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All Recipes

Asian Style Boneless Beef Short Ribs

Recipe developed for Fagor, by America’s TEST KITCHEN

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Potato Leek Gratin

Tested and perfected in the Sur la Table kitchen

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Yellow Tomato Gazpacho

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Sweet Potato, Apple and Ginger Soup

Tested and perfected in the Sur la Table kitchen

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Zucchini Bread

Tested and perfected in 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.

by Sur La Table & Andrews McMeel Publishing

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Banana Blueberry Orange Smoothie

by Vitamix

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Moscow Mule

by Charlotte Bernhardt

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Chocolate Velvet Pound Cake

This classic cake has a deep chocolate flavor and close-grained, velvety crumb. The cake can be dressed up with a little Dark Chocolate Ganache spooned over the top and allowed to drip alluringly down the sides.

by Sur La Table & Andrews McMeel Publishing

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Madeleines with Honey-Lavender Ice Cream

Tested and perfected in the Sur la Table kitchen

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Nectarine and Raspberry Galette

You can adapt this galette to other summer fruits, such as apricots, plums or berries. In the fall, fill it with apples or pears. The beauty of a galette—a tart with a wide rim of dough folded over the fruit—is its rusticity.

by Sur La Table & Andrews McMeel Publishing

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Vanilla Bean Pastry Cream

A classic filling for fresh fruit tarts, èclairs, and cream pies, pastry cream is really just a flour-thickened custard sauce, which also means that it can take on a near-endless variety of flavorings, from spices and citrus to chocolates and liqueurs.

by Sur La Table & Andrews McMeel Publishing

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Down-Home Cornbread Stuffing

Tested and perfected in the Sur la Table kitchen

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Caribbean Coconut Shrimp

by E’Cucina Home

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Halibut Steamed in Banana Leaves with Orange-Pineapple Relish

Tested and perfected in the Sur la Table kitchen

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Chive Puffs with Smoked Salmon

Tested and perfected in the Sur la Table kitchen

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Grand Marnier Truffles

Rich, dreamy orange-infused bittersweet and semisweet chocolate bites.

Tested and perfected in the Sur la Table kitchen

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Smokey BBQ Rub Steak

by Tom Douglas

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Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

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Warm Apple Cider

by Kenwood Electrics

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Steam-Grilled Stuffed Pork Loin

by Staub

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Pork Belly Tacos

by DeLille Cellars

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Sesame Chicken Satay

by Lékué

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Seafood Stew with Farro

by All-Clad & Chef Hugh Acheson

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Baked Apple

by Lékué

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Strawberry Delight Daiquiri

by Vitamix

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Black Bean Confetti Rice

by Fagor

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Cedar-Plank Salmon with Maple-Mustard Glaze

Recipe developed for Sur La Table’s Cooking Classes

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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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Almond-Chocolate Spritz Cookies with Orange Blossom Water

Buttery spritz cookies, the much-anticipated standard on the holiday cookie platter, deserve to be enjoyed all year-round. Instead of saving these for special occasions, why not make some to enjoy with a cup of tea, as an after-school snack, or with a bowl of ice cream?

by Sur La Table & Andrews McMeel Publishing

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Frozen Sangria

by KitchenAid

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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

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Chocolate Avocado Mousse

Smooth, rich, pure chocolate heaven. Serve with toasted coconut and fresh raspberries and spoon up with abandon.

by KitchenAid

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Classic Pizza Margherita

Tested and perfected in the Sur la Table kitchen

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Thai Spiced Butternut Squash Soup

by Breville

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Pineapple Orange Banana Slush

by Zoku

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Canterbury Organics Rosemary Sage Dressing

by Canterbury Organics

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Piña Colada

by KitchenAid

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Pesto Steamed Cod

by Wolfgang Puck & Marian Getz

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Kitchen Sink 5-Layer Cake

When you can’t decide on a cake, go for this one! Each layer hides a surprise ingredient.

by Wilton®

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Tagliatelle alla Bolognese

Bolognese is a thick, full-bodied meat sauce that is a staple of northern Italy’s Bologna. One of the secrets to this dish is really caramelizing the meat. It adds a distinct richness and depth to the flavor.For the best possible flavor cook the Bolognese one day before you intend to serve it. Bolognese is...

by Academia Barilla, adapted by the Sur La Table kitchen

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Tangerine-Champagne Sorbet

by David Lebovitz

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Key Lime Kiwi Smoothie

by Vitamix

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Arrabbiata Sauce

Arrabbiata means “angry” in Italian and refers to the chileinfused piquancy of this sauce. It is a dynamite way to use fresh-from-the-farmers’-market (or garden-picked) plum or Roma tomatoes. Buy yourself some disposable surgical gloves at the pharmacy and wear them when working with chiles. They...

by Sur La Table & Andrews McMeel Publishing

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Vietnamese Beef Noodle Soup

Tested and perfected in the Sur la Table kitchen

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Beet, Apple and Celery Juice

by Breville

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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

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Mango and Chipotle Chile Guacamole

by Sur La Table & Andrews McMeel Publishing

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Honey of a Peach Grilled Game Hens

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

by Margee Berry

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Cantaloupe, Mint and Mango Juice

by Breville

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Baked Chicken with Potatoes and Mushrooms

This recipe from Lékué is a quick and simple way to prepare baked chicken.

by Lékué

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Pineapple, Kumquat, and Ginger Crisp with Coconut Topping

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

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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.

by Wilton®

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Buttermilk Biscuits

by Sur La Table & Andrews McMeel Publishing

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Pumpkin Spice Coffee Cake

Recipe developed for Sur La Table’s Cooking Classes

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Pork Tenderloin with Apples and Cranberries

Recipe developed for Fagor, by America’s TEST KITCHEN

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Chicken Pot Pies

by GreenPan

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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.

by Sur La Table & Andrews McMeel Publishing

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Thyme-Scented Potato Gratin

Tested and perfected in the Sur la Table kitchen

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Dark Chocolate Pecan Pie

Tested and perfected in the Sur la Table kitchen

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Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Lentil and Sausage Soup with Kale

Tested and perfected in the Sur la Table kitchen

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Pan-Seared Scallops with Prosecco Butter Sauce

Tested and perfected in the Sur la Table kitchen

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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.

by Sur La Table & Andrews McMeel Publishing

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Basic Fruit Smoothie

by Vitamix

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Chocolate Hazelnut Spread

by Vitamix

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Classic Caesar Salad with Garlic Croutons

The raw egg yolk emulsifies the dressing so it is creamy and rich, but if you're concerned about serving uncooked eggs, either use pasteurized whole eggs, now available in some supermarkets, or else omit the yolk entirely. Focaccia or ciabatta make pleasantly toothsome croutons; if they're not available, English...

by Sur La Table & Andrews McMeel Publishing

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Honey-Lavender Ice Cream

Use the best quality lavender and honey to let the complex floral flavors shine.

Tested and perfected in the Sur la Table kitchen

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Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

by Sur La Table & Andrews McMeel Publishing

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Lemon Curd

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

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Apple-Cranberry Chutney with Quince

Tested and perfected in the Sur la Table kitchen

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Country Fried Chicken

by E’Cucina Home

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Braised Whole Chicken with Potatoes and Carrots

Tested and perfected in the Sur la Table kitchen

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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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Steam-Grilled Pork and Artichokes

by Staub

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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 kitchen

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Roasted Garlic

Tested and perfected in the Sur la Table kitchen

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Greek Yogurt

by Fagor

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Fettuccine with Pesto, Green Beans and Potatoes

Simple, herbal and delicious, Italian pesto with walnuts lends bright flavor to pasta and vegetables.

Tested and perfected in the Sur la Table kitchen

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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.

by Kenwood Electrics

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Cumin Roasted Butternut Squash with Chickpeas

Recipe developed for Sur La Table’s Cooking Classes

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Classic Eggs Benedict

Tested and perfected in the Sur la Table kitchen

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Wild Mushroom Gravy

Recipe developed for Sur La Table’s Cooking Classes

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Chocolate-filled Macarons

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

by lékué

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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.

by All-Clad & Chef Hugh Acheson

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Sweet Peas with Bacon and Wild Onions

Tested and perfected in the Sur la Table kitchen

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Brownie Ice Cream Sandwiches

by Wilton®

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Pizza alla Siciliana - Pizza Sicilian Style

Pizza stones improve the crust of pizza and breads. Always preheat your oven and stone before baking pizza. Roll dough from the center outwards so the dough spreads evenly. Season your pizza stone by rubbing a light layer of olive oil over it with a paper towel and letting it sit for about an hour. Once the porous...

by Academia Barilla, adapted by the Sur La Table kitchen

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Lattice-Top Apple-Cranberry Pie

Recipe developed for Sur La Table’s Cooking Classes

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Cucumber-Shiso Granité

by Cynthia Nims

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Cajun Deep-Fried Turkey

Put a little heat in their bellies with this flavorful and spicy revision of your table’s traditional turkey headliner.

by Waring Pro

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Brined, Smoked and Grilled Pork Chops with Peach-Bourbon Barbeque Sauce

Recipe developed for Sur La Table’s Cooking Classes

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