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All Recipes

Buckwheat Crepes with Sauteed Apples and Gruyere Cheese

by Sur La Table & Andrews McMeel Publishing

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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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Spicy Red Lentil Soup with Mustard Greens and Butternut Squash

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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Chorizo Tacos with Pico de Gallo and Avocado Crema

Spice up your tacos with Mexican chorizo and fresh pico de gallo, then top with avocado crema for a delicious, south of the border twist.

Tested and perfected in the Sur la Table kitchen

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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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Smoky Espresso Baby Back Pork Ribs

The secret to these mouth-watering ribs is Charlie Palmer’s special rub which combines chocolaty espresso, smoky Basque peppers, sweet molasses and fiery chili powder to create an intricate, well balanced blend of spices.

by Charlie Palmer, Remington Camp Cooking

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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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Persimmon-Ginger Smoothie

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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Bourbon Pecan Pie

A dash of bourbon enlivens this classic Southern dessert.

Tested and perfected in the Sur la Table kitchen

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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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Garam Masala

by Sur La Table & Andrews McMeel Publishing

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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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Spicy Potato Bites

Tested and perfected in the Sur la Table kitchen

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Rustic Apple Ribbon Cobbler

by Jennifer Mudge

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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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Beef Bourguignon from All-Clad

The classic, slow-cooked savory beef, mushroom and onion stew served over roasted fingerling potatoes.

by All-Clad & Chef Marc Murphy, of NYC’s Landmarc and other restaurants

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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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Grapefruit Faux-jito

Tested and perfected in the Sur la Table kitchen

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Carrot-Zucchini Bread with Candied Ginger

by Sur La Table & Andrews McMeel Publishing

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Mango Smoothie

by Vitamix

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Lady Bird's Famous Lemon Bundt Cake

Celebrate spring goodness with this cheerful, lemony cake.

by Nordic Ware

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Orange-Scented French Toast Strata with Candied Lemon Zest

Tested and perfected in the Sur la Table kitchen

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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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Curry Shrimp with Vegetable Noodles

Tested and perfected in the Sur la Table kitchen

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Vanilla Shortcrust Dough

by Sur La Table & Andrews McMeel Publishing

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Lemon Blueberry Yogurt Pops

Lemon and wild blueberry pair up for a sweet and tangy summertime treat.

by Zoku

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