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All Recipes

Trenette fresche al Pesto alla Genovese - Fresh Trenette with Pesto alla Genovese

Trenette is a type of narrow, flat, dried pasta common in Genoa and Liguria. It’s a form of pasta similar to narrow, thick tagliatelle. Basil, originally native to Asia and Africa, is grown all over the Mediterranean. It does particularly well in the climate and soil of Liguria The name pesto comes from...

by Academia Barilla, adapted by the Sur La Table kitchen

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Risotto Milanese

Saffron imparts the vivid color and flavor in this simple and delicious creamy classic.

Tested and perfected in the Sur la Table kitchen

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Orange Almond Cake

A great way to end your Easter brunch.

by Wilton®

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Ginger Irish Whiskey

by Stephanie Piché, Caterer

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Chipotle Chile Candied Pecans

by Sur La Table & Andrews McMeel Publishing

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Orange-Cardamom Marmalade

by Sur La Table & Andrews McMeel Publishing

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Roasted Root Vegetables in the Pressure Oven

by Wolfgang Puck

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Roasted Beef Tenderloin

by Wolf

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Gluten Free Pizza Dough

by Breville

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Classic Cheesecake

Rich and velvety, tangy and sweet, this tempting and classic cheesecake is ready in minutes.

by Lékué

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Root Vegetable Gratin with Gruyere and Thyme

by Sur La Table & Andrews McMeel Publishing

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Mini Moroccan Spiced Lamb Burgers with Mango Chutney

Tested and perfected in the Sur la Table kitchen

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Buffalo Chicken Pizza

by Andris Lagsdin

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Coconut Chocolate Cake

by Cisé Trading Co.

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Butternut Squash Risotto with Black Truffles

by DeLille Cellars

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Everything Smoothie

by Vitamix

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Classic German Chocolate Cake

One bite of this gooey, chocolaty American cake classic will transport you to a boat traveling peacefully down the Rhine. Pair with a good Riesling for exceptional decadence.

Tested and perfected in the Sur la Table kitchen

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Maple Autumn Cakelets

by Nordic Ware

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Milk Chocolate Mocha

by Cookrookery.com & Matthew Wencl

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Summer Strawberry Hand Pie

by E’Cucina Home

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Parsnip, Celery and Pear Juice

by Breville

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Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Summer Splash Smoothie

by Vitamix

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Chicken Pot Pies

by GreenPan

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Perfect Shrimp Cocktail

Tested and perfected in the Sur la Table kitchen

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Cider Brined Pork Chops

by Wolfgang Puck

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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.

by Chicago Metallic

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Ginger Lavender Vodka Slush

by KitchenAid

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Salmon with Bacon and Onions

by Lékué

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Spicy Nuts

by Zippy Pop, Inc.

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Watermelon Mint Slush

by Zoku

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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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Broccoli Rabe with Garlic and Almonds

Tested and perfected in the Sur la Table kitchen

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Chocolate and Salted-Caramel Cream Puffs

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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Salt Brick Grilled Chicken

Plain and delicious, with crisp skin and juicy meat, this dish is a staple of Tuscan cooking.

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

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Sweet and Spicy Caramel Corn

Crispy, crunchy, sweet, aromatic and spicy, this recipe takes caramel corn on a trip to Thailand with its Asian-inspired flavors.

Tested and perfected in the Sur la Table kitchen

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French Vanilla Shake

Thick and creamy with old-time vanilla flavor, this shake is easy to make with the Vitamix.

by Vitamix

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Stir Fried Bok Choy with Shrimp and Oyster Sauce

Recipe developed for Sur La Table’s Cooking Classes

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Steve Raichlen’s Grilled Jalapeño Poppers

by Steve Raichlen

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Salmon with Lemon Chives Sauce

by Fagor

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Roast Chicken with Bread and Arugula Salad by Ina Garten

by Ina Garten, Make it Ahead

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Cedar-Plank Honey-Bourbon Nectarines

Tested and perfected in the Sur la Table kitchen

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New York-Style Pizza Dough

by Kenji Lopez, SeriousEats.com

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Pumpkin Ravioli with Sage-Brown Butter Sauce

Recipe developed for Sur La Table’s Cooking Classes

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