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All Recipes

Salt Slab Shrimp with Asparagus and Honey-Basil Dressing

Tested and perfected in the Sur la Table kitchen

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Grilled Swordfish with Peperonata

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Mini Moroccan Spiced Lamb Burgers with Mango Chutney

Tested and perfected in the Sur la Table kitchen

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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.

by Zoku

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Steak and Eggs Benedict

by Wolf

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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.

by Mark Bitterman, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks

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Slow Cooker Fudgy Chocolate Brownies

Warm, rich and chocolaty, the slow-cooked decadence of these fudgy treats receives a little pick-me-up from espresso powder.

Tested and perfected in the Sur la Table kitchen

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Summer Strawberry Hand Pie

by E’Cucina Home

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Glazed Spiral Root Vegetables

by Kyle Weber

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Asian Style Boneless Beef Short Ribs

Recipe developed for Fagor, by America’s TEST KITCHEN

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Chive Puffs with Smoked Salmon

Tested and perfected in the Sur la Table kitchen

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Roasted Garlic

Tested and perfected in the Sur la Table kitchen

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Sous Vide Maple-Glazed Carrots with Toasted Pecans and Mint

Tested and perfected in the Sur la Table kitchen

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Spaghetti alla Chitarra

Chitarra, literally “guitar,” is a wire-strung wooden frame used to make a rustic pasta called maccheroni alla chitara. The chitarra is used throughout the region of Abruzzo, in central Italy. Never get your chitarra wet. Dust flour and any bits of dried pasta off the chitarra with a stiff brush or dry...

by Academia Barilla, adapted by the Sur La Table kitchen

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Classic Strawberry Shortcakes

These big, pillowy shortcakes are tender and slightly sweet. Split in half and filled with juicy strawberries, they are topped with softly whipped cream for a gorgeous dessert.

by Sur La Table & Andrews McMeel Publishing

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Lemon Popcorn

by Zippy Pop, Inc.

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Yukon Gold Potato Salad

by Stephanie Piché, Caterer

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Mango Salsa

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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Deviled Eggs

Recipe developed for Sur La Table’s Cooking Classes

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The Ultimate Grilled Cheese Sandwich

Tested and perfected in the Sur la Table kitchen

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Cedar-Plank Salmon with Wasabi-Lime Aioli

Tested and perfected in the Sur la Table kitchen

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Black and White Tuxedo Cheesecakes

Delicious and fun, these elegantly presented cheesecakes will win best dressed on the night and are easy to make too!

Tested and perfected in the Sur La Table kitchen

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Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

by Sur La Table & Andrews McMeel Publishing

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Himalayan Salt Slab Asparagus

Tested and perfected in the Sur la Table kitchen

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Home-Style Artichokes

by All-Clad

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Bittersweet Chocolate Irish Whiskey Cake

This mildly rich cake has delectable hints of chocolate, almond and whiskey flavors.

Tested and perfected in the Sur la Table kitchen

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Pappardelle Pasta with Italian Sausage, Tomato, Oregano and Mint

This dish is pure savory comfort. The mildly warm flavors of homemade Italian sausage are accented nicely with fresh mint and oregano.

by Ethan Stowell

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Sticky Toffee Puddings

Recipe developed for Sur La Table’s Cooking Classes

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Paella

by GreenPan

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Crusty Artisan Bread

by Emile Henry

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Lemongrass Fragrant Coconut Soup

Tested and perfected in the Sur la Table kitchen

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Croissant, Fig & Ricotta Bread Pudding

by Breville

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Easy Everyday Tomato Soup

by Kenwood Electrics

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Chili con Carne

by All-Clad

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Lamb Tagine with Artichoke Hearts, Dried Apricots, and Preserved Lemon

Lamb, artichokes, and dried fruit are a classic combination for a Moroccan tagine, but it is the bouquet of spices—saffron, cumin, ginger, coriander, cinnamon—that make this dish memorable. To savor the wonderful flavors in the sauce, spoon the tagine onto mounds of fluffy couscous (page 317). This recipe calls for ...

by Sur La Table & Andrews McMeel Publishing

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Inside-Out S’mores

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

by Chicago Metallic

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Mini Cheesecakes

For an elegant presentation—and the perfect end to a holiday dinner—bake single-serving cheesecakes and top with fresh raspberries.

by King Arthur Flour Company Inc.

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Schumann’s Gimlet

by Charles Schumann, American Bar

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Pizza Bianco with Four Cheeses

Traditionally, a pizza bianco is a simple flat bread topped with olive oil, salt, and rosemary. In this version, we are adding cheese and garlic to create the ultimate bianco quattro formaggi!

Tested and perfected in the Sur la Table kitchen

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Old-Fashioned Dinner Rolls

by Sur La Table & Andrews McMeel Publishing

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Citrus Herb Aioli

Recipe developed for our Urban Accent Mix

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Roast Duck and Mushroom Fricassee with Black Currant Sauce

Make a romantic dinner full of flavor and elegance with a rich duck breast paired with the warm earthiness of a mushroom medley and a bright and tangy black currant sauce.

by A L’Olivier & Keisuke Matsushima

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