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Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

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

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Hearty Tuscan Beef Stew

Tested and perfected in the Sur La Table kitchen

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Pan Seared Scallops, Warm Tomato, Caper and Olive Relish with Creamy Polenta

Tested and perfected in the Sur La Table kitchen

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Steamed Salmon with Quinoa

Recipe courtesy of Kenwood Electrics

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Wood Plank-Grilled Salmon

From Remington Camp Cooking by Charlie Palmer.

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Saffron-Scented Chicken with Dried Apricots and Preserved Lemon

Tested and perfected in the Sur La Table kitchen

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Brined Double Cut Pork Chops with Barbecue Sauce

From Remington Camp Cooking by Charlie Palmer.

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Roast Duck and Mushroom Fricassee with Black Currant Sauce

Recipe by Keisuke Matsushima for A L'Olivier

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Bitsy Open-Face Burgers

Recipe courtesy of Carole Walter and All-Clad Metalcrafters, 2008

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Whole Wheat Pasta with Chicken Sausage, Pesto and Green Bean

Tested and perfected in the Sur La Table kitchen

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Lobster Macaroni and Cheese

Sur La Table, Simple Comforts (Andrews McMeel)

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Angel Hair Pasta with Shrimp, Parmesan and Lemon Juice

Lékué

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Chicken Breast Peperonata

Recipe courtesy of Carole Walter and All-Clad Metalcrafters, 2008

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Pan-Roasted Chicken Breast with Tomatoes, Olives and Red Pepper

Tested and perfected in the Sur La Table kitchen

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Beet and Goat Cheese Ravioli with Arugula Pesto

Tested and perfected in the Sur La Table kitchen

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Crispy Salmon on Lemon-Caper Wilted Greens

Tested and perfected in the Sur La Table kitchen

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Linguine with Tuna, Capers and Olives

Tested and perfected in the Sur La Table kitchen

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Roast Turkey with Black Truffle Butter

Courtesy of D’Artagnan

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Farfalle with Peas, Parmesan and Mozzarella

Lékué

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Tagliatelle alla Bolognese

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

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Prime Rib Roast in the Pressure Oven

Wolfgang Puck Worldwide Inc., (c) 2010

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Five-Spice Crusted Salmon with Ginger Pan Sauce

Tested and perfected in the Sur La Table kitchen

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D’artagnan Wild Boar Ragu

Recipe courtesy of D’Artagnan and Chef Steven Heinzerling.

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Meatballs and Sauce

Tested and perfected in the Sur La Table kitchen

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Gruyere, Thyme, and Caramelized Onion Pocket Pies

Tested and perfected in the Sur La Table kitchen

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Sous Vide Turkey Breast with Dark Meat Confit and Gravy

Sansaire

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Grilled Pizza with Mozzarella, Arugula and Chile Oil

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

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Cajun Deep-Fried Turkey

Waring Pro

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Pan Seared Duck Breast with Two Potato Hash and Dried Cherry Sauce

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

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Braised Whole Chicken with Potatoes and Carrots

Tested and perfected in the Sur La Table kitchen

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Gemelli Pasta with Italian Sausage and Broccoli

Lékué

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Spaghetti alla Chitarra

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

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Drunken Short Ribs with Tomato Chile Sauce and Cabbage Lime Slaw

Recipe by Nancy Oakes, courtesy of All-Clad.

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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

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

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Mini Pizzas with Italian Sausage, Broccoli Raab and Fresh Mozzarella

Tested and perfected in the Sur La Table kitchen

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Pesto Pizza with Heirloom Tomatoes in the Pressure Oven

Wolfgang Puck Worldwide Inc., (c) 2010

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Pork Tenderloin Medallions with Orange-Rosemary Balsamic Butter

Tested and perfected in the Sur La Table kitchen

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Pan Seared Chicken with Fine Herbs Sauce

Tested and perfected in the Sur La Table kitchen

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Potato, Bacon and Rosemary Mini Pizzas

Tested and perfected in the Sur La Table kitchen

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Honey of a Peach Grilled Game Hens

Margee Berry

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Rice with Beef Strips

Lékué

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Ground Lamb Kebabs with Ginger and Mint Yogurt Sauce

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

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Risotto Milanese

Tested and perfected in the Sur La Table kitchen

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Classic Herb-Roasted Turkey

Tested and perfected in the Sur La Table kitchen

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Carbonara by Chef Marc Vetri

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

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Macaroni with Cherry Tomatoes, Red Onion and Italian Bread Crumbs

Lékué

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Salt Cod Fritters with Aioli Dip

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Fettuccine with Pesto, Green Beans and Potatoes

Tested and perfected in the Sur La Table kitchen

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