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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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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

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Strawberry Delight Daiquiri

by Vitamix

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Caramel Apple Slush

by Zoku

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Lattice-Top Nectarine-Blackberry Pie

A carefully woven lattice is the crowning glory of a summer pie, providing a tempting glimpse of the sweet fruit within through the slatted golden brown crust.

by Sur La Table & Andrews McMeel Publishing

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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.

by Ethan Stowell

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Bourbon-Pumpkin Cheesecake

Be extra thankful for dessert with smooth pumpkin, generous splashes of bourbon and a crunchy pecan crust.

Tested and perfected in the Sur la Table kitchen

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Grilled Fish with Charred Cherry Tomato and Sweet Corn Relish

Tested and perfected in the Sur la Table kitchen

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Sun Dried Tomatoes and Artichoke Dip

by Kenwood Electrics

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Mini Cheesecakes

For an elegant presentation—and the perfect end to a holiday dinner—bake single-serving cheesecakes and top with fresh raspberries.

by King Arthur Flour Company Inc.

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Easy Chocolate-Espresso Pots de Creme

The rich flavors of chocolate and coffee mingle perfectly in this simple-yet-sophisticated dessert.

by Ethan Stowell

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Salt Crust Scallops with Thai Lime Dipping Sauce

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

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Carrot, Beet and Orange Juice

by Breville

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Italian Sausage, Broccoli Raab and Fresh Mozzarella Pizza

The sweet sausage paired with the bitter and crunchy broccoli raab is amazing. Throw in some rich and salty mozzarella, and this pizza is going to steal the show.

Tested and perfected in the Sur la Table kitchen

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Classic Gin Fizz

by Charlotte Bernhardt

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Garam Masala

by Sur La Table & Andrews McMeel Publishing

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Mango Delight Smoothie

by Vitamix

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Walnut Pesto Stuffed Pork Roast

In summer, when big bunches of fresh basil are sold everywhere, take advantage of the bounty and make batches of pesto.

by Sur La Table & Andrews McMeel Publishing

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Cherry Limeade Quick Pops

These fun pops are the perfect balance of tart and sweet for a cool, lip-puckering treat.

by Zoku

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Cinnamon Honey Nut Butter

by KitchenAid

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Asparagus and Chopped Egg with Meyer Lemon Olive Oil

by Sur La Table & Andrews McMeel Publishing

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Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

The bright flavors of thyme and Dijon are a perfect complement to fresh asparagus.

Tested and perfected in the Sur la Table kitchen

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Moroccan Braised Chicken Thighs with Saffron, Chickpeas and Dried Apricots

Chicken, lemon and dried fruit are a classic combination for a Moroccan tagine-style dish, but it is the bouquet of spices —saffron, cumin, ginger, coriander and cinnamon—that make this dish memorable.

Tested and perfected in the Sur la Table kitchen

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