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Main Courses

Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

by Sur La Table & Andrews McMeel Publishing

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Sweet Potato Quinoa with Sauteed Kale and Walnuts

Tested and perfected in the Sur la Table kitchen

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Lamb Tagine with Artichoke Hearts, Dried Apricots, and Preserved Lemon

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

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Pineapple Teriyaki Chicken Pizza

by Charcoal Companion

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Mini Moroccan Spiced Lamb Burgers with Mango Chutney

Recipe developed for Sur La Table’s Cooking Classes

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Veggie Chili

by GreenPan

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Sous Vide New York Steak

Cook meltingly tender New York steak with the revolutionary sous vide method, utilized by fine restaurants nationwide.

Tested and perfected in the Sur la Table kitchen

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Prime Rib Roast in the Pressure Oven

Succulent prime rib roast is easy to make in a pressure oven.

by Wolfgang Puck

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Citrus Herbal Tea-Steamed Scallops

by Ming Tsai & Arthur Boehm, Simply Ming

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Seared Scallops with Tomato Chutney

Recipe developed for Sur La Table’s Cooking Classes

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Arrabbiata Sauce

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

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Lobster Macaroni and Cheese

by Sur La Table & Andrews McMeel Publishing

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Pesto Steamed Cod

by Wolfgang Puck & Marian Getz

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Grilled Honey-Glazed Creole Pork Tenderloin with Jambalaya Stuffing

Sur La Table Grilling Recipe Contest Grand-Prize Winner, Grilled Meat category winner

by Glenn Lyman

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Pesto Pizza with Heirloom Tomatoes in the Pressure Oven

Topped with a light pesto sauce and juicy heirloom tomatoes, this scrumptious pizza is easy to make in a pressure oven.

by Wolfgang Puck

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New York-Style Pizza Dough

by Kenji Lopez, SeriousEats.com

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Smoky Espresso Baby Back Pork Ribs

by Charlie Palmer, Remington Camp Cooking

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Bitsy Open-Face Burgers

by All-Clad & Carole Walter

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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

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Linguine with Tuna, Capers and Olives

Tested and perfected in the Sur la Table kitchen

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Tarragon and Orange Roasted Turkey

Recipe developed for Sur La Table’s Cooking Classes

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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Cider Brined Pork Chops

by Wolfgang Puck

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D’artagnan Wild Boar Ragu

This simple, hearty stew serves up a crowd-pleasing meal, perfect for a chilly fall evening. Its rich, earthy flavors are delicately enhanced by the accompaniment of sautéed fresh organic mushrooms.

by D’Artagnan

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Zucchini Carbonara

Chef Clare Langan, of the Sur La Table Kitchen

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French Harvest Cassoulet

Warm up with this hearty cassoulet on cool, crisp nights. It’s quick and easy enough to prepare for a weeknight meal.

Tested and perfected in the Sur la Table kitchen

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Grilled Sea Scallops with Sweet Corn Coulis

Tested and perfected in the Sur la Table kitchen

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Grilled Tamarind Shrimp

Recipe developed for Sur La Table’s Cooking Classes

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Steamed Beef and Vegetables

by Wolfgang Puck & Marian Getz

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Wood Plank-Grilled Salmon

The secret to mouth-watering, plank grilled salmon is Charlie Palmer’s Citrus Soy Marinade which combines tart lemon with the sweetness of honey and a range of spices to enhance the delicate flavors of the fish.

by Charlie Palmer, Remington Camp Cooking

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Rack of Lamb with Mint Butter

by Sansaire

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Smoked Chipotle Pulled Pork

by All-Clad

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Provencal Striped Bass

by Lékué

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Grilled Rosemary and Dijon Lamb Chops

Recipe developed for Sur La Table’s Cooking Classes

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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.

by D’Artagnan

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Chicken Breast Peperonata

by All-Clad & Carole Walter

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Salt Crust Scallops with Thai Lime Dipping Sauce

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

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Grilled Leg of Lamb

Recipe developed for Sur La Table’s Cooking Classes

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Shrimp Skewers with Spiced Mango Wraps

by Ellane Pirotte

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Louisiana Oysters

by Acme Oyster House in New Orleans, Louisiana

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Summer Vegetable Casserole with Manchego

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

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Kabocha Squash Risotto with Crispy Pancetta

Recipe developed for Sur La Table’s Cooking Classes

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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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Asian Peanut Pork

by Fagor

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Saffron-Steamed Mussels with Crème Fraîche

by All-Clad & Chef Barbara Lynch

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