Review Your Order
Close

Shopping Cart

  • 0 Total
  • $0.00
0
CHECK  OUT
Cooking

Cookware Sale

only at Sur La Table

All Recipes

Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

Simple, comforting, delicious. Herbed brown butter elevates this fresh pasta into the realm of elegant dinner.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Cookie Ice Cream Bowl

What’s better than an ice cream sundae? An ice cream sundae served in a delicious cookie bowl. Easily create these tasty treats at home with Wilton’s 6-Cavity Cookie Bowl Pan.

Recipe provided by Wilton®

Stars: 0.0

Curry Shrimp with Vegetable Noodles

Spiral vegetable noodles make a delicious alternative to cooked pasta, especially for those who are glucose intolerant. Toss in curry paste, basil and cilantro for a memorable Indian-inspired dish.

Tested and perfected in the Sur La Table kitchen. Photo and recipe courtesy of JohnsonRauhoff.

Stars: 0.0

Tomato, Carrot and Red Bell Pepper Juice

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

Breville

Stars: 0.0

Cinnamon Honey Nut Butter

KitchenAid

Stars: 0.0

Brioche in the Pressure Oven

Originating in France, brioche is a light and slightly sweet bread made with a rich yeast dough that bakes well in a pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

Stars: 0.0

Lemon Popcorn

Zippy Pop, Inc.

Stars: 0.0

Classic Lobster Roll

Combine lobster with homemade aioli, celery and green onions for a quick and tasty meal. Slicing, dicing and chopping this recipe’s ingredients is easy with theWüsthof® Classic Chai Dao knife.

Joel Gamoran

Stars: 0.0

Foolproof Apple Pie

Make smiles appear at your next holiday function with this traditional spiced apple pie, topped with a whipping cream glazed crust.

Recipe used with permission from King Arthur Flour

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

Peanut Butter Brownies

Cisé Trading Co.

Stars: 0.0

Ramos Gin Fizz

A tasty New Orleans spin on the gin fizz, the orange flower and egg white give this drink a whole new flavor and texture. The alcohol in this drink “cooks” the egg white.

Charles Schumann, American Bar (Abbeville Press)

Stars: 0.0

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

Stars: 0.0

Pasta Alla Carbonara

GreenPan

Stars: 0.0

Cocoa Chocolate Chip Mint Cookies

Clare McCormick

Stars: 0.0

Stuffed Vegetables with Couscous

Filled with nutrients and flavor, this colorful and hearty dish will satisfy the entire family.

Lékué

Stars: 0.0

All Green Smoothie

Go green all the way with this sweet, delicious combination of fruits, vegetables, and leafy greens.

Vitamix

Stars: 0.0

Glowing Green Smoothie

Filled to the brim with healthy greens, sweetened by apples and pears and a touch of citrus, begin your day right!

Vitamix

Stars: 0.0

Rustic Apple Ribbon Cobbler

Jennifer Mudge

Stars: 0.0

Mini-Crab Cakes with Remoulade

Crab cakes are always the first appetizer to disappear off the buffet table. It is important to chill the uncooked crab cakes before you coat them in breadcrumbs so that they keep their shape when you fry them.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Persimmon-Ginger Smoothie

The heart-shaped Hachiya persimmon is ripe when it is jelly soft. Keep firm ones atroom temperature until they reach that squishy stage, which may take a week ormore. Then halve them and enjoy them for breakfast with a squeeze of lemon or lime, or put them, whole, in the freezer for future smoothies. Persimmons...

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

Stars: 0.0

Whole Roasted Snapper on Piperade

This recipe by Chef Chris Hastings features lemon, thyme and basil-stuffed snapper on a bed of 3-pepper pipérade roasted to perfection and seasoned with fresh herbs.

Recipe by Chris Hastings owner and executive chef of the Hot & Hot Fish Club, courtesy of All-Clad.

Stars: 0.0

Chocolate Covered 5-Layer Strawberry Cake

Indulge yourself with this deliciously decadent cake that is as fun to bake, assemble and ice as it is to eat.

Recipe provided by Wilton®

Stars: 0.0

Two Tone Bread

If you love fresh baked bread but can’t decide on what to make, this recipe is for you.

Kelly Kortekaas

Stars: 0.0

Chocolate Chip Cookies with Sea Salt

The classic chocolaty favorite shaken up with a dash of flavor from the sea.

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Herb Spaetzle

Pronounced shpet’ zul, spaetzle is a delicious, comforting cross between a noodle and dumpling, and incredibly quick and simple to make.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Baked Chicken with Potatoes and Mushrooms

This recipe from Lékué is a quick and simple way to prepare baked chicken.

Lékué

Stars: 0.0

Perfect Roasted Chicken with Root Vegetables in the Pressure Oven

Perfectly roasted chicken with crispy skin is easy to make in a pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

Stars: 0.0

Green Beans with Lemon Zest

Brighten up the season’s crisp green beans with citrus for simple, fresh deliciousness.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Roasted Squash and Kale Salad with Pomegranates

This seasonal warm salad captures the flavors of the holiday and will surely please vegetarians or non-vegetarians at your party.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Watermelon Mint Quick Pops

Take a slice of summer on the go with these yummy pops full of sweet minty-watermelon flavor.

Zoku

Stars: 0.0

Smoky Espresso Baby Back Pork Ribs

The secret to these mouth-watering ribs is Charlie Palmer’s special rub which combines chocolaty espresso, smoky Basque peppers, sweet molasses and fiery chili powder to create an intricate, well balanced blend of spices.

From Remington Camp Cooking by Charlie Palmer.

Stars: 0.0

Fennel and Leek Soup with Gruyere Croutons

Creamy, rich and flavorful, this soup is accentuated with the addition of savory gruyère croutons.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Cucumber Mint Margarita Quick Pops

You’ll love this grownup take on the popsicle, full of cooling cucumber and mint and brightened by a splash of tequila.

Zoku

Stars: 0.0

Egg and Crispy Prosciutto Breakfast Sandwiches

Breakfast and lunch options just got very interesting with this savory waffle sandwich.

Joel Gamoran

Stars: 0.0

Slow-Roasted Tomatoes with Oregano and Feta

Baking tomatoes slowly in a low oven caramelizes their sugars and concentrates their sweetness. They remain moist—not chewy, like sun-dried tomatoes—but with their flavor intensified. Strew them with grated feta while they are warm and serve them with lamb chops, roast chicken, or a bulgur pilaf. Andrew Brait, who...

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

Stars: 0.0

Green Chile Tamales

Although this meal involves multiple steps, the final results are well worth the effort. Note that the recipe makes 24 tamales, but only 12 can be steamed at a time in the final step. Either steam them in two batches, or refrigerate or freeze the second half.

Cuisinart

Stars: 0.0

Tres Leches Cake

Decadent and delicious “three milks” sponge cake is soaked in condensed and evaporated milks, and heavy cream.

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Manhattan

Though you’ll now find it commonly made with bourbon, a Manhattan is traditionally made with rye, the much more popular whiskey in 19th century New York City, where the drink originated.

Charlotte Bernhardt/McCracken-Tough

Stars: 0.0

Tarragon and Orange Roasted Turkey

Turkey has one whole day dedicated to its glory but then it’s almost forgotten. This French inspired dish combines savory tarragon with orange slices and sel gris (organic gray salt from Brittany, France) for an unforgettable holiday dish.

Joel Gamoran

Stars: 0.0

Roasted Butternut Squash Soup

Butternut squash has dense, creamy, sweet flesh that you can easily scrape from the skin after baking. Puree it with sautéed onions and broth to make a silky, pumpkincolored soup, then stir in some minced chipotle chiles to warm it up.

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

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

Salt Brick Grilled Chicken

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

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.

Stars: 0.0

Smoked Salmon Pizzettes with Red Onion and Capers

Pizzettes are miniature pizzas, perfect for an appetizer or hors d’oeuvre party. This version features thin, crispy crusts topped with smoked salmon.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Pea and Mint Soup

Fresh, nutritious and packed with flavor, this minty Greek-style soup will surely be a crowd-pleaser.

Recipe and photo courtesy of Breville

Stars: 0.0

Green Beans with Brown Butter & Pecans

You can also give Brussels sprouts this toasty, buttery treatment; just cook them longer for a tender bite.

Recipe courtesy of Sur La Table, 2008

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