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All Recipes

Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes

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

Eggs Over Easy

by Staub

Prosciutto, Kale, and Red Bell Pepper Skillet Frittata

Recipe developed for Sur La Table’s Cooking Classes

Wild Mushroom Soup with Sherry

Recipe developed for Sur La Table’s Cooking Classes

Chocolate Chip, Pecan & Oatmeal Cookies

by Breville

Heirloom Apple Tart with Almond Filling and Calvados Cream

by Sur La Table & Andrews McMeel Publishing, Eating Local

Roasted Beef Tenderloin

by Wolf

Salt-Crisped Whole Fish with Mint and Pickled Ginger

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

Cinnamon-Streusel Sour Cream Coffee Cake

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

Cider Brined Pork Chops

by Wolfgang Puck

Easy Chocolate-Espresso Pots de Creme

by Ethan Stowell

Bruschetta in a Jar

by the Ball® Corporation

Ginger Irish Whiskey

by Stephanie Piché, Caterer

Chicken & Quinoa – Southwestern Style

by Fagor

Asparagus and Chopped Egg with Meyer Lemon Olive Oil

by Sur La Table & Andrews McMeel Publishing

Irish Apple and Parsnip Soup

Tested and perfected in the Sur la Table kitchen

Zucchini Fries

by Braun

Ricotta and Nettle-Filled Tortellini with Speck and Asparagus

Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

by Sur La Table & Andrews McMeel Publishing

Iceberg Wedges with Creamy Blue Cheese Dressing

Tested and perfected in the Sur la Table kitchen

Triple Citrus Sorbet

by Cuisinart

Fruit Salad Smoothie

by Vitamix

Parmesan-Herb Popovers

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

Citrus Herb Aioli

Recipe developed for our Urban Accent Mix

Curry Shrimp with Vegetable Noodles

Tested and perfected in the Sur la Table kitchen

Strawberry-Vanilla Preserves

by Allison Carroll Duffy, Preserving with Pomona’s Pectin

Triple Berry Smoothie

by Vitamix

Broccoli Rabe with Garlic and Almonds

Tested and perfected in the Sur la Table kitchen

Pasta alla Norma - Pasta Norma style

by Academia Barilla, adapted by the Sur La Table kitchen

Seared Scallops with Blood Orange Vinaigrette

Tested and perfected in the Sur la Table kitchen

Gateau de Hannouka

by Joan Nathan, Quiches, Kugels, and Couscous

Black Beans (Frijoles)

Tested and perfected in the Sur la Table kitchen

Melting Moments

by Kerrygold

Steam-Grilled Black Cod, Mushrooms, Italian Parsley and Spring Onion

by Staub

Chicken Breast Peperonata

by All-Clad & Carole Walter

Madeleines with Honey-Lavender Ice Cream

Tested and perfected in the Sur la Table kitchen

Frothy Orange Juice

by Breville

Spicy Nuts

by Zippy Pop, Inc.

Barbeque Pork Butt Tacos

by Tom Douglas

Salmon

by Tom Douglas

Senegalese Sweet Potato and Peanut Soup

Recipe developed for Sur La Table’s Cooking Classes

Grand Marnier Truffles

Tested and perfected in the Sur la Table kitchen

Blossoming Onion with Three Types of Dip

Tested and perfected in the Sur la Table kitchen

Carrot Ginger Soup

Tested and perfected in the Sur la Table kitchen

Grapefruit Faux-jito

Tested and perfected in the Sur la Table kitchen

Liege Waffles

by Lars Own Belgian Pearl Sugar

Sweet Potato Fritters with Bacon-Shallot Jam

Tested and perfected in the Sur la Table kitchen

Mushroom and Zucchini Pizza

by Ethan Stowell

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