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All Recipes

Arancini di riso - Rice balls

by Academia Barilla, adapted by the Sur La Table kitchen

Stars: 0.0

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...

by Academia Barilla, adapted by the Sur La Table kitchen

Stars: 0.0

Pollo al Mattone - Chicken Under a Brick

by Academia Barilla, adapted by the Sur La Table kitchen

Stars: 0.0

Bomba di Riso - Rice Bomb

by Academia Barilla, adapted by the Sur La Table kitchen

Stars: 0.0

Guinness Ice Cream with Chocolate Bacon Bits

Recipe developed for Sur La Table’s Cooking Classes

Stars: 0.0

Macaroni and Cheese from Scratch

Recipe developed for Sur La Table’s Cooking Classes

Stars: 0.0

Zuppa Toscana

by Academia Barilla, adapted by the Sur La Table kitchen

Stars: 0.0

Roast Turkey

by Breville

Stars: 0.0

Grilled Ahi with Summer Citrus Dip

by Diane Halferty

Stars: 0.0

Basic Tomato Sauce

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Creamy Leek and Ginger Soup with Carrot-Puree Swirl

by Sur La Table & Andrews McMeel Publishing, Things Cooks Love

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Chestnut and Porcini Mushroom Soup with Truffle Cream

Recipe developed for Sur La Table’s Cooking Classes

Stars: 0.0

Grilled Sausage and Fig Pizza with Gorgonzola Cheese

The flavor of sweet fresh figs, spicy sausage and salty, creamy gorgonzola cheese makes for a wonderful flavor combination. Fresh figs are best in this recipe; however, dried figs can be substituted.

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Homemade Pizza

by Breville

Stars: 0.0

Roasted Root Vegetables

by Braun

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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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Summer Basil Pesto

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Walnut Pesto Stuffed Pork Roast

by Sur La Table & Andrews McMeel Publishing

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Carrot, Beet and Orange Juice

by Breville

Stars: 0.0

Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

Recipe developed for Sur La Table’s Cooking Classes

Stars: 0.0

Snickerdoodles

by Clare McCormick, Assistant Buyer for Sur La Table

Stars: 0.0

Raspberry Souffles in the Pressure Oven

Soufflés feel like the most indulgent of desserts. But, they can also be surprisingly light since they’re based on fat-free egg whites.

by Wolfgang Puck

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Korean Style Wings

by Breville

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Sweet Potato Fries

by Braun

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Sirloin Sliders with Balsamic Onions, Brie, and Bacon

Dressed up with balsamic-spiked caramelized onions, crumbled bacon and creamy brie cheese, these sliders are terrific for a party or a fun family meal.

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Zucchini Pancakes with Lime-Cilantro Crème Fraîche

Tested and perfected in the Sur la Table kitchen

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Frittata with Zucchini, Cherry Tomatoes, and Goat Cheese

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Grilled Swordfish with Peperonata

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Apple, Peach and Grapefruit Juice

by Breville

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Andouille Sausage and Corn Bread Stuffing

Recipe developed for Sur La Table’s Cooking Classes

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...

by D’Artagnan

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Sous Vide Steak

by Sansaire

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Pear, Gouda, and Kale Salad with Walnuts and Sherry Vinaigrette

Tested and perfected in the Sur la Table kitchen

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Ham and Sausage Strata

Tested and perfected in the Sur la Table kitchen

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Baked Macaroni and Cheese in the Pressure Oven

Elevate macaroni and cheese with this flavorful combination of gruyere, Parmesan and cayenne, made especially for the pressure oven.

by Wolfgang Puck

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Dehydrated Apples

by Breville

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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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Spiralized Coleslaw

Tested and perfected in the Sur la Table kitchen

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Cedar-Plank Salmon with Lemon-Dill Hollandaise

Tested and perfected in the Sur la Table kitchen

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Chicken Piccata

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