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Dark Chocolate Ganache

by Cindy Mushet and Sur La Table, The Art & Soul of Baking

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Glazed Rutabaga Wedges

by Janet Fletcher and Sur La Table, Eating Local

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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

by Janet Fletcher and Sur La Table, Eating Local

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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.

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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Hot Spiced Apple Cider

by Janet Fletcher and Sur La Table, Eating Local

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Vanilla Bean Pastry Cream

A classic filling for fresh fruit tarts, èclairs, and cream pies, pastry cream is really just a flour-thickened custard sauce, which also means that it can take on a near-endless variety of flavorings, from spices and citrus to chocolates and liqueurs.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Heirloom Apple Tart with Almond Filling and Calvados Cream

Unlike the apple varieties sold in most supermarkets, selected for their ability to store for months, heirloom apples may not be good keepers. But when fresh off the tree, as you will find them at farmers’ markets and in CSA shares, they have a perfume and juicy sweetness that few storage apples can match.

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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Kitchen Sink 5-Layer Cake

When you can’t decide on a cake, go for this one! Each layer hides a surprise ingredient.

Recipe provided by Wilton®

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Grilled Quesadillas with Mozzarella and Squash Blossoms

Sur La Table, Simple Comforts (Andrews McMeel)

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Basic Vinaigrette

Though this salad is delicious without the fried oysters, which can be found on page 4, I find I’m always frying up a batch to top the colorful spinach salad embellished with hearts of palm and fresh tomato.

Renée Behnke

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Salt Block Honey-Black Pepper Shrimp

Tested and perfected in the Sur La Table kitchen

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Italian Sausage, Broccoli Raab and Fresh Mozzarella Pizza

The sweet sausage paired with the bitter and crunchy broccoli raab is amazing. Throw in some rich and salty mozzarella, and this pizza is going to steal the show.

Tested and perfected in the Sur La Table kitchen

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Lemon Curd

by Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Chicken Broth with a Bonus

by Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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Grilled Pound Cake with Strawberry-Rhubarb Sauce

All that buttery goodness of pound cake gets a kick from the grill.

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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Roasted Fall Vegetables with Farro

Tested and perfected in the Sur La Table kitchen

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Salt Block Scallops with Fresh Mango-Cilantro Relish

Tested and perfected in the Sur La Table kitchen

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Grapefruit Faux-jito

Tested and perfected in the Sur La Table kitchen

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Steamed Beef and Vegetables

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Almond-Chocolate Spritz Cookies with Orange Blossom Water

Buttery spritz cookies, the much-anticipated standard on the holiday cookie platter, deserve to be enjoyed all year-round. Instead of saving these for special occasions, why not make some to enjoy with a cup of tea, as an after-school snack, or with a bowl of ice cream?

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Vanilla Custard Sauce

Custard sauce, also known as crème anglaise, is a smooth, velvety sauce–a great companion for desserts that benefit from a pool of cool creaminess to highlight and complete their flavor and texture.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

Hurray for real mac and cheese. It’s crazy to eat the stuff from the box when the real deal is so easy to make and so totally superior. Do use a cheese with some character, however, or the bland noodles will dominate.

Sur La Table, Simple Comforts (Andrews McMeel)

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Warm Cornmeal Shortcake with Farm Stand Berries

This easy, do-ahead cake is a clear frontrunner for our go-to summer dessert.

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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Grand Marnier Truffles

Rich, dreamy orange-infused bittersweet and semisweet chocolate bites.

Tested and perfected in the Sur la Table kitchen

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Chocolate and Salted-Caramel Cream Puffs

Tested and perfected in the Sur La Table kitchen

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Perfectly Peachy Bellini

by Vitamix

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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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Manhattan

by Charlotte Bernhardt

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Asparagus and Chopped Egg with Meyer Lemon Olive Oil

by Marie Simmons and Sur La Table, Things Cooks Love

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Peach Bellini

Tested and perfected in the Sur La Table kitchen

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Carrots with Lemon and Parsley

by Marian Getz, a Wolfgang Puck Pastry Chef

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Strawberry-Rhubarb Tart

A classic springtime combination, strawberries and rhubarb cook together to form a deliciously sweet and tart filling.

Tested and perfected in the Sur La Table kitchen

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Earl Grey Shortbread Coins

Delicately nubby from the texture of Earl Grey tea leaves, these cookies are strictly for adults.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Fresh Fruit Smoothie

by Vitamix

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Seared Scallops with Tomato Chutney

Tested and perfected in the Sur La Table kitchen

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Roasted Acorn Squash with Maple Glaze

by Janet Fletcher and Sur La Table, Eating Local

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Classic Crosshatch Peanut Butter Cookies

Whether you like your peanut butter cookies made with chunky peanut butter or smooth, these classic cookies are rich and crumbly, perfect with a glass of milk.

Recipe from Simple Comforts, 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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Salted Caramel Ice Cream with Chocolate Ganache

A touch of sea salt draws out the richness of the caramel flavors in this decadent ganache-dolloped ice cream.

Tested and perfected in the Sur La Table kitchen

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Spice-Roasted Marcona Almonds

Tested and perfected in the Sur La Table kitchen

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Strawberry Delight Daiquiri

by Vitamix

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Tomato and Lentil Soup

Tested and perfected in the Sur La Table kitchen

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Classic Gin Fizz

by Charlotte Bernhardt

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Louisiana Oysters

Inspired by Acme Oyster House in New Orleans, Louisiana

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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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Pineapple, Kumquat, and Ginger Crisp with Coconut Topping

If you haven't considered tropical fruit in a crisp, you've got to try this combination of warm, sweet pineapple paired with tart kumquats and spicy ginger, all under a crunchy coconut topping. It's perfect for winter and early spring, when tropical fruits and citrus are at their best and we crave big bold flavors. ...

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Easy Chocolate-Espresso Pots de Creme

The rich flavors of chocolate and coffee mingle perfectly in this simple-yet-sophisticated dessert.

Chef-Author: Ethan Stowell

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Warm Cranberry Crumble Tart

When the crisp fall air brings fresh cranberries to market, this tart will celebrate the season. Dressy enough for company, comforting enough for a night in front of the fire, it should be served warm with a generous scoop of vanilla ice cream alongside.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Pan Roasted Bouchot Mussels with Oriental Sauce

by Chef David Chang, courtesy of All-Clad.

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Basil Limeade

Tested and perfected in the Sur La Table kitchen

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Steamed White Fish with Vegetables

by Marian Getz, Wolfgang Puck Pastry Chef

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Irish Apple and Parsnip Soup

Tested and perfected in the Sur La Table kitchen

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Potato, Caramelized Onion, and Salmon Omelet

by Marie Simmons and Sur La Table, Things Cooks Love

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Fruit Combo Smoothie

by Vitamix

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Classic Margarita

by Charlotte Bernhardt, Tavern Law

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Grilled Tomatoes with Pesto

by Janet Fletcher and Sur La Table, Eating Local

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Curry Shrimp with Vegetable Noodles

Tested and perfected in the Sur La Table kitchen. Photo and recipe courtesy of JohnsonRauhoff.

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Spicy Red Lentil Soup with Mustard Greens and Butternut Squash

by Janet Fletcher and Sur La Table, Eating Local

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Classic Strawberry Shortcakes

These big, pillowy shortcakes are tender and slightly sweet. Split in half and filled with juicy strawberries, they are topped with softly whipped cream for a gorgeous dessert.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Buttermilk Biscuits

by Andrew McMeel

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Apple-Cranberry Pocket Pies

These mini-pies, featuring a delicious apple-cranberry filling, are perfect for after-school treats or as a nostalgic addition to a dessert buffet.

Sur La Table

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Pizza della Riviera di ponente (Piscialandrea) - Pizza Riviera di Ponente style

The food of Liguria is representative of the area’s unique climate and uses many ingredients that are more common to Southern-Italian cuisine. Liguria is located closer to France than it is to Naples, but the abundant use of garlic, olive oil instead of butter or lard and tomatoes are all reminiscent of...

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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Blue Cheese-Stuffed Dates Wrapped in Pancetta

Tested and perfected in the Sur La Table kitchen

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Brownie Ice Cream Sandwiches

Wilton

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Butternut Squash and Apple Soup with Croutons

Tested and perfected in the Sur La Table kitchen

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Mint Julep

by Charlotte Bernhardt

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Homemade Custard-Style Yogurt

This recipe makes thick and creamy homemade yogurt without the need for additives like gelatin or powdered milk. Mix in your favorite fresh fruit or add a teaspoon of honey for a delicious and healthy treat.

Br∅d & Taylor

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Fluffy Mashed Potatoes

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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Basic Mustard-Shallot Vinaigrette

This basic vinaigrette is not just for lettuces. It can dress a tomato or beet salad, grilled vegetables or fish. It will stay fresh tasting, if refrigerated, for about a day.

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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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...

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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Peach-Vanilla Bean Cobbler with Sugar Crunch Lattice

This an example of the biscuit-topped variety of cobbler, with a tender yet crunchy lattice covering warm, vanilla-scented peaches.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Cucumber-Mint Water

Tested and Perfected in the Sur La Table Kitchen

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Semolina and Egg Pasta Dough

by Marie Simmons

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Grilled Coffee-Marinated Flank Steak

Tested and perfected in the Sur La Table kitchen

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Lyonnaise Salad with Bacon Vinaigrette

Apples and frisee slightly wilted in a warm, tart vinagrette and finished with a poached egg.

Recipe by Chef Chris Hastings, courtesy of All-Clad.

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Mojito

by Charlotte Bernhardt, The Old Sage restaurant and bar.

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BBQ Chicken

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Guinness and Maple Glazed Salmon

Tested and perfected in the Sur La Table kitchen

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Moscow Mule

by Charlotte Bernhardt

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Mexican Chocolate Crackle Cookies

Because of how they are mixed, the cookies are very chocolaty, yet surprisingly light and delicate. The touch of chili powder adds an intriguing backnote and a sultry earthiness that enhances the chocolate flavor.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Fruit Salad Smoothie

by Vitamix

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Baked Sole Roulades with Zucchini Stuffing

by Carole Walter and All-Clad Metalcrafters, 2008

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Cranberry Orange Slush

by Zoku

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Himalayan Salt Block Scallops with Honey-Peppercorn Glaze

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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Soft and Sweet Cinnamon Rolls

by Sur La Table, Simple Comforts

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Glazed Spiral Root Vegetables

by Kyle Weber

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Classic Fudgy Brownies

Rich, dark, fudgy, and slightly chewy, these homemade brownies are always a hit, so much better than anything you can buy. Serve cold with a glass of milk, or warm from the oven with a scoop of ice cream. Like a simple black dress, they can be accessorized to match any occasion. For a casual snack, serve them right ...

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Classic Cheesecake

Rich and velvety, tangy and sweet, this tempting and classic cheesecake is ready in minutes.

Lékué

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Blossoming Onion with Three Types of Dip

Tested and Perfected in the Sur La Table Kitchen

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Salt Slab Shrimp with Asparagus and Honey-Basil Dressing

Tested and perfected in the Sur La Table kitchen

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