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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.

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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.

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Salt Cod Fritters with Aioli Dip

Irresistible, crispy golden fish cakes dipped in creamy, garlicky aioli is pure Spanish deep-fried delight.

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Classic Margarita

Nothing quenches quite like an authentic margarita—and this is a great recipe to carry you from Cinco de Mayo all the way through summer.

Bartender: Charlotte Bernhardt of Tavern Law

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Mexican Chopped Salad with Honey Lime Dressing

This colorful salad gets a boost from a citrusy dressing with a kiss of heat.

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

Stars: 0.0

Grilled Eggplant Cannelloni with Ricotta and Prosciutto

Lengthwise slices from a large eggplant become supple when grilled, so you can roll them around a ricotta filling as if you were making cannelloni from pasta squares. Blanketed with a homemade fresh-tomato sauce and baked until bubbly and a little crusty around the edges, the fork-tender bundles of stuffed eggplant ...

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

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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.

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Backyard BBQ Rub

This big-flavored spice blend is guaranteed to ignite great taste when rubbed on shrimp, scallops, chicken, beef, lamb, buffalo, or pork. This recipe yields about 2½ cups of the spice rub, which is a great quantity to divide and package for gift giving.

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

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Tender Pastry Dough

A classic recipe that’s great for savory or sweet pies, from meat-filled empanadas to apple turnovers.

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

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Buckwheat Crêpes with Sautéed Apples and Gruyère Cheese

In Brittany, the crêpes are made with buckwheat flour and the typical filling is a smear of salted butter, cheese, ham or bacon, thinly sliced fruit and/or eggs.

Marie Simmons

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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.

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Frisée Salad with Toasted Hazelnuts

Frisée, a lettuce with spiked, flavorful leaves, is among those gourmet greens that have begun to show up more and more in well-stocked produce sections. On big heads that have darker outer greens, you’ll want to discard the larger, tough leaves and use only the pale green to nearly white tender leaves at the...

Renée Behnke

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Pretzels with Sweet Honey Mustard Dressing

Everyone loves pretzels! Season yours with sugar, salt, seeds, nuts and more! Better yet, the yeast dough can be adapted to make monkey bread, rolls and loaves!

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

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Honey of a Peach Grilled Game Hens

Runner-up, Sur La Table Grilling Contest, Grilled Meat category

Margee Berry

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Plum Ginny

The signature Sur La Table cocktail was created as a tribute to our Seattle roots and our admiration for the French gastronomic tradition. It’s the perfect balance of sweet and tart, with subtle fruit notes.

Charlotte Bernhardt/McCracken-Tough

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Roast Acorn Squash with Maple Glaze

Easy to make, this classic squash is simple, delicious autumn goodness.

Janet Fletcher

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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.

Chef-Author: Ethan Stowell

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Garam Masala

This aromatic spice blend is used in northern India. It is commercially available, but homemade garam masala has a much livelier flavor.

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

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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

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Country Style Lemonade

Sunny days call for sipping sweet lemonade on the porch. Use fresh-squeezed lemon juice for a flavor that that is superior to any store-bought mix.

Tested and perfected in the Sur La Table kitchens.

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Crispy Salmon on Lemon-Caper Wilted Greens

One of the best skills to master in the kitchen is the art of pan-frying and making the subsequent pan sauce that follows. We use salmon in this recipe, however halibut, chicken or even pork tenderloin, would be wonderful accompaniments to this sauce.

Tested and perfected in the Sur La Table kitchens.

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Corn on the Cob with Flavored Butters

Corn on the cob, the classic American summer vegetable, can be boiled, grilled, or steamed. But steaming is the best way to preserve its pure corn flavor and toothsome texture. A shallow steamer, steamer insert, or pasta insert for an 8-quart stockpot will hold up to 8 ears of corn comfortably. For an added treat...

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

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Lemon Blueberry Pops

Lemon and wild blueberry pair up for a sweet and tangy summertime treat.

Zoku

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Be Creative Sugar Cookies

Here’s a deliciously crisp and tender sugar cookie that can assume many shapes and be served as is, or sandwiched with jam, chocolate, or your favorite filling.

So Sweet! © 2011 by Sur La Table, Inc.

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Truffle Mashed Potatoes

Truffles impart luxurious, earthy notes to these wonderfully fluffy mashed potatoes.

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

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Rich Turkey Pan Gravy

This rich pan sauce starts with a succulent base of pan juices and builds flavor with the addition of roasted vegetables, red wine, and fresh herbs.

Tested and perfected in the Sur La Table kitchens.

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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)

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Neapolitan Pizza Dough

Authentic Neapolitan pizza dough is a simple, thin-crust pizza dough that originated in Naples, and is traditionally made with a simple tomato sauce and vegetables.

Tested and perfected in the Sur La Table kitchens.

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Asian Glazed Salmon

”The All-Clad Gourmet Advanced Instruments For Baking Success Ovenware, with its beautifully designed handles, is perfect for casual entertaining – and delivers the highest quality cooking performance that I have come to expect from All-Clad“
Carole Walter

Recipe courtesy of Carole Walter and All-Clad, 2008

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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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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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Angel Hair Pasta with Shrimp, Parmesan and Lemon Juice

Delicate angel hair pasta tossed with shrimp, lemon juice and Parmesan make this dish a year-round palate pleaser.

Lékué

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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)

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Chocolate Silk Tart

This timeless chocolate dessert is decadent and delicious all on its own. But you can dress it up with candied fruits, chocolate shavings or chocolate, caramel or berry sauces for special occasions.

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

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Japanese-Style Steamed Dumplings (Gyoza)

Enjoyed as a side, main dish or snack, gyoza are delicious savory-warm comfort food anytime.

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

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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

In just a few moments on the stove, a potful of rough fresh spinach leaves wilts down into a silky bed for grilled scallops. A composed butter enlivened with capers and lemon zest creates a simple sauce as it melts on the hot greens and shellfish. Be sure to warm the dinner plates for a few minutes in a low oven to ...

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

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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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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.

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All-American Apple Pie

Tart Granny Smiths are reliable and available in every market in the country, but try seeking out local varieties at the farmers’ market or roadside stands during apple season. Don’t be afraid to mix and match apples. A few tart and sturdy ones with a few sweet can be a great combination.

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

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Grilled Peppers with Chimichurri Sauce

The renowned fresh, green Argentinean sauce and condiment complements grilled peppers with exceptional flavor.

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

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Black Beans (Frijoles)

This essential Latin-American dish is fragrant with toasted cumin and simple to prepare as a comforting main dish or quick side.

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

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Classic Crosshatch Peanut Butter Cookies

Whether you like your peanut butter cookies made with chunky peanut butter or smooth, these classic cookies are rich and crumbly, perfect with a glass of milk.

Andrews McMeel

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Old Bay Popovers

These light and airy popovers feature the famous flavors of Old Bay® seasoning. They’re also easy to whip up with our Sur La Table® Nonstick Standard Muffin Pan!

Joel Gamoran

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Pommes Gaufrettes (Waffle-Cut Potatoes)

A mandolin with a fluted blade is the secret to creating the irresistible waffle design.

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

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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

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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

With a little chopping of herbs and garlic, you can step up your everyday roasted potatoes to something special. Lemon zest and parsley add sparkle, and the generous coating of olive oil helps ensure crispness.

Sarah Jay and Sur La Table, Knives Cooks Love (Andrews McMeel)

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Pork Medallion Sauté 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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Yankee Pot Roast

Savory and slow-cooked until fork tender, pot roast transforms beef into incredibly flavorful comfort food.

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

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