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Grains, Legumes & Pasta

Pasta alla Norma - Pasta Norma style

Nino Martoglio, a Sicilian writer and poet, was so impressed with this dish that he compared it to Norma, a popular opera of the day by Sicilian composer Vincenzo Bellini. It has been called Pasta alla Norma ever since. If you can't find ricotta salata by all means use good quality regular ricotta. It won't be the...

by Academia Barilla, adapted by the Sur La Table kitchen

Tagliatelle alla Bolognese

by Academia Barilla, adapted by the Sur La Table kitchen

Risotto with Mushrooms and Salumi Pancettini

by Armadino Batali & Salumi

Risotto alla Parmigiana con Salamino - Risotto Parmigiana Style with Italian Sausage

by Academia Barilla, adapted by the Sur La Table kitchen

Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

by Sur La Table & Andrews McMeel Publishing

Trenette fresche al Pesto alla Genovese - Fresh Trenette with Pesto alla Genovese

by Academia Barilla, adapted by the Sur La Table kitchen

Arancini di riso - Rice balls

by Academia Barilla, adapted by the Sur La Table kitchen

Spaghetti alla Chitarra

by Academia Barilla, adapted by the Sur La Table kitchen

Arrabbiata Sauce

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

Bomba di Riso - Rice Bomb

by Academia Barilla, adapted by the Sur La Table kitchen

Fettuccine with Pesto, Green Beans and Potatoes

Simple, herbal and delicious, Italian pesto with walnuts lends bright flavor to pasta and vegetables.

Tested and perfected in the Sur la Table kitchen

Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

Simple, comforting, delicious. Herbed brown butter elevates this fresh pasta into the realm of elegant dinner.

Tested and perfected in the Sur la Table kitchen

Beef Strips with Tomato and Onion

by Lékué

Lobster Macaroni and Cheese

by Sur La Table & Andrews McMeel Publishing

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

Linguine with Tuna, Capers and Olives

Tested and perfected in the Sur la Table kitchen

Pea and Parsley Pesto with Linguine

One of our favorite takes on the classic pesto—it’s a fresh celebration of summer flavors.

Tested and perfected in the Sur la Table kitchen

Farfalle with Peas, Parmesan and Mozzarella

This quick and easy pasta dish makes cooking for one a delight with the Lékué Pasta Cooker.

by Lékué

Macaroni with Cherry Tomatoes, Red Onion and Italian Bread Crumbs

The Lékué Pasta Cooker is much faster than making pasta on the stove-top because you don’t have to wait for the water to boil, plus, it"s a 3-in-1 pot, strainer and mixing bowl.

by Lékué

Gemelli Pasta with Italian Sausage and Broccoli

The Lékué Pasta Cooker is much faster than making pasta on the stove-top because you don’t have to wait for the water to boil, plus, it’s a 3-in-1 pot, strainer and mixing bowl.

by Lékué

Angel Hair Pasta with Shrimp, Parmesan and Lemon Juice

Delicate angel hair pasta tossed with shrimp, lemon juice and Parmesan make this dish a year-round palate pleaser.

by Lékué

Herb Spaetzle

Recipe developed for Sur La Table’s Cooking Classes

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

Carbonara by Chef Marc Vetri

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

by All-Clad & Chef Marc Vetri

Vegetarian Chili

This meatless chili is cook and crowd-pleasing at its best. Prep your veggies and cooking is done in less than half an hour.

by Kenwood Electrics

Sweet Sausage and Cannellini Pasta

by All-Clad & Chef Barbara Lynch

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

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

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

Baked Macaroni and Cheese in the Pressure Oven

Elevate macaroni and cheese with this flavorful combination of gruyere, Parmesan and cayenne, made especially for the pressure oven.

by Wolfgang Puck

Kabocha Squash Risotto with Crispy Pancetta

Recipe developed for Sur La Table’s Cooking Classes

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

Risotto with Wild Mushrooms, Walnuts and Sage

Recipe developed for Sur La Table’s Cooking Classes

Tomato and Lentil Soup

Tested and perfected in the Sur la Table kitchen

Sweet Potato Quinoa with Sauteed Kale and Walnuts

Tested and perfected in the Sur la Table kitchen

Sweet Potato Gnocchi with Brown-Butter Sage Sauce

Tested and perfected in the Sur la Table kitchen

Salmon Dill Linguine

Tested and perfected in the Sur la Table kitchen

Spring Vegetable Risotto with Shrimp

by GreenPan

Pasta Alla Carbonara

by GreenPan

Paella

by Cuisinart

Never Fail Risotto

by Fagor

Quinoa Pilaf with Spring Peas and Asparagus

Tested and perfected in the Sur la Table kitchen

Peas and Ham Farro Risotto

by All-Clad

Kerrygold Mac and Cheese

by Kerrygold

Linguine with Pancetta, Peas and Mint

Tested and perfected in the Sur la Table kitchen

Pumpkin Ravioli with Sage-Brown Butter Sauce

Recipe developed for Sur La Table’s Cooking Classes

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