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Le Creuset Honey

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Grilled Corn with Chipotle Butter and Cilantro

by Sur La Table & Andrews McMeel Publishing

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Raspberry-Cherry Crumble Bars

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

by Sur La Table & Andrews McMeel Publishing

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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.

by Sur La Table & Andrews McMeel Publishing

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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...

by Sur La Table & Andrews McMeel Publishing

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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.

by Sur La Table & Andrews McMeel Publishing

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Grilled Eggplant Cannelloni with Ricotta and Prosciutto

Lengthwise slices from a large eggplant become supple when grilled, so you can roll them around a ricotta filling as if you were making cannelloni from pasta squares. Blanketed with a homemade fresh-tomato sauce and baked until bubbly and a little crusty around the edges, the fork-tender bundles of stuffed eggplant ...

by Sur La Table & Andrews McMeel Publishing

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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.

by Sur La Table & Andrews McMeel Publishing

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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.

by Wilton®

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Apricot-Raspberry Upside-Down Cake

A simple, homey upside-down cake is always a welcome delight. These cakes have fallen a bit out of favor lately, perhaps because people are afraid they’ll end up with a slice of cake topped with canned pineapple rings and a fluorescent pink cherry.

by Sur La Table & Andrews McMeel Publishing

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Grilled Quesadillas with Mozzarella and Squash Blossoms

by Sur La Table & Andrews McMeel Publishing

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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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White Chocolate–Lime Creme Caramel

Whether you call it flan, crème caramel, or crème renversée, it's hard to resist a creamy custard turned upside down and served in a pool of liquid caramel. The flavors of crème caramel are always more complex than regular custard because of the caramel that surrounds it during baking...

by Sur La Table & Andrews McMeel Publishing

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Grilled Pound Cake with Strawberry-Rhubarb Sauce

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

by Sur La Table & Andrews McMeel Publishing

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Lemon Curd

by Sur La Table & Andrews McMeel Publishing

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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

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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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Pesto Steamed Cod

by Wolfgang Puck & Marian Getz

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Vanilla Shortcrust Dough

by Sur La Table & Andrews McMeel Publishing

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Buckwheat Crepes with Sauteed Apples and Gruyere Cheese

by Sur La Table & Andrews McMeel Publishing

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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.

by Sur La Table & Andrews McMeel Publishing

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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.

by Sur La Table & Andrews McMeel Publishing

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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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Baked Brie and Hazelnut Bundles with Cranberry Chutney

Tested and perfected in the Sur la Table kitchen

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Fresh & Fruity Margarita

by Vitamix

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Roasted Fall Vegetables with Farro

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 Sur La Table & Andrews McMeel Publishing

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Peach Bellini

Tested and perfected in the Sur la Table kitchen

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Steamed Asparagus with Citrus Vinaigrette

by Wolfgang Puck & Marian Getz

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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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Smoky Tomato Ketchup

by Sur La Table & Andrews McMeel Publishing

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Fresh Fruit Smoothie

by Vitamix

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Arroz con Pollo with Chorizo and Capers

When using a cut-up whole chicken (rather than only legs and thighs) for this dish, you need to take precautions to keep the breast meat from drying out. The trick is to sear the breast pieces briefly and then add them to the rice halfway through cooking. Mexican chorizo, a fresh sausage seasoned with garlic and...

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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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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Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing

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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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Tequila and Lime-Marinated Chicken Skewers with Cilantro Sauce

Tested and perfected in the Sur la Table kitchen

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Classic Piña Colada

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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Classic Gin Fizz

by Charlotte Bernhardt

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Louisiana Oysters

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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Homemade Pumpkin Pie

This recipe takes an American classic to celebration status with a careful blend of spices and heavy cream, outshining the stale spice mix and evaporated milk of less enchanting recipes.

by Sur La Table & Andrews McMeel Publishing

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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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