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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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Apple-Cranberry Crisp with Oatmeal Topping

The ultimate comfort food on a cold fall or winter night, this dessert fills the house with the aroma of warm apples, butter, brown sugar, and cinnamon. If this crisp were a person, it would be your best friend. Granny Smith is a reliably tart and firm baking apple available in all supermarkets—but...

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

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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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Carrot Apple Ginger Muffins

by KitchenAid

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Sriracha Glazed Chicken Skewers with Tomatillo Salsa Verde

Tested and perfected in the Sur La Table kitchen

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Perfect Pizza Dough

Tested and Perfected in the Sur La Table Kitchen

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Spice-Roasted Marcona Almonds

Tested and perfected in the Sur La Table kitchen

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Steamed Salmon with Quinoa

by Kenwood Electrics

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Salmon with Braised Artichokes and Olives

Tested and perfected in the Sur La Table kitchen

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Easy Green Smoothie

by Vitamix

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King Arthur Flour's No-Knead Crusty White Bread

by King Arthur Flour

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Pretzels with Sweet Honey Mustard Dressing

Tested and perfected in the Sur La Table kitchen

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Shredded Pork Soft Tacos

Weeknight tacos are usually limited to quick-cooking fillings like ground beef, but the pressure cooker makes pork butt—which would take hours in the oven—an option.

Recipe for Fagor by America’s TEST KITCHEN. Image by Johnson Rauhoff.

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BBQ Chicken

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Butternut Squash and Apple Soup with Croutons

Tested and perfected in the Sur La Table kitchen

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Mango Salsa

Tested and perfected in the Sur La Table kitchen

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Corn on the Cob with Flavored Butters

by Marie Simmons and Sur La Table, Things Cooks Love

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Basic Vinaigrette

Though this salad is delicious without the fried oysters, which can be found on page 4, I find I’m always frying up a batch to top the colorful spinach salad embellished with hearts of palm and fresh tomato.

Renée Behnke

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Arancini di riso - Rice balls

Arancini are Sicilian street food rice croquettes with ground meat fillings that Sicilians consume as snacks. The perfect solution to leftover risotto!

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

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Creamy Red Onion Soup with Thyme

by Janet Fletcher

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Stew with Vermicelli

by Lékué

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Grilled Rub with Love Salmon

by Tom Douglas

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Mimosa Pops

You’ll love this cool take on a Sunday brunch stable. Zingy orange and ripe strawberries bring out the flavors of your favorite sparkling wine.

Zoku

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Tuscan Kale with Pine Nuts and Golden Raisins

by Janet Fletcher and Sur La Table, Eating Local

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Cucumber Mint Margarita Quick Pops

You’ll love this grownup take on the popsicle, full of cooling cucumber and mint and brightened by a splash of tequila.

Zoku

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Pan Roasted Bouchot Mussels with Oriental Sauce

by Chef David Chang, courtesy of All-Clad.

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Lemon Blueberry Muffins

by Wolf

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Black and White Tuxedo Cheesecakes

Delicious and fun, these elegantly presented cheesecakes will win best dressed on the night and are easy to make too!

Tested and perfected in the Sur La Table kitchen

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Smoked Trout and Leek Risotto

Leeks are a wonderful addition to a dish, providing a sweet yet rich flavor to the risotto and balancing the salty trout flavor.

Tested and perfected in the Sur La Table kitchen

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Lady Bird's Famous Lemon Bundt Cake

Celebrate spring goodness with this cheerful, lemony cake.

NordicWare

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Yogurt Parfait with Coconut Apple Granola

Tested and perfected in the Sur La Table kitchen

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Beet, Strawberry, Cranberry Smoothie

by Vitamix

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Beef Stew

by Cuisinart

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Mushroom and Zucchini Pizza

Homemade pizzas are so much more flavorful than anything you’ll get from delivery. Once you’ve mastered this basic recipe, you'll be making your own pies whenever the craving strikes.

Ethan Stowell

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Pan Seared Duck Breast with Two Potato Hash and Dried Cherry Sauce

A mouth-watering trio of perfectly seared duck, seasoned vegetables and a sauce of rich, French brandied cherries.

Recipe by Chef Marc Murphy, courtesy of All-Clad.

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Grilled Quesadillas with Mozzarella and Squash Blossoms

Sur La Table, Simple Comforts (Andrews McMeel)

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Corned Beef Sliders

by Stephanie Piché

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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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Salt Block Scallops with Tomato & Basil Vinaigrette

Tested and perfected in the Sur La Table kitchen

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Cucumber-Mint Water

Tested and Perfected in the Sur La Table Kitchen

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Steak Sliders with Applewood Bacon-Cabernet Reduction and Blue Cheese

We’ve given these sliders an upscale twist by dressing them up with a thick reduction of Cabernet Sauvignon and bacon, plus crumbled blue cheese.

Tested and perfected in the Sur La Table kitchen

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Roasted Root Vegetables in the Pressure Oven

by Wolfgang Puck

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Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches

Grilling gives peaches and other stone fruits a flavor boost, bringing their natural sugar to the fore. Use freestone peaches so that you can easily twist the halves off the pit. Baste them with butter, honey, and bourbon as they grill to give them a sheen, then serve with a juicy pork chop, brined for a full day...

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

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Homemade Eggnog

Tested and perfected in the Sur La Table kitchen

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Arroz con Pollo with Chorizo and Capers

When using a cut-up whole chicken (rather than only legs and thighs) for this dish, you need to take precautions to keep the breast meat from drying out. The trick is to sear the breast pieces briefly and then add them to the rice halfway through cooking. Mexican chorizo, a fresh sausage seasoned with garlic and...

Sarah Jay and Sur La Table, Knives Cooks Love (Andrews McMeel)

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Rosemary Flank Steak with Balsamic Glazed Onions

Peppery, garlicky and flanked by grilled onions, this steak dish is incredibly succulent and tasty.

Tested and perfected in the Sur La Table kitchen

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