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Whole Wheat Pasta with Chicken Sausage, Pesto and Green Bean

Whole wheat pasta, which is packed with vitamins, minerals and more fiber than its white counterparts, has seen a resurgence in popularity over the last few years which has also lead to better variety and flavor.

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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Bruschetta in a Jar

Preserve freshly made bruschetta with the Ball® FreshTECH™ Automatic Home Canning System.

Recipe provided by the Ball® Corporation.

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Lobster Macaroni and Cheese

Fresh lobster adds sophisticated richness to creamy-sharp cheddar, pasta and buttery crumb-topped goodness.

Sur La Table, Simple Comforts (Andrews McMeel)

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Eggnog Smoothie

Forget the latte. Celebrate great flavor and good health in this festive smoothie that makes eggnog the star.

Recipe courtesy of Kenwood Electrics

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Curry Shrimp with Vegetable Noodles

Spiral vegetable noodles make a delicious alternative to cooked pasta, especially for those who are glucose intolerant. Toss in curry paste, basil and cilantro for a memorable Indian-inspired dish.

Tested and perfected in the Sur La Table kitchen. Photo and recipe courtesy of JohnsonRauhoff.

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Classic Eggs Benedict

This deliciously simple brunch classic; poached fresh eggs, Canadian bacon, toasted English muffins and béarnaise sauce can be intimidating the first time you make it, but it does not need to be.

Tested and perfected in the Sur La Table kitchen

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Maple-Pecan Sticky Buns

Sticky buns are a favorite throughout the country, and each region seems to have its own variation. You'll like this one, with the deep, caramel-tinged flavor of real maple syrup paired with its finest dance partner-pecans. Be sure to turn these out of their baking pan while they are still quite warm, or the...

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

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White Russian

Smooth and sweet, the white Russian is incredibly simple to make and always a favorite.

Charles Schumann, American Bar (Abbeville Press)

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Chocolate Hazelnut Spread

Breakfast becomes dessert! This classic combination of chocolate and hazelnuts is blended into a spread so good you’ll spoon it straight from the bowl.

Vitamix

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Madeleines with Honey-Lavender Ice Cream

Ethereal lemon-scented sponge cakes destined to inspire poetry from the first bite onward.

Tested and perfected in the Sur la Table cooking class program.

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Hummus

Creamy and bursting with lemon, this versatile dip is a always a crowd pleaser.

Vitamix

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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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Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur La Table kitchen

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Angel Hair Pasta with Shrimp, Parmesan and Lemon Juice

Delicate angel hair pasta tossed with shrimp, lemon juice and Parmesan make this dish a year-round palate pleaser.

Lékué

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Maryland Crab Cakes

From the capital of crab comes this delicacy: perfectly seasoned sweet crabmeat fried to golden deliciousness.

Tested and perfected in the Sur La Table kitchen

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Peanut Butter Cream Pie

This simple pie is perfect for the little kid in all of us. Plan ahead, as it needs to refrigerate for a few hours before serving. If you feel up to making your own chocolate sauce for serving with the pie, try the one from Individual Chocolate Fondues (page 192). Use a top-quality peanut butter for this recipe...

Renée Behnke

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Raspberry-Cherry Crumble Bars

These homey, irresistible bars can be put together in no time, will feed a crowd, and are loved by everyone.

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

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Manhattan

Though you’ll now find it commonly made with bourbon, a Manhattan is traditionally made with rye, the much more popular whiskey in 19th century New York City, where the drink originated.

Charlotte Bernhardt/McCracken-Tough

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Dark Chocolate Ganache

Voluptuously smooth and rich, ganache is nothing more than the combination of chocolate and cream, but it is one of the most useful mixtures in the pastry kitchen. It can be used for frosting cakes, glazing cakes and éclairs, filling tarts and cookies, shaping into truffles, saucing desserts, and more. Take ...

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

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Chocolate Covered 5-Layer Strawberry Cake

Indulge yourself with this deliciously decadent cake that is as fun to bake, assemble and ice as it is to eat.

Recipe provided by Wilton®

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Herb Crusted Salmon with Tomato Vinaigrette in the Pressure Oven

A tangy vinaigrette made of sun-ripened tomatoes complements delicately seasoned salmon fillets in this easy to make recipe.

Wolfgang Puck Worldwide Inc., (c) 2010

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Lattice-Top Nectarine-Blackberry Pie

A carefully woven lattice is the crowning glory of a summer pie, providing a tempting glimpse of the sweet fruit within through the slatted golden brown crust.

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

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Fennel Potato Gratin

Fennel, scallions and pecorino cheese make this gratin recipe a flavorful alternative to ho-hum potato dishes. Our rustic Italian Bakers are the perfect serving vehicle for this dish.

Joel Gamoran

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Blueberry Lemonade

Take a trip to your local farmers market for fresh from the garden blueberries that will make your lemonade the best you’ve ever tasted.

Tested and perfected in the Sur La Table kitchen

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Chicken Breast Peperonata

“The All-Clad Gourmet Advanced 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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Pineapple, Kumquat, and Ginger Crisp with Coconut Topping

If you haven't considered tropical fruit in a crisp, you've got to try this combination of warm, sweet pineapple paired with tart kumquats and spicy ginger, all under a crunchy coconut topping. It's perfect for winter and early spring, when tropical fruits and citrus are at their best and we crave big bold flavors. ...

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

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Pan-Roasted Chicken Breast with Tomatoes, Olives and Red Pepper

This classic Mediterranean dish is easy to make, healthy and wonderful for a fast mid-week meal.

Tested and perfected in the Sur La Table kitchen

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Roast Acorn Squash with Maple Glaze

Easy to make, this classic squash is simple, delicious autumn goodness.

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

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Pommes de Terre Sarladaise

This common French pantry staple enhances the earthy flavor of skillet-fried potatoes and gives them a lovely tender texture and crispy edge. The fresh parsley perfectly compliments the flavors and brightens the dish.

Wolfgang Puck Worldwide Inc., (c) 2010

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Yogurt Parfait with Coconut Apple Granola

Tart apples, golden honey and toasty coconut make a delicious combination in this easy to make, nutritious recipe.

Tested and perfected in the Sur La Table kitchen

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Tarte Tatin with Lavender Creme Fraiche

Apple pie’s more glamorous cousin: buttery-rich crust and butter-caramel apples dolloped with sweet-floral cream.

Tested and perfected in the Sur la Table kitchen

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Pumpkin Spice Bread

Full of spice and flavor, this recipe makes enough for two loaves or a beautiful bundt cake.

Recipe courtesy of Kenwood Electrics

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Beet and Goat Cheese Ravioli with Arugula Pesto

This perfectly balanced dish combines earthy beets with a mild, creamy goat cheese. The nutty, yet slightly spicy, pesto offers depth of flavor and a wonderful, bright green color burst.

Tested and perfected in the Sur La Table kitchen

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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...

Courtesy of D’Artagnan

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Cherry-Filled Pocket Pies

These mini-pies are filled with a dried cherry filling like you might find inside a linzer tart. They’re perfect for picnics, after-school treats, or as a nostalgic addition to a dessert buffet.

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

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Crispy Salmon on Lemon-Caper Wilted Greens

One of the best skills to master in the kitchen is the art of pan-frying and making the subsequent pan sauce that follows. We use salmon in this recipe, however halibut, chicken or even pork tenderloin, would be wonderful accompaniments to this sauce.

Tested and perfected in the Sur La Table kitchen

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The Perfect Crust

Many bakers are so intimidated by the idea of making pie crust that they either settle for the prepared dough from the grocery store or don’t make pie at all. But, like all baking, pie crust is quite straightforward once you know how the ingredients work together.

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

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Cherries & Cream Quick Pops

Fresh cherries and Greek yogurt make for a deliciously creamy combination, but the drizzle of chocolate takes it to the next level.

Zoku

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Apple Pie Smoothie

The classic goes smooth and low calorie with fresh apples, yogurt and apple pie spice.

Vitamix

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Parmesan-Herb Popovers

Popovers are culinary sleight of hand. Their simple ingredients and mixing method belie the great heights to which they rise during baking, puffing up like crispy brown balloons. A popover pan is designed to optimize that rise, with tall narrow cups that force the batter upward. The recipe here gives...

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

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Arroz con Pollo with Chorizo and Capers

When using a cut-up whole chicken (rather than only legs and thighs) for this dish, you need to take precautions to keep the breast meat from drying out. The trick is to sear the breast pieces briefly and then add them to the rice halfway through cooking. Mexican chorizo, a fresh sausage seasoned with garlic and...

Sarah Jay and Sur La Table, Knives Cooks Love (Andrews McMeel)

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Schumann’s Gimlet

Gimlet with a twist—give the traditional gin gimlet a squeeze of lemon juice for a fresh update on a classic.

Charles Schumann, American Bar (Abbeville Press)

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Roasted Butternut Squash Soup

Butternut squash has dense, creamy, sweet flesh that you can easily scrape from the skin after baking. Puree it with sautéed onions and broth to make a silky, pumpkincolored soup, then stir in some minced chipotle chiles to warm it up.

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

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Thai Pumpkin Soup

For an appetizing presentation, and an authentic dash of extra flavor, garnish this soup with chopped cilantro, chopped peanuts and sour cream.

Vitamix

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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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Linguine with Tuna, Capers and Olives

Provençal herbs and orange zest complement the oil-rich tuna, creating a quick and delicious sauce for pasta.

Tested and perfected in the Sur La Table kitchen

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