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All Recipes

Triple Berry Smoothie

Let these beautiful berries beat your blues in this yogurt-sweetened and lavender-hued smoothie.

Vitamix

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Watermelon Mint Slush

Sweet watermelon takes center stage in this delicious slush—like sipping summer through a straw.

Zoku

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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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Key Lime Kiwi Smoothie

This spirited smoothie combines the bright citrus of key lime rounded out by sweet pear and honey.

Vitamix

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Caramel Apple Slush

Apple cider mixed with caramel and cinnamon—you’ll love this cool interpretation of an all-American favorite.

Zoku

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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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Perfect Cranberry Relish

Add some color and spice to your holiday feast with this citrusy relish that has a hint of ginger.

Tested and perfected in the Sur La Table kitchen

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Smoked Trout and Leek Risotto

Leeks are a wonderful addition to a dish, providing a sweet yet rich flavor to the risotto and balancing the salty trout flavor.

Tested and perfected in the Sur La Table kitchen

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Basic Fruit Smoothie

Three simple ingredients get you on your way to joining the refreshing and healthy smoothie revolution.

Vitamix

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Strawberry Mascarpone Tartlets with Rhubarb Glaze

Creamy mascarpone mingles with the classic sweet-tangy duo of strawberry and rhubarb.

Tested and perfected in the Sur la Table kitchen

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Thyme-Scented Potato Gratin

This elegant side dish classic is a crowd pleaser for any occasion.

Tested and perfected in the Sur La Table kitchen

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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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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

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Autumn Maple Cakelets

NordicWare

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Citrus Herbal Tea-Steamed Scallops

Besides being delicately delicious, this is a heart-healthy dish. It’s flavored steamed scallops combined with fresh greens and tantalizing vinaigrette. It also makes a nice change of pace when you’ve had too many rich foods and you want something that’s light yet satisfying.

Ming Tsai and Arthur Boehm, Simply Ming

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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

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Acorn Squash Soup

The perfect autumnal appetizer elevates the flavor of acorn squash with a rich blend of broth, cream and white wine.

Recipe courtesy of Kenwood Electrics

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Chocolate Banana Marble Bread

Here's a banana bread that's soft, tender, and bursting with bananas, yet not overly sweet as so many versions are. The key is an intensely bitter cocoa-powder paste added to half of the batter, resulting in a deep, rich chocolate flavor that pairs perfectly with the sweetness of the bananas. The two batters are...

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

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Sous Vide Asparagus

Cook bright, flavorful asparagus with the revolutionary sous vide method, utilized by fine restaurants nationwide.

Tested and perfected in the Sur La Table kitchen

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Herbed Shrimp Skewers with Mint-Feta Pesto

he mint-feta pesto is not only an excellent accompaniment with the shrimp, but can also be served with seared white fish, lamb, and even on crostini.

Tested and perfected in the Sur La Table kitchen

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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 Metalcrafters, 2008

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Mixed Seafood Paella

This version of the classic Valencian dish is a free-form combination of seafood, making it a colorful and delicious combination.

Tested and perfected in the Sur La Table kitchen

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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)

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Potato Frittata

Don’t reserve this scrumptious potato-egg pie just for the weekends anymore. Easy and so good anytime.

Lékué

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Asparagus Salad with Piquillo Peppers and Capers

Piquillo peppers from Northern Spain add a distinctly sweet, spicy and smoky flavor without heat to this delicious salad.

Tested and perfected in the Sur La Table kitchen

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Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes

There are many tempting flavor possibilities when it comes to corn bread. For this version, smoked mozzarella or Gouda is substituted for the more traditional Cheddar or Monterey Jack. The addition of buttermilk gives the bread a tender crumb and a slight tang, the dried tomatoes add a salty edge, and the corn...

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

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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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Fresh-Fruit Quesadillas

This recipe departs from the traditional, with thin peach slices added to the cheese, chiles and cilantro. Instead of a skillet, use the pepper roaster to toast the filled quesadillas and melt the cheese.

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

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Braised Chicken with Indian Spices

Fragrant with spices and incredibly tender from a slow-braise, this savory warming chicken dish is perfectly complemented by sweet potatoes.

Recipe provided by All-Clad Metalcrafters

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Vanilla Bean Latte

Wake up to the aroma of Taitian vanilla and freshly brewed espresso with this favorite beverage from the Sonoma Syrup Company.

Sonoma Syrup Company

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Roasted Chicken with Mustard-Thyme Sauce

A 6-hour brine gives this classic chicken dish its incredible flavor and juiciness.

Tested and perfected in the Sur La Table kitchen

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Rainbow 5-Layer Cake

Break out your apron! You’ll have as much fun baking, assembling and icing this colorful cake as eating it!

Recipe provided by Wilton®

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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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Salmon with Braised Artichokes and Olives

Fish for compliments when serving up perfectly seared salmon in a sauce loaded with savory tomatoes, olives and artichokes.

Tested and perfected in the Sur La Table kitchen

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Rich Breakfast Dough

A leaner version of brioche dough, this can be used for all those wonderful, yeasted breakfast breads you love, like sticky buns and coffee cake.

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

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Clarito Maria

From American Bar by Charles Schumann

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Easy Morning Muffins with Raspberries

Soft-crumbed and as comforting as a hug when warm from the oven, these muffins are perfect for home bakers too sleepy to pull out an electric mixer in the morning.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (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 kitchen

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Grilled Corn with Chipotle Butter and Cilantro

Boiling corn leaves some of its natural sweetness behind in the water, while grilling corn intensifies its flavor. Grill the ears in the husk to steam the kernels, then peel back the husks and slather the ears with a spicy, smoky chipotle butter.

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

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Apple and Sweet Potato Saute

KitchenAid

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Roasted Root Vegetables in the Pressure Oven

Bursting with color and flavor, root vegetables are easy to cook in a pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

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Strawberry Basil Soft Serve

Delicious and natural, this soft serve ice cream can be enjoyed any time of the year.

Joel Gamoran

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Vanilla Custard Sauce

Custard sauce, also known as crème anglaise, is a smooth, velvety sauce–a great companion for desserts that benefit from a pool of cool creaminess to highlight and complete their flavor and texture.

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

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Upside‐Down Pumpkin Caramel Cheesecake in the Pressure Oven

Wolfgang Puck Worldwide Inc., (c) 2010

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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 kitchen

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Salted Caramel Ice Cream with Chocolate Ganache

A touch of sea salt draws out the richness of the caramel flavors in this decadent ganache-dolloped ice cream.

Tested and perfected in the Sur La Table kitchen

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French Vanilla Shake

Thick and creamy with old-time vanilla flavor, this shake is easy to make with the Vitamix.

Vitamix

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Berry Mojito Pops

This delicious cocktail-on-a-stick is chock full of fresh summer berries highlighted by fresh mint and a bit of rum.

Zoku

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