Review Your Order
Close

Shopping Cart

  • 0 Total
  • $0.00
0
CHECK  OUT
Cooking

Vitamix® Professional Series 750 Blender

$649.95

SHOP NOW

All Recipes

Sweet Peas with Bacon and Wild Onions

Season your veggies with salty bacon, herbs and fragrant onions in this delicious side dish.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Mushrooms with Garlic and Parsley

Serve these garlicky tapas solo or as a tasty accompaniment to grilled steak or burgers, scrambled eggs or a toasted baguette.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Lobster Macaroni and Cheese

Fresh lobster adds sophisticated richness to creamy-sharp cheddar, pasta and buttery crumb-topped goodness.

Recipe adapted from Simple Comforts by Sur La Table.

Stars: 0.0

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®

Stars: 0.0

Asparagus Salad with Piquillo Peppers and Capers

Piquillo peppers from Northern Spain add a distinctly sweet, spicy and smoky flavor without heat to this delicious salad.

Tested and perfected in the Sur La Table kitchens.

Stars: 0.0

Tarte Tatin with Lavender Creme Fraiche

Apple pie’s more glamorous cousin: buttery-rich crust and butter-caramel apples dolloped with sweet-floral cream.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Soft and Sweet Cinnamon Rolls

Warm, tender cinnamon rolls, fresh from the oven, make a delectable treat any time of day. Freshly glazed, chock-full of cinnamon with a sticky, sweet topping, these spiral buns will leave your stomach cheering for more.

Sur La Table, Simple Comforts (Andrews McMeel)

Stars: 0.0

Watermelon Mint Quick Pops

Take a slice of summer on the go with these yummy pops full of sweet minty-watermelon flavor.

Zoku

Stars: 0.0

Mini Pizzas with Italian Sausage, Broccoli Raab and Fresh Mozzarella

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 kitchens.

Stars: 0.0

Triple Berry Smoothie

Let these beautiful berries beat your blues in this yogurt-sweetened and lavender-hued smoothie.

Vitamix

Stars: 0.0

Gambas al Ajillo (Shrimp with Garlic)

This popular Spanish tapas is a scrumptious symphony of fresh shrimp, a splash of sherry and lots and lots of garlic.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

D’artagnan Wild Boar Ragu

This simple, hearty stew serves up a crowd-pleasing meal, perfect for a chilly fall evening. Its rich, earthy flavors are delicately enhanced by the accompaniment of sautéed fresh organic mushrooms.

Recipe courtesy of D’Artagnan and Chef Steven Heinzerling.

Stars: 0.0

The Ultimate Grilled Cheese Sandwich

Toasted bread, melted cheese and butter. What’s not to love? Pure bliss when paired with a cup of tomato soup.

Tested and perfected in the Sur la Table® Cooking Class Program.

Stars: 0.0

Raspberry-Cherry Crumble Bars

These homey, irresistible bars can be put together in no time, will feed a crowd, and are loved by everyone.

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

Stars: 0.0

Venison Daube a l’Armagnac

This hearty Gascon “daube” (red-wine stew) is everything you’d want from a dish of comfort food. It’s full-flavored and well seasoned, without being pretentious or overly complex. And, its flavors get better as it sits, so you can prepare it a couple of days before you need it. Keep it as...

Courtesy of D’Artagnan

Stars: 0.0

Shrimp Rosemary —“Spiedini Alla Romagna”

It’s easy to make skewers from rosemary sprigs. Choose large sturdy sprigs that are about 8 inches long. Pull off most of the leaves from each sprig, leaving a nice tuft of leaves at the top (use the remaining leaves in the dish you are making or reserve for another use). Using a sharp knife, cut off the...

Mario Batali, Italian Grill (ECCO/Harper Collins) 2008, reprinted with permission.

Stars: 0.0

Mexican Pork Stew with Tomatillos

You could add hominy, chickpeas, or potatoes to this succulent pork stew, but it’s substantial enough without them. The pork is fork-tender, bathed in a highly seasoned tomatillo sauce that is even better the second day.

Janet Fletcher

Stars: 0.0

Watermelon Mint Slush

Sweet watermelon takes center stage in this delicious slush—like sipping summer through a straw.

Zoku

Stars: 0.0

Grapefruit Faux-jito

Mix cool mint with pink grapefruit soda for a faux cocktail that’s refreshingly good anytime of the year.

Tested and perfected in the Sur La Table kitchens.

Stars: 0.0

Triple Strawberry Smoothie

If you can’t get enough strawberries, revel in this triple-treat of berries, yogurt and ice cream!

Vitamix

Stars: 0.0

Roast Duck and Mushroom Fricassee with Black Currant Sauce

Make a romantic dinner full of flavor and elegance with a rich duck breast paired with the warm earthiness of a mushroom medley and a bright and tangy black currant sauce.

Recipe by Keisuke Matsushima for A L'Olivier

Stars: 0.0

Classic Herb-Roasted Turkey

Fragrant with fresh herbs and nestled in vegetables, this classic preparation will be the delicious centerpiece of your holiday.

Tested and perfected in the Sur La Table kitchens.

Stars: 0.0

Madeleines with Honey-Lavender Ice Cream

Ethereal lemon-scented sponge cakes destined to inspire poetry from the first bite onward.

Tested and perfected in the Sur la Table cooking class program.

Stars: 0.0

Pot au Feu

Here is a splendid supper for 10 people. It begins with a piece of lean beef immersed in a rich beef broth and simmered slowly for one and a half hours until it is almost tender. A chicken and some root vegetables (onions, garlic, leeks, carrots, turnip and parsnips) are then added to the pot, and the long, slow ...

Courtesy of Le Creuset

Stars: 0.0

Pan Seared Chicken with Fine Herbs Sauce

For this rustic classic, use one pan to beautifully sear your chicken and create a flavorful herbed sauce.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Yankee Pot Roast

Savory and slow-cooked until fork tender, pot roast transforms beef into incredibly flavorful comfort food.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Chocolate Velvet Pound Cake

This classic cake has a deep chocolate flavor and close-grained, velvety crumb. The cake can be dressed up with a little Dark Chocolate Ganache spooned over the top and allowed to drip alluringly down the sides.

Cindy Mushet

Stars: 0.0

Berry Ice Cream

Homemade ice cream with the freshest ingredients requires very little effort and results in the tastiest, creamiest, most luscious ice cream that makes a wonderful sundae. Use garden fresh strawberries for the very best flavor.

Katy Hume

Stars: 0.0

Grilled Rosemary and Dijon Lamb Chops

Tested and perfected in the Sur La Table Cooking Class Program.

Stars: 0.0

Shirley Collins

Named after the founder of Sur La Table, this riff on the classic Tom Collins is a great any-occasion cocktail. We’ve found that just about everyone loves this drink once they’ve tried it, much as the real Shirley was beloved by all her Seattle customers.

Charlotte Bernhardt/McCracken-Tough

Stars: 0.0

Grilled Butterflied Leg of Lamb

For entertaining, almost nothing beats a butterflied leg of lamb. Its preparation is simpler than simple, and the cooking time is short. Plus, great meals can be planned around the leftovers, including a Greek-style sandwich of sliced lamb, crumbled feta, sliced cucumbers, and tomatoes, or a salad of bulgur...

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

Stars: 0.0

Cherry Limeade Quick Pops

These fun pops are the perfect balance of tart and sweet for a cool, lip-puckering treat.

Zoku

Stars: 0.0

Peach Bellini

This non-alchoholic version of the classic Venetian cocktail uses soda water instead of Prosecco and contains a touch of grenadine for a healthy glow.

Tested and perfected in the Sur La Table kitchens.

Stars: 0.0

Tropical Escape Smoothie

Enjoy the tropical tastes of coconut milk, mango, pineapple, and banana in this smoothie getaway.

Vitamix

Stars: 0.0

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.

Lékué

Stars: 0.0

Steamed Manila Clams with Thyme, White Wine and Sorrel Purée

This beautiful dish is full of color and wonderfully herbaceous flavor. Best of all, you can have it on the table in about 30 minutes.

Ethan Stowell

Stars: 0.0

Rich Turkey Pan Gravy

This rich pan sauce starts with a succulent base of pan juices and builds flavor with the addition of roasted vegetables, red wine, and fresh herbs.

Tested and perfected in the Sur La Table kitchens.

Stars: 0.0

Honey-Lavender Ice Cream

Use the best quality lavender and honey to let the complex floral flavors shine.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Corned Beef Sliders

Try this fun, crowd-pleasing take on classic Corned Beef and Cabbage.

Stephanie Piché - Caterer

Stars: 0.0

Rice Pilaf

Comforting and adaptable, the pilaf method produces a wonderfully fluffy, seasoned rice side dish.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Easy Cream Cheese Pie Dough

A nearly foolproof alternative to flaky dough, Cream Cheese Dough can be made in the food processor in a couple of minutes. The dough’s tangy flavor and flaky texture accent the fruit fillings in turnovers, though you could also use the dough for pies, either sweet or savory.

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

Stars: 0.0

Maryland Crab Cakes

From the capital of crab comes this delicacy: perfectly seasoned sweet crabmeat fried to golden deliciousness.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Kale and Pear Green Smoothie

Abide by your vow to eat more kale in this vibrant, nutritious smoothie sweetened with fresh fruit.

Vitamix

Stars: 0.0

Classic Caesar Salad with Garlic Croutons

The raw egg yolk emulsifies the dressing so it is creamy and rich, but if you're concerned about serving uncooked eggs, either use pasteurized whole eggs, now available in some supermarkets, or else omit the yolk entirely. Focaccia or ciabatta make pleasantly toothsome croutons; if they're not available, English...

Sarah Jay and Sur La Table, Knives Cooks Love (Andrews McMeel)

Stars: 0.0

Chilled Cucumber-Yogurt Soup

Keep your summers cool with this tangy, light and refreshing Mediterranean soup.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

No-Bake Lemon Berry Tartlets

A quick and easy bite-size dessert.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Martini

This most iconic cocktail actually has fairly unknown roots. And over the years, its taste has changed dramatically—from a sweet, vermouth-based drink to the dry, gin-centric one we sip today.

Charlotte Bernhardt/McCracken-Tough

Stars: 0.0

Salt Block Scallops with Tomato & Basil Vinaigrette

Grilling scallops brings out their natural sweetness, and grilling them directly on a Himalayan salt block, imparts a subtle salty note to the shellfish.

Tested and perfected in the Sur La Table kitchens.

Stars: 0.0

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Close