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All Recipes

Roasted Strawberry Ice Cream

Recipe developed for Sur La Table’s Cooking Classes

Perfect Roasted Chicken with Root Vegetables in the Pressure Oven

Perfectly roasted chicken with crispy skin is easy to make in a pressure oven.

by Wolfgang Puck

Curry Prawns with Eggplant

Tested and perfected in the Sur la Table kitchen

Chicken with Preserved Lemon and Olives

Lemons preserved in salt are a vital part of Moroccan cooking. They are simple to prepare and can be kept for several months. See instructions below on how to preserve lemons ahead of time.

by Emile Henry

Potato and Celery Root Gratin

Recipe developed for Sur La Table’s Cooking Classes

Fresh Fig and Lemon Preserves

by Sur La Table & Andrews McMeel Publishing

Grilled Tuna, Romesco Sauce and Quinoa

by Joel Gamoran, Sur La Table National Chef

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.

by Ethan Stowell

Seafood Stew with Farro

by All-Clad & Chef Hugh Acheson

Navy Grog

by Don Beach, legendary barman and restaurateur

Pumpkin Bread Pudding with Sage & Butterscotch Anglaise

Recipe developed for Sur La Table’s Cooking Classes

Fresh Corn Soufflés

by Jacques Pépin

Chipotle Chile Candied Pecans

by Sur La Table & Andrews McMeel Publishing

Zucchini Fries

by Braun

Macaroni and Cheese from Scratch

Recipe developed for Sur La Table’s Cooking Classes

Walnut Pesto Stuffed Pork Roast

by Sur La Table & Andrews McMeel Publishing

Parsnip Soup with Fried Sage

by Sur La Table & Andrews McMeel Publishing, Eating Local

Cedar-Plank Salmon with Wasabi-Lime Aioli

Tested and perfected in the Sur la Table kitchen

All-American Apple Pie

Tart Granny Smiths are reliable and available in every market in the country, but try seeking out local varieties at the farmers’ market or roadside stands during apple season. Don’t be afraid to mix and match apples. A few tart and sturdy ones with a few sweet can be a great combination.

Tested and perfected in the Sur la Table kitchen

Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Bring the out the best in summer vegetables with this delicious salad. This is a perfect accompaniment to steak, chicken and fish.

Tested and perfected in the Sur la Table kitchen

Fresh Tomato Sauce

by Vitamix

Peach Bellini

Tested and perfected in the Sur la Table kitchen

Apple Tart with Almond Filling

by Jacques Pépin

Pineapple, Kumquat, and Ginger Crisp with Coconut Topping

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

Roasted Root Vegetables

by Braun

Creamy Red Onion Soup with Thyme

by Sur La Table & Andrews McMeel Publishing, Eating Local

Classic Gin Fizz

by Charlotte Bernhardt

Asparagus and Chopped Egg with Meyer Lemon Olive Oil

by Sur La Table & Andrews McMeel Publishing

Caramelized Brussels Sprouts with Bacon and Thyme

Recipe developed for Sur La Table’s Cooking Classes

Flaky Apple Pinwheels

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

A Perfect Loaf of Bread

by Andris Lagsdin, The Baking Steel

Chard, Mushroom, and Swiss Cheese Frittata

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

Irish Apple and Parsnip Soup

Tested and perfected in the Sur la Table kitchen

Pot au Feu

Here is a splendid supper for 10 people. It begins with a piece of lean beef immersed in a rich beef broth and simmered slowly for one and a half hours until it is almost tender. A chicken and some root vegetables (onions, garlic, leeks, carrots, turnip and parsnips) are then added to the pot, and the long, slow ...

Courtesy of Le Creuset

Spice-Roasted Marcona Almonds

Tested and perfected in the Sur la Table kitchen

Paella

by GreenPan

Goat Cheese and Herb Souffle

Recipe developed for Sur La Table’s Cooking Classes

Apricot-Bourbon Mustard

by Sur La Table & Andrews McMeel Publishing

Seared Scallops with Tomato Chutney

Recipe developed for Sur La Table’s Cooking Classes

Cinnamon Pull-Aparts

by Nordic Ware

Roasted Farmer’s Market Vegetables

by E’Cucina Home

Pineapple Teriyaki Chicken Pizza

by Charcoal Companion

Sweet Sausage and Cannellini Pasta

by All-Clad & Chef Barbara Lynch

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