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All Recipes

Sazerac

by Charles Schumann, American Bar

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Cedar-Plank Honey-Bourbon Nectarines

Tested and perfected in the Sur la Table kitchen

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Pork Medallion Saute with Figs

Make this dish with fresh figs when they’re in season. Green-skinned figs are the prettiest, as the purple ones tend to tint the sauce a rosy pink. If it isn’t fig season, use either dried Black Mission or the lighter-skinned Calimyrna. For the pan sauce, use an inexpensive dry Marsala, a fortified Italian wine.

by Sur La Table & Andrews McMeel Publishing

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Grilled Pears with Cinnamon Cream

Tested and perfected in the Sur la Table kitchen

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Tagliatelle alla Bolognese

Bolognese is a thick, full-bodied meat sauce that is a staple of northern Italy’s Bologna. One of the secrets to this dish is really caramelizing the meat. It adds a distinct richness and depth to the flavor.For the best possible flavor cook the Bolognese one day before you intend to serve it. Bolognese is...

by Academia Barilla, adapted by the Sur La Table kitchen

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Dark Chocolate Pecan Pie

Tested and perfected in the Sur la Table kitchen

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Grilled Tomatoes with Pesto

by Sur La Table & Andrews McMeel Publishing

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Asparagus with Egg and Crispy Pancetta

by Sansaire

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Bourbon Pecan Pie

A dash of bourbon enlivens this classic Southern dessert.

Tested and perfected in the Sur la Table kitchen

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Whole Roasted Snapper on Piperade

by All-Clad & Chris Hastings, owner and executive chef of the Hot & Hot Fish Club

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Wood Plank-Grilled Salmon

The secret to mouth-watering, plank grilled salmon is Charlie Palmer’s Citrus Soy Marinade which combines tart lemon with the sweetness of honey and a range of spices to enhance the delicate flavors of the fish.

by Charlie Palmer, Remington Camp Cooking

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Tequila and Lime-Marinated Chicken Skewers with Cilantro Sauce

Tested and perfected in the Sur la Table kitchen

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Vegetarian Chili

This meatless chili is cook and crowd-pleasing at its best. Prep your veggies and cooking is done in less than half an hour.

by Kenwood Electrics

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Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

by Sur La Table & Andrews McMeel Publishing

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Kale and White Bean Soup

Tested and perfected in the Sur la Table kitchen

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Mustard-Crusted Salmon with Fennel and Blood Orange Salad

Tested and perfected in the Sur la Table kitchen

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Gluten Free Flour Mix

by Breville

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Spinach Salad with Caramelized Pears and Goat Cheese

Sweet pears deliciously complement the tanginess of the balsamic vinegar and creamy goat cheese.

Tested and perfected in the Sur la Table kitchen

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Brussels Sprouts with Bacon

by Wolfgang Puck

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Raspberry-Cherry Crumble Bars

These homey, irresistible bars can be put together in no time, will feed a crowd, and are loved by everyone.

by Sur La Table & Andrews McMeel Publishing

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Buttermilk Biscuits

by Sur La Table & Andrews McMeel Publishing

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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.

by Sur La Table & Andrews McMeel Publishing

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