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All Recipes

Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing

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Vanilla Creme Brulee

This is it, the ultimate in sweet, creamy richness, topped with a crisp crust of caramelized sugar. You'll surprise everyone by serving one of the most popular restaurant desserts ever, and no one needs to know how simple it is. The vanilla bean gives every bite a round, deep vanilla flavor as well as an...

by Sur La Table & Andrews McMeel Publishing

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Chard, Mushroom, and Swiss Cheese Frittata

by Sur La Table & Andrews McMeel Publishing

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Bittersweet Chocolate Bread Pudding

by Sur La Table & Andrews McMeel Publishing

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Soft and Sweet Cinnamon Rolls

by Sur La Table & Andrews McMeel Publishing

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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

by Sur La Table & Andrews McMeel Publishing

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Easy Morning Muffins with Raspberries

by Sur La Table & Andrews McMeel Publishing

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Dungeness Crab and Avocado Dip

by Ethan Stowell

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Flaky Apple Pinwheels

Simple and lovely on their own, these individual pastries are even better with a scoop of vanilla ice cream or a dollop of crème fraîche.

by Sur La Table & Andrews McMeel Publishing

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Pork Medallion Saute with Figs

Make this dish with fresh figs when they’re in season. Green-skinned figs are the prettiest, as the purple ones tend to tint the sauce a rosy pink. If it isn’t fig season, use either dried Black Mission or the lighter-skinned Calimyrna. For the pan sauce, use an inexpensive dry Marsala, a fortified Italian wine.

by Sur La Table & Andrews McMeel Publishing

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Wood Plank-Grilled Salmon

The secret to mouth-watering, plank grilled salmon is Charlie Palmer’s Citrus Soy Marinade which combines tart lemon with the sweetness of honey and a range of spices to enhance the delicate flavors of the fish.

by Charlie Palmer, Remington Camp Cooking

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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.

by Ethan Stowell

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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.

by Sur La Table & Andrews McMeel Publishing

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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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Cinnamon-Streusel Sour Cream Coffee Cake

Velvet crumb and generous layers of cinnamon streusel make this coffee cake a supreme indulgence on a lazy weekend morning. The touch of cocoa powder in the streusel tempers the sweetness and adds a subtle depth of flavor.

by Sur La Table & Andrews McMeel Publishing

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French Vanilla Shake

Thick and creamy with old-time vanilla flavor, this shake is easy to make with the Vitamix.

by Vitamix

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Brined Double Cut Pork Chops with Barbecue Sauce

A flavorful brine soak combined with Charlie Palmer’s Bourbon Barbecue Sauce produces this exceptionally fragrant, tender and delicious pork dish.

by Charlie Palmer, Remington Camp Cooking

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Courgette Spaghetti

by GreenPan

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Carrot-Zucchini Bread with Candied Ginger

by Sur La Table & Andrews McMeel Publishing

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Fresh Fruit Quesadillas

by Sur La Table & Andrews McMeel Publishing

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Omelet with Leeks, Spring Herbs, and Goat Cheese

by Sur La Table & Andrews McMeel Publishing

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Buttermilk Salad Dressing with Dried Tomatoes

Dried tomatoes, so intense on their own, can play a background role in a salad dressing. In this creamy ranch-style blend, they contribute sweetness, body, and an appetizing blush. They are hardly discernible, but the dressing would be less compelling without them. Spoon it over hearts of romaine, heirloom...

by Sur La Table & Andrews McMeel Publishing

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Leek, Parmesan and Ham Quiche

by Sur La Table & Andrews McMeel Publishing

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Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur la Table kitchen

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Salmon with Lemon Chives Sauce

by Fagor

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Perfect Pie Crust

by Sur La Table & Andrews McMeel Publishing

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Alabama Bouillabaisse

by All-Clad & Chris Hastings, owner and executive chef of the Hot & Hot Fish Club

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Bruschetta in a Jar

Preserve freshly made bruschetta with the Ball® FreshTECH™ Automatic Home Canning System.

by the Ball® Corporation

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Italian Sausage

Sausage is so much easier to make at home than you might think, and Chef Stowell’s recipe gets just the right amount of heat and bite from chiles and fennel seed.

by Ethan Stowell

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Coconut Chocolate Cake

by Cisé Trading Co.

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Peach Bellini

Tested and perfected in the Sur la Table kitchen

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Carrot Soup with Lemongrass

by Sur La Table & Andrews McMeel Publishing

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Passionately Pink Smoothie

by Vitamix

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Salt-Frozen Parmesan Ice Cream with Tomato Marmalade and Basil Gremolata

Delight your taste buds with this savory ice cream that has just a touch of sweetness from the tomato marmalade.

by Mark Bitterman, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks

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Wild Mushroom Soup with Sherry

Tested and perfected in the Sur la Table kitchen

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Creamy Red Onion Soup with Thyme

by Sur La Table & Andrews McMeel Publishing

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Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches

Grilling gives peaches and other stone fruits a flavor boost, bringing their natural sugar to the fore. Use freestone peaches so that you can easily twist the halves off the pit. Baste them with butter, honey, and bourbon as they grill to give them a sheen, then serve with a juicy pork chop, brined for a full day...

by Sur La Table & Andrews McMeel Publishing

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Old-Fashioned Dinner Rolls

by Sur La Table & Andrews McMeel Publishing

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Green Beans with Lemon Zest

Tested and perfected in the Sur la Table kitchen

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Green Beans with Crispy Spiral Onions

by Kyle Weber, Assistant Buyer for Sur La Table

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Pan Roasted Bouchot Mussels with Oriental Sauce

by All-Clad & Chef David Chang

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Yogurt Parfait with Coconut Apple Granola

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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Smoky Tomato Ketchup

by Sur La Table & Andrews McMeel Publishing

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Iced Tea Pops with Lemon & Honey

Try a refreshing twist on sweet iced tea, a true summertime staple.

by Zoku

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Green Tomato Chutney

by Sur La Table & Andrews McMeel Publishing

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Acorn Squash Soup

by Kenwood Electrics

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Pappardelle Pasta Dough

by Ethan Stowell

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Peanut Butter Brownies

by Cisé Trading Co.

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Basil Limeade

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. ...

by Sur La Table & Andrews McMeel Publishing

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Pumpkin Pie Smoothie

by Vitamix

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Chicken Chasseur

Recipe developed for Sur La Table’s Cooking Classes

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Chocolate Salted Caramel Shake

by Zoku

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Cheddar and Bacon Stuffed Grilled Burgers

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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Corn Soufflé with Red Pepper Sauce

Gorgeous, golden, and bursting with two kinds of corn—both fresh kernels and Cornmeal—this soufflé makes a great main course for a light summer dinner.

by Sur La Table & Andrews McMeel Publishing

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Apple and Ginger Spiced Sweet Potatoes

Tested and perfected in the Sur la Table kitchen

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Herb Corn Bread

by Sur La Table & Andrews McMeel Publishing

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Chocolate Souffles

The classic dessert is everything it’s puffed up to be: rich, fluffy, and super chocolaty.

Tested and perfected in the Sur la Table kitchen

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Minestrone con Pesto alla Genovese - Minestrone with Pesto alla Genovese

by Academia Barilla, adapted by the Sur La Table kitchen

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Braised Whole Chicken with Potatoes and Carrots

Tested and perfected in the Sur la Table kitchen

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Chicken with Sautéed Spinach, Olives and Roasted Lemons

Tested and perfected in the Sur la Table kitchen

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Honey of a Peach Grilled Game Hens

Runner-up, Sur La Table Grilling Contest, Grilled Meat category

by Margee Berry

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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.

by All-Clad & Chef Chris Hastings

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Mixed Summer Berry and Ricotta-Filled Crepes

Say oui to crêpes! Creamy ricotta, zesty lemon and fresh berries combine for the ultimate brunch dish.

Tested and perfected in the Sur la Table kitchen

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Smoked Salmon Pizzettes with Red Onion and Capers

Tested and perfected in the Sur la Table kitchen

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Meatballs and Sauce

Tested and perfected in the Sur la Table kitchen

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Classic Yellow Layer Cake

by Sur La Table & Andrews McMeel Publishing

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Nectarine and Raspberry Galette

You can adapt this galette to other summer fruits, such as apricots, plums or berries. In the fall, fill it with apples or pears. The beauty of a galette—a tart with a wide rim of dough folded over the fruit—is its rusticity.

by Sur La Table & Andrews McMeel Publishing

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Classic French Fruit Tart

Summer berries are an obvious choice for this French tart, but also try slices of nectarines and plums, poached pears, pineapple, mango or kiwi, depending upon the season.

by Sur La Table & Andrews McMeel Publishing

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Peach Ice Cream

by Zoku

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Cherry Lime Slush

by Zoku

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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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Cedar-Plank Honey-Bourbon Nectarines

Tested and perfected in the Sur la Table kitchen

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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

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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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Clarito Maria

by Charles Schumann, American Bar

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Mojito

by Charlotte Bernhardt

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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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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.

by Sur La Table & Andrews McMeel Publishing

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Champagne Smoothie

by Vitamix

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Stir Fried Bok Choy with Shrimp and Oyster Sauce

Recipe developed for Sur La Table’s Cooking Classes

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Potato, Onion, and Gruyère Galette

Here is a savory version of the free-form fruit tart known in France as a galette. Onions, sautéed until soft and sweet, are combined with sliced potatoes and grated Gruyère, an aged, wonderfully nutty cheese from Switzerland, for a comforting, all-season tart that is as welcome at the brunch table as it...

by Sur La Table & Andrews McMeel Publishing

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Pineapple Orange Banana Slush

by Zoku

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Beef Stew

by Cuisinart

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Mini Moroccan Spiced Lamb Burgers with Mango Chutney

Tested and perfected in the Sur la Table kitchen

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Pork Tenderloin Medallions with Orange-Rosemary Balsamic Butter

Pork tenderloin is one of the easiest meats to prepare and cook, and its sweet flavor and tender texture are appreciated by nearly all meat eaters.

Tested and perfected in the Sur la Table kitchen

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Mango and Chipotle Chile Guacamole

by Sur La Table & Andrews McMeel Publishing

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Carrot Apple Ginger Juice

by KitchenAid

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Chicken Broth with a Bonus

by Sur La Table & Andrews McMeel Publishing

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Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

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