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Le Creuset Burgundy

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Dark Chocolate Ganache

Voluptuously smooth and rich, ganache is nothing more than the combination of chocolate and cream, but it is one of the most useful mixtures in the pastry kitchen. It can be used for frosting cakes, glazing cakes and éclairs, filling tarts and cookies, shaping into truffles, saucing desserts, and more. Take ...

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

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Classic Mini Margherita Pizzas

Created in 1889 to honor the queen of Italy, this classic pizza combines fresh mozzarella, basil and sliced tomatoes to match the colors of the Italian flag.

Tested and perfected in the Sur La Table kitchen

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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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Lavender Macarons with Dark Chocolate Ganache

The unexpected pairing of lavender and dark chocolate makes for a decadent macaron with a light floral note that’s très délicieux.

Tested and perfected in the Sur La Table kitchen

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Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

Simple, comforting, delicious. Herbed brown butter elevates this fresh pasta into the realm of elegant dinner.

Tested and perfected in the Sur La Table kitchen

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Pan Roasted Bouchot Mussels with Oriental Sauce

In this recipe by Chef David Chang, sake-steamed Bouchot mussels, with their high meat-to-shell ratio, are topped with denjang broth and plenty of black pepper.

Recipe by Chef David Chang, courtesy of All-Clad.

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Braised Chicken with Indian Spices

Fragrant with spices and incredibly tender from a slow-braise, this savory warming chicken dish is perfectly complemented by sweet potatoes.

Recipe provided by All-Clad Metalcrafters

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Wood Plank-Grilled Salmon

The secret to mouth-watering, plank grilled salmon is Charlie Palmer’s Citrus Soy Marinade which combines tart lemon with the sweetness of honey and a range of spices to enhance the delicate flavors of the fish.

From Remington Camp Cooking by Charlie Palmer.

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Lobster Macaroni and Cheese

Fresh lobster adds sophisticated richness to creamy-sharp cheddar, pasta and buttery crumb-topped goodness.

Recipe adapted from Simple Comforts by Sur La Table.

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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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Garlic Sweet Potato Mash

If you enjoy the taste of garlic mashed potatoes, you’ll love this unexpectedly delicious combination.

Recipe courtesy of Kenwood Electrics

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Sweet Sausage and Cannellini Pasta

This Tuscan classic of cannellini beans and pasta is transformed into a hearty main course with the addition of sweet and hot Italian sausages.

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

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Buttermilk Panna Cotta with Plum Compote

This simple dessert includes cream, sugar and vanilla simmered gently and thickened with gelatin, giving it a smooth and creamy texture.

Tested and perfected in the Sur La Table kitchen

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Steamed Manila Clams with Thyme, White Wine and Sorrel Purée

This beautiful dish is full of color and wonderfully herbaceous flavor. Best of all, you can have it on the table in about 30 minutes.

Ethan Stowell

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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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Easy Mushroom and Leek Soup

Browned mushrooms meld with sautéed leeks in a savory broth, which becomes decadently creamy after a spin in the Vitamix. Drizzle with our truffle oil for extra earthiness and elegance.

Tested and perfected in the Sur La Table kitchen

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Apple, Carrot and Celery Juice

Start your day out right with the ever-delicious, nutritious trio of apples, carrots and celery.

Breville

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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 kitchen

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Chicken and Shrimp Satays

Ming Tsai, Master Recipes

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

Carnaroli rice is rich in soluble starch. It is considered the best rice for risotto because of the consistency of the grains, its high starch content and resistance to quick cooking. Adding the rice to the saucepan on the heat without any liquid is an important step, because it can determine the final texture of...

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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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 kitchen

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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

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Peanut Butter Thumbprints with Peanut Caramel

These are your favorite peanut butter cookies, all dressed up and ready for a party.

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

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Angel Hair Pasta with Shrimp, Parmesan and Lemon Juice

Delicate angel hair pasta tossed with shrimp, lemon juice and Parmesan make this dish a year-round palate pleaser.

Lékué

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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

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Savory Vegetable Omelet

Not just for the weekends anymore! Make your favorite omelet in minutes any day of the week.

Lékué

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Smoky Tomato Ketchup

It’s hard to believe I would make my own ketchup to give as gifts considering that I grew up in Pittsburgh, PA—home of Heinz and the big “Heinz 57”sign boldly lit and dominant on the skyline. It never even occurred to me that ketchup could be homemade until I ate at Paley’s Place Bistro and Bar in Portland, Oregon, ...

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

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Baked Sole Roulades with Zucchini Stuffing

“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 Metalcrafters, 2008

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Rice with Beef Strips

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

Lékué

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Italian Sausage

Sausage is so much easier to make at home than you might think, and Chef Stowell’s recipe gets just the right amount of heat and bite from chiles and fennel seed.

Ethan Stowell

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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

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Chocolate-filled Macarons

Delicate, sweet and chocolaty, these macarons are delicious, impressive crowd-pleasers.

Recipe by El Monstruo De Las Galletas

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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

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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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Corn Soufflé with Red Pepper Sauce

Gorgeous, golden, and bursting with two kinds of corn—both fresh kernels and Cornmeal—this soufflé makes a great main course for a light summer dinner.

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

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Ramos Gin Fizz

A tasty New Orleans spin on the gin fizz, the orange flower and egg white give this drink a whole new flavor and texture. The alcohol in this drink “cooks” the egg white.

Charles Schumann, American Bar (Abbeville Press)

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Sous Vide Maple-Glazed Carrots with Toasted Pecans and Mint

Quickly add color, crunch and a touch of sweetness to your meal with this delicious side dish.

Tested and perfected in the Sur La Table kitchen

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Japanese-Style Steamed Dumplings

Enjoyed as a side, main dish or snack, Japanese-style steamed dumplings (Gyoza) are delicious savory-warm comfort food anytime.

Tested and perfected in the Sur La Table kitchen

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Picadillo Empanadas

Pure Cuban comfort food, these hand pies surround savory and spicy beef with a tender and flakey pastry.

Tested and perfected in the Sur La Table kitchen

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Summer Berry Turnovers

Turnovers are great for breakfast, snacking or dessert, and can even be made with savory fillings for a take-along lunch or dinner.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (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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Chocolate Hazelnut Spread

Breakfast becomes dessert! This classic combination of chocolate and hazelnuts is blended into a spread so good you’ll spoon it straight from the bowl.

Vitamix

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Pan-Seared Curry-Rubbed Scallops

Elegant scallops heated by a touch of curry then perfectly seared make a tender and delicious appetizer.

Tested and perfected in the Sur la Table kitchens

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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

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Omelet with Leeks, Spring Herbs, and Goat Cheese

As the former proprietor of a popular breakfast and lunch spot in California’s Napa Valley, Sally Gordon has made thousands of omelets. She has closed the restaurant, sadly, but fortunately she has not lost her omelet technique. Her secret is whisking the eggs furiously until they produce a frothy foam, a...

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

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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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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)

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Madeleines with Honey-Lavender Ice Cream

Ethereal lemon-scented sponge cakes destined to inspire poetry from the first bite onward.

Tested and perfected in the Sur la Table cooking class program.

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Chicken Broth with a Bonus

For this excellent chicken broth, select a whole chicken that gives you both the neck and giblets, to add flavor to your broth.

Marie Simmons and Sur La Table, Things Cooks Love (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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Hummus

Creamy and bursting with lemon, this versatile dip is a always a crowd pleaser.

Vitamix

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Corned Beef Sliders

Try this fun, crowd-pleasing take on classic Corned Beef and Cabbage.

Stephanie Piché - Caterer

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Two Tone Bread

If you love fresh baked bread but can’t decide on what to make, this recipe is for you.

Tested and perfected in the Sur La Table kitchens

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All-American Apple Pie

Tart Granny Smiths are reliable and available in every market in the country, but try seeking out local varieties at the farmers’ market or roadside stands during apple season. Don’t be afraid to mix and match apples. A few tart and sturdy ones with a few sweet can be a great combination.

Tested and perfected in the Sur la Table kitchen

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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

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Spiced Nuts

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

Tested and perfected in the Sur La Table kitchen

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Raspberry-Cherry Crumble Bars

These homey, irresistible bars can be put together in no time, will feed a crowd, and are loved by everyone.

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

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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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Pineapple, Kumquat, and Ginger Crisp with Coconut Topping

If you haven't considered tropical fruit in a crisp, you've got to try this combination of warm, sweet pineapple paired with tart kumquats and spicy ginger, all under a crunchy coconut topping. It's perfect for winter and early spring, when tropical fruits and citrus are at their best and we crave big bold flavors. ...

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

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Whole Wheat Pasta with Chicken Sausage, Pesto and Green Bean

Whole wheat pasta, which is packed with vitamins, minerals and more fiber than its white counterparts, has seen a resurgence in popularity over the last few years which has also lead to better variety and flavor.

Tested and perfected in the Sur La Table kitchen

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Grilled Rosemary and Dijon Lamb Chops

Tested and perfected in the Sur La Table kitchen

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Walnut Biscotti With Thyme Pesto and Chèvre

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

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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 by America’s TEST KITCHEN. Image by Johnson Rauhoff.

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Egg and Crispy Prosciutto Breakfast Sandwiches

Breakfast and lunch options just got very interesting with this savory waffle sandwich.

Joel Gamoran

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Beet, Apple and Celery Juice

Get all the incredible nutrition of beets combined with the sweetness of apples and hydration of celery.

Breville

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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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Pollo al Mattone - Chicken Under a Brick

This traditional Tuscan cooking method results in incredibly crispy skin and intensely flavorful meat. Weighting the chicken ensures that each part of the chicken is approximately the same thickness, so it cooks quickly and evenly. The weight also causes the fat under the skin to render and melt out, leaving the...

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

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Graham Cracker Crumb Pie Crust

This easy crust is kid-friendly to make and pairs well with any chilled, pudding-style filling or cheesecake.

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

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Risotto Milanese

Saffron imparts the vivid color and flavor in this simple and delicious creamy classic.

Tested and perfected in the Sur La Table kitchen

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Salt-Crisped Whole Fish with Mint and Pickled Ginger

Broiling on a hot salt block firms, cooks and crisps a fish beautifully; the addition of pickled ginger and mint adds a delicious twist to this Asian-inspired dish.

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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Glazed Rutabaga Wedges

These well-browned rutabagas make an ideal companion for a holiday rib roast or a weeknight roast chicken. Their natural sugar will caramelize on the surface as they cook, then melt into a glaze when you add a touch of broth at the end. Rutabagas appreciate a generous hand with the black pepper.

Janet Fletcher

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Rainbow 5-Layer Cake

Break out your apron! You’ll have as much fun baking, assembling and icing this colorful cake as eating it!

Recipe provided by Wilton®

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Mile-High Apple Pie

The attractive high dome of an apple pie can be considered a ruse, as the apples have shrunk, leaving a big space between the filling and the crust.

Sur La Table, Simple Comforts (Andrews McMeel)

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Beef and Bean Chili with Chipotle Cream

We’re not even going to touch the debate about what constitutes “real” chili. We just know that this easy-to-make, family-friendly version is hearty and delicious.

Andrews McMeel

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Berry Layer Cake

Sweet, simple and completely delicious. This light vanilla cake topped with layers of buttercream frosting is the perfect treat for any occasion.

Recipe adapted from Wilton.com

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Buckwheat Crepes with Sauteed Apples and Gruyere Cheese

In Brittany, crêpes are made with buckwheat flour and the typical filling is a smear of salted butter, cheese, ham or bacon, thinly sliced fruit or eggs.

Marie Simmons

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Classic Lobster Roll

Combine lobster with homemade aioli, celery and green onions for a quick and tasty meal. Slicing, dicing and chopping this recipe’s ingredients is easy with theWüsthof® Classic Chai Dao knife.

Joel Gamoran

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Classic Herb-Roasted Turkey

Fragrant with fresh herbs and nestled in vegetables, this classic preparation will be the delicious centerpiece of your holiday.

Tested and perfected in the Sur La Table kitchen

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Salt Crust Scallops with Thai Lime Dipping Sauce

Plump, buttery scallops are salt-seared to golden perfection and then dipped in a tangy sesame-citrus sauce.

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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Perfect Shrimp Cocktail

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

Tested and perfected in the Sur La Table kitchen

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Salmon with Braised Artichokes and Olives

This salmon recipe features a sauce of olives, artichokes, lemon juice and tomatoes for a delicious mediterranean twist.

Tested and perfected in the Sur La Table kitchen

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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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Belgian Waffles with Strawberries and Whipped Cream

Light, crispy and airy, are just some of the words your guests will be uttering when eating these waffles. Normally waffles call for yeast, however, in this recipe the aeration is provided by using baking powder and egg whites.

Tested and perfected in the Sur La Table kitchen

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Brined Double Cut Pork Chops with Barbecue Sauce

A flavorful brine soak combined with Charlie Palmer’s Bourbon Barbecue Sauce produces this exceptionally fragrant, tender and delicious pork dish.

From Remington Camp Cooking by Charlie Palmer.

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Slow-Roasted Tomatoes with Oregano and Feta

Baking tomatoes slowly in a low oven caramelizes their sugars and concentrates their sweetness. They remain moist—not chewy, like sun-dried tomatoes—but with their flavor intensified. Strew them with grated feta while they are warm and serve them with lamb chops, roast chicken, or a bulgur pilaf. Andrew Brait, who...

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

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Cinnamon-Currant Bread

The technique here is a little unusual, but the rustic, cobblestone look of this version of cinnamon bread is very enticing. The rolled cylinder of dough is sliced down the center lengthwise, chopped up crosswise, and transferred to the pan in a jumble. Be sure to use a 9 by 5-inch pan. The bread won't dome as...

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

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Yukon Gold Potato Salad

Fresh herbs, apple cider vinegar and tangy Dijon give this salad plenty of bright flavor.

Stephanie Piché - Caterer

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Inside-Out S’mores

One bite through soft vanilla marshmallow, crunchy graham cracker, and rich chocolate is sweet bliss.

Chicago Metallic

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Tarte Tatin with Lavender Creme Fraiche

Apple pie’s more glamorous cousin: buttery-rich crust and butter-caramel apples dolloped with sweet-floral cream.

Tested and perfected in the Sur la Table kitchen

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Mango Delight Smoothie

Go tropical with this smoothie treat of luscious mango, juicy orange and sweet banana.

Vitamix

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Creamy Avocado Dip

Guacamole gets a creamy update with the addition of sour cream for a dip that’s wildly receptive to veggies, chips and nachos.

Recipe courtesy of Kenwood Electrics

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Thai Spiced Butternut Squash Soup

Spice up your fall soups with this Thai version that features a homemade red curry paste, kaffir lime leaves and sweet, nutty butternut squash.

Recipe and photo courtesy of Breville

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Anson Mills Oat Risotto with Oxtail Roasted Shallot and Parsnips

A savory porridge of heirloom steel cut oats simmered risotto-style and served with rich, braised oxtail.

Recipe by Chef Hugh Acheson, courtesy of All-Clad.

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Kabocha Squash Risotto with Crispy Pancetta

Also known as “golden squash” this Asian variety of winter squash contains a strong yet sweet flavor and moist, fluffy texture that perfectly complements the soft, creamy risotto rice.

Tested and perfected in the Sur La Table kitchen

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