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All Recipes

Farro Risotto with Sausage, Fennel and Squash

Recipe developed for Sur La Table’s Cooking Classes

Blackberry, Pear and Grapefruit Juice

by Breville

Fresh Herb Chicken with Root Vegetables

A delicious all-in-one pot meal.

by Cuisinart

Root Vegetable Gratin with Gruyere and Thyme

by Sur La Table & Andrews McMeel Publishing

Easy Everyday Tomato Soup

by Kenwood Electrics

Salt-Crisped Whole Fish with Mint and Pickled Ginger

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

Rustic Apple Ribbon Cobbler

by Jennifer Mudge

Black and White Tuxedo Cheesecakes

Delicious and fun, these elegantly presented cheesecakes will win best dressed on the night and are easy to make too!

Tested and perfected in the Sur La Table kitchen

Farfalle with Peas, Parmesan and Mozzarella

This quick and easy pasta dish makes cooking for one a delight with the Lékué Pasta Cooker.

by Lékué

Moroccan Braised Chicken Thighs with Saffron, Chickpeas and Dried Apricots

Chicken, lemon and dried fruit are a classic combination for a Moroccan tagine-style dish, but it is the bouquet of spices —saffron, cumin, ginger, coriander and cinnamon—that make this dish memorable.

Tested and perfected in the Sur la Table kitchen

Chicken Pot Pies

by GreenPan

Buttermilk Panna Cotta with Plum Compote

This simple dessert includes cream, sugar and vanilla simmered gently and thickened with gelatin, giving it a smooth and creamy texture.

Tested and perfected in the Sur la Table kitchen

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

Chicken and Shrimp Satays

by Ming Tsai, Master Recipes

Spiced Pumpkin Loaf

by Nordic Ware

Lemon Curd

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

Hot Cocoa

by Greenpan

Mini Corn Muffins with Roasted Garlic and Fresh Herbs

by Sur La Table & Renée Behnke, Memorable Recipes

Pork Chops

by Staub

Chocolate Velvet Pound Cake

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

Stuffed Vegetables with Couscous

by Lékué

Quinoa Pilaf with Spring Peas and Asparagus

Tested and perfected in the Sur la Table kitchen

Cucumber Mint Margarita Quick Pops

You’ll love this grownup take on the popsicle, full of cooling cucumber and mint and brightened by a splash of tequila.

by Zoku

Cappuccino Biscotti with Hazelnuts and Chocolate

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

Cherry Limeade Quick Pops

These fun pops are the perfect balance of tart and sweet for a cool, lip-puckering treat.

by Zoku

Saffron-Steamed Mussels with Crème Fraîche

by All-Clad & Chef Barbara Lynch

Ramos Gin Fizz

by Charles Schumann, American Bar

Buffalo Chicken Pizza

by Andris Lagsdin, The Baking Steel

Farro, Kale and Sweet Potato Salad with Pomegranate Seeds

Recipe developed for Sur La Table’s Cooking Classes

Lentil and Sausage Soup with Kale

Tested and perfected in the Sur la Table kitchen

Iced Tea Pops with Lemon & Honey

Try a refreshing twist on sweet iced tea, a true summertime staple.

by Zoku

Sweet Apple "Sorbet"

by Cuisinart

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

Sweet Potato Smoothie

by Vitamix

Crusty Artisan Bread

by Emile Henry

Easy Chocolate-Espresso Pots de Creme

The rich flavors of chocolate and coffee mingle perfectly in this simple-yet-sophisticated dessert.

by Ethan Stowell

Lyonnaise Salad with Bacon Vinaigrette

Apples and frisee slightly wilted in a warm, tart vinagrette and finished with a poached egg.

by All-Clad & Chris Hastings, owner and executive chef of the Hot & Hot Fish Club

Spring Strawberry Bellini

by W&P Designs

Roasted Rainbow Carrots with Honey

Recipe developed for Sur La Table’s Cooking Classes

Basic Tomato Sauce

Basic Fresh Masa Preparada

Recipe developed for Sur La Table’s Cooking Classes

Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing, Eating Local

Apple-Cranberry Pocket Pies

Tested and perfected in the Sur la Table kitchen

Simple Vanilla Ice Cream

by Cuisinart

Cheddar and Bacon Stuffed Grilled Burgers

Recipe developed for Sur La Table’s Cooking Classes

Seared Scallops and Cauliflower Grits

by Joel Gamoran, Sur La Table National Chef

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