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Beef and Bean Chili with Chipotle Cream

by Andrew McMeel and Sur La Table, Simple Comforts

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Gruyere, Thyme, and Caramelized Onion Pocket Pies

These savory morsels are great for an upscale cocktail party or outdoor gathering.

Tested and perfected in the Sur La Table kitchen

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Insalata di Olive Verdi Schiacciate - Crushed Green Olive Salad

Nocellara Del Belice is the most famous of Sicily's olives. The modern Sicilian diet relies heavily on grains, vegetables, herbs and spices, olives and olive oil, fruit, nuts, seafood and cheeses. This diet leaves clues to the many people and cultures that have established themselves on the island, including the...

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

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Smoked Salmon Pizzettes with Red Onion and Capers

Tested and perfected in the Sur La Table kitchen

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Vanilla Ice Cream

Zoku

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Fennel Potato Gratin

by Joel Gamoran

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White Russian

by Charles Schumann, American Bar

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Potato Leek Gratin

Tested and perfected in the Sur La Table kitchen

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Apple Cranberry Crumble Pie

A memorable and delectable combination of sweet apples, tart cranberries and crunchy oat crumble—perfect for dessert...or for breakfast!

Printed with permission from Shoofly Pie Co. in Seattle, Wash.

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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Bring the out the best in summer vegetables with this delicious salad. This is a perfect accompaniment to steak, chicken and fish.

Tested and perfected in the Sur La Table kitchen

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Down-Home Cornbread Stuffing

Tested and perfected in the Sur La Table kitchen

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Carbonara by Chef Marc Vetri

A time-honored, simple preparation of the classic Roman dish.

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

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Sous Vide Poached Salmon with Beets and Cucumber Creme Fraiche

Tested and perfected in the Sur La Table kitchen

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Grilled Lamb Pita Sliders with Feta and Mint Pesto

Give your sliders a Mediterranean twist by mixing ground lamb into sirloin, adding Greek spices to the blend and serving in toasted pita bread.

Tested and perfected in the Sur La Table kitchen

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Champagne Cocktail

Tested and perfected in the Sur La Table kitchen

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Two Tone Bread

by Kelly Kortekaas

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Potato Frittata

by Lékué

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Butter Shortbread Petticoat Tails

Kerrygold

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Fresh Fruit Quesadillas

by Marie Simmons and Sur La Table, Things Cooks Love

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Omelet with Leeks, Spring Herbs, and Goat Cheese

by Janet Fletcher and Sur La Table, Eating Local

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Celery Root and Mushroom Soup

by Janet Fletcher

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Apricot-Cherry Almond Cobbler

Apricots, cherries, and almonds are all members of the same botanical family, prunus, which accounts for the natural way their flavors support and enhance one another. A double dose of almond here accents the fruit filling within. The cakelike topping bursts with the rich presence of almond paste, while almond...

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

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Peach-Lemon Tea

Tested and Perfected in the Sur La Table Kitchen

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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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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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Parmesan Butter

by Chef’n.

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Thai Pumpkin Soup

by Vitamix

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Himalayan Salt Slab Asparagus

Tested and perfected in the Sur La Table kitchen

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Brussels Sprouts, Kimchi Puree and Bacon

by David Chang and All-Clad

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Raspberry Souffles in the Pressure Oven

Soufflés feel like the most indulgent of desserts. But, they can also be surprisingly light since they’re based on fat-free egg whites.

Wolfgang Puck Worldwide Inc., (c) 2010

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Navy Grog

by Don Beach, legendary barman and restaurateur, circa 1941.

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Cherries & Cream Quick Pops

Fresh cherries and Greek yogurt make for a deliciously creamy combination, but the drizzle of chocolate takes it to the next level.

Zoku

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Caramelized Scallops with Thyme and Lemon

by Joel Gamoran

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Classic Carrot Cake

Clare McCormick

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Potato Mash with Braised Cabbage

Tested and perfected in the Sur La Table kitchen

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Chocolate Hazelnut Spread

by Vitamix

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Backyard BBQ Rub

by Diane Morgan and Sur La Table, Gifts Cooks Love

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Apple, Pear and Strawberry Juice

by Breville

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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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Mulled Grape Juice Slush

by Zoku

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Crusty Artisan Bread

by Emile Henry

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Cantaloupe Mint Quick Pops

Celebrate the flavors of perfectly ripe cantaloupe with these simple and flavorful cool treats.

Zoku

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Mascarpone Polenta

by Joel Gamoran

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Meatballs and Sauce

Spice up your pasta with these deliciously savory meatballs full of onions, garlic and Romano cheese.

Tested and perfected in the Sur La Table kitchen

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Mexican Pork Stew with Tomatillos

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

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Upside‐Down Pumpkin Caramel Cheesecake in the Pressure Oven

Wolfgang Puck Worldwide Inc., (c) 2010

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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.

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

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Savory Vegetable Omelet

by Lékué

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Teriyaki Vegetable Skewers

by Tom Douglas

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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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Grilled Fish with Charred Cherry Tomato and Sweet Corn Relish

Tested and perfected in the Sur La Table kitchen

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Fresh Fig and Lemon Preserves

by Janet Fletcher and Sur La Table, Eating Local

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Pot au Feu

Here is a splendid supper for 10 people. It begins with a piece of lean beef immersed in a rich beef broth and simmered slowly for one and a half hours until it is almost tender. A chicken and some root vegetables (onions, garlic, leeks, carrots, turnip and parsnips) are then added to the pot, and the long, slow ...

Courtesy of Le Creuset

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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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Rosemary Beef Skewers with Chimichurri Dipping Sauce

Tested and perfected in the Sur La Table kitchen

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Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America, adapted for Sur La Table

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Strawberry-Lime Ice Cream

Zoku

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Berry Delicious Smoothie

by Vitamix

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Classic Pizza Margherita

Tested and Perfected in the Sur La Table Kitchen

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Schumann’s Gimlet

by Charles Schumann, American Bar

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Thyme-Scented Potato Gratin

Tested and perfected in the Sur La Table kitchen

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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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Aussie on the Barbie

You’ll love this fun take on how Australians order a burger with the works—or “the lot” as they call it. Stuffed with gouda and topped with grilled pineapple, pickled beets, a fried egg and spicy chile sauce, this burger is pure yummy from down under.

Reprinted with permission from the Stuffed Burger cookbook by Charcoal Companion.

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Mixed Seafood Paella

Tested and perfected in the Sur La Table kitchen

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Apple-Cranberry Chutney with Quince

Tested and perfected in the Sur La Table kitchen

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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.

Recipe by Chef Paul Kahan, courtesy of All-Clad.

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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 kitchen

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Cookie Ice Cream Bowl

What’s better than an ice cream sundae? An ice cream sundae served in a delicious cookie bowl. Easily create these tasty treats at home with Wilton’s 6-Cavity Cookie Bowl Pan.

Recipe provided by Wilton®

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Zucchini Quesadillas

GreenPan

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Blueberry Muffins

Tested and perfected in the Sur La Table kitchens

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Seared Chicken Breasts with Rosemary and Wild Mushrooms

Tested and perfected in the Sur La Table kitchen

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Beer-Battered Shrimp with Lemon and Parsley Aioli

Tested and perfected in the Sur la Table Cooking Class Program

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Strawberry Daiquiri

by KitchenAid

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Roasted Beef Tenderloin with Garlic Horseradish Cream

Tested and perfected in the Sur La Table kitchen

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Baked Apple

by Lékué

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Cider Brined Pork Chops

Wolfgang Puck

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Creamy Red Onion Soup with Thyme

by Janet Fletcher

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Old-Fashioned Dinner Rolls

by Cindy Mushet and Sur La Table, The Art & Soul of Baking

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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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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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Chipotle Chile Candied Pecans

These candied pecans are flat-out decadent and irresistible. Sweet, spicy, with a hint of salt, these meringue-sugar-crusted pecans are divine eaten out of hand with a tumbler of bourbon or Scotch.

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

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Frisee and Apple Salad with Champagne Vinaigrette

Crisp, tart apples pair beautifully with the tangy bite of frisee, finished with the delicate flavor of champagne vinegar.

Tested and perfected in the Sur La Table kitchen

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Strawberry Lemonade

Tested and Perfected in the Sur La Table Kitchen

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Plum Ginny

by Charlotte Bernhardt

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Classic Eggs Benedict

Tested and perfected in the Sur La Table kitchen

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Pappardelle Pasta Dough

by Ethan Stowell

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Wild Mushroom Soup with Sherry

Tested and perfected in the Sur La Table kitchen

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Garam Masala

by Marie Simmons and Sur La Table, Things Cooks Love

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Strawberry Souffles with Cointreau Whipped Cream

Perfect for warmer spring and summer months, this light berry dessert is a wonderful way to not only impress your family and friends, but a delicious way to use freshly picked strawberries especially from your garden or the farmers’ market.

Tested and perfected in the Sur La Table kitchen

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Minestrone con Pesto alla Genovese - Minestrone with Pesto alla Genovese

Original Recipe by Academia Barilla, adapted by the Sur La Table kitchen

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Chard, Mushroom, and Swiss Cheese Frittata

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

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Coffee Liqueur Smoothie

by De’Longhi

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