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All Recipes

Southern Sweet Potato Fries or Chips

by E’Cucina Home

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Lemongrass Fragrant Coconut Soup

Tested and perfected in the Sur la Table kitchen

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Lemon Cream Pops

Creamy and filled with a bright lemony kick, these delicious pops will be a go-to dessert all year long.

by Zoku

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Carrot Apple Ginger Juice

by KitchenAid

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White Chocolate–Lime Creme Caramel

Whether you call it flan, crème caramel, or crème renversée, it's hard to resist a creamy custard turned upside down and served in a pool of liquid caramel. The flavors of crème caramel are always more complex than regular custard because of the caramel that surrounds it during baking...

by Sur La Table & Andrews McMeel Publishing

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Vegetable Stock

by Breville

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Rich Breakfast Dough

by Sur La Table & Andrews McMeel Publishing

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Five-Spice Crusted Salmon with Ginger Pan Sauce

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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Ground Lamb Kebabs with Ginger and Mint Yogurt Sauce

A kebab can be solid pieces of meat threaded onto a skewer, ground meat formed around a skewer like a big sausage, or ground meat shaped into thin fingers or patties and cooked in a shallow pool of oil. In this recipe, the meat is seasoned with a spice mixture called garam masala and shaped into patties. Make your...

by Sur La Table & Andrews McMeel Publishing

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Coeur à la Crème

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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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 kitchen

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Roasted Tomato Soup with White Cheddar Panini

Tested and perfected in the Sur la Table kitchen

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Inside-Out S’mores

One bite through soft vanilla marshmallow, crunchy graham cracker, and rich chocolate is sweet bliss.

by Chicago Metallic

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Creamy Fruit Blend Smoothie

by KitchenAid

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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 lot...

by Sur La Table & Andrews McMeel Publishing

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Baked Brie and Hazelnut Bundles with Cranberry Chutney

Tested and perfected in the Sur la Table kitchen

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Grilled Rub with Love Salmon

by Tom Douglas

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Spice-Crusted Pork Chops with Orange-Chipotle Glaze

Tested and perfected in the Sur la Table kitchen

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Stir Fried Broccoli

by Fagor

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Limoncello Cheesecake with a Biscotti Crust

Recipe developed for Sur La Table’s Cooking Classes

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Curry Shrimp with Vegetable Noodles

Tested and perfected in the Sur la Table kitchen

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Classic Margarita

by Charlotte Bernhardt

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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

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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Kale and Pear Green Smoothie

by Vitamix

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Grilled Swordfish with Peperonata

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Grand Marnier Truffles

Rich, dreamy orange-infused bittersweet and semisweet chocolate bites.

Tested and perfected in the Sur la Table kitchen

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Risotto alla Milanese

by KitchenAid

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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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Classic Mac and Cheese

by Fagor

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Grilled Ahi with Summer Citrus Dip

by Diane Halferty

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Persimmon-Ginger Smoothie

by Sur La Table & Andrews McMeel Publishing

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Zuppa Toscana

by Academia Barilla, adapted by the Sur La Table kitchen

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Navy Grog

by Don Beach, legendary barman and restaurateur

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Grilled Sausage and Fig Pizza with Gorgonzola Cheese

The flavor of sweet fresh figs, spicy sausage and salty, creamy gorgonzola cheese makes for a wonderful flavor combination. Fresh figs are best in this recipe; however, dried figs can be substituted.

Tested and perfected in 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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Pizza della Riviera di ponente (Piscialandrea) - Pizza Riviera di Ponente style

The food of Liguria is representative of the area’s unique climate and uses many ingredients that are more common to Southern-Italian cuisine. Liguria is located closer to France than it is to Naples, but the abundant use of garlic, olive oil instead of butter or lard and tomatoes are all reminiscent of...

by Academia Barilla, adapted by the Sur La Table kitchen

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Berry Layer Cake

Sweet, simple and completely delicious. This light vanilla cake topped with layers of buttercream frosting is the perfect treat for any occasion.

by Wilton®

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Venison Daube a l’Armagnac

This hearty Gascon “daube” (red-wine stew) is everything you’d want from a dish of comfort food. It’s full-flavored and well seasoned, without being pretentious or overly complex. And, its flavors get better as it sits, so you can prepare it a couple of days before you need it. Keep it as...

by D’Artagnan

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Chicken Miso Soup

by Ming Tsai © 2007

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Tuna and Garden Vegetable Salad

This mélange of coarsely chopped vegetables and tuna, called condiglione, is eaten along the Ligurian coast. Typically it’s a mixture of tomatoes, cucumbers, celery, green onions, red bell pepper, and other seasonal vegetables marinated with olive oil, mashed anchovies, and fresh herbs. Chopping all the ingredients ...

by Sur La Table & Andrews McMeel Publishing

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