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All Recipes

Haricots Verts with Herbes de Provence

Tested and perfected in the Sur la Table kitchen

Roasted Tomato Soup

Tested and perfected in the Sur la Table kitchen

Savory Shallot and Orange-Cranberry Sauce

Recipe developed for Sur La Table’s Cooking Classes

Dutch Oven Slow Roasted Pork Shoulder with Rosemary Garlic Marinade

by All-Clad & Chef Paul Kahan

Sirloin Sliders with Balsamic Onions, Brie, and Bacon

Tested and perfected in the Sur la Table kitchen

Caramelized Onion and Brie Tartlets

Tested and perfected in the Sur la Table kitchen

Chicken Braised in Red Wine (Coq au Vin)

Tested and perfected in the Sur la Table kitchen

Flatbread with Radishes, Feta, and Spring Herbs

by Sur La Table & Andrews McMeel Publishing, Eating Local

Roast Turkey with Mushroom Stuffing

by Jacques Péin

Swiss Cheese Fondue

by Greenpan

Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

by Sur La Table & Andrews McMeel Publishing

Fried Rice

by Jenny Clark

Classic Lemon Bars

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

Pork Loin with Ginger Pomegranate Sauce

by Fagor

Salt-Frozen Parmesan Ice Cream with Tomato Marmalade and Basil Gremolata

by Mark Bitterman, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks

Earl Grey Shortbread Coins

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

Steak Tagliata with Arugula and Fried Capers

Smoked Chipotle Pulled Pork

by All-Clad

Warm Apple Cider

by Kenwood Electrics

Mulled Grape Juice Slush

by Zoku

Cucumber, Celery, Fennel and Bean Sprout Juice

by Breville

Rack of Lamb with Mint Butter

by Sansaire

Parmesan Butter

by Chef’n

Red Wine-Braised Short Ribs

by All-Clad & Chef Barbara Lynch

Grilled Radicchio and Endive Salad with Spring Radishes

Recipe developed for Sur La Table’s Cooking Classes

Vanilla Gelato with Cuisinart

by Cuisinart

Ricotta and Nettle-Filled Tortellini with Speck and Asparagus

Chocolate Madeleine Cookies

Recipe developed for Sur La Table’s Cooking Classes

Apple Cider Old Fashioned Doughnuts

Recipe developed for Sur La Table’s Cooking Classes

Apricot-Raspberry Upside-Down Cake

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

Porcini-Crusted Tenderloin with Chocolate-Port Sauce

Tested and perfected in the Sur la Table kitchen

Wok-Fried Chicken and Vegetables with Ginger and Lemongrass

Recipe developed for Sur La Table’s Cooking Classes

Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

Recipe developed for Sur La Table’s Cooking Classes

Soy Milk

by Hurom

Rhubarb Curd

Recipe developed for Sur La Table’s Cooking Classes

Berry Mojito Pops

by Zoku

Paella

by Cuisinart

Apple, Carrot and Celery Juice

by Breville

Asian Style Boneless Beef Short Ribs

Recipe developed for Fagor, by America’s TEST KITCHEN

Nitty Gritty Dirt Farm Ketchup

by Sur La Table & Andrews McMeel Publishing, Eating Local

Korean Style Wings

by Breville

Sweet Potato Gnocchi with Brown-Butter Sage Sauce

Tested and perfected in the Sur la Table kitchen

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

by Academia Barilla, adapted by the Sur La Table kitchen

New York Style Cheesecake

Tested and perfected in the Sur la Table kitchen

Salt Slab Shrimp with Asparagus and Honey-Basil Dressing

Tested and perfected in the Sur la Table kitchen

Mussels Marinara

by All-Clad

Frittata with Zucchini, Cherry Tomatoes, and Goat Cheese

by Sur La Table & Andrews McMeel Publishing, Eating Local

Stew with Vermicelli

by Lékué

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