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KitchenAid Spiralizer Attachment

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Dark Chocolate Ganache

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

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Ale-Spiked Chicken Wings with Homemade Ranch Dip

Tested and perfected in the Sur La Table kitchen

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Pineapple Coconut Pops

Fresh pineapple and coconut make the perfect tropical pairing, and these simple-to-make pops let their bright flavors shine.

Zoku

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Spanish Tortilla with Smoked Paprika Aioli and Fried Sage

Tested and Perfected in the Sur La Table Kitchen

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Cherry Lime Slush

by Zoku

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Pork Medallion Saute with Figs

Make this dish with fresh figs when they’re in season. Green-skinned figs are the prettiest, as the purple ones tend to tint the sauce a rosy pink. If it isn’t fig season, use either dried Black Mission or the lighter-skinned Calimyrna. For the pan sauce, use an inexpensive dry Marsala, a fortified Italian wine.

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

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Green Beans with Lemon Zest

Tested and perfected in 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.

Recipe adapted from Wilton.com

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Apple Pie Smoothie

by Vitamix

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Roasted Cauliflower Soup with Truffle Oil

Tested and perfected in the Sur La Table kitchen

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Chocolate-Cranberry Bread Pudding

Bread pudding is typically made of stale white bread. For a touch of decadence, you could also use brioche, challah or croissants.

Tested and perfected in the Sur La Table kitchen

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Walnut Biscotti With Thyme Pesto and Goat Cheese

by Nicole Aloni, 2008

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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...

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

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New York Style Cheesecake

The citrus-kissed classic: creamy, smooth, dense, decadent and absolutely delectable.

Tested and perfected in the Sur la Table kitchen

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Fennel Potato Gratin

by Joel Gamoran

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Pear, Gouda, and Kale Salad with Walnuts and Sherry Vinaigrette

The combination of kale and pear is a healthy, seasonal delight and a wonderful addition to your next dinner party.

Tested and perfected in the Sur La Table kitchen

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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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Rustic Apple Ribbon Cobbler

Jennifer Mudge

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Baked Cake Doughnuts

by Wilton Industries, Inc.

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Mixed Seafood Paella

Tested and perfected in the Sur La Table kitchen

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Apple and Sweet Potato Saute

KitchenAid

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Buttermilk and Feta Dressing

Add zesty flavor to your favorite salad or to baked potatoes with this versatile dressing.

Breville

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Pear Sorbet with Champagne

Thanks to their creamy texture, ripe pears make a particularly plush sorbet. Adding a little brandy to the pear puree keeps the sorbet from freezing hard. For maximum effect, top each serving with a splash of Champagne at the dinner table.

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

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Sour Cherry Linzer Tart

A linzer tart is a lattice-topped Austrian specialty featuring a crust rich with butter, spices, and ground nuts enveloping a filling of raspberry jam. It is a holiday classic as popular in Germany, Hungary and Switzerland as it is in Austria.

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

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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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Himalayan Salt Slab Asparagus

Tested and perfected in the Sur La Table kitchen

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Salt Block Scallops with Wasabi-Lime Aioli

Tested and perfected in the Sur La Table kitchen

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Glazed Rutabaga Wedges

by Janet Fletcher and Sur La Table, Eating Local

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Sous Vide Steak

Sansaire

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Strawberry-Rhubarb Tart

A classic springtime combination, strawberries and rhubarb cook together to form a deliciously sweet and tart filling.

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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Glowing Green Smoothie

by Vitamix

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Spring Fever

by Charles Schumann, American Bar

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Watermelon Mint Quick Pops

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

Zoku

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Steamed Salmon with Quinoa

by Kenwood Electrics

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Cinnamon-Streusel Sour Cream Coffee Cake

Velvet crumb and generous layers of cinnamon streusel make this coffee cake a supreme indulgence on a lazy weekend morning. The touch of cocoa powder in the streusel tempers the sweetness and adds a subtle depth of flavor.

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

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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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Carrot, Beet and Orange Juice

by Breville

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Chicken and Shrimp Satays

by Ming Tsai, Master Recipes

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Sous Vide Pork Carnitas

Seasoned pork shoulder slow cooked with the Sansaire then seared to mouth-watering perfection. Yum!

Kevin Ertell

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Strawberry-Lime Ice Cream

Zoku

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Sweet Potato Smoothie

by Vitamix

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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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Roasted Boneless Leg of Lamb with Orange Gremolata

Typically, foods aren’t browned before they go into a clay cooker, but browning the meat and cooking the aromatic vegetables (onion, carrot, and garlic) until golden add extra flavor to the mild-tasting beans that cook along with the lamb. The gremolata, which is sprinkled on top of the finished dish, is...

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

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Chestnut and Porcini Mushroom Soup with Truffle Cream

Tested and perfected in the Sur La Table kitchen

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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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Steak and Eggs Benedict

by Wolf

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