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Vitamix® Professional Series 750 Blender

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All Recipes

Yukon Gold Potato Salad

Fresh herbs, apple cider vinegar and tangy Dijon give this salad plenty of bright flavor.

Stephanie Piché - Caterer

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Chocolate Mousse

Smooth, rich, pure chocolate heaven. Serve with a cooling dollop of whipped cream and spoon up with abandon.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

Warm Bibb and Bacon Salad with Malty-Beer Vinaigrette

The deliciously sweet and smoky flavors of this vinaigrette take center stage.

Tested and perfected in the Sur la Table® Cooking Class Program

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Seafood Stew with Farro

A delicious trio of octopus, clams and shrimp nestled in herbs, white wine, fresh vegetables and farro.

Recipe by Chef Hugh Acheson, courtesy of All-Clad.

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Spinach Salad with Caramelized Pears and Goat Cheese

Sweet pears deliciously complement the tanginess of the balsamic vinegar and creamy goat cheese.

Tested and perfected in the Sur la Table Cooking Class Program.

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Strawberry Mascarpone Tartlets with Rhubarb Glaze

Creamy mascarpone mingles with the classic sweet-tangy duo of strawberry and rhubarb.

Tested and perfected in the Sur la Table Cooking Class Program.

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Grilled Honey-Glazed Creole Pork Tenderloin with Jambalaya Stuffing

Sur La Table Grilling Recipe Contest Grand-Prize Winner, Grilled Meat category winner

Glenn Lyman

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Smoky Tomato Ketchup

It’s hard to believe I would make my own ketchup to give as gifts considering that I grew up in Pittsburgh, PA—home of Heinz and the big “Heinz 57”sign boldly lit and dominant on the skyline. It never even occurred to me that ketchup could be homemade until I ate at Paley’s Place Bistro and Bar in Portland, Oregon, ...

Diane Morgan and Sur La Table, Gifts Cooks Love (Andrews McMeel)

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Braised Chicken with Indian Spices

Fragrant with spices and incredibly tender from a slow-braise, this savory warming chicken dish is perfectly complemented by sweet potatoes.

Recipe provided by All-Clad Metalcrafters

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Anson Mills Oat Risotto with Oxtail Roasted Shallot and Parsnips

A savory porridge of heirloom steel cut oats simmered risotto-style and served with rich, braised oxtail.

Recipe by Chef Hugh Acheson, courtesy of All-Clad.

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Be Creative Sugar Cookies

Here’s a deliciously crisp and tender sugar cookie that can assume many shapes and be served as is, or sandwiched with jam, chocolate, or your favorite filling.

So Sweet! © 2011 by Sur La Table, Inc.

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Inside-Out S’mores

One bite through soft vanilla marshmallow, crunchy graham cracker, and rich chocolate is sweet bliss.

Chicago Metallic

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Beer-Battered Shrimp with Lemon and Parsley Aioli

A versatile, malty beer batter gets a kick when paired with a lemony aioli. Once you have mastered the basics of this beer batter recipe, you can apply this batter to fish, calamari, and even a variety of vegetables.

Tested and perfected in the Sur la Table® Cooking Class Program

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Honey of a Peach Grilled Game Hens

Runner-up, Sur La Table Grilling Contest, Grilled Meat category

Margee Berry

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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 kitchens.

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Green Bean, Tomato, and Potato Salad with Almond and Basil Pesto

The Italian word pesto translates roughly as ''pounded'' and typically refers to any food mashed in a mortar. But the best-known pesto is a sauce made with fresh basil leaves, garlic, olive oil, pine nuts, and grated cheese. It is traditionally the sauce for a pasta dish that also includes green beans and potatoes, ...

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

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Barbecue Ribs

Smothered in spicy sauce and cooked to perfection in minutes, indulge your love of barbecue ribs anytime!

Lekue

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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.

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

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Belgian Waffles with Strawberries and Whipped Cream

Light, crispy and airy, are just some of the words your guests will be uttering when eating these waffles. Normally waffles call for yeast, however, in this recipe the aeration is provided by using baking powder and egg whites.

Tested and perfected in the Sur La Table kitchens.

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Pan Seared Duck Breast with Two Potato Hash and Dried Cherry Sauce

A mouth-watering trio of perfectly seared duck, seasoned vegetables and a sauce of rich, French brandied cherries.

Recipe by Chef Marc Murphy, courtesy of All-Clad.

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Apple, Carrot and Celery Juice

Start your day out right with the ever-delicious, nutritious trio of apples, carrots and celery.

Breville

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Strawberry Marshmallows

Pleasingly pink and fluffy-soft, rich strawberry jam or preserves infuses these homemade marshmallows with deliciousness.

Chicago Metallic

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Chocolate Chip Cookies with Sea Salt

The classic chocolaty favorite shaken up with a dash of flavor from the sea.

Tested and perfected in the Sur la Table Cooking Class Program.

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Stew with Vermicelli

Give in to delicious comfort with a rich and savory stew made hearty with vermicelli pasta.

Lékué

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Cucumber, Celery, Fennel and Bean Sprout Juice

Get refreshed by the regenerative power of fresh veggies! Get the power from this vitamin-packed juice.

Breville

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Spicy Potato Bites (Patatas Bravas)

In English, “patatas bravas” loosely translates to “potatoes with a temper,” referring to the spicy sauce drizzled over these fried potato bites. The potatoes are fried twice to make them extra-crispy on the outside.

Tested and perfected in the Sur la Table® Cooking Class Program.

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Peach Ice Cream

Homemade ice cream with the freshest ingredients requires very little effort and results in the tastiest, creamiest, most luscious ice cream that is wonderful for ice cream socials. Use farmers market fresh peaches for the very best flavor.

Adapted from Cuisinart’s recipe guide found in the ICE-21

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Cherry-Filled Pocket Pies

These mini-pies are filled with a dried cherry filling like you might find inside a linzer tart. They’re perfect for picnics, after-school treats, or as a nostalgic addition to a dessert buffet.

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

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Lamb Tagine with ArtichoKe Hearts, Dried Apricots, and Preserved Lemon

Lamb, artichokes, and dried fruit are a classic combination for a Moroccan tagine, but it is the bouquet of spices—saffron, cumin, ginger, coriander, cinnamon—that make this dish memorable. To savor the wonderful flavors in the sauce, spoon the tagine onto mounds of fluffy couscous (page 317). This recipe calls for ...

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

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Apple-Cranberry Crisp with Oatmeal Topping

The ultimate comfort food on a cold fall or winter night, this dessert fills the house with the aroma of warm apples, butter, brown sugar, and cinnamon. If this crisp were a person, it would be your best friend. Granny Smith is a reliably tart and firm baking apple available in all supermarkets—but...

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

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Olive Oil Cake with Cantaloupe and Honeydew Cubes

A tender crumb and an essence of citrus makes this delicate cake a perfect partner to afternoon coffee or tea.

Tested and perfected in the Sur la Table Cooking Class Program.

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Salmon Gravlax

One of the most delicate and least embellished salmon preparations is gravlax, a Scandinavian specialty in which the fish is cured by means of a salt and sugar rub.

Diane Morgan and Sur La Table, Gifts Cooks Love (Andrews McMeel)

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Classic Eggs Benedict

This deliciously simple brunch classic; poached fresh eggs, Canadian bacon, toasted English muffins and béarnaise sauce can be intimidating the first time you make it, but it does not need to be.

Tested and perfected in the Sur La Table kitchens.

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Carbonara by Chef Marc Vetri

A time-honored, simple preparation of the classic Roman dish.

Recipe by Chef Marc Vetri, courtesy of All-Clad.

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Tomato, Carrot, Celery and Lime Juice

A delicious way to enjoy your vegetables. Sweet tomatoes and carrots get a bright twist of lime.

Breville

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Vanilla Marshmallows

This confection’s pillowy-softness, tender sweetness and pure, vanilla-scent makes it an instant favorite with all ages.

Chicago Metallic

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Farro, Kale and Sweet Potato Salad with Pomegranate Seeds

This hearty salad mixes four superfoods into one deliciously tangy dish. You can prepare it on the weekends and enjoy it all week as a nutrient-rich, low-fat lunch.

Tested and perfected in the Sur La Table kitchens.

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Picadillo Empanadas

Pure Cuban comfort food, these hand pies surround savory and spicy beef with a tender and flakey pastry.

Tested and perfected in the Sur la Table Cooking Class Program.

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Palmiers

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

Tested and perfected in the Sur la Table Cooking Class Program.

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Frothy Orange Juice

A classic with real substance. All the nutrition-packed pulp gets blended right in for delicious freshness.

Breville

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Leek, Parmesan and Ham Quiche

Quiche is the perfect choice for brunch since you can serve it warm or room temperature. The quiche can even be baked without a crust if you wish.

Adapted from the Art & Soul of Baking by Sur La Table and Cindy Mushet

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White Russian

Smooth and sweet, the white Russian is incredibly simple to make and always a favorite.

Charles Schumann, American Bar (Abbeville Press)

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Individual Bourbon Pecan Pies

To infuse these small pies with the deep caramel and vanilla note of bourbon, soak the pecans in bourbon before adding to the pie filling.

Tested and perfected in the Sur la Table Cooking Class Program.

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Indian-Inspired Spuds

This recipe combines Yukon Gold potatoes with honey, cumin and curry to create a sweet and spicy dish that can be enjoyed at lunch or dinner. Our Anodized Nonstick Ultimate Pan’s shape is ideal for tossing together this recipe’s ingredients.

Joel Gamoran

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Rich Breakfast Dough

A leaner version of brioche dough, this can be used for all those wonderful, yeasted breakfast breads you love, like sticky buns and coffee cake.

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

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Grilled Shrimp with Tarragon Beurre Blanc

Light, smooth and delicious, the French classic wine, vinegar and shallot reduction brightens fresh seafood.

Tested and perfected in the Sur la Table® Cooking Class Program.

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Potato and Kale Tortilla

You’ll love this quick, flavorful dish for summer brunches and light weeknight meals.

Tested and perfected in the Sur la Table Cooking Class Program.

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Mojito

Rumba your way to happiness after a few sips of this refreshing Cuban highball infused with fresh mint and lime juice.

Recipe provided by Charlotte Bernhardt of The Old Sage restaurant and bar.

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