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All Recipes

Grilled Corn with Chipotle Butter and Cilantro

by Sur La Table & Andrews McMeel Publishing

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Raspberry-Cherry Crumble Bars

These homey, irresistible bars can be put together in no time, will feed a crowd, and are loved by everyone.

by Sur La Table & Andrews McMeel Publishing

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Grilled Tuna Niçoise with Anchovy Vinaigrette

by Sur La Table & Andrews McMeel Publishing

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Chocolate Velvet Pound Cake

This classic cake has a deep chocolate flavor and close-grained, velvety crumb. The cake can be dressed up with a little Dark Chocolate Ganache spooned over the top and allowed to drip alluringly down the sides.

by Sur La Table & Andrews McMeel Publishing

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Mango and Chipotle Chile Guacamole

by Sur La Table & Andrews McMeel Publishing

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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...

by Sur La Table & Andrews McMeel Publishing

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Parsnip Soup with Fried Sage

by Sur La Table & Andrews McMeel Publishing

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Peach Bellini

Tested and perfected in the Sur la Table kitchen

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Classic Yellow Layer Cake

by Sur La Table & Andrews McMeel Publishing

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Classic Gougères

by Sur La Table & Andrews McMeel Publishing

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Louisiana Oysters

by Acme Oyster House in New Orleans, Louisiana

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Basil Limeade

Tested and perfected in the Sur la Table kitchen

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Grilled Eggplant Cannelloni with Ricotta and Prosciutto

Lengthwise slices from a large eggplant become supple when grilled, so you can roll them around a ricotta filling as if you were making cannelloni from pasta squares. Blanketed with a homemade fresh-tomato sauce and baked until bubbly and a little crusty around the edges, the fork-tender bundles of stuffed eggplant ...

by Sur La Table & Andrews McMeel Publishing

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Classic Mini Margherita Pizzas

Created in 1889 to honor the queen of Italy, this classic pizza combines fresh mozzarella, basil and sliced tomatoes to match the colors of the Italian flag.

Tested and perfected in the Sur la Table kitchen

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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

by Sur La Table & Andrews McMeel Publishing

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Tomato and Lentil Soup

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.

by Br∅d & Taylor

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Mojito

by Charlotte Bernhardt

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Steamed Beef and Vegetables

by Wolfgang Puck & Marian Getz

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Apricot-Bourbon Mustard

by Sur La Table & Andrews McMeel Publishing

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Apricot-Raspberry Upside-Down Cake

A simple, homey upside-down cake is always a welcome delight. These cakes have fallen a bit out of favor lately, perhaps because people are afraid they’ll end up with a slice of cake topped with canned pineapple rings and a fluorescent pink cherry.

by Sur La Table & Andrews McMeel Publishing

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Buttermilk Biscuits

by Sur La Table & Andrews McMeel Publishing

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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.

by Sur La Table & Andrews McMeel Publishing

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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

Tested and perfected in the Sur la Table kitchen

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Perfectly Peachy Bellini

by Vitamix

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Butternut Squash and Apple Soup with Croutons

Tested and perfected in the Sur la Table kitchen

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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!

by Shoofly Pie Co. in Seattle, Washington

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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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Navy Grog

by Don Beach, legendary barman and restaurateur

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Carrots with Lemon and Parsley

by Wolfgang Puck & Marian Getz

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Potato Mash with Braised Cabbage

Tested and perfected in the Sur la Table kitchen

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Summer Berry Turnovers

Turnovers are great for breakfast, snacking or dessert, and can even be made with savory fillings for a take-along lunch or dinner.

by Sur La Table & Andrews McMeel Publishing

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Apple, Pear and Strawberry Juice

by Breville

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Mulled Grape Juice Slush

by Zoku

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Asian Glazed Salmon

by All-Clad & Carole Walter

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White Chocolate–Lime Creme Caramel

Whether you call it flan, crème caramel, or crème renversée, it's hard to resist a creamy custard turned upside down and served in a pool of liquid caramel. The flavors of crème caramel are always more complex than regular custard because of the caramel that surrounds it during baking...

by Sur La Table & Andrews McMeel Publishing

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Beef and Bean Chili with Chipotle Cream

by Sur La Table & Andrews McMeel Publishing

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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.

by Sur La Table & Andrews McMeel Publishing

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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

Tested and perfected in the Sur la Table kitchen

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Strawberry Delight Daiquiri

by Vitamix

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Potato Leek Gratin

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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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.

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.

by Wilton®

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Graham Cracker Crumb Pie Crust

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

by Sur La Table & Andrews McMeel Publishing

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Pappardelle Pasta Dough

by Ethan Stowell

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Parmesan-Herb Popovers

by Sur La Table & Andrews McMeel Publishing

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Seafood Stew with Farro

by All-Clad & Chef Hugh Acheson

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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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Steamed White Fish with Vegetables

by Wolfgang Puck & Marian Getz

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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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Arrabbiata Sauce

Arrabbiata means “angry” in Italian and refers to the chileinfused piquancy of this sauce. It is a dynamite way to use fresh-from-the-farmers’-market (or garden-picked) plum or Roma tomatoes. Buy yourself some disposable surgical gloves at the pharmacy and wear them when working with chiles. They...

by Sur La Table & Andrews McMeel Publishing

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Glowing Green Smoothie

by Vitamix

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Tangerine-Champagne Sorbet

by David Lebovitz

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Caramel Apple Slush

by Zoku

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Baked Sole Roulades with Zucchini Stuffing

by All-Clad & Carole Walter

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Spiced Nuts

Tested and perfected in the Sur la Table kitchen

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Buckwheat Crepes with Sauteed Apples and Gruyere Cheese

by Sur La Table & Andrews McMeel Publishing

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Fresh Fig and Lemon Preserves

by Sur La Table & Andrews McMeel Publishing

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Lemon Curd

by Sur La Table & Andrews McMeel Publishing

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Corned Beef Sliders

by Stephanie Piché, Caterer

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Roasted Boneless Leg of Lamb with Orange Gremolata

Typically, foods aren’t browned before they go into a clay cooker, but browning the meat and cooking the aromatic vegetables (onion, carrot, and garlic) until golden add extra flavor to the mild-tasting beans that cook along with the lamb. The gremolata, which is sprinkled on top of the finished dish, is...

by Sur La Table & Andrews McMeel Publishing

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Rosemary Beef Skewers with Chimichurri Dipping Sauce

Tested and perfected in the Sur la Table kitchen

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Brownie Ice Cream Sandwiches

by Wilton®

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Thyme-Scented Potato Gratin

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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Berry Layer Cake

Sweet, simple and completely delicious. This light vanilla cake topped with layers of buttercream frosting is the perfect treat for any occasion.

by Wilton®

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Apple-Cranberry Chutney with Quince

Tested and perfected in the Sur la Table kitchen

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Southwestern Zoodle Salad with Chipotle-Lime Dressing.

Banish boring salads with this zesty mix of spiralized zucchini and carrots, black beans, tangy feta and creamy chipotle-lime dressing.

Tested and perfected in the Sur la Table kitchen

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Mexican Chocolate Crackle Cookies

Because of how they are mixed, the cookies are very chocolaty, yet surprisingly light and delicate. The touch of chili powder adds an intriguing backnote and a sultry earthiness that enhances the chocolate flavor.

by Sur La Table & Andrews McMeel Publishing

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Old-Fashioned Dinner Rolls

by Sur La Table & Andrews McMeel Publishing

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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.

by Sur La Table & Andrews McMeel Publishing

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Cucumber-Mint Water

Tested and perfected in the Sur la Table kitchen

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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.

by Ethan Stowell

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Feta, Roasted Pepper and Basil Muffins

by Sur La Table & Andrews McMeel Publishing

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Grilled Coffee-Marinated Flank Steak

Tested and perfected in the Sur la Table kitchen

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Anson Mills Oat Risotto with Oxtail Roasted Shallot and Parsnips

A savory porridge of heirloom steel cut oats simmered risotto-style and served with rich, braised oxtail.

by All-Clad & Chef Hugh Acheson

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Ham and Sausage Strata

Tested and perfected in the Sur la Table kitchen

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Tarragon and Orange Roasted Turkey

Recipe developed for Sur La Table’s Cooking Classes

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BBQ Chicken

by Wolfgang Puck & Marian Getz

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Neapolitan Pizza Dough

Tested and perfected in the Sur la Table kitchen

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Gingerbread Cookies

Mix, roll, cut and bake: these crowd-pleasing, classic cookies fill the air with a lovely warm scent of spiced molasses and ginger.

Tested and perfected in the Sur la Table kitchen

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Vanilla Shortcrust Dough

by Sur La Table & Andrews McMeel Publishing

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Going Green Smoothie

by Vitamix

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Arancini di riso - Rice balls

Arancini are Sicilian street food rice croquettes with ground meat fillings that Sicilians consume as snacks. The perfect solution to leftover risotto!

by Academia Barilla, adapted by the Sur La Table kitchen

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Mint Chocolate Ice Cream BonBons

Chocolate and mint is always a crowd-pleasing combo, and these decadent bonbons make an impressive (but easy) dessert.

by Zoku

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Himalayan Salt Block Scallops with Honey-Peppercorn Glaze

Tested and perfected in the Sur la Table kitchen

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Chocolate Cream Cheese Brownies

“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining —and delivers the highest quality cooking performance that I have come to expect from All-Clad.”
Carole Walter

by All-Clad & Carole Walter

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Beef Bourguignon from Le Creuset

This Beef Bourguignon dish delivers on all levels with an intensely flavored red wine sauce and beef that melts in the mouth.

by Le Creuset

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Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing

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Kabocha Squash Soup with Toasted Cumin and Chiles

by Sur La Table & Andrews McMeel Publishing

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Palmiers

Also known as palm trees or elephant ears, these French puff pastries are easy-to-make elegant bites of crunchy-sweetness.

Tested and perfected in the Sur la Table kitchen

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