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All Recipes

Bolognese

Bolognese is typically a labor of love involving a lot of prep and hours spent at the stove. The pressure-cooker cuts down on time, yet, adds concentrated rich flavor, resulting in a sauce that tastes like it’s been cooking all day.

Recipe for Fagor by America’s TEST KITCHEN. Image by Johnson Rauhoff.

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Sweet Peas with Bacon and Wild Onions

Season your veggies with salty bacon, herbs and fragrant onions in this delicious side dish.

Tested and perfected in the Sur La Table kitchen

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Sous Vide 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 kitchen

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Gluten Free Pasta Dough

Gluten free pasta dough is easy to make with the Breville Boss blender.

Recipe and image by Breville

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Beet and Goat Cheese Ravioli with Arugula Pesto

This perfectly balanced dish combines earthy beets with a mild, creamy goat cheese. The nutty, yet slightly spicy, pesto offers depth of flavor and a wonderful, bright green color burst.

Tested and perfected in the Sur La Table kitchen

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Mango Smoothie

Vanilla yogurt adds a wonderful creaminess to the light citrus flavors and tropical flavors of mango.

Vitamix

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Moroccan Chicken Skewers with Herb Sauce

Traditional Moroccan spices and herbs, such as cinnamon, cumin, turmeric, coriander and mint, can transform plain chicken breast into a wide array of interesting flavors.

Tested and perfected in the Sur La Table kitchens

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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 kitchen

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Spicy Mexican Chocolate Paletas

Creamy, rich and infused with a touch of chile, these chocolate pops pack a little south-of-the-border punch.

Zoku

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Braised Chicken with Apple and Sage

Choose a skillet with a lid to braise the chicken. We used a tart Granny Smith apple so if you choose a sweeter variety like a Braeburn or a Fuji, you may need more lemon juice to balance the flavors in the sauce.

Tested and perfected in the Sur La Table kitchen

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Strawberry Souffles with Cointreau Whipped Cream

Perfect for warmer spring and summer months, this light berry dessert is a wonderful way to not only impress your family and friends, but a delicious way to use freshly picked strawberries especially from your garden or the farmers’ market.

Tested and perfected in the Sur La Table kitchen

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Risotto with Mushrooms and Salumi Pancettini

Risotto is a hearty Italian dish made with high starch, short grain rice that gives it a creamy consistency. This unique risotto recipe includes Salumi Pancettini—tiny rolled Pancettas which are salted and dry cured.

Recipe courtesy of Armadino Batali & Salumi, 2008

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Homemade Pasta Dough

Tested and perfected in the Sur La Table kitchen

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Tuscan Kale with Pine Nuts and Golden Raisins

The crinkly-leaved greens known as Tuscan kale (or lacinato kale) get a Sicilian treatment here. The pairing of pine nuts and raisins is so commonplace in Sicily that the two are sold already mixed together. You can prepare Swiss chard, turnip greens, broccoli rabe or spinach by the same method.

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

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Spinach Salad with Caramelized Pears and Goat Cheese

Sweet pears deliciously complement the tanginess of the balsamic vinegar and creamy goat cheese.

Tested and perfected in the Sur La Table kitchen

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Classic German Chocolate Cake

One bite of this gooey, chocolaty American cake classic will transport you to a boat traveling peacefully down the Rhine. Pair with a good Riesling for exceptional decadence.

Tested and perfected in the Sur la Table kitchen

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Pollo al Mattone - Chicken Under a Brick

This traditional Tuscan cooking method results in incredibly crispy skin and intensely flavorful meat. Weighting the chicken ensures that each part of the chicken is approximately the same thickness, so it cooks quickly and evenly. The weight also causes the fat under the skin to render and melt out, leaving the...

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

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Roast Duck and Mushroom Fricassee with Black Currant Sauce

Make a romantic dinner full of flavor and elegance with a rich duck breast paired with the warm earthiness of a mushroom medley and a bright and tangy black currant sauce.

Recipe by Keisuke Matsushima for A L'Olivier

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Fettuccine with Pesto, Green Beans and Potatoes

Simple, herbal and delicious, Italian pesto with walnuts lends bright flavor to pasta and vegetables.

Tested and perfected in the Sur La Table kitchen

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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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Classic Apple Pie

In this classic recipe, an attractive high dome of an apple pie can be considered a ruse, as the apples have shrunk, leaving a big space between the filling and the crust. Precooking the apples will minimize the gap and concentrate the apple flavor, too.

Sur La Table, Simple Comforts (Andrews McMeel)

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Pan-Seared Scallops with Prosecco Butter Sauce

These succulent scallops are perfectly accompanied with sweet yet slightly acidic Prosecco in a delicate buttery sauce.

Tested and perfected in the Sur La Table kitchen

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Risotto alla Parmigiana con Salamino - Risotto Parmigiana Style with Italian Sausage

Carnaroli rice is rich in soluble starch. It is considered the best rice for risotto because of the consistency of the grains, its high starch content and resistance to quick cooking. Adding the rice to the saucepan on the heat without any liquid is an important step, because it can determine the final texture of...

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

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Roasted Sweet Potato Puree in the Pressure Oven

Wolfgang Puck Worldwide Inc., (c) 2010

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Glazed Spiral Root Vegetables

Kyle Weber

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Ham and Sausage Strata

Stratas are layered baked egg dishes typically made with milk soaked bread, meats, cheese and vegetables. They’re the perfect make-ahead meal because the strata needs to sit for at least 4 hours or overnight before baking.

Tested and perfected in the Sur La Table kitchen

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Pan-Seared Sole with Lemon and Capers

This lemon-caper butter sauce is simple to make and delicious on most seafood varieties.

Tested and perfected in the Sur La Table kitchen

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Insalata di Olive Verdi Schiacciate - Crushed Green Olive Salad

Nocellara Del Belice is the most famous of Sicily's olives. The modern Sicilian diet relies heavily on grains, vegetables, herbs and spices, olives and olive oil, fruit, nuts, seafood and cheeses. This diet leaves clues to the many people and cultures that have established themselves on the island, including the...

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

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Salt-Crisped Whole Fish with Mint and Pickled Ginger

Broiling on a hot salt block firms, cooks and crisps a fish beautifully; the addition of pickled ginger and mint adds a delicious twist to this Asian-inspired dish.

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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Haricots Verts with Herbes de Provence

Herbes de Provence is a blend of dried herbs frequently used in Southern French cooking, and always contains thyme, savory, marjoram and oregano in equal proportions. Lavender flowers are often added and occasionally lesser quantities of other herbs can be included.

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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Spicy Potato Bites

In English, “patatas bravas” loosely translates to “potatoes with a temper,” referring to the spicy sauce drizzled over these fried potato bites. The potatoes are fried twice to make them extra-crispy on the outside.

Tested and perfected in the Sur La Table kitchen

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Salt Block Scallops with Fresh Mango-Cilantro Relish

Grilling scallops brings out their natural sweetness, and grilling them directly on a Himalayan salt block, imparts a subtle salty note to the shellfish.

Tested and perfected in the Sur La Table kitchen

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Homemade Eggnog

Nothing says “it’s the holidays!” quite like eggnog. Serve it before dinner to set the mood or after dinner as a liqueur with coffee. For a kid friendly version, simply remove the rum.

Tested and perfected in the Sur La Table kitchen

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Salmon with Bacon and Onions

Delicious salmon infused with fragrant onion and bacon is an impressive savory main dish.

Lékué

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Tomato, Carrot and Red Bell Pepper Juice

Get a boost of vitamins from this delicious combination with less salt than store-bought.

Breville

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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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Stew with Vermicelli

Give in to delicious comfort with a rich and savory stew made hearty with vermicelli pasta.

Lékué

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Cedar-Plank Salmon with Lemon-Dill Hollandaise

Intensify the flavor of salmon by cooking it on Cedar wood which imparts a lush smoky flavor.

Tested and perfected in the Sur La Table kitchen

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Mimosa Pops

You’ll love this cool take on a Sunday brunch stable. Zingy orange and ripe strawberries bring out the flavors of your favorite sparkling wine.

Zoku

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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 kitchens.

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Louisiana Oysters

Oysters generously topped with butter, Italian cheeses and Cajun spices—you’ll love this interpretation of Acme Oyster House’s famous dish.

Inspired by Acme Oyster House in New Orleans, Louisiana

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Grilled Avocado and Corn Salad with Lime Vinaigrette

The only thing we love more than how the grill gives this salad its fire-roasted flavors, is how much we love how easy the Bamix© Immersion Blender or ’magic wand ’ makes preparing this dish.

Joel Gamoran

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Steamed White Fish with Vegetables

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Savory Shallot and Orange-Cranberry Sauce

Forget about the gelled sauce in the can—homemade cranberry sauce is easy to make, incredibly delicious, and fills your house with the enticing aromas of the season.

Tested and perfected in the Sur La Table kitchen

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Tequila and Lime-Marinated Chicken Skewers with Cilantro Sauce

Tested and perfected in the Sur La Table kitchen

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Porcini-Crusted Tenderloin with Chocolate-Port Sauce

Tenderloin encrusted with porcinis and peppercorns then dressed in a delicious chocolate-tinged port wine reduction.

Tested and perfected in the Sur La Table kitchen

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