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Manhattan

by Charlotte Bernhardt

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Strawberry-Rhubarb Tart

A classic springtime combination, strawberries and rhubarb cook together to form a deliciously sweet and tart filling.

Tested and perfected in the Sur la Table kitchen

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Potato, Onion, and Gruyère Galette

Here is a savory version of the free-form fruit tart known in France as a galette. Onions, sautéed until soft and sweet, are combined with sliced potatoes and grated Gruyère, an aged, wonderfully nutty cheese from Switzerland, for a comforting, all-season tart that is as welcome at the brunch table as it...

by Sur La Table & Andrews McMeel Publishing

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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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Chocolate Banana Marble Bread

by Sur La Table & Andrews McMeel Publishing

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Easy Chocolate-Espresso Pots de Creme

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

by Ethan Stowell

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Maple-Pecan Sticky Buns

by Sur La Table & Andrews McMeel Publishing

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Pan Roasted Bouchot Mussels with Oriental Sauce

by All-Clad & Chef David Chang

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Curry Shrimp with Vegetable Noodles

Tested and perfected in the Sur la Table kitchen

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Classic Strawberry Shortcakes

These big, pillowy shortcakes are tender and slightly sweet. Split in half and filled with juicy strawberries, they are topped with softly whipped cream for a gorgeous dessert.

by Sur La Table & Andrews McMeel Publishing

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Almond-Chocolate Spritz Cookies with Orange Blossom Water

Buttery spritz cookies, the much-anticipated standard on the holiday cookie platter, deserve to be enjoyed all year-round. Instead of saving these for special occasions, why not make some to enjoy with a cup of tea, as an after-school snack, or with a bowl of ice cream?

by Sur La Table & Andrews McMeel Publishing

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Moscow Mule

by Charlotte Bernhardt

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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...

by Academia Barilla, adapted by the Sur La Table kitchen

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Easy Green Smoothie

by Vitamix

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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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Roasted Tomato Soup

Tested and perfected in the Sur la Table kitchen

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Grilled Rosemary Salmon with Nectarine Salsa

Tested and perfected in the Sur la Table kitchen

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Carbonara by Chef Marc Vetri

A time-honored, simple preparation of the classic Roman dish.

by All-Clad & Chef Marc Vetri

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Two Tone Bread

by Kelly Kortekaas

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Baked Pears with Pecans and Maple Syrup

by Kerrygold

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Parmesan Butter

by Chef’n.

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Thai Pumpkin Soup

by Vitamix

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Raspberry Souffles in the Pressure Oven

Soufflés feel like the most indulgent of desserts. But, they can also be surprisingly light since they’re based on fat-free egg whites.

by Wolfgang Puck

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Cherries & Cream Quick Pops

Fresh cherries and Greek yogurt make for a deliciously creamy combination, but the drizzle of chocolate takes it to the next level.

by Zoku

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Cantaloupe Mint Quick Pops

Celebrate the flavors of perfectly ripe cantaloupe with these simple and flavorful cool treats.

by Zoku

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Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

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Berry Delicious Smoothie

by Vitamix

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Spring Fever

by Charles Schumann, American Bar

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Duo-Tone Chocolate Pots de Creme

by Sur La Table & Andrews McMeel Publishing

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Mixed Seafood Paella

Tested and perfected in the Sur la Table kitchen

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Mussels from Brussels

by GreenPan

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Sous Vide Steak

by Sansaire

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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

by Sur La Table & Andrews McMeel Publishing

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Rainbow 5-Layer Cake

Break out your apron! You’ll have as much fun baking, assembling and icing this colorful cake as eating it!

by Wilton®

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Plum Ginny

by Charlotte Bernhardt

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Classic Eggs Benedict

Tested and perfected in the Sur la Table kitchen

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Grilled Swordfish with Peperonata

In Italy, peperonata—braised peppers with tomato and onion—is typically served as an antipasto or side dish, but it makes a superb fish topping.

by Sur La Table & Andrews McMeel Publishing

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Corn on the Cob with Flavored Butters

by Sur La Table & Andrews McMeel Publishing

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Chicken Broth with a Bonus

by Sur La Table & Andrews McMeel Publishing

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Celery Root and Mushroom Soup

by Sur La Table & Andrews McMeel Publishing

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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 Riso ...

by Academia Barilla, adapted by the Sur La Table kitchen

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Zucchini Pancakes with Lime-Cilantro Crème Fraîche

Tested and perfected in the Sur la Table kitchen

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Cajun Deep-Fried Turkey

Put a little heat in their bellies with this flavorful and spicy revision of your table’s traditional turkey headliner.

by Waring Pro

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Apple, Pear and Orange Quick Pops

Filled with nothing but fresh, pure fruit juice, these pops are as nutritious as they are delicious.

by Zoku

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