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Grilled Pound Cake with Strawberry-Rhubarb Sauce

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

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

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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.

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

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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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Buttermilk Biscuits

by Andrew McMeel

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Classic Strawberry Shortcakes

These big, pillowy shortcakes are tender and slightly sweet. Split in half and filled with juicy strawberries, they are topped with softly whipped cream for a gorgeous dessert.

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

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Beef and Bean Chili with Chipotle Cream

by Andrew McMeel and Sur La Table, Simple Comforts

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Classic Fudgy Brownies

Rich, dark, fudgy, and slightly chewy, these homemade brownies are always a hit, so much better than anything you can buy. Serve cold with a glass of milk, or warm from the oven with a scoop of ice cream. Like a simple black dress, they can be accessorized to match any occasion. For a casual snack, serve them right ...

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

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Mulled Grape Juice Slush

by Zoku

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Fresh Fig and Lemon Preserves

by Janet Fletcher and Sur La Table, Eating Local

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Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

Zucchini is mild flavored, so it is the perfect canvas for the bold tastes of fresh oregano and dried tomatoes. Use your best extra-virgin olive oil and aged red wine vinegar for the dressing.

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

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Cookie Ice Cream Bowl

What’s better than an ice cream sundae? An ice cream sundae served in a delicious cookie bowl. Easily create these tasty treats at home with Wilton’s 6-Cavity Cookie Bowl Pan.

Recipe provided by Wilton®

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Caramel Apple Slush

by Zoku

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Pasta alla Norma - Pasta Norma style

Nino Martoglio, a Sicilian writer and poet, was so impressed with this dish that he compared it to Norma, a popular opera of the day by Sicilian composer Vincenzo Bellini. It has been called Pasta alla Norma ever since. If you can't find ricotta salata by all means use good quality regular ricotta. It won't be the...

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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Chocolate-Cranberry Bread Pudding

Bread pudding is typically made of stale white bread. For a touch of decadence, you could also use brioche, challah or croissants.

Tested and perfected in the Sur La Table kitchen

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Root Vegetable Gratin with Gruyere and Thyme

Sur La Table, Simple Comforts (Andrews McMeel)

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Southwestern Zoodle Salad with Chipotle-Lime Dressing.

Banish boring salads with this zesty mix of spiralized zucchini and carrots, black beans, tangy feta and creamy chipotle-lime dressing.

Tested and perfected in the Sur La Table kitchen

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Mint Chocolate Ice Cream BonBons

Chocolate and mint is always a crowd-pleasing combo, and these decadent bonbons make an impressive (but easy) dessert.

Zoku

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Chicken with Preserved Lemon and Olives

Lemons preserved in salt are a vital part of Moroccan cooking. They are simple to prepare and can be kept for several months. See instructions below on how to preserve lemons ahead of time.

Emile Henry

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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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Nectarine and Raspberry Galette

You can adapt this galette to other summer fruits, such as apricots, plums or berries. In the fall, fill it with apples or pears. The beauty of a galette—a tart with a wide rim of dough folded over the fruit—is its rusticity.

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

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Pollo al Mattone - Chicken Under a Brick

This traditional Tuscan cooking method results in incredibly crispy skin and intensely flavorful meat. Weighting the chicken ensures that each part of the chicken is approximately the same thickness, so it cooks quickly and evenly. The weight also causes the fat under the skin to render and melt out, leaving the...

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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Roasted Boneless Leg of Lamb with Orange Gremolata

Typically, foods aren’t browned before they go into a clay cooker, but browning the meat and cooking the aromatic vegetables (onion, carrot, and garlic) until golden add extra flavor to the mild-tasting beans that cook along with the lamb. The gremolata, which is sprinkled on top of the finished dish, is...

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

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Palmiers

Also known as palm trees or elephant ears, these French puff pastries are easy-to-make elegant bites of crunchy-sweetness.

Tested and perfected in the Sur La Table kitchen

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Chocolate Avocado Mousse

Smooth, rich, pure chocolate heaven. Serve with toasted coconut and fresh raspberries and spoon up with abandon.

KitchenAid

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Pork and Chive Dumplings with Sesame-Soy Dipping Sauce

Tested and Perfected in the Sur La Table Kitchen

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Sweet Potato Quinoa with Sauteed Kale and Walnuts

Tested and perfected in the Sur La Table kitchen

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Drunken Short Ribs with Tomato Chile Sauce and Cabbage Lime Slaw

Short ribs are cooked to outstanding tenderness in tequila then topped with spicy sauce and tangy slaw, by chef and restaurateur Nancy Oakes.

Recipe by Nancy Oakes, courtesy of All-Clad.

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Salt-Crisped Whole Fish with Mint and Pickled Ginger

by Mark Bitterman, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks

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Lemon Blueberry Yogurt Pops

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

Zoku

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Orange Star Fruit Refresher

by KitchenAid

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Dungeness Crab and Avocado Dip

by Ethan Stowell

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Mango and Chipotle Chile Guacamole

by Marie Simmons and Sur La Table, Things Cooks Love

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Truffle Mashed Potatoes

Tested and perfected in the Sur La Table kitchen

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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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Tomato, Carrot, Celery and Lime Juice

by Breville

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Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

Sur La Table, Simple Comforts (Andrews McMeel)

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Bomba di Riso - Rice Bomb

“Waste not, want not” is a Tuscan credo. In many Florentine kitchens this dish would be made with leftover cooked rice.

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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Chicken Tagine with Apricots and Almonds

This tagine is an ideal example of Morocco’s vibrant cuisine: chicken braised with warm spices, dried apricots, honey, and vegetables in a stew of incomparable fragrance and flavor.

Renée Behnke

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Lemongrass Fragrant Coconut Soup

Tested and perfected in the Sur La Table kitchen

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Whole Wheat Grilled Flatbread Pizettes

by KitchenAid

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Steve Raichlen’s Grilled Jalapeño Poppers

by Steve Raichlen

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Pumpkin Cookies with Pistachios

Tested and perfected in the Sur La Table kitchen

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Sun Dried Tomatoes and Artichoke Dip

by Kenwood Electrics

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Shrimp Skewers with Spiced Mango Wraps

by Ellane Pirotte

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Whole Wheat Pasta with Chicken Sausage, Pesto and Green Bean

Whole wheat pasta, which is packed with vitamins, minerals and more fiber than its white counterparts, has seen a resurgence in popularity over the last few years which has also lead to better variety and flavor.

Tested and perfected in the Sur La Table kitchen

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Chard, Mushroom, and Swiss Cheese Frittata

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

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Apple, Pear and Orange Quick Pops

Filled with nothing but fresh, pure fruit juice, these pops are as nutritious as they are delicious.

Zoku

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