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All Recipes

Haricots Verts with Herbes de Provence

Tested and perfected in the Sur la Table kitchen

Roasted Tomato Soup

Tested and perfected in the Sur la Table kitchen

Savory Shallot and Orange-Cranberry Sauce

Recipe developed for Sur La Table’s Cooking Classes

Dutch Oven Slow Roasted Pork Shoulder with Rosemary Garlic Marinade

A day of brining and a slow roast in rosemary and garlic produces this exceptionally fragrant, tender and delicious pork dish.

by All-Clad & Chef Paul Kahan

Sirloin Sliders with Balsamic Onions, Brie, and Bacon

Dressed up with balsamic-spiked caramelized onions, crumbled bacon and creamy brie cheese, these sliders are terrific for a party or a fun family meal.

Tested and perfected in the Sur la Table kitchen

Caramelized Onion and Brie Tartlets

Tested and perfected in the Sur la Table kitchen

Chicken Braised in Red Wine (Coq au Vin)

Literally translating to “rooster in wine, ” Coq au Vin developed on the farms of France as a means of making a flavorful meal from older poultry.

Tested and perfected in the Sur la Table kitchen

Flatbread with Radishes, Feta, and Spring Herbs

by Sur La Table & Andrews McMeel Publishing, Eating Local

Roast Turkey with Mushroom Stuffing

by Jacques Péin

Swiss Cheese Fondue

by Greenpan

Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

Zucchini is mild flavored, so it is the perfect canvas for the bold tastes of fresh oregano and dried tomatoes. Use your best extra-virgin olive oil and aged red wine vinegar for the dressing.

by Sur La Table & Andrews McMeel Publishing

Fried Rice

by Jenny Clark

Classic Lemon Bars

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

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

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

Earl Grey Shortbread Coins

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

Smoked Chipotle Pulled Pork

by All-Clad

Warm Apple Cider

by Kenwood Electrics

Mulled Grape Juice Slush

by Zoku

Rack of Lamb with Mint Butter

by Sansaire

Parmesan Butter

by Chef’n

Red Wine-Braised Short Ribs

Rich, flavorful, tender. These Red Wine-Braised Short Ribs are comfort food slow-cooked to perfection and elevated to fine dining.

by All-Clad & Chef Barbara Lynch

Grilled Radicchio and Endive Salad with Spring Radishes

Recipe developed for Sur La Table’s Cooking Classes

Vanilla Gelato with Cuisinart

by Cuisinart

Chocolate Madeleine Cookies

Recipe developed for Sur La Table’s Cooking Classes

Apple Cider Old Fashioned Doughnuts

Recipe developed for Sur La Table’s Cooking Classes

Apricot-Raspberry Upside-Down Cake

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

Porcini-Crusted Tenderloin with Chocolate-Port Sauce

Tenderloin encrusted with porcinis and peppercorns then dressed in a delicious chocolate-tinged port wine reduction.

Tested and perfected in the Sur la Table kitchen

Wok-Fried Chicken and Vegetables with Ginger and Lemongrass

Recipe developed for Sur La Table’s Cooking Classes

Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

Recipe developed for Sur La Table’s Cooking Classes

Soy Milk

by Hurom

Rhubarb Curd

Recipe developed for Sur La Table’s Cooking Classes

Berry Mojito Pops

This delicious cocktail-on-a-stick is chock full of fresh summer berries highlighted by fresh mint and a bit of rum.

by Zoku

Paella

by Cuisinart

Apple, Carrot and Celery Juice

by Breville

Asian Style Boneless Beef Short Ribs

Recipe developed for Fagor, by America’s TEST KITCHEN

Nitty Gritty Dirt Farm Ketchup

by Sur La Table & Andrews McMeel Publishing, Eating Local

Korean Style Wings

by Breville

Sweet Potato Gnocchi with Brown-Butter Sage Sauce

Tested and perfected in the Sur la Table kitchen

Risotto alla Parmigiana con Salamino - Risotto Parmigiana Style with Italian Sausage

by Academia Barilla, adapted by the Sur La Table kitchen

New York Style Cheesecake

The citrus-kissed classic: creamy, smooth, dense, decadent and absolutely delectable.

Tested and perfected in the Sur la Table kitchen

Salt Slab Shrimp with Asparagus and Honey-Basil Dressing

Tested and perfected in the Sur la Table kitchen

Mussels Marinara

by All-Clad

Frittata with Zucchini, Cherry Tomatoes, and Goat Cheese

by Sur La Table & Andrews McMeel Publishing, Eating Local

Stew with Vermicelli

by Lékué

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