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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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Arroz con Pollo with Chorizo and Capers

When using a cut-up whole chicken (rather than only legs and thighs) for this dish, you need to take precautions to keep the breast meat from drying out. The trick is to sear the breast pieces briefly and then add them to the rice halfway through cooking. Mexican chorizo, a fresh sausage seasoned with garlic and...

by Sur La Table & Andrews McMeel Publishing

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Seared Scallops with Tomato Chutney

Tested and perfected in the Sur la Table kitchen

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Asian Glazed Salmon

by All-Clad & Carole Walter

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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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Tarragon and Orange Roasted Turkey

Recipe developed for Sur La Table’s Cooking Classes

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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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Baked Sole Roulades with Zucchini Stuffing

by All-Clad & Carole Walter

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Salmon with Braised Artichokes and Olives

Tested and perfected in the Sur la Table kitchen

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Roasted Boneless Leg of Lamb with Orange Gremolata

Typically, foods aren’t browned before they go into a clay cooker, but browning the meat and cooking the aromatic vegetables (onion, carrot, and garlic) until golden add extra flavor to the mild-tasting beans that cook along with the lamb. The gremolata, which is sprinkled on top of the finished dish, is...

by Sur La Table & Andrews McMeel Publishing

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Mustard-Crusted Salmon with Fennel and Blood Orange Salad

Tested and perfected in the Sur la Table kitchen

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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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Curry Shrimp with Vegetable Noodles

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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Chicken Tagine with Apricots and Almonds

This tagine is an ideal example of Morocco’s vibrant cuisine: chicken braised with warm spices, dried apricots, honey, and vegetables in a stew of incomparable fragrance and flavor.

by Sur La Table & Renée Behnke

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Bolognese

Recipe developed for Fagor, by America’s TEST KITCHEN

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Bitsy Open-Face Burgers

“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining – and delivers the highest quality cooking performance that I have come to expect from All-Clad.”
Carole Walter

by All-Clad & Carole Walter

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Seared Scallops with Blood Orange Vinaigrette

Tested and perfected in the Sur la Table kitchen

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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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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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Beet and Goat Cheese Ravioli with Arugula Pesto

This perfectly balanced dish combines earthy beets with a mild, creamy goat cheese. The nutty, yet slightly spicy, pesto offers depth of flavor and a wonderful, bright green color burst.

Tested and perfected in the Sur la Table kitchen

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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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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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Asian Style Boneless Beef Short Ribs

Recipe developed for Fagor, by America’s TEST KITCHEN

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Beer-Battered Shrimp with Lemon and Parsley Aioli

Tested and perfected in the Sur la Table kitchen

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Chicken Breast Peperonata

“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining – and delivers the highest-quality cooking performance that I have come to expect from All-Clad.”
Carole Walter

by All-Clad & Carole Walter

Stars: 0.0

Provencal Striped Bass

by Lékué

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Tomato and Lentil Soup

Tested and perfected in the Sur la Table kitchen

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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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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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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

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Meatballs and Sauce

Tested and perfected in the Sur la Table kitchen

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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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Garlic & Dill Crab Cake Slider

Recipe developed for our Urban Accent Mix

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Pork Tenderloin with Apples and Cranberries

Recipe developed for Fagor, by America’s TEST KITCHEN

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Peas and Ham Farro Risotto

by All-Clad

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Steamed White Fish with Vegetables

by Wolfgang Puck & Marian Getz

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Bourbon Apple Glazed Chicken Wings

by E’Cucina Home

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Pasta Alla Carbonara

by GreenPan

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Spice-Crusted Pork Chops with Orange-Chipotle Glaze

Tested and perfected in the Sur la Table kitchen

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Steamed Garlic Shrimp

by Lékué

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Grilled Rosemary and Dijon Lamb Chops

Tested and perfected in the Sur la Table kitchen

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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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