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Pizza della Riviera di ponente (Piscialandrea) - Pizza Riviera di Ponente style

The food of Liguria is representative of the area’s unique climate and uses many ingredients that are more common to Southern-Italian cuisine. Liguria is located closer to France than it is to Naples, but the abundant use of garlic, olive oil instead of butter or lard and tomatoes are all reminiscent of...

Original recipe courtesy of Academia Barilla, adapted by 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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Dark Fruit Mint Pops

Kids of all ages love this simple recipe. All you have to do is grab a Cuisinart® SmartStick™ Immersion Blender to get started—one-touch control lets you blend your blackberries to perfection right in the bowl.

Joel Gamoran

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Cranberry White Chocolate Oatmeal Cookies

Clare McCormick

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Salt Slab Shrimp with Asparagus and Honey-Basil Dressing

Tested and perfected in the Sur La Table kitchen

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Beet, Strawberry, Cranberry Smoothie

by Vitamix

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Apple Berry Smoothie

by Wolf

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Herbed Shrimp Skewers with Mint-Feta Pesto

Tested and perfected in the Sur La Table kitchen

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Cranberry Relish

by Kenwood Electrics

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Roast Chicken with Lemon and Rosemary

We’ve taken a simple roast chicken and elevated it to new flavor heights with the addition of lemon and earthy flavored rosemary.

Tested and perfected in the Sur La Table kitchen

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Whole Wheat Grilled Flatbread Pizettes

by KitchenAid

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Irish Apple and Parsnip Soup

Tested and perfected in the Sur La Table kitchen

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Hummus

by Vitamix

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Tom Kha Gai

by Breville

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Hazelnut Hot Chocolate

by The Culinary Institute of America, courtesy of Vitamix

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Papaya Salad (Som Tam)

Tangy papaya, spicy green chili, savory fish sauce and sweet palm sugar combine in this international favorite.

Tested and perfected in the Sur La Table kitchen

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Grilled Pizza with Mozzarella, Arugula and Chile Oil

Wispy leaves of young arugula are used like an herb in this recipe, sprinkled on the sizzling pizza just as it comes off the grill. Note the long, slow rise on the dough—a total of six hours—which produces a particularly light, chewy and flavorful crust.

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

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Grilled Swordfish with Peperonata

In Italy, peperonata—braised peppers with tomato and onion—is typically served as an antipasto or side dish, but it makes a superb fish topping.

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

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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.

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

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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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Salt Block Scallops with Tomato & Basil Vinaigrette

Tested and perfected in the Sur La Table kitchen

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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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Lemon Cream Pops

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

Zoku

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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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Shrimp Stir Fry

by Tom Douglas

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Classic Eggs Benedict

Tested and perfected in the Sur La Table kitchen

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Thyme-Scented Potato Gratin

Tested and perfected in the Sur La Table kitchen

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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.

Zoku

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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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Fruit Combo Smoothie

by Vitamix

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Black Sesame Green Beans

Tested and Perfected in the Sur La Table Kitchen

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Lemon Blueberry Yogurt Pops

Lemon and wild blueberry pair up for a sweet and tangy summertime treat.

Zoku

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Chestnut Soup

by Kenwood Electrics

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Grilled Butterflied Leg of Lamb

For entertaining, almost nothing beats a butterflied leg of lamb. Its preparation is simpler than simple, and the cooking time is short. Plus, great meals can be planned around the leftovers, including a Greek-style sandwich of sliced lamb, crumbled feta, sliced cucumbers, and tomatoes, or a salad of bulgur...

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

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Spicy Potato Bites

Tested and perfected in the Sur La Table kitchen

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Be Creative Sugar Cookies

Here’s a deliciously crisp and tender sugar cookie that can assume many shapes and be served as is, or sandwiched with jam, chocolate, or your favorite filling.

So Sweet! © 2011 by Sur La Table, Inc.

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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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Strawberry Delight Daiquiri

by Vitamix

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Shrimp Skewers with Spiced Mango Wraps

by Ellane Pirotte

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Frothy Orange Juice

by Breville

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Braised Chicken with Apple and Sage

Choose a skillet with a lid to braise the chicken. We used a tart Granny Smith apple so if you choose a sweeter variety like a Braeburn or a Fuji, you may need more lemon juice to balance the flavors in the sauce.

Tested and perfected in the Sur La Table kitchen

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Classic Fudgy Brownies

Rich, dark, fudgy, and slightly chewy, these homemade brownies are always a hit, so much better than anything you can buy. Serve cold with a glass of milk, or warm from the oven with a scoop of ice cream. Like a simple black dress, they can be accessorized to match any occasion. For a casual snack, serve them right ...

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

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Chicken Breast Peperonata

“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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Crispy Chicken with Fines Herbes Sauce

For this rustic classic, use one pan to beautifully sear your chicken and create a flavorful herbed sauce.

Tested and perfected in the Sur La Table kitchen

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Roasted Beef Tenderloin

Wolf

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Pistachio Phyllo Pastries with Spiced Apricot Honey

Ready for dessert? Crisp phyllo and crunchy, spiced nuts soaked in citrus and apricot-infused honey syrup should be it.

Tested and perfected in the Sur la Table kitchen

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Piña Colada

by KitchenAid

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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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Perfect Shrimp Cocktail

Tested and perfected in the Sur La Table kitchen

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Grilled Avocado and Corn Salad with Lime Vinaigrette

The only thing we love more than how the grill gives this salad its fire-roasted flavors, is how much we love how easy the Bamix© Immersion Blender or ’magic wand ’ makes preparing this dish.

Joel Gamoran

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Cocoa Chocolate Chip Mint Cookies

Clare McCormick

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Going Green Smoothie

by Vitamix

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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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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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Grilled Rub with Love Salmon

by Tom Douglas

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Berry Delicious Smoothie

by Vitamix

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Cucumber-Mint Water

Tested and Perfected in the Sur La Table Kitchen

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Ribbonized Potato-Leek Gratin

by Kyle Weber

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Whoopie Pies

Give this retro dessert an updated look by decorating your pies with fun sprinkles, drizzled icing on top, or adding nuts or candies. Perfect for a family baking project, whoopie pies are as much fun to make as they are to eat.

© 2010 Wilton Industries, Inc. Used with permission.

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Shrimp Rosemary —“Spiedini Alla Romagna”

by Mario Batali, Italian Grill (ECCO/Harper Collins) 2008, reprinted with permission.

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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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Deep Fried Sous Vide Eggs

by Anna Mach

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Curried Lentil Soup

by KitchenAid

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Guinness and Maple Glazed Salmon

Tested and perfected in the Sur La Table kitchen

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Roast Turkey with Black Truffle Butter

Elevate your holiday bird with an infusion of creamy black truffle butter for extra juiciness and flavor.

Courtesy of D’Artagnan

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Thai Spiced Butternut Squash Soup

by Breville

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Orange Star Fruit Refresher

by KitchenAid

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Courgette Spaghetti

by GreenPan

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Baked Chicken with Potatoes and Mushrooms

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

Lékué

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Perfect Pizza Dough

Tested and Perfected in the Sur La Table Kitchen

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Pineapple Upside Down Muffins

These pineapple mini-cakes are easy to make and can be served for brunch, as a mid-afternoon snack or for dessert.

NordicWare

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Seared Scallops with Blood Orange Vinaigrette

Tested and perfected in the Sur La Table kitchen

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Tres Leches Cake

Decadent and delicious “three milks” sponge cake is soaked in condensed and evaporated milks, and heavy cream.

Tested and perfected in the Sur la Table kitchen

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Chocolate Banana Marble Bread

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

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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.

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

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Watermelon Mint Slush

by Zoku

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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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Grilled Quesadillas with Mozzarella and Squash Blossoms

Sur La Table, Simple Comforts (Andrews McMeel)

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Grilled Shrimp with Tarragon Beurre Blanc

Tested and perfected in the Sur la Table Cooking Class Program

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Sriracha Glazed Chicken Skewers with Tomatillo Salsa Verde

Tested and perfected in the Sur La Table kitchen

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Garlic Sweet Potato Mash

by Kenwood Electrics

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Salt Block Honey-Black Pepper Shrimp

Tested and perfected in the Sur La Table kitchen

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Parsnip, Celery and Pear Juice

by Breville

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Mango and Chipotle Chile Guacamole

by Marie Simmons and Sur La Table, Things Cooks Love

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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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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

by Sarah Jay and Sur La Table, Knives Cooks Love

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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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Lamb Stew by Chef Paul Kahan

Lamb marinated in Sriracha and Herbs de Provence is rounded out with a red wine reduction, tomatoes and fresh thyme.

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

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Classic Lobster Roll

by Joel Gamoran

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