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Pesto Pizza with Heirloom Tomatoes in the Pressure Oven

Topped with a light pesto sauce and juicy heirloom tomatoes, this scrumptious pizza is easy to make in a pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

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Mushrooms with Garlic and Parsley

Serve these garlicky tapas solo or as a tasty accompaniment to grilled steak or burgers, scrambled eggs or a toasted baguette.

Tested and perfected in the Sur La Table kitchen

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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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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.

Ethan Stowell

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Spiced Pumpkin Cake with Cream Cheese Frosting

This is a classic tea time cake and a must-have recipe. The cake batter is made with oil and flavored with pumpkin purée, warm spices and orange.

Tested and perfected in the Sur La Table kitchen

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Grilled Ahi with Summer Citrus Dip

Winner Sur La Table Grilling Recipe Contest, Grilled Appetizer category

Diane Halferty

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Tropical Escape Smoothie

Enjoy the tropical tastes of coconut milk, mango, pineapple, and banana in this smoothie getaway.

Vitamix

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Chocolate-Espresso Pots de Creme

Can be made up to 2 days prior to serving. As seen on CNN, February, 2008.

Tested and perfected in the Sur la Table kitchens.

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Almond-Chocolate Spritz Cookies with Orange Blossom Water

Buttery spritz cookies, the much-anticipated standard on the holiday cookie platter, deserve to be enjoyed all year-round. Instead of saving these for special occasions, why not make some to enjoy with a cup of tea, as an after-school snack, or with a bowl of ice cream?

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

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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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Chicken Curry in a Hurry

GreenPan

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Sun Dried Tomatoes and Artichoke Dip

Tear up a loaf of fresh bread or some crispy pita chips and dip away into this savory, tomato-y twist on artichoke dip.

Recipe courtesy of Kenwood Electrics

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Anson Mills Oat Risotto with Oxtail Roasted Shallot and Parsnips

A savory porridge of heirloom steel cut oats simmered risotto-style and served with rich, braised oxtail.

Recipe by Chef Hugh Acheson, courtesy of All-Clad.

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Risotto Milanese

Saffron imparts the vivid color and flavor in this simple and delicious creamy classic.

Tested and perfected in the Sur La Table kitchen

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Pizza alla Siciliana - Pizza Sicilian Style

Pizza stones improve the crust of pizza and breads. Always preheat your oven and stone before baking pizza. Roll dough from the center outwards so the dough spreads evenly. Season your pizza stone by rubbing a light layer of olive oil over it with a paper towel and letting it sit for about an hour. Once the porous...

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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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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Pan Roasted Bouchot Mussels with Oriental Sauce

In this recipe by Chef David Chang, sake-steamed Bouchot mussels, with their high meat-to-shell ratio, are topped with denjang broth and plenty of black pepper.

Recipe by Chef David Chang, courtesy of All-Clad.

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Belgian Waffles with Strawberries and Whipped Cream

Light, crispy and airy, are just some of the words your guests will be uttering when eating these waffles. Normally waffles call for yeast, however, in this recipe the aeration is provided by using baking powder and egg whites.

Tested and perfected in the Sur La Table kitchen

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Roasted Boneless Leg of Lamb with Orange Gremolata

Typically, foods aren’t browned before they go into a clay cooker, but browning the meat and cooking the aromatic vegetables (onion, carrot, and garlic) until golden add extra flavor to the mild-tasting beans that cook along with the lamb. The gremolata, which is sprinkled on top of the finished dish, is...

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

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Chocolate Cocoa Nib Shortbread Cookies

Cocoa Nibs are the cracked and roasted interior of cocoa beans—chocolate before it becomes chocolate. They are bitter (think coffee beans) and deeply flavored—and divine in this grown up cookie.

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

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Classic Gin Fizz

This delicious drink is as much fun to shake up as it is to drink. It’s a zingy mix of lemon, simple syrup and gin, but the airy egg white gives it some festive fizziness.

Charlotte Bernhardt/McCracken-Tough

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Soy-Ginger Marinated Flank Steak

Marinate steaks in the fridge in the morning for a delicious grilled dinner in the evening.

Tested and perfected in the Sur La Table kitchen

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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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Old-Fashioned Dinner Rolls

Bakers have been using potatoes (and potato cooking water) for many years. Yeast loves the starchy carbohydrates in potatoes. Their lumpy texture adds not only flavor and moisture, but also a chewy softness that is ideal in dinner rolls.

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

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