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KitchenAid Spiralizer Attachment

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Chili con Carne

All-Clad

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Inside-Out S’mores

One bite through soft vanilla marshmallow, crunchy graham cracker, and rich chocolate is sweet bliss.

Chicago Metallic

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Beef Short Ribs

Emile Henry

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Steamed Dumplings

Tested and perfected in the Sur La Table kitchen

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Orange-Scented French Toast Strata with Candied Lemon Zest

Tested and perfected in the Sur la Table kitchen

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Beet, Strawberry, Cranberry Smoothie

by Vitamix

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Strawberry-Vanilla Preserves

by Allison Carroll Duffy, Preserving with Pomona’s Pectin

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Triple Berry Smoothie

by Vitamix

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Chicken with Sautéed Spinach, Olives and Roasted Lemons

Tested and Perfected in the Sur La Table Kitchen

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Blackberry, Pear and Grapefruit Juice

by Breville

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Oven Smoked Salmon

Tested and Perfected in the Sur La Table kitchen

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Baked Brie and Hazelnut Bundles with Cranberry Chutney

Tested and perfected in the Sur La Table kitchen

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Chestnut Soup

by Kenwood Electrics

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Pan-Seared Scallops with Prosecco Butter Sauce

Tested and perfected in the Sur La Table kitchen

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Prime Rib Roast in the Pressure Oven

Succulent prime rib roast is easy to make in a pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

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Caramel Apple Upside-Down Cake

Tested and perfected in the Sur La Table kitchen

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Popcorn Shrimp with Bloody Mary Aioli

Tested and perfected in the Sur La Table kitchen

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Macaroni with Cherry Tomatoes, Red Onion and Italian Bread Crumbs

The Lékué Pasta Cooker is much faster than making pasta on the stove-top because you don’t have to wait for the water to boil, plus, it"s a 3-in-1 pot, strainer and mixing bowl.

Lékué

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Five-Spice Crusted Salmon with Ginger Pan Sauce

Tested and perfected in the Sur La Table kitchen

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White Russian

by Charles Schumann, American Bar

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Steamed Beef and Vegetables

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Roasted Fall Vegetables with Farro

Tested and perfected in the Sur La Table kitchen

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Beef Stew

by Cuisinart

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Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur La Table kitchen

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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 ...

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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Provencal Striped Bass

by Lékué

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Chilled Cucumber Yogurt Soup

Tested and perfected in the Sur La Table kitchen

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Shrimp Rosemary —“Spiedini Alla Romagna”

by Mario Batali, Italian Grill (ECCO/Harper Collins) 2008, reprinted with permission.

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Slow-Roasted Tomatoes with Oregano and Feta

by Janet Fletcher and Sur La Table, Eating Local

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Apple and Ginger Spiced Sweet Potatoes

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.

Ethan Stowell

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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...

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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Flaky Apple Pinwheels

Simple and lovely on their own, these individual pastries are even better with a scoop of vanilla ice cream or a dollop of crème fraîche.

Sarah Jay

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Chicken Teriyaki Skewers

Sweet, savory and delicious. Have your favorite takeout dish at home any time!

Lékué

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Roasted Garlic

Tested and Perfected in the Sur La Table Kitchen

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Pan Seared Duck Breast with Two Potato Hash and Dried Cherry Sauce

A mouth-watering trio of perfectly seared duck, seasoned vegetables and a sauce of rich, French brandied cherries.

Recipe by Chef Marc Murphy, courtesy of All-Clad.

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Chargrilled Shucked Oysters

Tested and perfected in the Sur La Table kitchen

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Berry Mojito Pops

This delicious cocktail-on-a-stick is chock full of fresh summer berries highlighted by fresh mint and a bit of rum.

Zoku

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Gateau de Hannouka

It's not Hanukkah without latkes—and these are the best.

Joan Nathan

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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.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Salt-Frozen Parmesan Ice Cream with Tomato Marmalade and Basil Gremolata

Delight your taste buds with this savory ice cream that has just a touch of sweetness from the tomato marmalade.

Recipe and image from Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks by Mark Bitterman, Andrews McMeel Publishing 2013.

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Classic Lemon Bars

Eyes light up at the sight of these tart and refreshing favorites. A soft, puckery lemon filling atop a vanilla-scented shortcrust is just the ticket after a rich winter meal, and it is also a refreshing treat on a hot summer day. Okay, okay, it's great anytime. Surprisingly easy to make, these bars deliver a...

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Guinness Ice Cream with Chocolate Bacon Bits

Beer-flavored ice cream? This unexpected yet amazing dessert takes advantage of the deep caramel notes in the stout to create a frozen treat full of complex flavors. The sprinkling of chocolate-covered bacon pieces pushes this unique sweet treat over the top.

Tested and perfected in the Sur La Table kitchen

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Pork Medallion Saute with Figs

Make this dish with fresh figs when they’re in season. Green-skinned figs are the prettiest, as the purple ones tend to tint the sauce a rosy pink. If it isn’t fig season, use either dried Black Mission or the lighter-skinned Calimyrna. For the pan sauce, use an inexpensive dry Marsala, a fortified Italian wine.

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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Whole Roasted Snapper on Piperade

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

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Dark Fruit Mint Pops

Kids of all ages love this simple recipe. All you have to do is grab a Cuisinart® SmartStick™ Immersion Blender to get started—one-touch control lets you blend your blackberries to perfection right in the bowl.

Joel Gamoran

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