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Dark Chocolate Ganache

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

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Glazed Rutabaga Wedges

by Janet Fletcher and Sur La Table, Eating Local

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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

by Janet Fletcher and Sur La Table, Eating Local

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Summer Vegetable Casserole with Manchego

Here, eggplants, red peppers, potatoes, tomatoes, onions and zucchini are cooked separately and then layered in a cazuela (gratin) and baked until they melt together. This is a good dish for late summer when these vegetables are at their prime.

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

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Hot Spiced Apple Cider

by Janet Fletcher and Sur La Table, Eating Local

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Vanilla Bean Pastry Cream

A classic filling for fresh fruit tarts, èclairs, and cream pies, pastry cream is really just a flour-thickened custard sauce, which also means that it can take on a near-endless variety of flavorings, from spices and citrus to chocolates and liqueurs.

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

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Heirloom Apple Tart with Almond Filling and Calvados Cream

Unlike the apple varieties sold in most supermarkets, selected for their ability to store for months, heirloom apples may not be good keepers. But when fresh off the tree, as you will find them at farmers’ markets and in CSA shares, they have a perfume and juicy sweetness that few storage apples can match.

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

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Kitchen Sink 5-Layer Cake

When you can’t decide on a cake, go for this one! Each layer hides a surprise ingredient.

Recipe provided by Wilton®

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Grilled Quesadillas with Mozzarella and Squash Blossoms

Sur La Table, Simple Comforts (Andrews McMeel)

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Basic Vinaigrette

Though this salad is delicious without the fried oysters, which can be found on page 4, I find I’m always frying up a batch to top the colorful spinach salad embellished with hearts of palm and fresh tomato.

Renée Behnke

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Salt Block Honey-Black Pepper Shrimp

Tested and perfected in the Sur La Table kitchen

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Italian Sausage, Broccoli Raab and Fresh Mozzarella Pizza

The sweet sausage paired with the bitter and crunchy broccoli raab is amazing. Throw in some rich and salty mozzarella, and this pizza is going to steal the show.

Tested and perfected in the Sur La Table kitchen

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Lemon Curd

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

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Chicken Broth with a Bonus

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

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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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Roasted Fall Vegetables with Farro

Tested and perfected in the Sur La Table kitchen

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Salt Block Scallops with Fresh Mango-Cilantro Relish

Tested and perfected in the Sur La Table kitchen

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Grapefruit Faux-jito

Tested and perfected in the Sur La Table kitchen

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Steamed Beef and Vegetables

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Almond-Chocolate Spritz Cookies with Orange Blossom Water

Buttery spritz cookies, the much-anticipated standard on the holiday cookie platter, deserve to be enjoyed all year-round. Instead of saving these for special occasions, why not make some to enjoy with a cup of tea, as an after-school snack, or with a bowl of ice cream?

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

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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.

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

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Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

Hurray for real mac and cheese. It’s crazy to eat the stuff from the box when the real deal is so easy to make and so totally superior. Do use a cheese with some character, however, or the bland noodles will dominate.

Sur La Table, Simple Comforts (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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Grand Marnier Truffles

Rich, dreamy orange-infused bittersweet and semisweet chocolate bites.

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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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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Manhattan

by Charlotte Bernhardt

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Asparagus and Chopped Egg with Meyer Lemon Olive Oil

by Marie Simmons and Sur La Table, Things Cooks Love

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Peach Bellini

Tested and perfected in the Sur La Table kitchen

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Carrots with Lemon and Parsley

by Marian Getz, a Wolfgang Puck Pastry Chef

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Strawberry-Rhubarb Tart

A classic springtime combination, strawberries and rhubarb cook together to form a deliciously sweet and tart filling.

Tested and perfected in the Sur La Table kitchen

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Earl Grey Shortbread Coins

Delicately nubby from the texture of Earl Grey tea leaves, these cookies are strictly for adults.

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

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Fresh Fruit Smoothie

by Vitamix

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Seared Scallops with Tomato Chutney

Tested and perfected in the Sur La Table kitchen

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Roasted Acorn Squash with Maple Glaze

by Janet Fletcher and Sur La Table, Eating Local

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Classic Crosshatch Peanut Butter Cookies

Whether you like your peanut butter cookies made with chunky peanut butter or smooth, these classic cookies are rich and crumbly, perfect with a glass of milk.

Recipe from Simple Comforts, 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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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 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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Tomato and Lentil Soup

Tested and perfected in the Sur La Table kitchen

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Classic Gin Fizz

by Charlotte Bernhardt

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Louisiana Oysters

Inspired by Acme Oyster House in New Orleans, Louisiana

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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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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)

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Easy Chocolate-Espresso Pots de Creme

The rich flavors of chocolate and coffee mingle perfectly in this simple-yet-sophisticated dessert.

Chef-Author: Ethan Stowell

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