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Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

by Sur La Table & Andrews McMeel Publishing

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Corn Soufflé with Red Pepper Sauce

Gorgeous, golden, and bursting with two kinds of corn—both fresh kernels and Cornmeal—this soufflé makes a great main course for a light summer dinner.

by Sur La Table & Andrews McMeel Publishing

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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.

by Ethan Stowell

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Classic Deep-Fried Turkey

by Waring Pro

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Mushroom and Zucchini Pizza

Homemade pizzas are so much more flavorful than anything you’ll get from delivery. Once you’ve mastered this basic recipe, you'll be making your own pies whenever the craving strikes.

by Ethan Stowell

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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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Seafood Stew with Farro

by All-Clad & Chef Hugh Acheson

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Grilled Ahi with Summer Citrus Dip

by Diane Halferty

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Potato, Bacon and Rosemary Mini Pizzas

The flavors in this pizza recipe make it perfect anytime of the day. The bacon cooks onto the potatoes, providing additional flavor and richness. Sprinkle with finishing salts and freshly ground black pepper.

Tested and perfected in the Sur la Table kitchen

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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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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

Stars: 0.0

Roast Chicken with Lemon and Rosemary

We’ve taken a simple roast chicken and elevated it to new flavor heights with the addition of lemon and earthy flavored rosemary.

Tested and perfected in the Sur la Table kitchen

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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...

by Sur La Table & Andrews McMeel Publishing

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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...

by Sur La Table & Andrews McMeel Publishing

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Tarragon and Orange Roasted Turkey

Recipe developed for Sur La Table’s Cooking Classes

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Bolognese

Bolognese is typically a labor of love involving a lot of prep and hours spent at the stove. The pressure-cooker cuts down on time, yet, adds concentrated rich flavor, resulting in a sauce that tastes like it’s been cooking all day.

Recipe for Fagor, by America’s TEST KITCHEN

Stars: 0.0

Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

by Sur La Table & Andrews McMeel Publishing

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Classic Mini Margherita Pizzas

Created in 1889 to honor the queen of Italy, this classic pizza combines fresh mozzarella, basil and sliced tomatoes to match the colors of the Italian flag.

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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Pan Seared Duck Breast with Two Potato Hash and Dried Cherry Sauce

A mouth-watering trio of perfectly seared duck, seasoned vegetables and a sauce of rich, French brandied cherries.

by All-Clad & Chef Marc Murphy, of NYC’s Landmarc and other restaurants

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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

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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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Peas and Ham Farro Risotto

by All-Clad

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Rack of Lamb with Mint Butter

by Sansaire

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Chargrilled Shucked Oysters

Tested and perfected in the Sur la Table kitchen

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Saffron-Steamed Mussels with Crème Fraîche

by All-Clad & Chef Barbara Lynch

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Baked Sole Roulades with Zucchini Stuffing

by All-Clad & Carole Walter

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Paella

This version of the traditional Spanish dish is sure to please any crowd.

by Cuisinart

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Asian Style Boneless Beef Short Ribs

Mixed with fresh scallion greens and cilantro, this flavorful Asian-inspired rib dish makes an excellent match for a big bowl of steamed white rice.

Recipe for Fagor, by America’s TEST KITCHEN

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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.

by Sur La Table & Andrews McMeel Publishing

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Sweet Potato Gnocchi with Brown-Butter Sage Sauce

Tested and perfected in the Sur la Table kitchen

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Grilled Scallops with Cilantro-Nectarine Salsa

Tested and perfected in the Sur la Table kitchen

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Arancini di riso - Rice balls

Arancini are Sicilian street food rice croquettes with ground meat fillings that Sicilians consume as snacks. The perfect solution to leftover risotto!

by Academia Barilla, adapted by the Sur La Table kitchen

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Carbonara by Chef Marc Vetri

A time-honored, simple preparation of the classic Roman dish.

by All-Clad & Chef Marc Vetri

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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

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Herbed Shrimp Skewers with Mint-Feta Pesto

Tested and perfected in the Sur la Table kitchen

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Coconut-Vegetable Curry with Cashews

This gorgeous curry shows off the beauty and flavor of spring’s early bounty. Feel free to try your favorite vegetables in this richly spiced dish.

Tested and perfected in the Sur la Table kitchen

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Healthy Steamed Salmon

by GreenPan

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Linguine with Tuna, Capers and Olives

Tested and perfected in the Sur la Table kitchen

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Pork Chops with Figs

Tested and perfected in the Sur la Table kitchen

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Grilled Five-Spice Chicken

Popular at Vietnamese restaurants, this dish is easy to replicate at home. You can use the same marinade on chicken parts, but a whole butterflied chicken is dramatic and less trouble to maneuver on a grill. Because the marinade contains sugar, the chicken skin will char easily if placed directly over the coals or...

by Sur La Table & Andrews McMeel Publishing

Stars: 0.0

Salmon with Lemon Chives Sauce

by Fagor

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Farro Risotto with Butternut Squash with Kale Chips

Tested and perfected in the Sur la Table kitchen

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Smoked Chipotle Pulled Pork

by All-Clad

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Red Wine-Braised Short Ribs

Rich, flavorful, tender. These Red Wine-Braised Short Ribs are comfort food slow-cooked to perfection and elevated to fine dining.

by All-Clad & Chef Barbara Lynch

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