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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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Grilled Rosemary and Dijon Lamb Chops

Tested and perfected in the Sur la Table kitchen

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Courgette Spaghetti

by GreenPan

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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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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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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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Hearty Tuscan Beef Stew

Tested and perfected in the Sur la Table kitchen

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Linguine with Tuna, Capers and Olives

Tested and perfected in the Sur la Table kitchen

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Perfect Pizza Dough

Tested and perfected in the Sur la Table kitchen

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Brined, Smoked and Grilled Pork Chops with Peach-Bourbon Barbeque Sauce

Recipe developed for Sur La Table’s Cooking Classes

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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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Tomato and Lentil Soup

Tested and perfected in the Sur la Table kitchen

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Seared Scallops with Tomato Chutney

Tested and perfected in the Sur la Table kitchen

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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.

by Sur La Table & Andrews McMeel Publishing

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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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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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Farro Risotto with Butternut Squash with Kale Chips

Tested and perfected in the Sur la Table kitchen

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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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Leek, Prosciutto and Goat Cheese Pizza

Tested and perfected in the Sur la Table kitchen

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Shrimp Skewers with Spiced Mango Wraps

by Ellane Pirotte

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Farro Risotto with Sausage, Fennel and Squash

Recipe developed for Sur La Table’s Cooking Classes

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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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Kerrygold Mac and Cheese

by Kerrygold

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Lamb Tagine with Artichoke Hearts, Dried Apricots, and Preserved Lemon

Lamb, artichokes, and dried fruit are a classic combination for a Moroccan tagine, but it is the bouquet of spices—saffron, cumin, ginger, coriander, cinnamon—that make this dish memorable. To savor the wonderful flavors in the sauce, spoon the tagine onto mounds of fluffy couscous (page 317). This recipe calls for ...

by Sur La Table & Andrews McMeel Publishing

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D’artagnan Wild Boar Ragu

This simple, hearty stew serves up a crowd-pleasing meal, perfect for a chilly fall evening. Its rich, earthy flavors are delicately enhanced by the accompaniment of sautéed fresh organic mushrooms.

by D’Artagnan

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Risotto Milanese

Saffron imparts the vivid color and flavor in this simple and delicious creamy classic.

Tested and perfected in the Sur la Table kitchen

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Never Fail Risotto

by Fagor

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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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Classic Pizza Margherita

Tested and perfected in the Sur la Table kitchen

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Buttermilk Fried Chicken

Recipe developed for Sur La Table’s Cooking Classes

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Spicy Soppressata and Fennel Pizza

by Andris Lagsdin

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Braised Whole Chicken with Potatoes and Carrots

Tested and perfected in the Sur la Table kitchen

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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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Beef Short Ribs

by Emile Henry

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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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Tarragon and Orange Roasted Turkey

Recipe developed for Sur La Table’s Cooking Classes

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Risotto with Wild Mushrooms, Walnuts and Sage

Recipe developed for Sur La Table’s Cooking Classes

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Smoky Espresso Baby Back Pork Ribs

by Charlie Palmer, Remington Camp Cooking

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Steam-Grilled Stuffed Pork Loin

by Staub

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Mixed Seafood Paella

Tested and perfected in the Sur la Table kitchen

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Seared Scallops with Blood Orange Vinaigrette

Tested and perfected in the Sur la Table kitchen

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Grilled Eggplant Cannelloni with Ricotta and Prosciutto

Lengthwise slices from a large eggplant become supple when grilled, so you can roll them around a ricotta filling as if you were making cannelloni from pasta squares. Blanketed with a homemade fresh-tomato sauce and baked until bubbly and a little crusty around the edges, the fork-tender bundles of stuffed eggplant ...

by Sur La Table & Andrews McMeel Publishing

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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 kitchen

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