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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

by Sarah Jay and Sur La Table, Knives Cooks Love

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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.

Sarah Jay

Stars: 0.0

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)

Stars: 0.0

Fresh Fruit Quesadillas

by Marie Simmons and Sur La Table, Things Cooks Love

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Easy Morning Muffins with Raspberries

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

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Creamy Red Onion Soup with Thyme

by Janet Fletcher

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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.

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

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Potato Mash with Braised Cabbage

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.

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

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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.

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

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Lemon Cream Pops

Creamy and filled with a bright lemony kick, these delicious pops will be a go-to dessert all year long.

Zoku

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Bittersweet Chocolate Irish Whiskey Cake

This mildly rich cake has delectable hints of chocolate, almond and whiskey flavors.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Mango and Chipotle Chile Guacamole

by Marie Simmons and Sur La Table, Things Cooks Love

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Baby Back Ribs with Cannellini Beans

These small, meaty pork ribs are slowly cooked in a tomato-based sauce. Although paprika is not typical, it adds a pleasant depth of flavor to the rich sauce.

Sur La Table, Simple Comforts (Andrews McMeel)

Stars: 0.0

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...

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

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Lentil and Sausage Soup with Kale

Tested and perfected in the Sur La Table kitchen

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Cantaloupe Mint Quick Pops

Celebrate the flavors of perfectly ripe cantaloupe with these simple and flavorful cool treats.

Zoku

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Neapolitan Pizza Dough

Tested and perfected in the Sur La Table kitchen

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Raspberry Cheesecake

GreenPan

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Carrot Soup with Lemongrass

by Janet Fletcher

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Dark Chocolate Ganache

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

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Persimmon-Ginger Smoothie

by Janet Fletcher and Sur La Table, Eating Local

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Old-Fashioned Dinner Rolls

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

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Triple Berry Smoothie

by Vitamix

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Apple-Cranberry Chutney with Quince

Tested and perfected in the Sur La Table kitchen

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Zucchini Carbonara

Chef Clare Langan, of the Sur La Table Kitchen

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Fennel and Leek Soup with Gruyere Croutons

Tested and perfected in the Sur La Table kitchen

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Chocolate Hazelnut Spread

by Vitamix

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Red, White, & Blue Quick Pops

These Old Glory-inspired pops are the perfect treat on the Fourth of July—and they’re also surprisingly easy to make.

Zoku

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Pizza Bianco with Four Cheeses

Traditionally, a pizza bianco is a simple flat bread topped with olive oil, salt, and rosemary. In this version, we are adding cheese and garlic to create the ultimate bianco quattro formaggi!

Tested and perfected in the Sur La Table kitchen

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Chicken Pot Pies

GreenPan

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Asparagus-Goat Cheese Tart with Basil

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

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)

Stars: 0.0

Basic Fruit Smoothie

by Vitamix

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Dungeness Crab and Avocado Dip

by Ethan Stowell

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Chestnut and Porcini Mushroom Soup with Truffle Cream

Tested and perfected in the Sur La Table kitchen

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Glazed Rutabaga Wedges

by Janet Fletcher and Sur La Table, Eating Local

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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)

Stars: 0.0

Herb Corn Bread

Sur La Table, Simple Comforts (Andrews McMeel)

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Triple Strawberry Smoothie

by Vitamix

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Root Vegetable Gratin with Gruyere and Thyme

Sur La Table, Simple Comforts (Andrews McMeel)

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Apple Berry Smoothie

by Wolf

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Pear and Arugula Salad with Pomegranate Vinaigrette

This light and easy to make salad is perfect for lunch, as an accompaniment to a mid-week meal, or as a side at your Thanksgiving dinner.

Tested and perfected in the Sur La Table kitchen

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Roasted Butternut Squash Soup

by Janet Fletcher and Sur La Table, Eating Local

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Salt Brick Grilled Chicken

Plain and delicious, with crisp skin and juicy meat, this dish is a staple of Tuscan cooking.

Recipe and image from Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks by Mark Bitterman, Andrews McMeel Publishing 2013.

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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.

From Remington Camp Cooking by Charlie Palmer.

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Salmon Gravlax

by Diane Morgan and Sur La Table, Gifts Cooks Love

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Potato, Bacon and Rosemary Mini Pizzas

The flavors in this pizza recipe make it perfect anytime of the day. The bacon cooks onto the potatoes, providing additional flavor and richness. Sprinkle with finishing salts and freshly ground black pepper.

Tested and perfected in the Sur La Table kitchen

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