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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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Walnut Pesto Stuffed Pork Roast

by Sur La Table & Andrews McMeel Publishing

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Grilled Swordfish with Peperonata

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Chicken Piccata

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Risotto with Mushrooms and Salumi Pancettini

by Armadino Batali & Salumi

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Arroz con Pollo with Chorizo and Capers

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

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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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Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

by Sur La Table & Andrews McMeel Publishing

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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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Pan-Seared Curry-Rubbed Scallops

Tested and perfected in the Sur la Table kitchen

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Pan-Seared Sole with Lemon and Capers

Tested and perfected in the Sur la Table kitchen

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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

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Sweet Sausage and Cannellini Pasta

by All-Clad & Chef Barbara Lynch

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Shrimp Skewers with Spiced Mango Wraps

by Ellane Pirotte

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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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Whole Wheat Pasta with Chicken Sausage, Pesto and Green Bean

Whole wheat pasta, which is packed with vitamins, minerals and more fiber than its white counterparts, has seen a resurgence in popularity over the last few years which has also lead to better variety and flavor.

Tested and perfected in the Sur la Table kitchen

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Seared Scallops with Tomato Chutney

Recipe developed for Sur La Table’s Cooking Classes

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Prime Rib Roast with Madeira-Mushroom Gravy

Tested and perfected in the Sur la Table kitchen

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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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Grilled Five-Spice Chicken

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Roast Chicken with Lemon and Rosemary

Tested and perfected in the Sur la Table kitchen

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Brined Double Cut Pork Chops with Barbecue Sauce

A flavorful brine soak combined with Charlie Palmer’s Bourbon Barbecue Sauce produces this exceptionally fragrant, tender and delicious pork dish.

by Charlie Palmer, Remington Camp Cooking

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Lobster Macaroni and Cheese

by Sur La Table & Andrews McMeel Publishing

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Grilled Rosemary and Dijon Lamb Chops

Recipe developed for Sur La Table’s Cooking Classes

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

This classic Mediterranean dish is easy to make, healthy and wonderful for a fast mid-week meal.

Tested and perfected in the Sur la Table kitchen

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Asian Glazed Salmon

by All-Clad & Carole Walter

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Spring Vegetable Risotto with Shrimp

by GreenPan

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Pork Loin Stuffed with Spinach, Olives and Pine Nuts

Tested and perfected in the Sur la Table kitchen

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Sous Vide Carnitas Tacos

by Sansaire

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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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Pan-Seared Scallops with Prosecco Butter Sauce

Tested and perfected in the Sur la Table kitchen

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Grilled Rub with Love Salmon

by Tom Douglas

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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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Baja Fish Tacos

Tested and perfected in the Sur la Table kitchen

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Cajun Style Steamed Shrimp

by Wolfgang Puck

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Tarragon and Orange Roasted Turkey

Recipe developed for Sur La Table’s Cooking Classes

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Home-Made Veggie Burger

by KitchenAid

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Cedar-Plank Salmon with Wasabi-Lime Aioli

Tested and perfected in the Sur la Table kitchen

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