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All Recipes

Maple Autumn Cakelets

by Nordic Ware

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Summer Strawberry Hand Pie

by E’Cucina Home

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Salmon with Bacon and Onions

by Lékué

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Salt Brick Grilled Chicken

Plain and delicious, with crisp skin and juicy meat, this dish is a staple of Tuscan cooking.

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

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Roast Chicken with Bread and Arugula Salad by Ina Garten

by Ina Garten, Make it Ahead

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Vanilla Creme Brulee

This is it, the ultimate in sweet, creamy richness, topped with a crisp crust of caramelized sugar. You'll surprise everyone by serving one of the most popular restaurant desserts ever, and no one needs to know how simple it is. The vanilla bean gives every bite a round, deep vanilla flavor as well as an...

by Sur La Table & Andrews McMeel Publishing

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Gingerbread Press Sugar Cookies

by Wilton®

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Stuffed Artichokes with Pine Nuts and Currants

by Sur La Table & Andrews McMeel Publishing

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Shredded Pork Soft Tacos

Recipe developed for Fagor, by America’s TEST KITCHEN

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Carrot Soup with Lemongrass

by Sur La Table & Andrews McMeel Publishing

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Carrot Apple Ginger Muffins

by KitchenAid

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Lamb Tagine with Artichoke Hearts, Dried Apricots, and Preserved Lemon

Lamb, artichokes, and dried fruit are a classic combination for a Moroccan tagine, but it is the bouquet of spices—saffron, cumin, ginger, coriander, cinnamon—that make this dish memorable. To savor the wonderful flavors in the sauce, spoon the tagine onto mounds of fluffy couscous (page 317). This recipe calls for ...

by Sur La Table & Andrews McMeel Publishing

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Mini Cheesecakes

For an elegant presentation—and the perfect end to a holiday dinner—bake single-serving cheesecakes and top with fresh raspberries.

by King Arthur Flour Company Inc.

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Gluten Free Flour Mix

by Breville

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New York Steaks with Chive Butter and Merlot Sauce

A perfectly seared steak, chive-infused butter and a rich, wine sauce makes dinner a celebration.

Tested and perfected in the Sur la Table kitchen

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Mussels in Cream Sauce

Tested and perfected in the Sur la Table kitchen

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Spelt Salad with Sugar Snap Peas and Feta

Tested and perfected in the Sur la Table kitchen

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Grilled Tuna Niçoise with Anchovy Vinaigrette

by Sur La Table & Andrews McMeel Publishing

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Spice-Roasted Marcona Almonds

Tested and perfected in the Sur la Table kitchen

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Sazerac

by Charles Schumann, American Bar

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Home-Style Artichokes

by All-Clad

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Oktoberfest Fondue

by Jenna Schweizer, Online Merchandiser for Sur La Table

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Roasted Root Vegetables

by Le Creuset

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Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

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Spiced Nuts

Tested and perfected in the Sur la Table kitchen

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Caramel Apple Slush

by Zoku

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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

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Chocolate Souffles

The classic dessert is everything it’s puffed up to be: rich, fluffy, and super chocolaty.

Tested and perfected in the Sur la Table kitchen

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Chicken Broth with a Bonus

by Sur La Table & Andrews McMeel Publishing

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Mango Smoothie

by Vitamix

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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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Gruyere, Thyme, and Caramelized Onion Pocket Pies

These savory morsels are great for an upscale cocktail party or outdoor gathering.

Tested and perfected in the Sur la Table kitchen

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Lemon Mascarpone Gelato with Strawberries

Tested and perfected in the Sur la Table kitchen

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Chorizo Tacos with Pico de Gallo and Avocado Crema

Spice up your tacos with Mexican chorizo and fresh pico de gallo, then top with avocado crema for a delicious, south of the border twist.

Tested and perfected in the Sur la Table kitchen

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Blueberry Muffins

Tested and perfected in the Sur la Table kitchen

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Grilled Lamb Pita Sliders with Feta and Mint Pesto

Give your sliders a Mediterranean twist by mixing ground lamb into sirloin, adding Greek spices to the blend and serving in toasted pita bread.

Tested and perfected in the Sur la Table kitchen

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Frittata with Zucchini, Cherry Tomatoes, and Goat Cheese

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Grilled Swordfish with Peperonata

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Chargrilled Shucked Oysters

Tested and perfected in the Sur la Table kitchen

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Deep Fried Sous Vide Eggs

by Anna Mach, Online Merchandiser for Sur La Table

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Zuppa Toscana

by Academia Barilla, adapted by the Sur La Table kitchen

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Pasta alla Norma - Pasta Norma style

Nino Martoglio, a Sicilian writer and poet, was so impressed with this dish that he compared it to Norma, a popular opera of the day by Sicilian composer Vincenzo Bellini. It has been called Pasta alla Norma ever since. If you can't find ricotta salata by all means use good quality regular ricotta. It won't be the...

by Academia Barilla, adapted by the Sur La Table kitchen

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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

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Soy-Ginger Marinated Flank Steak

Marinate steaks in the fridge in the morning for a delicious grilled dinner in the evening.

Tested and perfected in the Sur la Table kitchen

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White Beans with Clams

by Lékué

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Country Style Lemonade

Tested and perfected in the Sur la Table kitchen

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