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All Recipes

Teriyaki Vegetable Skewers

by Tom Douglas

Root Vegetable Gratin with Gruyere and Thyme

by Sur La Table & Andrews McMeel Publishing

Easy Everyday Tomato Soup

by Kenwood Electrics

Salt-Crisped Whole Fish with Mint and Pickled Ginger

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

Rustic Apple Ribbon Cobbler

by Jennifer Mudge

Moroccan Braised Chicken Thighs with Saffron, Chickpeas and Dried Apricots

Chicken, lemon and dried fruit are a classic combination for a Moroccan tagine-style dish, but it is the bouquet of spices —saffron, cumin, ginger, coriander and cinnamon—that make this dish memorable.

Tested and perfected in the Sur la Table kitchen

Lemon Curd

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

Hot Cocoa

by Greenpan

Mini Corn Muffins with Roasted Garlic and Fresh Herbs

by Sur La Table & Renée Behnke, Memorable Recipes

Pork Chops

by Staub

Chocolate Velvet Pound Cake

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

Quinoa Pilaf with Spring Peas and Asparagus

Tested and perfected in the Sur la Table kitchen

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.

by Zoku

Cappuccino Biscotti with Hazelnuts and Chocolate

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

Ramos Gin Fizz

by Charles Schumann, American Bar

Farro, Kale and Sweet Potato Salad with Pomegranate Seeds

Recipe developed for Sur La Table’s Cooking Classes

Iced Tea Pops with Lemon & Honey

Try a refreshing twist on sweet iced tea, a true summertime staple.

by Zoku

Sweet Potato Smoothie

by Vitamix

Crusty Artisan Bread

by Emile Henry

Easy Chocolate-Espresso Pots de Creme

The rich flavors of chocolate and coffee mingle perfectly in this simple-yet-sophisticated dessert.

by Ethan Stowell

Lyonnaise Salad with Bacon Vinaigrette

Apples and frisee slightly wilted in a warm, tart vinagrette and finished with a poached egg.

by All-Clad & Chris Hastings, owner and executive chef of the Hot & Hot Fish Club

Spring Strawberry Bellini

by W&P Designs

Roasted Rainbow Carrots with Honey

Recipe developed for Sur La Table’s Cooking Classes

Basic Tomato Sauce

Blueberry Scones with Lemon Glaze

Recipe developed for Sur La Table’s Cooking Classes

Basic Fresh Masa Preparada

Recipe developed for Sur La Table’s Cooking Classes

Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing, Eating Local

Apple-Cranberry Pocket Pies

Tested and perfected in the Sur la Table kitchen

Simple Vanilla Ice Cream

by Cuisinart

Cheddar and Bacon Stuffed Grilled Burgers

Recipe developed for Sur La Table’s Cooking Classes

Seared Scallops and Cauliflower Grits

by Joel Gamoran, Sur La Table National Chef

Hangar Steak Fajitas

by Charcoal Companion

Lemon Cream Pops

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

by Zoku

Spanish Tortilla with Smoked Paprika Aioli and Fried Sage

Tested and perfected in the Sur la Table kitchen

Pineapple, Peach and Pear Juice

by Breville

Tom Kha Gai

by Breville

Basic Vinaigrette

by Sur La Table & Renée Behnke, Memorable Recipes

Pear, Gouda, and Kale Salad with Walnuts and Sherry Vinaigrette

Tested and perfected in the Sur la Table kitchen

Trenette fresche al Pesto alla Genovese - Fresh Trenette with Pesto alla Genovese

by Academia Barilla, adapted by the Sur La Table kitchen

Maryland Crab Cakes

Tested and perfected in the Sur la Table kitchen

Grilled Kale Salad with Goat Cheese and Plums

Tested and perfected in the Sur la Table kitchen

Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

by Sur La Table & Andrews McMeel Publishing

Steamed Dumplings

Tested and perfected in the Sur la Table kitchen

Asian Glazed Salmon

by All-Clad & Carole Walter

Pommes de Terre Sarladaise

by Wolfgang Puck

Grilled Shrimp and Avocado Salad

Recipe developed for Sur La Table’s Cooking Classes

Grilled Rub with Love Salmon

by Tom Douglas

Steam-Grilled Stuffed Pork Loin

by Staub

Beet, Apple and Celery Juice

by Breville

Green Chile Tamales

Although this meal involves multiple steps, the final results are well worth the effort. Note that the recipe makes 24 tamales, but only 12 can be steamed at a time in the final step. Either steam them in two batches, or refrigerate or freeze the second half.

by Cuisinart

Sweet Potato Quinoa with Sauteed Kale and Walnuts

Tested and perfected in the Sur la Table kitchen

Chestnut Soup

by Kenwood Electrics

Shrimp Skewers with Spiced Mango Wraps

by Ellane Pirotte

Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur la Table kitchen

Popcorn Shrimp with Bloody Mary Aioli

Tested and perfected in the Sur la Table kitchen

Gemelli Pasta with Italian Sausage and Broccoli

The Lékué Pasta Cooker is much faster than making pasta on the stove-top because you don’t have to wait for the water to boil, plus, it’s a 3-in-1 pot, strainer and mixing bowl.

by Lékué

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

Tarte Tatin

by GreenPan

Kabocha Squash Risotto with Crispy Pancetta

Recipe developed for Sur La Table’s Cooking Classes

Berry Ice Cream

Homemade ice cream with the freshest ingredients requires very little effort and results in the tastiest, creamiest, most luscious ice cream that makes a wonderful sundae. Use garden fresh strawberries for the very best flavor.

by Katy Hume & Sur La Table

Chicken Miso Soup

by Ming Tsai © 2007

Pumpkin Chocolate Harvest Cake

by Nordic Ware

Vanilla Custard Sauce

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

Chocolate Fondue

by Greenpan

Summer Berry Galette

by Sur La Table & Renée Behnke, Memorable Recipes

French Toast

by Staub

Classic Caesar Salad with Garlic Croutons

by Sur La Table & Andrews McMeel Publishing, Knives Cooks Love

Chicken Teriyaki Skewers

Sweet, savory and delicious. Have your favorite takeout dish at home any time!

by Lékué

Zucchini Pancakes with Lime-Cilantro Crème Fraîche

Tested and perfected in the Sur la Table kitchen

Apple, Pear and Orange Quick Pops

Filled with nothing but fresh, pure fruit juice, these pops are as nutritious as they are delicious.

by Zoku

Peanut Butter and Chocolate Marble Brownies

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

Lady Bird's Famous Lemon Bundt Cake

by Nordic Ware

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

Mussels Marinara

by All-Clad

Cedar-Plank Salmon with Maple-Mustard Glaze

Recipe developed for Sur La Table’s Cooking Classes

Baked Cake Doughnuts

by Wilton®

Fennel and Leek Soup with Gruyère Croutons

Tested and perfected in the Sur la Table kitchen

Cherry Lime Slush

by Zoku

Tomato Pizza

by Andris Lagsdin, The Baking Steel

Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

Banana Blueberry Orange Smoothie

by Vitamix

Quick and Easy Cassoulet

by Emile Henry

Brussels Sprouts, Kimchi Puree and Bacon

by All-Clad & Chef David Chang

The Americano

by W&P Designs

Linguine with Clams and White Wine Sauce

Recipe developed for Sur La Table’s Cooking Classes

Summer Basil Pesto

Tuna and Garden Vegetable Salad

This mélange of coarsely chopped vegetables and tuna, called condiglione, is eaten along the Ligurian coast. Typically it’s a mixture of tomatoes, cucumbers, celery, green onions, red bell pepper, and other seasonal vegetables marinated with olive oil, mashed anchovies, and fresh herbs. Chopping all the ingredients ...

by Sur La Table & Andrews McMeel Publishing

Cream of Asparagus Soup

by Vitamix

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