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Sur La Table Cookware Sale

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All Recipes

Grilled Five-Spice Chicken

Popular at Vietnamese restaurants, this dish is easy to replicate at home. You can use the same marinade on chicken parts, but a whole butterflied chicken is dramatic and less trouble to maneuver on a grill. Because the marinade contains sugar, the chicken skin will char easily if placed directly over the coals or...

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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Green Beans with Lemon Zest

Brighten up the season’s crisp green beans with citrus for simple, fresh deliciousness.

Tested and perfected in the Sur La Table kitchen

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Risotto with Mushrooms and Salumi Pancettini

Risotto is a hearty Italian dish made with high starch, short grain rice that gives it a creamy consistency. This unique risotto recipe includes Salumi Pancettini—tiny rolled Pancettas which are salted and dry cured.

Recipe courtesy of Armadino Batali & Salumi, 2008

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Braised Whole Chicken with Potatoes and Carrots

Tested and perfected in the Sur La Table kitchen

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Quinoa Pilaf with Spring Peas and Asparagus

Tested and Perfected in the Sur La Table Kitchen

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Crispy Traditional Potato Pancakes

This yummy potato latkes recipe was adapted from Jewish Cooking in America by Joan Nathan.

Adapted from Jewish Cooking in America by Joan Nathan.

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Orange Star Fruit Refresher

KitchenAid

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Lyonnaise Salad with Bacon Vinaigrette

Apples and frisee slightly wilted in a warm, tart vinagrette and finished with a poached egg.

Recipe by Chef Chris Hastings, courtesy of All-Clad.

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Yogurt Parfait with Coconut Apple Granola

Tart apples, golden honey and toasty coconut make a delicious combination in this easy to make, nutritious recipe.

Tested and perfected in the Sur La Table kitchen

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Blue Cheese-Stuffed Dates Wrapped in Pancetta

The intense sweetness of dried dates pairs beautifully with the sharp bite of blue cheese and the saltiness of the pancetta in this simple and delicious appetizer.

Tested and perfected in the Sur La Table kitchen

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Eggnog Smoothie

Forget the latte. Celebrate great flavor and good health in this festive smoothie that makes eggnog the star.

Recipe courtesy of Kenwood Electrics

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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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Beet and Goat Cheese Ravioli with Arugula Pesto

This perfectly balanced dish combines earthy beets with a mild, creamy goat cheese. The nutty, yet slightly spicy, pesto offers depth of flavor and a wonderful, bright green color burst.

Tested and perfected in the Sur La Table kitchen

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Orange Pan-Tart

GreenPan

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Sweet Potato and Leek Soup

Perfect as a side at your holiday gathering, this soup is both elegant and comforting. Sour cream adds just a hint of brightness and creamy texture.

Recipe by Breville

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Vanilla Marshmallows

This confection’s pillowy-softness, tender sweetness and pure, vanilla-scent makes it an instant favorite with all ages.

Chicago Metallic

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Summer Vegetable Casserole with Manchego

Here, eggplants, red peppers, potatoes, tomatoes, onions and zucchini are cooked separately and then layered in a cazuela (gratin) and baked until they melt together. This is a good dish for late summer when these vegetables are at their prime.

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

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Classic Fudgy Brownies

Rich, dark, fudgy, and slightly chewy, these homemade brownies are always a hit, so much better than anything you can buy. Serve cold with a glass of milk, or warm from the oven with a scoop of ice cream. Like a simple black dress, they can be accessorized to match any occasion. For a casual snack, serve them right ...

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

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Potato, Caramelized Onion, and Salmon Omelet

The potatoes and onions in this hearty omelet can be the starting point for many omelet fillings.

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

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Whiskey and Stout Cupcakes

Irish whiskey, Baileys and Guinness pack a punch in these rich, chocolatey cupcakes.

Stephanie Piché - Caterer

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Veal Osso Buco

Fagor

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Cherry Lime Slush

Tart cherries and bright lime mingle with fresh mint in this unexpectedly cool sipper.

Zoku

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Peach-Vanilla Bean Cobbler with Sugar Crunch Lattice

This an example of the biscuit-topped variety of cobbler, with a tender yet crunchy lattice covering warm, vanilla-scented peaches.

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

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Cranberry Orange Slush

The classic combo of cranberry and orange shines in this zingy, slushy drink.

Zoku

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Manhattan

Though you’ll now find it commonly made with bourbon, a Manhattan is traditionally made with rye, the much more popular whiskey in 19th century New York City, where the drink originated.

Charlotte Bernhardt/McCracken-Tough

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Home-Style Artichokes

All-Clad

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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.

Recipe developed by Chef Chris Covelli, courtesy of Kenwood Electrics

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Gluten Free Pizza Dough

Gluten free pizza dough is easy to make with the Breville Boss blender.

Recipe and image by Breville

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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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Salt Block Scallops with Wasabi-Lime Aioli

Grilling scallops brings out their natural sweetness, and grilling them directly on a Himalayan salt block, imparts a subtle salty note to the shellfish.

Tested and perfected in the Sur La Table kitchen

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Cantaloupe, Mint and Mango Juice

The refreshment of melon is elevated into something truly intriguing with mango and mint.

Breville

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White Russian

Smooth and sweet, the white Russian is incredibly simple to make and always a favorite.

Charles Schumann, American Bar (Abbeville Press)

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Mojito

Rumba your way to happiness after a few sips of this refreshing Cuban highball infused with fresh mint and lime juice.

Recipe provided by Charlotte Bernhardt of The Old Sage restaurant and bar.

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Farro Risotto with Butternut Squash with Kale Chips

Tested and perfected in the Sur La Table kitchen

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Chocolate Velvet Pound Cake

This classic cake has a deep chocolate flavor and close-grained, velvety crumb. The cake can be dressed up with a little Dark Chocolate Ganache spooned over the top and allowed to drip alluringly down the sides.

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

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Pumpkin Pie Smoothie

Have your pie and drink it, too! Pumpkin, spice and yogurt will have you believing it’s the real thing.

Vitamix

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Mini Moroccan Spiced Lamb Burgers with Mango Chutney

Tested and perfected in the Sur la Table kitchen

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Pineapple Orange Banana Slush

Light and zingy, this refreshingly cool drink makes a great summertime quencher.

Zoku

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Fresh Herb Chicken with Root Vegetables

A delicious all-in-one pot meal.

Cuisinart

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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Bring the out the best in summer vegetables with this delicious salad. This is a perfect accompaniment to steak, chicken and fish.

Tested and perfected in the Sur La Table kitchen

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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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Five-Spice Crusted Salmon with Ginger Pan Sauce

In ancient China, the number five was believed to have curative powers. Most modern five spice powders may contain more than five, consisting of a various spices including cinnamon, star anise, fennel, clove, ginger, licorice, Sichuan peppercorns and even dried tangerine peel.

Tested and perfected in the Sur La Table kitchen

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Herb Corn Bread

This might be a simple quick bread, but the addition of fresh herbs takes it to a whole new level. Don’t substitute dried herbs here—they won’t give you the dynamic flavor that fresh ones offer.

Sur La Table, Simple Comforts (Andrews McMeel)

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Roasted Sweet Potato Puree in the Pressure Oven

Wolfgang Puck Worldwide Inc., (c) 2010

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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...

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

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Seared Salmon with Fresh Blackberry Gastrique

Kick up the color and flavor of perfectly cooked salmon with this berry-infused sweet and sour sauce.

Tested and perfected in the Sur La Table kitchen

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Himalayan Salt Slab Asparagus

Tested and perfected in the Sur La Table kitchen

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