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All Recipes

Pumpkin Pie Smoothie

by Vitamix

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Brussels Sprouts with Bacon

by Wolfgang Puck

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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.

by Wilton®

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Prime Rib Roast in the Pressure Oven

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

by Wolfgang Puck

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Macaroni and Cheese from Scratch

Recipe developed for Sur La Table’s Cooking Classes

Stars: 0.0

Cedar-Plank Salmon with Lemon-Dill Hollandaise

Tested and perfected in the Sur la Table kitchen

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Aperol Spritz

by W&P Designs

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Classic Mini Margherita Pizzas

Recipe developed for Sur La Table’s Cooking Classes

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Vegetable Stock

Recipe developed for Sur La Table’s Cooking Classes

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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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Wolfgang Puck’s Roast Turkey

by Wolfgang Puck

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Grilled Radicchio and Endive Salad with Spring Radishes

Recipe developed for Sur La Table’s Cooking Classes

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Risotto alla Parmigiana con Salamino - Risotto Parmigiana Style with Italian Sausage

by Academia Barilla, adapted by the Sur La Table kitchen

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French Toast

by Staub

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Peanut Butter Cream Pie

by Sur La Table & Renée Behnke, Memorable Recipes

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Lavender Macarons with Dark Chocolate Ganache

The unexpected pairing of lavender and dark chocolate makes for a decadent macaron with a light floral note that’s très délicieux.

Tested and perfected in the Sur la Table kitchen

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Strawberry Marshmallows

Pleasingly pink and fluffy-soft, rich strawberry jam or preserves infuses these homemade marshmallows with deliciousness.

by Chicago Metallic

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Zucchini Noodles with Zesty Ragu Sauce

by Kyle Weber

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Garlic & Dill Crab Cake Slider

Recipe developed for our Urban Accent Mix

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Strawberry Basil "Sorbet"

by Cuisinart

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Sweet Potatoes on the Grill

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Porcini-Crusted Tenderloin with Chocolate-Port Sauce

Tenderloin encrusted with porcinis and peppercorns then dressed in a delicious chocolate-tinged port wine reduction.

Tested and perfected in the Sur la Table kitchen

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Ground Lamb Kebabs with Ginger and Mint Yogurt Sauce

by Sur La Table & Andrews McMeel Publishing, Things Cooks Love

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Chicken Garam Masala

by Le Creuset

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Salt Block Honey-Black Pepper Shrimp

Tested and perfected in the Sur la Table kitchen

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Classic Croissants

by Sur La Table & Andrews McMeel Publishing, The Art and Soul of Baking

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Chocolate and Salted-Caramel Cream Puffs

Tested and perfected in the Sur la Table kitchen

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Caprese Salad

Recipe developed for Sur La Table’s Cooking Classes

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Roasted Chicken with Mustard-Thyme Sauce

A 6-hour brine gives this classic chicken dish its incredible flavor and juiciness.

Tested and perfected in the Sur la Table kitchen

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Lemon Popcorn

by Zippy Pop, Inc.

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Mean Green Juice

by Breville & Joe Cross, 101 Juice Recipes

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Yankee Pot Roast

Savory and slow-cooked until fork tender, pot roast transforms beef into incredibly flavorful comfort food.

Tested and perfected in the Sur la Table kitchen

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Steakhouse Beef Slider

Recipe developed for our Urban Accent Mix

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Basic Fruit Smoothie

by Vitamix

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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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Pineapple Coconut Pops

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

by Zoku

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Summer Vegetable Casserole with Manchego

by Sur La Table & Andrews McMeel Publishing, Things Cooks Love

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Cajun Popcorn

by Greenpan

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Tomato Pizza

by Andris Lagsdin, The Baking Steel

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Peanut Butter Brownies

by Cisé Trading Co.

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Bittersweet Chocolate Bread Pudding

by Sur La Table & Andrews McMeel Publishing

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Grilled Tamarind Shrimp

Recipe developed for Sur La Table’s Cooking Classes

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Pork Medallion Saute with Figs

by Sur La Table & Andrews McMeel Publishing, Things Cooks Love

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Chocolate Fondue

by Greenpan

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Seafood Stew with Farro

by All-Clad & Chef Hugh Acheson

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