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KitchenAid Spiralizer Attachment

$99.95

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Peanut Butter and Chocolate Marble Brownies

Chewy and boldly flavored, these brownies walk a thin line between sweet and salty, which is part of what makes them so addictive-eating them is like trying to have just one potato chip. This recipe needs a moderately sweet chocolate for the best texture, as the chocolates with higher percentages of cacao make...

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

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Macaroni with Cherry Tomatoes, Red Onion and Italian Bread Crumbs

The Lékué Pasta Cooker is much faster than making pasta on the stove-top because you don’t have to wait for the water to boil, plus, it"s a 3-in-1 pot, strainer and mixing bowl.

Lékué

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Raspberry Cheesecake

GreenPan

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Vanilla Bean Latte

by Sonoma Syrup Company

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Vanilla Marshmallows

This confection’s pillowy-softness, tender sweetness and pure, vanilla-scent makes it an instant favorite with all ages.

Chicago Metallic

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Peach Ice Cream

Zoku

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Kale and White Bean Soup

Tested and perfected in the Sur La Table kitchen

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Asparagus-Goat Cheese Tart with Basil

Tested and perfected in the Sur La Table kitchen

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Prime Rib Roast in the Pressure Oven

Succulent prime rib roast is easy to make in a pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

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Truffled Deviled Eggs

Tested and perfected in the Sur La Table kitchen

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Banana Blueberry Orange Smoothie

by Vitamix

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Parmesan-Herb Popovers

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

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Blueberry Lemonade

Tested and perfected in the Sur La Table kitchen

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Raspberry Souffles in the Pressure Oven

Soufflés feel like the most indulgent of desserts. But, they can also be surprisingly light since they’re based on fat-free egg whites.

Wolfgang Puck Worldwide Inc., (c) 2010

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Chicken Tagine with Apricots and Almonds

This tagine is an ideal example of Morocco’s vibrant cuisine: chicken braised with warm spices, dried apricots, honey, and vegetables in a stew of incomparable fragrance and flavor.

Renée Behnke

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Red Cherry Smoothie

by Vitamix

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Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

The bright flavors of thyme and Dijon are a perfect complement to fresh asparagus.

Tested and perfected in the Sur La Table kitchen

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Choco-Popcorn

by Zippy Pop, Inc.

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Inside-Out S’mores

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

Chicago Metallic

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Chocolate-Espresso Pots de Creme

Can be made up to 2 days prior to serving. As seen on CNN, February, 2008.

Tested and perfected in the Sur la Table kitchens.

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Caramel Corn

by Zippy Pop, Inc.

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Lemon Blueberry Muffins

by Wolf

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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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Pizza alla Siciliana - Pizza Sicilian Style

Pizza stones improve the crust of pizza and breads. Always preheat your oven and stone before baking pizza. Roll dough from the center outwards so the dough spreads evenly. Season your pizza stone by rubbing a light layer of olive oil over it with a paper towel and letting it sit for about an hour. Once the porous...

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

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Corn Soufflé with Red Pepper Sauce

by Cindy Mushet and Sur La Table, Art & Soul of Baking

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Lemon Mascarpone Gelato with Strawberries

Tested and perfected in the Sur La Table kitchen

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Chocolate and Salted-Caramel Cream Puffs

Tested and perfected in the Sur La Table kitchen

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Bomba di Riso - Rice Bomb

“Waste not, want not” is a Tuscan credo. In many Florentine kitchens this dish would be made with leftover cooked rice.

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

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PolyScience Smoked Guacamole

by PolyScience Culinary

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The Ultimate Grilled Cheese Sandwich

Tested and perfected in the Sur La Table kitchen

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Aperol Spritz

Tested and perfected in the Sur La Table kitchen

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Old Bay Popovers

Joel Gamoran

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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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Root Vegetable Gratin with Gruyere and Thyme

Sur La Table, Simple Comforts (Andrews McMeel)

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Mango Salsa

Tested and perfected in the Sur La Table kitchen

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Canterbury Organics Rosemary Sage Dressing

by Canterbury Organics

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Kale and Pear Green Smoothie

by Vitamix

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Pumpkin Pie Smoothie

by Vitamix

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Spanish Tomato Toast (Pan con Tomate)

Tested and perfected in the Sur La Table kitchen

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Calvados Pan Gravy

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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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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Garam Masala

by Marie Simmons and Sur La Table, Things Cooks Love

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Stew with Vermicelli

by Lékué

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Cedar-Plank Honey-Bourbon Nectarines

Tested and perfected in the Sur La Table kitchen

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Sweet Sausage and Cannellini Pasta

This Tuscan classic of cannellini beans and pasta is transformed into a hearty main course with the addition of sweet and hot Italian sausages.

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

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