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Le Creuset Honey

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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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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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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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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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Lemon Curd

by Sur La Table & Andrews McMeel Publishing

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Grapefruit Faux-jito

Tested and perfected in the Sur la Table kitchen

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Buckwheat Crepes with Sauteed Apples and Gruyere Cheese

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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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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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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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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Louisiana Oysters

by Acme Oyster House in New Orleans, Louisiana

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Basil Limeade

Tested and perfected in the Sur la Table kitchen

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Steamed Beef and Vegetables

by Wolfgang Puck & Marian Getz

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Goat Cheese-Stuffed Swiss Chard Bundles with Olives and Sundried Tomato

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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Buttermilk Biscuits

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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Apple-Cranberry Pocket Pies

These mini-pies, featuring a delicious apple-cranberry filling, are perfect for after-school treats or as a nostalgic addition to a dessert buffet.

Tested and perfected in the Sur la Table kitchen

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Chocolate and Salted-Caramel Cream Puffs

Tested and perfected in the Sur la Table kitchen

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Perfectly Peachy Bellini

by Vitamix

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Tomato and Lentil Soup

Tested and perfected in the Sur la Table kitchen

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Mint Julep

by Charlotte Bernhardt

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Homemade Custard-Style Yogurt

This recipe makes thick and creamy homemade yogurt without the need for additives like gelatin or powdered milk. Mix in your favorite fresh fruit or add a teaspoon of honey for a delicious and healthy treat.

by Br∅d & Taylor

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Mojito

by Charlotte Bernhardt

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Carrots with Lemon and Parsley

by Wolfgang Puck & Marian Getz

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Guinness and Maple Glazed Salmon

Tested and perfected in the Sur la Table kitchen

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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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Fruit Salad Smoothie

by Vitamix

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Cranberry Orange Slush

by Zoku

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Mushrooms Stuffed with Sweet Italian Sausage

by All-Clad & Carole Walter

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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

by Sur La Table & Andrews McMeel Publishing

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Beef and Bean Chili with Chipotle Cream

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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Gruyere, Thyme, and Caramelized Onion Pocket Pies

These savory morsels are great for an upscale cocktail party or outdoor gathering.

Tested and perfected in the Sur la Table kitchen

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Spice-Roasted Marcona Almonds

Tested and perfected in the Sur la Table kitchen

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Strawberry Delight Daiquiri

by Vitamix

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Butternut Squash and Apple Soup with Croutons

Tested and perfected in the Sur la Table kitchen

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Apple Cranberry Crumble Pie

A memorable and delectable combination of sweet apples, tart cranberries and crunchy oat crumble—perfect for dessert...or for breakfast!

by Shoofly Pie Co. in Seattle, Washington

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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Bring the out the best in summer vegetables with this delicious salad. This is a perfect accompaniment to steak, chicken and fish.

Tested and perfected in the Sur la Table kitchen

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Grilled Lamb Pita Sliders with Feta and Mint Pesto

Give your sliders a Mediterranean twist by mixing ground lamb into sirloin, adding Greek spices to the blend and serving in toasted pita bread.

Tested and perfected in the Sur la Table kitchen

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Green Tomato Chutney

by Sur La Table & Andrews McMeel Publishing

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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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