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Appetizers

Salmon Gravlax

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

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Apricot-Bourbon Mustard

by Sur La Table & Andrews McMeel Publishing

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Corned Beef Sliders

by Stephanie Piché, Caterer

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Pesto Sauce

by Vitamix

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Smoky Tomato Ketchup

by Sur La Table & Andrews McMeel Publishing

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Hummus

by Vitamix

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Backyard BBQ Rub

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

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Vegetable Stock

by Breville

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Mango and Chipotle Chile Guacamole

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

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Steamed Dumplings

Tested and perfected in the Sur la Table kitchen

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Classic Bolognese Sauce

by KitchenAid

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Stuffed Vegetables with Couscous

by Lékué

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Bruschetta in a Jar

Preserve freshly made bruschetta with the Ball® FreshTECH™ Automatic Home Canning System.

by the Ball® Corporation

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Nitty Gritty Dirt Farm Ketchup

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Blue Cheese-Stuffed Dates Wrapped in Pancetta

Tested and perfected in the Sur la Table kitchen

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Steak Sliders with Applewood Bacon-Cabernet Reduction and Blue Cheese

We’ve given these sliders an upscale twist by dressing them up with a thick reduction of Cabernet Sauvignon and bacon, plus crumbled blue cheese.

Tested and perfected in the Sur la Table kitchen

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Gruyere, Lemon and Parsley Gougères

Recipe developed for Sur La Table’s Cooking Classes

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Truffled Deviled Eggs

Tested and perfected in the Sur la Table kitchen

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Shrimp Rosemary —“Spiedini Alla Romagna”

by Mario Batali, Italian Grill © 2008

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Grilled Bruschetta with Fava Bean Puree and Pecorino

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Tequila and Lime-Marinated Chicken Skewers with Cilantro Sauce

Tested and perfected in 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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Sirloin Sliders with Balsamic Onions, Brie, and Bacon

Dressed up with balsamic-spiked caramelized onions, crumbled bacon and creamy brie cheese, these sliders are terrific for a party or a fun family meal.

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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Classic Gougères

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

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Cinnamon Honey Nut Butter

by KitchenAid

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Caramelized Onion and Brie Tartlets

Tested and perfected in the Sur la Table kitchen

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Popcorn Shrimp with Bloody Mary Aioli

Tested and perfected in the Sur la Table kitchen

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Potato and Kale Tortilla

Tested and perfected in the Sur la Table kitchen

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Caramel Corn

by Zippy Pop, Inc.

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Chive Puffs with Smoked Salmon

Tested and perfected in the Sur la Table kitchen

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Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

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Steve Raichlen’s Grilled Jalapeño Poppers

by Steve Raichlen

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Green Tomato Chutney

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

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Calvados Pan Gravy

Tested and perfected in the Sur la Table kitchen

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Sun Dried Tomatoes and Artichoke Dip

by Kenwood Electrics

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Oktoberfest Fondue

by Jenna Schweizer, Online Merchandiser for Sur La Table

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Rosemary Beef Skewers with Chimichurri Dipping Sauce

Recipe developed for Sur La Table’s Cooking Classes

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Mini-Crab Cakes with Remoulade

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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Perfect Shrimp Cocktail

Tested and perfected in the Sur la Table kitchen

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Crispy Potato Hash with Smoked Salmon and Dill Cream

Tested and perfected in the Sur la Table kitchen

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Rich Turkey Pan Gravy

Tested and perfected in the Sur la Table kitchen

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Corn Pudding with Salsa and Tortilla Chips

by All-Clad & Carole Walter

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Flatbread with Radishes, Feta, and Spring Herbs

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Spicy Nuts

by Zippy Pop, Inc.

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Caramelized Onion and Goat Cheese Tart with Red Pepper Foam

Go for flavor over substance, at least on the garnish of these tempting and cheese-rich tartlet hors d’oeuvres.

Tested and perfected in the Sur la Table kitchen

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Fresh Tomato Sauce

Recipe developed for Sur La Table’s Cooking Classes

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Registry Management: Multiple Registries
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