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All Recipes

Potato, Onion, and Gruyère Galette

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

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Sour Cherry Linzer Tart

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

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Mushrooms Stuffed with Sweet Italian Sausage

by All-Clad & Carole Walter

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Asian Glazed Salmon

by All-Clad & Carole Walter

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Grilled Tomatoes with Pesto

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Corn Pudding with Salsa and Tortilla Chips

by All-Clad & Carole Walter

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Tarragon and Orange Roasted Turkey

Recipe developed for Sur La Table’s Cooking Classes

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Roasted Root Vegetables

by Braun

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Cider-Marinated Pork Medallions with Sweet Potato and Apple

An autumnal favorite, this dish incorporates sparkling cider which is a a quick and effective option for marinating the pork, resulting in a more tender and flavorful meat.

Tested and perfected in the Sur la Table kitchen

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Vanilla Gelato with Cuisinart

by Cuisinart

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Baked Sole Roulades with Zucchini Stuffing

by All-Clad & Carole Walter

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Limoncello Cheesecake with a Biscotti Crust

Recipe developed for Sur La Table’s Cooking Classes

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Moroccan Chicken Skewers with Herb Sauce

Traditional Moroccan spices and herbs, such as cinnamon, cumin, turmeric, coriander and mint, can transform plain chicken breast into a wide array of interesting flavors.

Tested and perfected in the Sur la Table kitchen

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Sweet Potato Fries

by Braun

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Kale and White Bean Soup

Tested and perfected in the Sur la Table kitchen

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Raspberry Tiramisu

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Chocolate Cream Cheese Brownies

by All-Clad & Carole Walter

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Classic Lobster Roll

by Joel Gamoran

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Homemade Eggnog

Recipe developed for Sur La Table’s Cooking Classes

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Speedy Tortilla Soup

by Breville

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Salmon with Braised Artichokes and Olives

Tested and perfected in the Sur la Table kitchen

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Sazerac

by Charles Schumann, American Bar

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Seared Scallops with Grapefruit and Crispy Prosciutto

Recipe developed for Sur La Table’s Cooking Classes

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Chicken Tagine with Apricots and Almonds

by Sur La Table & Renée Behnke, Memorable Recipes

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Bitsy Open-Face Burgers

by All-Clad & Carole Walter

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Pumpkin Bread Pudding with Sage & Butterscotch Anglaise

Recipe developed for Sur La Table’s Cooking Classes

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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 kitchen

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Mustard-Crusted Salmon with Fennel and Blood Orange Salad

Tested and perfected in the Sur la Table kitchen

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Almond Cake with Apricot Brandy Sauce

by Kerrygold

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Mini-Crab Cakes with Remoulade

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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Gluten Free Pizza Dough

by Breville

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Zucchini Fries

by Braun

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Curry Shrimp with Vegetable Noodles

Tested and perfected in the Sur la Table kitchen

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Strawberry-Vanilla Preserves

by Allison Carroll Duffy, Preserving with Pomona’s Pectin

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Grilled Ahi with Summer Citrus Dip

by Diane Halferty

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Prosciutto, Kale, and Red Bell Pepper Skillet Frittata

Recipe developed for Sur La Table’s Cooking Classes

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Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes

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

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Chocolate Mousse

Smooth, rich, pure chocolate heaven. Serve with a cooling dollop of whipped cream and spoon up with abandon.

Tested and perfected in the Sur la Table kitchen

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Lamb Tagine with Artichoke Hearts, Dried Apricots, and Preserved Lemon

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

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Fresh Tomato Sauce

Recipe developed for Sur La Table’s Cooking Classes

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Bolognese

Recipe developed for Fagor, by America’s TEST KITCHEN

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Strawberry Mascarpone Tartlets with Rhubarb Glaze

Recipe developed for Sur La Table’s Cooking Classes

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Chicken Breast Peperonata

by All-Clad & Carole Walter

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Frothy Orange Juice

by Breville

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Gateau de Hannouka

by Joan Nathan, Quiches, Kugels, and Couscous

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Black Beans (Frijoles)

Tested and perfected in the Sur la Table kitchen

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Seared Scallops with Blood Orange Vinaigrette

Tested and perfected in the Sur la Table kitchen

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Melting Moments

by Kerrygold

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Sweet Potato Fritters with Bacon-Shallot Jam

Tested and perfected in the Sur la Table kitchen

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Mushroom and Zucchini Pizza

Homemade pizzas are so much more flavorful than anything you’ll get from delivery. Once you’ve mastered this basic recipe, you'll be making your own pies whenever the craving strikes.

by Ethan Stowell

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Gluten Free Flour Mix

by Breville

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Pork Tenderloin with Mushrooms and Herbs Wrapped in Puff Pastry

This is a take on the classic dish beef wellington. Here we use pork to create a lighter dish and puff pastry instead of the traditional brioche. To balance the heavy and earthy flavors of the mushrooms, the dish is finished with a simple parsley pistou.

Tested and perfected in the Sur la Table kitchen

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Basic Tomato Sauce

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Tuna and Garden Vegetable Salad

This mélange of coarsely chopped vegetables and tuna, called condiglione, is eaten along the Ligurian coast. Typically it’s a mixture of tomatoes, cucumbers, celery, green onions, red bell pepper, and other seasonal vegetables marinated with olive oil, mashed anchovies, and fresh herbs. Chopping all the ingredients ...

by Sur La Table & Andrews McMeel Publishing

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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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Whole Wheat Pasta with Chicken Sausage, Pesto and Green Bean

Whole wheat pasta, which is packed with vitamins, minerals and more fiber than its white counterparts, has seen a resurgence in popularity over the last few years which has also lead to better variety and flavor.

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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Lady Bird's Famous Lemon Bundt Cake

by Nordic Ware

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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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Lattice Strawberry Rhubarb Pie

Recipe developed for Sur La Table’s Cooking Classes

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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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Roasted Rainbow Carrots with Honey

Recipe developed for Sur La Table’s Cooking Classes

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Mini Corn Muffins with Roasted Garlic and Fresh Herbs

by Sur La Table & Renée Behnke, Memorable Recipes

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Spinach Salad with Caramelized Pears and Goat Cheese

Sweet pears deliciously complement the tanginess of the balsamic vinegar and creamy goat cheese.

Tested and perfected in the Sur la Table kitchen

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Grilled Italian Corn with Herbs and Parmesan

Recipe developed for Sur La Table’s Cooking Classes

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Rich Breakfast Dough

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

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Brown Butter Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

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Asian Style Boneless Beef Short Ribs

Recipe developed for Fagor, by America’s TEST KITCHEN

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Beer-Battered Shrimp with Lemon and Parsley Aioli

Tested and perfected in the Sur la Table kitchen

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Perfect Pie Crust

by Sur La Table & Andrews McMeel Publishing

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Triple Chocolate Walnut Squares

by All-Clad & Carole Walter

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All Green Smoothie

by Vitamix

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Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

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Papaya Salad (Som Tam)

Tangy papaya, spicy green chili, savory fish sauce and sweet palm sugar combine in this international favorite.

Tested and perfected in the Sur la Table kitchen

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Gold Medal Smoothie

by Vitamix

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Chicken Noodle Soup with Cilantro

by GreenPan

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Sticky Date Pudding

by Kerrygold

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Truffled Deviled Eggs

Tested and perfected in the Sur la Table kitchen

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Gluten Free Pasta Dough

by Breville

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Provencal Striped Bass

by Lékué

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Tomato and Lentil Soup

Tested and perfected in the Sur la Table kitchen

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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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Bittersweet Chocolate Souffles with Vanilla Custard Sauce

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

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Classic Crosshatch Peanut Butter Cookies

by Sur La Table & Andrews McMeel Publishing, Simple Comforts

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