Review Your Order
Close

Shopping Cart

  • 0 Total
  • $0.00
0
CHECK  OUT
Cooking

Cookware Sale

up to 50% off

All Recipes

Gemelli Pasta with Italian Sausage and Broccoli

The Lékué Pasta Cooker is much faster than making pasta on the stove-top because you don’t have to wait for the water to boil, plus, it’s a 3-in-1 pot, strainer and mixing bowl.

Lékué

Stars: 0.0

Heart Windowpane Cookies

They look complicated but these stained glass center cookies bake up easy, bright and beautiful.

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Spaghetti alla Chitarra

Chitarra, literally “guitar,” is a wire-strung wooden frame used to make a rustic pasta called maccheroni alla chitara. The chitarra is used throughout the region of Abruzzo, in central Italy. Never get your chitarra wet. Dust flour and any bits of dried pasta off the chitarra with a stiff brush or dry...

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

Stars: 0.0

Devil's Food Cake

The deep chocolate flavor of this cake comes from the technique of pouring boiling water over cocoa powder, which intensifies and releases all the chocolate notes within.

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

Stars: 0.0

Mint Julep

Nothing cools on a scorching summer day like a Mint Julep, the perfect libation anytime you want a refreshing cocktail.

Charlotte Bernhardt/McCracken-Tough

Stars: 0.0

Carrot Apple Ginger Juice

KitchenAid

Stars: 0.0

Drunken Short Ribs with Tomato Chile Sauce and Cabbage Lime Slaw

Short ribs are cooked to outstanding tenderness in tequila then topped with spicy sauce and tangy slaw, by chef and restaurateur Nancy Oakes.

Recipe by Nancy Oakes, courtesy of All-Clad.

Stars: 0.0

Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

In just a few moments on the stove, a potful of rough fresh spinach leaves wilts down into a silky bed for grilled scallops. A composed butter enlivened with capers and lemon zest creates a simple sauce as it melts on the hot greens and shellfish. Be sure to warm the dinner plates for a few minutes in a low oven to ...

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

Stars: 0.0

Mini Pizzas with Italian Sausage, Broccoli Raab and Fresh Mozzarella

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

Stars: 0.0

Pesto Pizza with Heirloom Tomatoes in the Pressure Oven

Topped with a light pesto sauce and juicy heirloom tomatoes, this scrumptious pizza is easy to make in a pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

Stars: 0.0

Grilled Bruschetta with Fava Bean Puree and Pecorino

At a spring dinner party, pass these irresistible toasts with the evening’s first glass of white wine. The fava bean spread is moist and sweet and a fresh spring green, with pale grated pecorino as its salty counterpoint.

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

Stars: 0.0

Old Bay Popovers

These light and airy popovers feature the famous flavors of Old Bay® seasoning. They’re also easy to whip up with our Sur La Table® Nonstick Standard Muffin Pan!

Joel Gamoran

Stars: 0.0

Pineapple, Peach and Pear Juice

The bright tartness of pineapple is rounded out by fresh peach and the sweetness of pear.

Breville

Stars: 0.0

Shrimp Rosemary —“Spiedini Alla Romagna”

It’s easy to make skewers from rosemary sprigs. Choose large sturdy sprigs that are about 8 inches long. Pull off most of the leaves from each sprig, leaving a nice tuft of leaves at the top (use the remaining leaves in the dish you are making or reserve for another use). Using a sharp knife, cut off the...

Mario Batali, Italian Grill (ECCO/Harper Collins) 2008, reprinted with permission.

Stars: 0.0

Walnut Biscotti With Thyme Pesto and Goat Cheese

Savory biscotti are a fun surprise for your guests and a very elegant substitute for a Crostini or cracker. This unusual pesto can also be used as the dressing for a fresh tomato and fresh mozzarella salad or as a last minute addition to curried lentils.

Recipe courtesy Nicole Aloni, 2008

Stars: 0.0

Fresh Fruit with Walnuts and Roquefort

This warm fruit raclette can be served as dessert at the end of an all raclette feast.

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

Stars: 0.0

Pork Tenderloin Medallions with Orange-Rosemary Balsamic Butter

Pork tenderloin is one of the easiest meats to prepare and cook, and its sweet flavor and tender texture are appreciated by nearly all meat eaters.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Hot Spiced Apple Cider

An old-fashioned winter beverage that never loses its appeal, spiced cider on the kitchen stove will perfume the whole house.

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

Stars: 0.0

Chocolate-Cranberry Bread Pudding

Bread pudding is typically made of stale white bread. For a touch of decadence, you could also use brioche, challah or croissants.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Soft and Sweet Cinnamon Rolls

Warm, tender cinnamon rolls, fresh from the oven, make a delectable treat any time of day. Freshly glazed, chock-full of cinnamon with a sticky, sweet topping, these spiral buns will leave your stomach cheering for more.

Sur La Table, Simple Comforts (Andrews McMeel)

Stars: 0.0

Strawberry Balsamic Jam

The addition of balsamic vinegar adds a flavorful punch to this classic recipe.

Recipe provided by the Ball® Corporation.

Stars: 0.0

Pan Seared Chicken with Fine Herbs Sauce

For this rustic classic, use one pan to beautifully sear your chicken and create a flavorful herbed sauce.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

No Bake Pumpkin Cheesecake

Leave the oven on long enough to bake the graham cracker crust then turn up the delectable flavor on the no-bake filling in this creamy, comforting dessert.

Recipe courtesy of Kenwood Electrics.

Stars: 0.0

Potato, Bacon and Rosemary Mini Pizzas

The flavors in this pizza recipe make it perfect anytime of the day. The bacon cooks onto the potatoes, providing additional flavor and richness. Sprinkle with finishing salts and freshly ground black pepper.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Spiced Nuts

This spiced nut mixture is addictive with its combination of sweet and spice.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Chilled Cucumber Yogurt Soup

Keep your summers cool with this tangy, light and refreshing Mediterranean-style soup.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Strawberry Pocket Pies with Lemon Glaze

These mini-pies are filled with a sweet and tart filling made with fresh strawberries and glazed with lemon. They’re perfect for picnics, after-school treats or as a nostalgic addition to a dessert buffet.

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

Stars: 0.0

Strawberry-Rhubarb Tart

A classic springtime combination, strawberries and rhubarb cook together to form a deliciously sweet and tart filling.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Spice-Roasted Marcona Almonds

This simple and delicious appetizer is quick to fix and will delight your guests. Marcona almonds are more sweet and delicate than the typical California almond, and its unique flavor is enhanced by toasting them in the oven.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Honey of a Peach Grilled Game Hens

Runner-up, Sur La Table Grilling Contest, Grilled Meat category

Margee Berry

Stars: 0.0

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

Stars: 0.0

Haricots Verts with Herbes de Provence

Herbes de Provence is a blend of dried herbs frequently used in Southern French cooking, and always contains thyme, savory, marjoram and oregano in equal proportions. Lavender flowers are often added and occasionally lesser quantities of other herbs can be included.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Grilled Tomatoes with Pesto

This recipe yields more pesto than you need for the tomatoes, but why make just a little? You will have enough pesto left over to sauce ¾ pound of pasta the next day, a head start on dinner for four.

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

Stars: 0.0

Calvados Pan Gravy

Pan or reduction gravy is the easiest sauce to make. It uses the pan drippings to add flavor to the sauce, a roux of flour and stock to thicken and any additional flavorings you wish to add.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Banana Blueberry Orange Smoothie

Get passionate about purple with this brightly colored and incredibly delicious banana smoothie.

Vitamix

Stars: 0.0

Pretzels with Sweet Honey Mustard Dressing

Everyone loves pretzels! Season yours with sugar, salt, seeds, nuts and more! Better yet, the yeast dough can be adapted to make monkey bread, rolls and loaves!

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Pumpkin Walnut Bread

This is the loaf you want on that gorgeous fall day, when it’s too beautiful outdoors to fuss in the kitchen for long.

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

Stars: 0.0

Mushrooms Stuffed with Sweet Italian Sausage

Impress your holiday guests with this quick and tasty appetizer.

Recipe courtesy of Carole Walter and All Clad Metalcrafters, 2008

Stars: 0.0

Rice with Beef Strips

Make a hearty, healthy meal with kick. String beans, rice and tender beef cook up tasty and quickly.

Lékué

Stars: 0.0

Mushrooms with Garlic and Parsley

Serve these garlicky tapas solo or as a tasty accompaniment to grilled steak or burgers, scrambled eggs or a toasted baguette.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

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

Stars: 0.0

Basic Mustard-Shallot Vinaigrette

This basic vinaigrette is not just for lettuces. It can dress a tomato or beet salad, grilled vegetables or fish. It will stay fresh tasting, if refrigerated, for about a day.

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

Stars: 0.0

Milk Chocolate Mocha

Descend into mocha madness with a richer and creamier take on your favorite café beverage.

Matthew Wencl - Contributing author of Cookrookery.com

Stars: 0.0

Ground Lamb Kebabs with Ginger and Mint Yogurt Sauce

A kebab can be solid pieces of meat threaded onto a skewer, ground meat formed around a skewer like a big sausage, or ground meat shaped into thin fingers or patties and cooked in a shallow pool of oil. In this recipe, the meat is seasoned with a spice mixture called garam masala and shaped into patties. Make your...

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

Stars: 0.0

The Ultimate Grilled Cheese Sandwich

Toasted bread, melted cheese and butter. What’s not to love? Pure bliss when paired with a cup of tomato soup.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Grilled Corn with Chipotle Butter and Cilantro

Boiling corn leaves some of its natural sweetness behind in the water, while grilling corn intensifies its flavor. Grill the ears in the husk to steam the kernels, then peel back the husks and slather the ears with a spicy, smoky chipotle butter.

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

Stars: 0.0

Grilled Avocado and Corn Salad with Lime Vinaigrette

The only thing we love more than how the grill gives this salad its fire-roasted flavors, is how much we love how easy the Bamix© Immersion Blender or ’magic wand ’ makes preparing this dish.

Joel Gamoran

Stars: 0.0

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Close