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Potato Leek Gratin

From the onion family, leeks are a wonderful sweet addition to potato gratin and an interesting substitute for onion.

Tested and perfected in the Sur La Table kitchen

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Caramelized Scallops with Thyme and Lemon

Succulent scallops delicately flavored with thyme, lemon and olive oil will make this dish a favorite for dinner or lunch. This simple meal is easy to prepare with the Scanpan® Pro IQ Nonstick Skillet.

Joel Gamoran

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Roast Chicken with Bread and Arugula Salad

Reprinted from Make it Ahead. Copyright © 2014 by Ina Garten. Photographs copyright © 2014 by Quentin Bacon. Published by Clarkson Potter Publishers, a division of Penguin Random House, LLC.

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Chestnut Soup

Chestnuts provide a delicately sweet and nutty flavor to this creamy, warming soup perfect for sipping near an open fire.

Recipe courtesy of Kenwood Electrics

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Coconut-Vegetable Curry with Cashews

This gorgeous curry shows off the beauty and flavor of spring’s early bounty. Feel free to try your favorite vegetables in this richly spiced dish.

Tested and perfected in the Sur La Table kitchen

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King Arthur Flour's No-Knead Crusty White Bread

The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you’re ready to bake.

King Arthur Flour

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Mussels in Cream Sauce

Elegant, fast and delicious. Serve with a baguette or fries for sopping up every bit of the tasty sauce.

Tested and perfected in the Sur la Table kitchen

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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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Whole Roasted Turkey in the Pressure Oven

Make a perfect, moist turkey infused with delicious flavors in under an hour!

Wolfgang Puck Worldwide Inc., (c) 2010

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Lemon Curd

The pastry kitchen would be incomplete without the tart, tangy freshness of lemon curd. Use it to flavor souffl├ęs; to fill thumbprint cookies, tarts, cakes, and turnovers; to dollop on scones and biscuits and alongside cake slices; to spoon over fresh berries; to fold into whipped cream; and even to spread on...

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

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Chocolate Salted Caramel Shake

This decadent shake pairs creamy chocolate with rich salted caramel for an elevated treat.

Zoku

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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.

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

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Basil Limeade

Substitute lemons with lime juice and fresh, sweet basil for this invigorating twist on lemonade.

Tested and perfected in the Sur La Table kitchen

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Chard, Mushroom, and Swiss Cheese Frittata

The secret ingredient here is Dijon mustard. You won’t taste it, but it’s working behind the scenes to deepen the flavor.

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

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Salmon Gravlax

One of the most delicate and least embellished salmon preparations is gravlax, a Scandinavian specialty in which the fish is cured by means of a salt and sugar rub.

Diane Morgan and Sur La Table, Gifts Cooks Love (Andrews McMeel)

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Caramelized Onion and Goat Cheese Tart with Red Pepper Foam

Go for flavor over substance, at least on the garnish of these tempting and cheese-rich tartlet hors d’oeuvres.

Tested and perfected in the Sur La Table kitchen

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Papaya Salad (Som Tam)

Tangy papaya, spicy green chili, savory fish sauce and sweet palm sugar combine in this international favorite.

Tested and perfected in the Sur La Table kitchen

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Braised Chicken with Apple and Sage

Choose a skillet with a lid to braise the chicken. We used a tart Granny Smith apple so if you choose a sweeter variety like a Braeburn or a Fuji, you may need more lemon juice to balance the flavors in the sauce.

Tested and perfected in the Sur La Table kitchen

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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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Omelet with Leeks, Spring Herbs, and Goat Cheese

As the former proprietor of a popular breakfast and lunch spot in California’s Napa Valley, Sally Gordon has made thousands of omelets. She has closed the restaurant, sadly, but fortunately she has not lost her omelet technique. Her secret is whisking the eggs furiously until they produce a frothy foam, a...

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

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Summer Berry Turnovers

Turnovers are great for breakfast, snacking or dessert, and can even be made with savory fillings for a take-along lunch or dinner.

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

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Chocolate Chip Cookies with Sea Salt

The classic chocolaty favorite shaken up with a dash of flavor from the sea.

Tested and perfected in the Sur la Table kitchen

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Chocolate Surprise Cake

Let your imagination run wild with this innovative cake that can be decorated to suit any occasion.

Recipe adapted by Sur La Table, courtesy of NordicWare

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Pumpkin Pie Smoothie

Have your pie and drink it, too! Pumpkin, spice and yogurt will have you believing it’s the real thing.

Vitamix

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Whiskey and Stout Cupcakes

Irish whiskey, Baileys and Guinness pack a punch in these rich, chocolatey cupcakes.

Stephanie Piché - Caterer

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Coffee-Rubbed Brisket

Impress your dinner guests with this brisket recipe that combines Sur La Table® Hickory Smoked Sea Salt with chili powder and ground coffee for a truly unique flavor. Le Creuset’s iconic French oven is the ideal choice for roasted-meat dishes like this brisket.

Joel Gamoran

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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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Baked Macaroni and Cheese in the Pressure Oven

Elevate macaroni and cheese with this flavorful combination of gruyere, Parmesan and cayenne, made especially for the pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

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Moroccan Chicken Skewers with Herb Sauce

Traditional Moroccan spices and herbs, such as cinnamon, cumin, turmeric, coriander and mint, can transform plain chicken breast into a wide array of interesting flavors.

Tested and perfected in the Sur La Table kitchens

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Gluten Free Pizza Dough

Gluten free pizza dough is easy to make with the Breville Boss blender.

Recipe and image by Breville

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Salt Block Scallops with Wasabi-Lime Aioli

Grilling scallops brings out their natural sweetness, and grilling them directly on a Himalayan salt block, imparts a subtle salty note to the shellfish.

Tested and perfected in the Sur La Table kitchen

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Sweet Potato, Celery, Ginger and Orange Juice

There’s nothing wrong with mixing fruits and vegetables when they endeavor to be this delicious.

Breville

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Buttermilk Biscuits

It should take no time for you to whip up a bunch of these fluffy, tender biscuits to serve for breakfast, lunch, or supper.

Andrew McMeel

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Going Green Smoothie

A big bunch of spinach meets a beautiful blend of sweet fruits in this perfect starter smoothie.

Vitamix

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Cherry Lime Slush

Tart cherries and bright lime mingle with fresh mint in this unexpectedly cool sipper.

Zoku

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Cedar-Plank Salmon with Lemon-Dill Hollandaise

Intensify the flavor of salmon by cooking it on Cedar wood which imparts a lush smoky flavor.

Tested and perfected in the Sur La Table kitchen

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Creamy Salmon and Chive Mousse on Crostini

Smoked salmon is blended into a deliciously creamy spread. The mixture can be made ahead of time, and will keep covered in the refrigerator for up to 2 days.

Tested and perfected in the Sur La Table kitchens

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Corn on the Cob with Flavored Butters

Corn on the cob, the classic American summer vegetable, can be boiled, grilled, or steamed. But steaming is the best way to preserve its pure corn flavor and toothsome texture. A shallow steamer, steamer insert, or pasta insert for an 8-quart stockpot will hold up to 8 ears of corn comfortably. For an added treat...

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

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Sous Vide Brussels Sprouts with Pearl Onions

The color and flavor of cooking vegetables using sous-vide technology is unparalleled to standard cooking methods.

Sansaire

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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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Orange-Scented French Toast Strata with Candied Lemon Zest

This elegant brunch dish is a great make-ahead option for the entertainer pressed for time. Just assemble the night before and pop it into the oven about an hour before you sit down to eat—your guests will never know!

Tested and perfected in the Sur la Table kitchen

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Gluten Free Pasta Dough

Gluten free pasta dough is easy to make with the Breville Boss blender.

Recipe and image by Breville

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Root Vegetable Gratin with Gruyere and Thyme

Sweet potatoes and parsnips add a subtle sweetness to this classic gratin.

Sur La Table, Simple Comforts (Andrews McMeel)

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Blueberry, Blackberry and Basil Margarita Puree

Add a little tequila and Cointreau to this refreshing mocktail for a berrylicious adult slushie.

Diane Morgan and Sur La Table, Gifts Cooks Love (Andrews McMeel)

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Pea and Parsley Pesto with Linguine

One of our favorite takes on the classic pesto—it’s a fresh celebration of summer flavors.

Tested and perfected in the Sur La Table kitchen

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Savory Vegetable Omelet

Not just for the weekends anymore! Make your favorite omelet in minutes any day of the week.

Lékué

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Louisiana Oysters

Oysters generously topped with butter, Italian cheeses and Cajun spices—you’ll love this interpretation of Acme Oyster House’s famous dish.

Inspired by Acme Oyster House in New Orleans, Louisiana

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Tomato, Carrot and Red Bell Pepper Juice

Get a boost of vitamins from this delicious combination with less salt than store-bought.

Breville

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