Review Your Order
Close

Shopping Cart

  • 0 Total
  • $0.00

View All Recipes

Shirley Collins

Named after the founder of Sur La Table, this riff on the classic Tom Collins is a great any-occasion cocktail. We’ve found that just about everyone loves this drink once they’ve tried it, much as the real Shirley was beloved by all her Seattle customers.

Charlotte Bernhardt/McCracken-Tough

Stars: 0.0

Garlic Sweet Potato Mash

If you enjoy the taste of garlic mashed potatoes, you’ll love this unexpectedly delicious combination.

Recipe courtesy of Kenwood Electrics

Stars: 0.0

Corn Soufflé with Red Pepper Sauce

Gorgeous, golden, and bursting with two kinds of corn—both fresh kernels and Cornmeal—this soufflé makes a great main course for a light summer dinner.

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

Stars: 0.0

Summer Splash Smoothie

Dive into the summer with a refreshing blend of delicious melons, peaches and juicy pineapple.

Vitamix

Stars: 0.0

Iceberg Wedges with Creamy Blue Cheese Dressing

Easy, fresh and filled with satisfying crunch, the wedge is delicious with a zing of homemade dressing!

Tested and perfected in the Sur la Table® Cooking Class Program.

Stars: 0.0

Fried Cod with Asian Slaw

Bright, tangy slaw provides a delectable crunch and dazzling flavor to complement fresh fried seafood.

Tested and perfected in the Sur la Table® Cooking Class Program.

Stars: 0.0

Banana Blueberry Orange Smoothie

Get passionate about purple with this brightly colored and incredibly delicious banana smoothie.

Vitamix

Stars: 0.0

Pan Roasted Bouchot Mussels with Oriental Sauce

In this recipe by Chef David Chang, sake-steamed Bouchot mussels, with their high meat-to-shell ratio, are topped with denjang broth and plenty of black pepper.

Recipe by Chef David Chang, courtesy of All-Clad.

Stars: 0.0

Mint Julep

Nothing cools on a scorching summer day like a Mint Julep, the perfect libation anytime you want a refreshing cocktail.

Charlotte Bernhardt/McCracken-Tough

Stars: 0.0

Basil Limeade

Substitute lemons with lime juice and fresh, sweet basil for this invigorating twist on lemonade.

Tested and perfected in the Sur La Table kitchens.

Stars: 0.0

Beet, Apple and Celery Juice

Get all the incredible nutrition of beets combined with the sweetness of apples and hydration of celery.

Breville

Stars: 0.0

Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes

There are many tempting flavor possibilities when it comes to corn bread. For this version, smoked mozzarella or Gouda is substituted for the more traditional Cheddar or Monterey Jack. The addition of buttermilk gives the bread a tender crumb and a slight tang, the dried tomatoes add a salty edge, and the corn...

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

Stars: 0.0

Tomato, Cucumber, Parsley and Carrot Juice

Tired of chewing on that salad? Get all the deliciousness, nutrition, and freshness in this juice.

Breville

Stars: 0.0

Warm Apple Cider

Make the holidays more festive or just warm up the fall and winter seasons with this delicious spiced classic.

Recipe courtesy of Kenwood Electrics

Stars: 0.0

The Quickest Tiramisu

Italian for ’pick me up,’ tiramisu is a hit any time it’s served. With the Jura® ENA 9 One-Touch Espresso Machine coffee shop on your countertop, you can add fresh brewed espresso for an authentic Italian treat.

Joel Gamoran

Stars: 0.0

Emerald Smoothie

Keep on craving green smoothies with pineapple and vanilla yogurt to tempt you with light, citrus flavor.

Vitamix

Stars: 0.0

Zuppa Toscana - Tuscan Soup

Farro (also called emmer), a type of wheat, was among the first cereal crops to be domesticated in the Middle East. It’s the “mother grain” to all modern wheat dating back 17,000 years. Farro was the conerstone of the Etruscan diet, and was also the standard ration of their eventual conquerors...

Original recipe courtesy of Academia Barilla, adapted by Kimberly Davis, Sur La Table corporate chef, 2008

Stars: 0.0

Chilled Cucumber-Yogurt Soup

Keep your summers cool with this tangy, light and refreshing Mediterranean soup.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Coffee Liqueur Smoothie

Irish cream liqueur adds a bold touch to this blended espresso drink.

De’Longhi

Stars: 0.0

Crispy Fried Chicken with Indulgent Gravy

Some contemporary cooks are wary of frying, but here’s a reason to make an exception. This chicken is so moist, so crunchy and savory, it’s worth any trepidation. The key is to use a pan that doesn’t crowd the chicken (use two, or cook in batches, if necessary), and—most importantly—to keep an eye on the heat. The...

Sur La Table, Simple Comforts (Andrews McMeel)

Stars: 0.0

Beer-Battered Shrimp with Lemon and Parsley Aioli

A versatile, malty beer batter gets a kick when paired with a lemony aioli. Once you have mastered the basics of this beer batter recipe, you can apply this batter to fish, calamari, and even a variety of vegetables.

Tested and perfected in the Sur la Table® Cooking Class Program

Stars: 0.0

Roasted Chicken with Mustard-Thyme Sauce

A 6-hour brine gives this classic chicken dish its incredible flavor and juiciness.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

Carpaccio, reinterpreted. Your favorite summer veggies take center stage in this raw dish.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Homemade Pumpkin Pie

This recipe takes an American classic to celebration status with a careful blend of spices and heavy cream, outshining the stale spice mix and evaporated milk of less enchanting recipes.

Recipe adapted from The Art and Soul of Baking by Sur La Table® and Cindy Mushet

Stars: 0.0

Saffron-Steamed Mussels with Crème Fraîche

This recipe by Chef Barbara Lynch features a simple preparation of saffron-fragrant mussels brightened by a garnish of tomatoes and fennel.

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

Stars: 0.0

Slow-Braised Bourbon Pork Belly with Wilted Mustard Greens

Pork belly is braised until it’s melt-in-your-mouth tender, then glazed in a rich bourbon sauce.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Vietnamese Beef Noodle Soup (Pho Bo)

Wholesome, hearty and hot, pho is the satisfying antidote to rainy days and cold weather.

Tested and perfected in the Sur la Table® Cooking Class Program.

Stars: 0.0

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.

Stars: 0.0

Pan Seared Scallops, Warm Tomato, Caper and Olive Relish with Creamy Polenta

As seen on CNN, February, 2008

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Orange-Chocolate Filled Pocket Pies

Here’s an elegant pocket pie that takes full advantage of the richly flavored, high-quality chocolates that are readily available today.

Recipe adapted from The Art and Soul of Baking by Sur La Table and Cindy Mushet

Stars: 0.0

Maple-Pecan Sticky Buns

Sticky buns are a favorite throughout the country, and each region seems to have its own variation. You'll like this one, with the deep, caramel-tinged flavor of real maple syrup paired with its finest dance partner-pecans. Be sure to turn these out of their baking pan while they are still quite warm, or the...

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

Stars: 0.0

Torta di riso- Rice Cake

Torta di Riso is a quintessential northern-Italian dessert. Simple cakes or tortes of rice like this are commonly found in many parts of Italy. In Bologna, rice torte is prepared and offered as a good luck gesture to the participants of holiday processions—a tradition that dates back to 1470. Torta di...

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

Stars: 0.0

Salmon Gravlax

One of the most delicate and least embellished salmon preparations is gravlax, a Scandinavian specialty in which the fish is cured by means of a salt and sugar rub. No cooking is involved. We like to think of this paper-thin sliced raw fish as one step beyond Japanese sashimi. Typically, gravlax is seasoned...

Diane Morgan and Sur La Table, Gifts Cooks Love (Andrews McMeel)

Stars: 0.0

Caramelized Onion and Goat Cheese Tart with Red Pepper Foam

Go for flavor over substance, at least on the garnish of these tempting and cheese-rich tartlet hors d’oeuvres.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Kitchen Sink 5-Layer Cake

When you can’t decide on a cake, go for this one! Each layer hides a surprise ingredient. You’ll have as much fun baking, assembling and icing this fun treat as eating it!

Recipe provided by Wilton®

Stars: 0.0

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 Cooking Class Program.

Stars: 0.0

Cherry-Filled Pocket Pies

These mini-pies are filled with a dried cherry filling like you might find inside a linzer tart. They’re perfect for picnics, after-school treats, or as a nostalgic addition to a dessert buffet.

Adapted from The Art & Soul of Baking by Sur La Table and Cindy Mushet

Stars: 0.0

Pizza Bianco with Four Cheeses

Traditionally, a pizza bianco is a simple flat bread topped with olive oil, salt, and rosemary. In this version, we are adding cheese and garlic to create the ultimate bianco quattro formaggi!

Tested and perfected in the Sur La Table kitchens.

Stars: 0.0

The Eduardo Pork Tacos

Take taco night to the next level. Tender pork has a delicious kick that is sure to make these tacos a crowd pleaser.

Ed Kernan

Stars: 0.0

Pesto Sauce

Simple and delicious, this pesto is a snap to make with the Vitamix.

Vitamix

Stars: 0.0

Peanut Butter Thumbprints with Peanut Caramel

These are your favorite peanut butter cookies, all dressed up and ready for a party.

Cindy Mushet

Stars: 0.0

Glazed Rutabaga Wedges

These well-browned rutabagas make an ideal companion for a holiday rib roast or a weeknight roast chicken. Their natural sugar will caramelize on the surface as they cook, then melt into a glaze when you add a touch of broth at the end. Rutabagas appreciate a generous hand with the black pepper.

Janet Fletcher

Stars: 0.0

Acorn Squash Soup

The perfect autumnal appetizer elevates the flavor of acorn squash with a rich blend of broth, cream and white wine.

Recipe courtesy of Kenwood Electrics

Stars: 0.0

Pistachio Phyllo Pastries with Spiced Apricot Honey

Ready for dessert? Crisp phyllo and crunchy, spiced nuts soaked in citrus and apricot-infused honey syrup should be it.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Yukon Gold Potato Salad

Fresh herbs, apple cider vinegar and tangy Dijon give this salad plenty of bright flavor.

Stephanie Piché - Caterer

Stars: 0.0

Strawberry Marshmallows

Pleasingly pink and fluffy-soft, rich strawberry jam or preserves infuses these homemade marshmallows with deliciousness.

Chicago Metallic

Stars: 0.0

Spicy Braised Romano Beans with Tomatoes

In many Italian American households, the meaty, flat-podded romano (or Roma) beans are the green beans of choice. They can be boiled and served as a cool salad, or braised with tomatoes and Italian seasonings and served warm.

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

Stars: 0.0

Orange Almond Cake

A great way to end your Easter brunch.

© 2010 Wilton Industries, Inc. Used with permission.

Stars: 0.0

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Close