso - Rice Bomb

by Academia Barilla, adapted by the Sur La Table kitchen

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Guinness Ice Cream with Chocolate Bacon Bits

Recipe developed for Sur La Table’s Cooking Classes

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Macaroni and Cheese from Scratch

Recipe developed for Sur La Table’s Cooking Classes

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Zuppa Toscana

by Academia Barilla, adapted by the Sur La Table kitchen

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Roast Turkey

by Breville

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Grilled Ahi with Summer Citrus Dip

by Diane Halferty

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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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Chestnut and Porcini Mushroom Soup with Truffle Cream

Recipe developed for Sur La Table’s Cooking Classes

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Grilled Sausage and Fig Pizza with Gorgonzola Cheese

The flavor of sweet fresh figs, spicy sausage and salty, creamy gorgonzola cheese makes for a wonderful flavor combination. Fresh figs are best in this recipe; however, dried figs can be substituted.

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Homemade Pizza

by Breville

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Roasted Root Vegetables

by Braun

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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 kitchen

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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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Carrot, Beet and Orange Juice

by Breville

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Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

Recipe developed for Sur La Table’s Cooking Classes

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Snickerdoodles

by Clare McCormick, Assistant Buyer for Sur La Table

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Raspberry Souffles in the Pressure Oven

Soufflés feel like the most indulgent of desserts. But, they can also be surprisingly light since they’re based on fat-free egg whites.

by Wolfgang Puck

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Korean Style Wings

by Breville

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Sweet Potato Fries

by Braun

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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 kitchen

Stars: 0.0

Zucchini Pancakes with Lime-Cilantro Crème Fraîche

Tested and perfected in the Sur la Table kitchen

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Frittata with Zucchini, Cherry Tomatoes, and Goat Cheese

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Grilled Swordfish with Peperonata

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Apple, Peach and Grapefruit Juice

by Breville

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Andouille Sausage and Corn Bread Stuffing

Recipe developed for Sur La Table’s Cooking Classes

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Venison Daube a l’Armagnac

This hearty Gascon “daube” (red-wine stew) is everything you’d want from a dish of comfort food. It’s full-flavored and well seasoned, without being pretentious or overly complex. And, its flavors get better as it sits, so you can prepare it a couple of days before you need it. Keep it as...

by D’Artagnan

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Sous Vide Steak

by Sansaire

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Pear, Gouda, and Kale Salad with Walnuts and Sherry Vinaigrette

Tested and perfected in the Sur la Table kitchen

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Ham and Sausage Strata

Tested and perfected in the Sur la Table kitchen

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Baked Macaroni and Cheese in the Pressure Oven

Elevate macaroni and cheese with this flavorful combination of gruyere, Parmesan and cayenne, made especially for the pressure oven.

by Wolfgang Puck

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Dehydrated Apples

by Breville

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Grilled Lamb Pita Sliders with Feta and Mint Pesto

Give your sliders a Mediterranean twist by mixing ground lamb into sirloin, adding Greek spices to the blend and serving in toasted pita bread.

Tested and perfected in the Sur la Table kitchen

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Spiralized Coleslaw

Tested and perfected in the Sur la Table kitchen

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Cedar-Plank Salmon with Lemon-Dill Hollandaise

Tested and perfected in the Sur la Table kitchen

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Chicken Piccata

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Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches

by Sur La Table & Andrews McMeel Publishing, Eating Local

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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 kitchen

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Arugula & Shaved Parmesan Salad

Recipe developed for Sur La Table’s Cooking Classes

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Coconut-Vegetable Curry with Cashews

This gorgeous curry shows off the beauty and flavor of spring’s early bounty. Feel free to try your favorite vegetables in this richly spiced dish.

Tested and perfected in the Sur la Table kitchen

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Grand Marnier Truffles

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

Tested and perfected in the Sur la Table kitchen

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Risotto with Mushrooms and Salumi Pancettini

by Armadino Batali & Salumi

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Pineapple, Peach and Pear Juice

by Breville

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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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Berry Ice Cream

Homemade ice cream with the freshest ingredients requires very little effort and results in the tastiest, creamiest, most luscious ice cream that makes a wonderful sundae. Use garden fresh strawberries for the very best flavor.

by Katy Hume & Sur La Table

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Provencal Striped Bass

by Lékué

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Pineapple Teriyaki Chicken Pizza

by Charcoal Companion

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Chargrilled Shucked Oysters

Tested and perfected in the Sur la Table kitchen

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Deep Fried Sous Vide Eggs

by Anna Mach, Online Merchandiser for Sur La Table

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Sweet Potato, Apple and Ginger Soup

Tested and perfected in the Sur la Table kitchen

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Aperol Spritz

by W&P Designs

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Deep Dish Apple Pie

by Breville

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Zucchini Fries

by Braun

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Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

by Sur La Table & Andrews McMeel Publishing

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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 kitchen

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Classic Mini Margherita Pizzas

Recipe developed for Sur La Table’s Cooking Classes

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Cranberry Orange Slush

by Zoku

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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.

by Wilton®

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Roasted Tomato Soup

Tested and perfected in the Sur la Table kitchen

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Sous Vide New York Steak

Cook meltingly tender New York steak with the revolutionary sous vide method, utilized by fine restaurants nationwide.

Tested and perfected in the Sur la Table kitchen

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Apple and Ginger Spiced Sweet Potatoes

Recipe developed for Sur La Table’s Cooking Classes

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Beef Strips with Tomato and Onion

by Lékué

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Lemon-Rosemary Mignonette

by Cynthia Nims

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Country Style Lemonade

Recipe developed for Sur La Table’s Cooking Classes

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Mixed Seafood Paella

Tested and perfected in the Sur la Table kitchen

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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 kitchen

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Butternut Squash and Apple Soup with Croutons

Tested and perfected in the Sur la Table kitchen

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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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Cantaloupe, Mint and Mango Juice

by Breville

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Wild Mushroom Soup with Sherry

Recipe developed for Sur La Table’s Cooking Classes

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Chilled Cucumber Yogurt Soup

Tested and perfected in the Sur la Table kitchen

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Citrus Smoothie

by Vitamix

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Steamed Garlic Shrimp

by Lékué

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Piña Colada

by KitchenAid

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Canterbury Organics Rosemary Sage Dressing

by Canterbury Organics

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Parmesan Butter

by Chef’n

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Chocolate Surprise Cake

by Nordic Ware

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Red Cherry Smoothie

by Vitamix

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Lentil and Sausage Soup with Kale

Tested and perfected in the Sur la Table kitchen

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Vegetable Stock

Recipe developed for Sur La Table’s Cooking Classes

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