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

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

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Arrabbiata Sauce

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

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Kerrygold Mac and Cheese

by Kerrygold

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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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Braised Whole Chicken with Potatoes and Carrots

Tested and perfected in the Sur la Table kitchen

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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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Balsamic-Braised Chicken with Tuscan Kale

The combination of balsamic vinegar and red wine produces a deep, rich colored chicken. Kale is the perfect ingredient for braises, as it is hearty enough to hold its form while braising and provide texture and flavor.

Tested and perfected in the Sur la Table kitchen

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Sausage, Mushroom and Sweet Pepper Pizza

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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Spicy Shrimp Simmered in Basil

Tested and perfected in the Sur la Table kitchen

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Roast Leg of Lamb with Fennel Seeds and Rosemary Crust

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

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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

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French Harvest Cassoulet

Warm up with this hearty cassoulet on cool, crisp nights. It’s quick and easy enough to prepare for a weeknight meal.

Tested and perfected in the Sur la Table kitchen

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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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Smoked Salmon, Arugula and Creme Fraiche Pizza

Tested and perfected in the Sur la Table kitchen

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Cider-Marinated Pork Medallions with Sweet Potato and Apple

An autumnal favorite, this dish incorporates sparkling cider which is a a quick and effective option for marinating the pork, resulting in a more tender and flavorful meat.

Tested and perfected in the Sur la Table kitchen

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Asian-Style Poached Salmon

by Cuisinart

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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

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Grilled Ahi with Summer Citrus Dip

by Diane Halferty

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Roast Turkey with Black Truffle Butter

Elevate your holiday bird with an infusion of creamy black truffle butter for extra juiciness and flavor.

by D’Artagnan

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Prime Rib Roast with Madeira-Mushroom Gravy

Tested and perfected in the Sur la Table kitchen

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Salmon with Lemon Chives Sauce

by Fagor

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Saffron-Steamed Mussels with Crème Fraîche

by All-Clad & Chef Barbara Lynch

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Maryland Crab Cakes

Tested and perfected in the Sur la Table kitchen

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Zucchini Carbonara

Chef Clare Langan, of the Sur La Table Kitchen

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Rack of Lamb with Mint Butter

by Sansaire

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Paella

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

by Cuisinart

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Chickpea and Artichoke Tagine

Recipe developed for Fagor, by America’s TEST KITCHEN

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Salmon

by Tom Douglas

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Chicken Curry in a Hurry

by GreenPan

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Guinness and Maple Glazed Salmon

Tested and perfected in the Sur la Table kitchen

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Roasted Boneless Leg of Lamb with Orange Gremolata

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

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Pork Tenderloin with Mushrooms and Herbs Wrapped in Puff Pastry

This is a take on the classic dish beef wellington. Here we use pork to create a lighter dish and puff pastry instead of the traditional brioche. To balance the heavy and earthy flavors of the mushrooms, the dish is finished with a simple parsley pistou.

Tested and perfected in the Sur la Table kitchen

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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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Sous Vide Poached Salmon with Beets and Cucumber Creme Fraiche

Tested and perfected in the Sur la Table kitchen

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Cider Brined Pork Chops

by Wolfgang Puck

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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

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Cajun Deep-Fried Turkey

Put a little heat in their bellies with this flavorful and spicy revision of your table’s traditional turkey headliner.

by Waring Pro

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Classic Mini Margherita Pizzas

Recipe developed for Sur La Table’s Cooking Classes

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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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