Review Your Order
Close

Shopping Cart

  • 0 Total
  • $0.00
0
CHECK  OUT
Cooking

Le Creuset Burgundy

New & Exclusive

Main Courses

Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

This twist on the revered hamburger is so successful that you may decide to skip the usual toasted bun and squirt of ketchup. Rather than melting a slice of cheese on top, like the classic cheeseburger, these burgers hide it in the center. If you like blue cheese, there’s no greater treat than biting into a nugget...

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

Stars: 0.0

Herbed Chicken Pot Pie

This savory favorite is easier than ever to make thanks to the roasted chicken and chopped vegetables available in most markets.

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

Stars: 0.0

Arrabbiata Sauce

Arrabbiata means “angry” in Italian and refers to the chileinfused piquancy of this sauce. It is a dynamite way to use fresh-from-the-farmers’-market (or garden-picked) plum or Roma tomatoes. Buy yourself some disposable surgical gloves at the pharmacy and wear them when working with chiles. They...

Diane Morgan and Sur La Table, Gifts Cooks Love (Andrews McMeel)

Stars: 0.0

Chorizo Tacos with Pico de Gallo and Avocado Crema

Spice up your tacos with Mexican chorizo and fresh pico de gallo, then top with avocado crema for a delicious, south of the border twist.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Whole Roasted Chicken with Root Vegetables in the Pressure Oven

Perfectly roasted chicken with crispy skin is easy to make in a pressure oven.

Recipe and photo courtesy Wolfgang Puck

Stars: 0.0

Whole Roasted Turkey in the Pressure Oven

Perfectly roasted, juicy turkey is easy to make in a pressure oven.

Recipe and photo courtesy Wolfgang Puck

Stars: 0.0

Pizza alla Siciliana - Pizza Sicilian Style

Pizza stones improve the crust of pizza and breads. Always preheat your oven and stone before baking pizza. Roll dough from the center outwards so the dough spreads evenly. Season your pizza stone by rubbing a light layer of olive oil over it with a paper towel and letting it sit for about an hour. Once the porous...

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

Stars: 0.0

Pan Roasted Bouchot Mussels with Oriental Sauce

In this recipe by Chef David Chang, sake-steamed Bouchot mussels, with their high meat-to-shell ratio, are topped with denjang broth and plenty of black pepper.

Recipe by Chef David Chang, courtesy of All-Clad.

Stars: 0.0

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

As seen on CNN, February, 2008

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Herb Crusted Salmon with Tomato Vinaigrette in the Pressure Oven

A tangy vinaigrette made of sun-ripened tomatoes complements delicately seasoned salmon fillets in this easy to make recipe.

Recipe and photo courtesy Wolfgang Puck

Stars: 0.0

Salt Cod Fritters with Aioli Dip

Irresistible, crispy golden fish cakes dipped in creamy, garlicky aioli is pure Spanish deep-fried delight.

Stars: 0.0

Vegetarian Chili

This meatless chili is cook and crowd-pleasing at its best. Prep your veggies and cooking is done in less than half an hour.

Recipe developed by Chef Chris Covelli, courtesy of Kenwood Electrics

Stars: 0.0

Asparagus-Goat Cheese Tart with Basil

This easy to make and flavorful tart is perfectly paired with a range of cocktails and wines.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

In just a few moments on the stove, a potful of rough fresh spinach leaves wilts down into a silky bed for grilled scallops. A composed butter enlivened with capers and lemon zest creates a simple sauce as it melts on the hot greens and shellfish. Be sure to warm the dinner plates for a few minutes in a low oven to ...

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

Stars: 0.0

Prime Rib Roast in the Pressure Oven

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

Recipe and photo courtesy Wolfgang Puck

Stars: 0.0

Italian Sausage

Sausage is so much easier to make at home than you might think, and Chef Stowell’s recipe gets just the right amount of heat and bite from chiles and fennel seed.

Ethan Stowell

Stars: 0.0

Moroccan Chicken Skewers with Herb Sauce

Traditional Moroccan spices and herbs, such as cinnamon, cumin, turmeric, coriander and mint, can transform plain chicken breast into a wide array of interesting flavors.

Tested and perfected in the Sur La Table kitchens

Stars: 0.0

Herb Spaetzle

Pronounced shpet’ zul, spaetzle is a delicious, comforting cross between a noodle and dumpling, and incredibly quick and simple to make.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Steamed Salmon with Quinoa

Healthy, colorful and full of flavor, this dish is filled with vegetables and complements the richness of salmon with hearty quinoa.

Recipe courtesy of Kenwood Electrics

Stars: 0.0

Coffee-Rubbed Brisket

Impress your dinner guests with this brisket recipe that combines Sur La Table® Hickory Smoked Sea Salt with chili powder and ground coffee for a truly unique flavor. Le Creuset’s iconic French oven is the ideal choice for roasted-meat dishes like this brisket.

Joel Gamoran

Stars: 0.0

Grilled Sausages with Baby Turnips and Turnip Greens

The best turnips for this preparation are the small white Tokyo turnips, so thin kinned that they don’t need to be peeled. The more familiar purple-topped white globe turnips will need peeling unless they are very young.

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

Stars: 0.0

Baked Chicken with Potatoes and Mushrooms

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

Lekue

Stars: 0.0

Summer Vegetable Casserole with Manchego

Here, eggplants, red peppers, potatoes, tomatoes, onions and zucchini are cooked separately and then layered in a cazuela (gratin) and baked until they melt together. This is a good dish for late summer when these vegetables are at their prime.

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

Stars: 0.0

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

Stars: 0.0

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.

Recipe and photo courtesy Wolfgang Puck

Stars: 0.0

New York-Style Pizza Dough

Bake the ultimate New York-style pizza with a perfectly thin, crispy and foldable signature crust.

Andris’ favorite dough recipe shared by Kenji Lopez from SeriousEats.com - Baking Steel©

Stars: 0.0

Rosemary Flank Steak with Balsamic Glazed Onions

Peppery, garlicky and flanked by grilled onions, this steak dish is incredibly succulent and tasty.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Beer-Battered Shrimp with Lemon and Parsley Aioli

A versatile, malty beer batter gets a kick when paired with a lemony aioli. Once you have mastered the basics of this beer batter recipe, you can apply this batter to fish, calamari, and even a variety of vegetables.

Tested and perfected in the Sur la Table Cooking Class Program

Stars: 0.0

The Eduardo Pork Tacos

Take taco night to the next level. Tender pork has a delicious kick that is sure to make these tacos a crowd pleaser.

Ed Kernan

Stars: 0.0

Salmon with Braised Artichokes and Olives

This salmon recipe features a sauce of olives, artichokes, lemon juice and tomatoes for a delicious mediterranean twist.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Seafood Stew with Farro

A delicious trio of octopus, clams and shrimp nestled in herbs, white wine, fresh vegetables and farro.

Recipe by Chef Hugh Acheson, courtesy of All-Clad.

Stars: 0.0

Poached Salmon with Olive Oil, Thyme and Garlic

This light and healthy Mediterranean dish features wild salmon cooked with Marca Verde Extra Virgin Olive Oil. Marca Verde is cold-pressed and features a hint of almond.

Joel Gamoran

Stars: 0.0

Braised Chicken with Indian Spices

Fragrant with spices and incredibly tender from a slow-braise, this savory warming chicken dish is perfectly complemented by sweet potatoes.

Recipe provided by All-Clad Metalcrafters

Stars: 0.0

Tagliatelle alla Bolognese

Bolognese is a thick, full-bodied meat sauce that is a staple of northern Italy’s Bologna. One of the secrets to this dish is really caramelizing the meat. It adds a distinct richness and depth to the flavor.For the best possible flavor cook the Bolognese one day before you intend to serve it. Bolognese is...

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

Stars: 0.0

Salt Brick Grilled Chicken

Plain and delicious, with crisp skin and juicy meat, this dish is a staple of Tuscan cooking.

Recipe and image from Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks by Mark Bitterman, Andrews McMeel Publishing 2013.

Stars: 0.0

Ground Lamb Kebabs with Ginger and Mint Yogurt Sauce

A kebab can be solid pieces of meat threaded onto a skewer, ground meat formed around a skewer like a big sausage, or ground meat shaped into thin fingers or patties and cooked in a shallow pool of oil. In this recipe, the meat is seasoned with a spice mixture called garam masala and shaped into patties. Make your...

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

Stars: 0.0

Arroz con Pollo with Chorizo and Capers

When using a cut-up whole chicken (rather than only legs and thighs) for this dish, you need to take precautions to keep the breast meat from drying out. The trick is to sear the breast pieces briefly and then add them to the rice halfway through cooking. Mexican chorizo, a fresh sausage seasoned with garlic and...

Sarah Jay and Sur La Table, Knives Cooks Love (Andrews McMeel)

Stars: 0.0

Pappardelle Pasta with Italian Sausage, Tomato, Oregano and Mint

This dish is pure savory comfort. The mildly warm flavors of homemade Italian sausage are accented nicely with fresh mint and oregano.

Ethan Stowell

Stars: 0.0

Salt Block Scallops with Wasabi-Lime Aioli

Grilling scallops brings out their natural sweetness, and grilling them directly on a Himalayan salt block, imparts a subtle salty note to the shellfish.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Chicken with Potatoes

Simple ingredients plus simple preparation results in a dinner of total, delicious comfort.

Lékué

Stars: 0.0

Beef Bourguignon from Le Creuset

This Beef Bourguignon dish delivers on all levels with an intensely flavored red wine sauce and beef that melts in the mouth.

Le Creuset

Stars: 0.0

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.

Stars: 0.0

Citrus Herbal Tea-Steamed Scallops

Besides being delicately delicious, this is a heart-healthy dish. It’s flavored steamed scallops combined with fresh greens and tantalizing vinaigrette. It also makes a nice change of pace when you’ve had too many rich foods and you want something that’s light yet satisfying.

Ming Tsai and Arthur Boehm, Simply Ming

Stars: 0.0

Baja Fish Tacos

The flavors of lime, cilantro and chili are the perfect complement to grilled fish.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Whole Roasted Snapper on Piperade

This recipe by Chef Chris Hastings features lemon, thyme and basil-stuffed snapper on a bed of 3-pepper pipérade roasted to perfection and seasoned with fresh herbs.

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

Stars: 0.0

Slow Cooker Ribs with Sticky Chile and Cherry Sauce

Baby back ribs turn meltingly tender when braised gently in the slow cooker before finishing with a spicy-sweet glaze on the grill.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Roasted Boneless Leg of Lamb with Orange Gremolata

Typically, foods aren’t browned before they go into a clay cooker, but browning the meat and cooking the aromatic vegetables (onion, carrot, and garlic) until golden add extra flavor to the mild-tasting beans that cook along with the lamb. The gremolata, which is sprinkled on top of the finished dish, is...

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

Stars: 0.0

Sous Vide Poached Salmon with Beets and Cucumber Creme Fraiche

Hearty salmon, sweet ruby beets and a dollop of tangy creaminess deliver vitality with incredible flavor.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Close