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Vitamix® Professional Series 750 Blender

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All Recipes

Bomba di Riso - Rice Bomb

“Waste not, want not” is a Tuscan credo. In many Florentine kitchens this dish would be made with leftover cooked rice.

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

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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 Cooking Class Program.

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Lemon Curd

The pastry kitchen would be incomplete without the tart, tangy freshness of lemon curd. Use it to flavor soufflés; to fill thumbprint cookies, tarts, cakes, and turnovers; to dollop on scones and biscuits and alongside cake slices; to spoon over fresh berries; to fold into whipped cream; and even to spread on...

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

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Passionately Pink Smoothie

Cranberries, red grapes and raspberries provide the pink, but the flavor is where the passion is.

Vitamix

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Perfect Shrimp Cocktail

Perfectly plump and chilled shrimp paired with spicy, vibrant cocktail sauce? Perfectly delicious!

Tested and perfected in the Sur la Table® Cooking Class Program.

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Linguine with Tuna, Capers and Olives

Provençal herbs and orange zest complement the oil-rich tuna, creating a quick and delicious sauce for pasta.

Tested and perfected in the Sur la Table Cooking Class Program.

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Chocolate-Espresso Pots de Creme

Can be made up to 2 days prior to serving. As seen on CNN, February, 2008.

Tested and perfected in the Sur la Table kitchens.

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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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Going Green Smoothie

A big bunch of spinach meets a beautiful blend of sweet fruits in this perfect starter smoothie.

Vitamix

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Fresh Fig and Lemon Preserves

The plump Brown Turkey figs that Amy Hicks brings to farmers’ markets for customers of Amy’s Garden would be luscious in this easy jam, but any fresh figs will work. A finely chopped lemon, minus the seeds, helps balance the figs’ honeyed sweetness. Serve on English muffins, toast, or biscuits, or as an...

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

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Ginger Irish Whiskey

You'll be surprised how perfectly zingy ginger ale and Irish whiskey complement each other.

Stephanie Piché - Caterer

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Warm Apple Cider

Make the holidays more festive or just warm up the fall and winter seasons with this delicious spiced classic.

Recipe courtesy of Kenwood Electrics

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Chocolate Mousse

Smooth, rich, pure chocolate heaven. Serve with a cooling dollop of whipped cream and spoon up with abandon.

Tested and perfected in the Sur la Table Cooking Class Program.

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Fruit Combo Smoothie

Realize the power of four in this delicious combination of four citrus and sweet fruits.

Vitamix

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Sous Vide Slow-Braised Bourbon Pork Belly with Wilted Mustard Greens

Pork belly is braised until it’s melt-in-your-mouth tender, then glazed in a rich bourbon sauce.

Tested and perfected in the Sur La Table kitchens.

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Pea and Parsley Pesto with Linguine

One of our favorite takes on the classic pesto—it’s a fresh celebration of summer flavors.

Tested and perfected in the Sur la Table Cooking Class Program.

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Orange-Cardamom Marmalade

We tend to think of preserving and canning as a summertime activity, and rightfully so, with all the luscious berries and stone fruits in season; however, in winter, with the new crop of citrus in the market, the timing is perfect for putting up marmalade and giving it as gifts for the holidays. Select blemish-free ...

Diane Morgan and Sur La Table, Gifts Cooks Love (Andrews McMeel)

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Pineapple Upside Down Muffins

These pineapple mini-cakes are easy to make and can be served for brunch, as a mid-afternoon snack or for dessert.

Nordic Ware

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Key Lime Kiwi Smoothie

This spirited smoothie combines the bright citrus of key lime rounded out by sweet pear and honey.

Vitamix

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Fried Cod with Asian Slaw

Bright, tangy slaw provides a delectable crunch and dazzling flavor to complement fresh fried seafood.

Tested and perfected in the Sur la Table® Cooking Class Program.

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Emerald Smoothie

Keep on craving green smoothies with pineapple and vanilla yogurt to tempt you with light, citrus flavor.

Vitamix

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Tres Leches Cake

Decadent and delicious “three milks” sponge cake is soaked in condensed and evaporated milks, and heavy cream.

Tested and perfected in the Sur la Table Cooking Class Program.

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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 kitchens.

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Goat Cheese Enchiladas

Tangy cheese-filled tortillas smothered in rich, spicy homemade red chile and tomato enchilada sauce.

Tested and perfected in the Sur la Table Cooking Class Program.

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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)

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Chargrilled Shucked Oysters

Turn up the grill and turn on your appetite. These chargrilled oysters have plenty of flavor to go around.

Tested and perfected in the Sur La Table kitchens.

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Palmiers

Also known as palm trees or elephant ears, these French puff pastries are elegant bites of crunchy-sweetness.

Tested and perfected in the Sur la Table Cooking Class Program.

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White Chocolate–Lime Creme Caramel

Whether you call it flan, crème caramel, or crème renversée, it's hard to resist a creamy custard turned upside down and served in a pool of liquid caramel. The flavors of crème caramel are always more complex than regular custard because of the caramel that surrounds it during baking...

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

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Chorizo Tacos with Pico de Gallo and Avocado Crema

Spice up your tacos with Mexican chorizo and fresh pico de gallo, then top with avocado crema for a delicious, south of the border twist.

Tested and perfected in the Sur La Table kitchens.

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Soy-Ginger Marinated Flank Steak

Marinate steaks in the fridge in the morning for a delicious grilled dinner in the evening.

Tested and perfected in the Sur la Table Cooking Class Program.

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All Green Smoothie

Go green all the way with this sweet, delicious combination of fruits, vegetables, and leafy greens.

Vitamix

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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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Mexican Chopped Salad with Honey Lime Dressing

This colorful salad gets a boost from a citrusy dressing with a kiss of heat.

Tested and perfected in the Sur la Table Cooking Class Program.

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Salted Caramel Ice Cream with Chocolate Ganache

A touch of sea salt draws out the richness of the caramel flavors in this decadent ganache-dolloped ice cream.

Tested and perfected in the Sur La Table kitchens.

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Lemon Cream Pops

Creamy and filled with a bright lemony kick, these delicious pops will be a go-to dessert all year long.

Zoku

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Corn on the Cob with Flavored Butters

Corn on the cob, the classic American summer vegetable, can be boiled, grilled, or steamed. But steaming is the best way to preserve its pure corn flavor and toothsome texture. A shallow steamer, steamer insert, or pasta insert for an 8-quart stockpot will hold up to 8 ears of corn comfortably. For an added treat...

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

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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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Orange Almond Cake

A great way to end your Easter brunch.

© 2010 Wilton Industries, Inc. Used with permission.

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Salt Block Honey-Black Pepper Shrimp

Grilling shrimp 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 kitchens.

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Crispy Fried Chicken with Indulgent Gravy

Some contemporary cooks are wary of frying, but here’s a reason to make an exception. This chicken is so moist, so crunchy and savory, it’s worth any trepidation. The key is to use a pan that doesn’t crowd the chicken (use two, or cook in batches, if necessary), and—most importantly—to keep an eye on the heat. The...

Sur La Table, Simple Comforts (Andrews McMeel)

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Homemade Custard-Style Yogurt

This recipe makes thick and creamy homemade yogurt without the need for additives like gelatin or powdered milk. Mix in your favorite fresh fruit or add a teaspoon of honey for a delicious and healthy treat.

Br∅d & Taylor

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Summer Berry Galette

Vibrant and tart summer berries wrapped up in a free form buttery pastry? Don’t forget the ice cream!

Recipe from Renée Behnke's Memorable Recipes

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Chocolate Cream Cheese Brownies

“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining —and delivers the highest quality cooking performance that I have come to expect from All-Clad.”
Carole Walter

Recipe courtesy of Carole Walter and All-Clad, 2008

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Potato Mash with Braised Cabbage

Colcannon is a traditional cabbage or kale dish, commonly served at Halloween in Ireland, and served as an accompaniment to boiled ham or Irish bacon.

Tested and perfected in the Sur La Table kitchens.

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Pork Medallion Sauté 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.

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

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Japanese-Style Steamed Dumplings (Gyoza)

Enjoyed as a side, main dish or snack, gyoza are delicious savory-warm comfort food anytime.

Tested and perfected in the Sur la Table® Cooking Class Program.

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Salt-Frozen Parmesan Ice Cream with Tomato Marmalade and Basil Gremolata

Delight your taste buds with this savory ice cream that has just a touch of sweetness from the tomato marmalade.

Recipe and image from Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks by Mark Bitterman, Andrews McMeel Publishing 2013.

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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.

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

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