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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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Porcini-Crusted Tenderloin with Chocolate-Port Sauce

Tenderloin encrusted with porcinis and peppercorns then dressed in a delicious chocolate-tinged port wine reduction.

Tested and perfected in the Sur la Table kitchen

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Gruyere, Thyme, and Caramelized Onion Pocket Pies

These savory morsels are great for an upscale cocktail party or outdoor gathering.

Tested and perfected in the Sur la Table kitchen

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Chicken Teriyaki Skewers

Sweet, savory and delicious. Have your favorite takeout dish at home any time!

by Lékué

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Herbed Chicken Pot Pie

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

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Baked Chicken with Potatoes and Mushrooms

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

by Lékué

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New York Steaks with Chive Butter and Merlot Sauce

A perfectly seared steak, chive-infused butter and a rich, wine sauce makes dinner a celebration.

Tested and perfected in the Sur la Table kitchen

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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

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Veal Osso Buco

by Fagor

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Pumpkin Ravioli with Sage-Brown Butter Sauce

Recipe developed for Sur La Table’s Cooking Classes

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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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Kabocha Squash Risotto with Crispy Pancetta

Recipe developed for Sur La Table’s Cooking Classes

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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

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Never Fail Risotto

by Fagor

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Fresh Herb Chicken with Root Vegetables

A delicious all-in-one pot meal.

by Cuisinart

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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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Roasted Beef Tenderloin with Rainbow Peppercorn Pan Sauce

Tested and perfected in the Sur la Table kitchen

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Risotto with Wild Mushrooms, Walnuts and Sage

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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Pork Medallion Saute with Figs

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

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Sous Vide Poached Salmon with Beets and Cucumber Creme Fraiche

Tested and perfected in the Sur la Table kitchen

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Salmon Dill Linguine

Tested and perfected in the Sur la Table kitchen

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Green Chile Tamales

Although this meal involves multiple steps, the final results are well worth the effort. Note that the recipe makes 24 tamales, but only 12 can be steamed at a time in the final step. Either steam them in two batches, or refrigerate or freeze the second half.

by Cuisinart

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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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Seared Salmon with Fresh Blackberry Gastrique

Tested and perfected in the Sur la Table kitchen

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Perfect Roasted Chicken with Root Vegetables in the Pressure Oven

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

by Wolfgang Puck

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Smoked Trout and Leek Risotto

Leeks are a wonderful addition to a dish, providing a sweet yet rich flavor to the risotto and balancing the salty trout flavor.

Tested and perfected in the Sur la Table kitchen

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Sous Vide Slow-Braised Bourbon Pork Belly with Wilted Mustard Greens

Pork belly is braised until it’s melt-in-your-mouth tender, then glazed in a rich bourbon sauce.

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Asian-Style Poached Salmon

by Cuisinart

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Pork Tenderloin Medallions with Orange-Rosemary Balsamic Butter

Pork tenderloin is one of the easiest meats to prepare and cook, and its sweet flavor and tender texture are appreciated by nearly all meat eaters.

Tested and perfected in the Sur la Table kitchen

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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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Anson Mills Oat Risotto with Oxtail Roasted Shallot and Parsnips

A savory porridge of heirloom steel cut oats simmered risotto-style and served with rich, braised oxtail.

by All-Clad & Chef Hugh Acheson

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Salmon with Braised Artichokes and Olives

Tested and perfected in the Sur la Table kitchen

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Grilled Five-Spice Chicken

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Wolfgang Puck’s Roast Turkey

by Wolfgang Puck

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Steamed White Fish with Vegetables

by Wolfgang Puck & Marian Getz

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Summer Vegetable Casserole with Manchego

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

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New York-Style Pizza Dough

by Kenji Lopez, SeriousEats.com

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.

by Le Creuset

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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

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Beef en Daube

by Breville

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Neapolitan Pizza Dough

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Salmon with Lemon Chives Sauce

by Fagor

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Roast Duck and Mushroom Fricassee with Black Currant Sauce

Make a romantic dinner full of flavor and elegance with a rich duck breast paired with the warm earthiness of a mushroom medley and a bright and tangy black currant sauce.

by A L’Olivier & Keisuke Matsushima

Stars: 0.0

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