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Main Courses

Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

by Sur La Table & Andrews McMeel Publishing

Pork Medallion Saute with Figs

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

Baby Back Ribs with Cannellini Beans

by Sur La Table & Andrews McMeel Publishing, Simple Comforts

Grilled Five-Spice Chicken

by Sur La Table & Andrews McMeel Publishing, Eating Local

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

Long Life Noodles with Chicken and Baby Bok Choy

Recipe developed for Sur La Table’s Cooking Classes

Grilled Leg of Lamb

Recipe developed for Sur La Table’s Cooking Classes

Spaghetti alla Chitarra

by Academia Barilla, adapted by the Sur La Table kitchen

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

Fried Rice

by Jenny Clark

Rack of Lamb with Mint Butter

by Sansaire

Risotto alla Parmigiana con Salamino - Risotto Parmigiana Style with Italian Sausage

by Academia Barilla, adapted by the Sur La Table kitchen

Smokey BBQ Rub Steak

by Tom Douglas

Lamb Stew by Chef Paul Kahan

Lamb marinated in Sriracha and Herbs de Provence is rounded out with a red wine reduction, tomatoes and fresh thyme.

by All-Clad & Chef Paul Kahan

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

Shabu Shabu Steak & Noodles

by Greenpan

Grilled Eggplant and Mozzarella Panini

by Sur La Table & Andrews McMeel Publishing, Eating Local

Boiled Lobster

Recipe developed for Sur La Table’s Cooking Classes

Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches

by Sur La Table & Andrews McMeel Publishing, Eating Local

Drunken Short Ribs with Tomato Chile Sauce and Cabbage Lime Slaw

Short ribs are cooked to outstanding tenderness in tequila then topped with spicy sauce and tangy slaw, by chef and restaurateur Nancy Oakes.

by All-Clad & Nancy Oakes

Mixed Seafood Paella

Tested and perfected in the Sur la Table kitchen

Stir-Fried Turkey in Lettuce Wraps

by Greenpan

Cheeseburger

by Staub

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

Seared Scallops with Grapefruit and Crispy Prosciutto

Recipe developed for Sur La Table’s Cooking Classes

Spicy Shrimp Simmered in Basil

Tested and perfected in the Sur la Table kitchen

Chicken Fajitas

by Greenpan

Chicken with Sautéed Spinach, Olives and Roasted Lemons

Tested and perfected in the Sur la Table kitchen

Himalayan Salt Block Scallops with Honey-Peppercorn Glaze

Tested and perfected in the Sur la Table kitchen

Pan Roasted Bouchot Mussels with Oriental Sauce

by All-Clad & Chef David Chang

Oven Smoked Salmon

Tested and perfected in the Sur la Table kitchen

Yankee Pot Roast

Savory and slow-cooked until fork tender, pot roast transforms beef into incredibly flavorful comfort food.

Tested and perfected in the Sur la Table kitchen

Spice-Crusted Pork Chops with Orange-Chipotle Glaze

Tested and perfected in the Sur la Table kitchen

Roasted Beef Tenderloin

by Wolf

Grilled Fish and Smoked Sausage Skewers with Basil Aioli

Recipe developed for Sur La Table’s Cooking Classes

Farro Risotto with Sausage, Fennel and Squash

Recipe developed for Sur La Table’s Cooking Classes

Fresh Herb Chicken with Root Vegetables

A delicious all-in-one pot meal.

by Cuisinart

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

Farfalle with Peas, Parmesan and Mozzarella

This quick and easy pasta dish makes cooking for one a delight with the Lékué Pasta Cooker.

by Lékué

Moroccan Braised Chicken Thighs with Saffron, Chickpeas and Dried Apricots

Chicken, lemon and dried fruit are a classic combination for a Moroccan tagine-style dish, but it is the bouquet of spices —saffron, cumin, ginger, coriander and cinnamon—that make this dish memorable.

Tested and perfected in the Sur la Table kitchen

Chicken Pot Pies

by GreenPan

Venison Daube a l’Armagnac

This hearty Gascon “daube” (red-wine stew) is everything you’d want from a dish of comfort food. It’s full-flavored and well seasoned, without being pretentious or overly complex. And, its flavors get better as it sits, so you can prepare it a couple of days before you need it. Keep it as...

by D’Artagnan

Pork Chops

by Staub

Quinoa Pilaf with Spring Peas and Asparagus

Tested and perfected in the Sur la Table kitchen

Saffron-Steamed Mussels with Crème Fraîche

by All-Clad & Chef Barbara Lynch

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