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KitchenAid Spiralizer Attachment

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Grilled Eggplant Cannelloni with Ricotta and Prosciutto

Lengthwise slices from a large eggplant become supple when grilled, so you can roll them around a ricotta filling as if you were making cannelloni from pasta squares. Blanketed with a homemade fresh-tomato sauce and baked until bubbly and a little crusty around the edges, the fork-tender bundles of stuffed eggplant ...

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

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Farro, Kale and Sweet Potato Salad with Pomegranate Seeds

This hearty salad mixes four superfoods into one deliciously tangy dish. You can prepare it on the weekends and enjoy it all week as a nutrient-rich, low-fat lunch.

Tested and perfected in the Sur La Table kitchen

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Cherry Lime Slush

by Zoku

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Cinnamon Honey Nut Butter

by KitchenAid

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Glazed Rutabaga Wedges

by Janet Fletcher and Sur La Table, Eating Local

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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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Red, White, & Blue Quick Pops

These Old Glory-inspired pops are the perfect treat on the Fourth of July—and they’re also surprisingly easy to make.

Zoku

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Apple, Peach and Grapefruit Juice

by Breville

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Pomegranate Berry Green Smoothie

by Breville

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Baby Back Ribs with Cannellini Beans

These small, meaty pork ribs are slowly cooked in a tomato-based sauce. Although paprika is not typical, it adds a pleasant depth of flavor to the rich sauce.

Sur La Table, Simple Comforts (Andrews McMeel)

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Creamy Leek and Ginger Soup with Carrot-Puree Swirl

by Marie Simmons and Sur La Table, Things Cooks Love

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Steamed Dumplings

Tested and perfected in the Sur La Table kitchen

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Orange-Scented French Toast Strata with Candied Lemon Zest

Tested and perfected in the Sur la Table kitchen

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Strawberry-Vanilla Preserves

by Allison Carroll Duffy, Preserving with Pomona’s Pectin

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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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Chestnut Soup

by Kenwood Electrics

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Pan-Seared Scallops with Prosecco Butter Sauce

Tested and perfected in the Sur La Table kitchen

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Caramel Apple Upside-Down Cake

Tested and perfected in the Sur La Table kitchen

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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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Slow-Roasted Tomatoes with Oregano and Feta

by Janet Fletcher and Sur La Table, Eating Local

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Trenette fresche al Pesto alla Genovese - Fresh Trenette with Pesto alla Genovese

Trenette is a type of narrow, flat, dried pasta common in Genoa and Liguria. It’s a form of pasta similar to narrow, thick tagliatelle. Basil, originally native to Asia and Africa, is grown all over the Mediterranean. It does particularly well in the climate and soil of Liguria The name pesto comes from...

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

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Flaky Apple Pinwheels

Simple and lovely on their own, these individual pastries are even better with a scoop of vanilla ice cream or a dollop of crème fraîche.

Sarah Jay

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Roasted Garlic

Tested and Perfected in the Sur La Table Kitchen

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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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Apricot-Raspberry Upside-Down Cake

A simple, homey upside-down cake is always a welcome delight. These cakes have fallen a bit out of favor lately, perhaps because people are afraid they’ll end up with a slice of cake topped with canned pineapple rings and a fluorescent pink cherry.

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

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Baked Cake Doughnuts

by Wilton Industries, Inc.

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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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Sweet Potato Smoothie

by Vitamix

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Strawberry Kiwi Smoothie

by Chef Ann Nolan, Culinary Training Chef from the World of Whirlpool

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Italian Sausage

Sausage is so much easier to make at home than you might think, and Chef Stowell’s recipe gets just the right amount of heat and bite from chiles and fennel seed.

Ethan Stowell

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Brussels Sprouts, Kimchi Puree and Bacon

by David Chang and All-Clad

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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

by Janet Fletcher and Sur La Table, Eating Local

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Apple-Cranberry Pocket Pies

These mini-pies, featuring a delicious apple-cranberry filling, are perfect for after-school treats or as a nostalgic addition to a dessert buffet.

Sur La Table

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Old Bay Popovers

Joel Gamoran

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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.

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Smoked Salmon, Arugula and Creme Fraiche Pizza

Tested and Perfected in the Sur La Table Kitchen

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Pineapple, Peach and Pear Juice

by Breville

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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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Persimmon-Ginger Smoothie

by Janet Fletcher and Sur La Table, Eating Local

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Pork Loin Stuffed with Spinach, Olives and Pine Nuts

Tested and perfected in the Sur La Table kitchen

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Walnut Pesto Stuffed Pork Roast

In summer, when big bunches of fresh basil are sold everywhere, take advantage of the bounty and make batches of pesto.

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

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Pineapple Upside Down Muffins

These pineapple mini-cakes are easy to make and can be served for brunch, as a mid-afternoon snack or for dessert.

NordicWare

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Peas and Ham Farro Risotto

All-Clad

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PolyScience Smoked Guacamole

by PolyScience Culinary

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