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Le Creuset Honey

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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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Buckwheat Crepes with Sauteed Apples and Gruyere Cheese

by Sur La Table & Andrews McMeel Publishing

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Tuscan Kale with Pine Nuts and Golden Raisins

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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Spicy Red Lentil Soup with Mustard Greens and Butternut Squash

by Sur La Table & Andrews McMeel Publishing

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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

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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Navy Grog

by Don Beach, legendary barman and restaurateur

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Flaky Apple Pinwheels

Simple and lovely on their own, these individual pastries are even better with a scoop of vanilla ice cream or a dollop of crème fraîche.

by Sur La Table & Andrews McMeel Publishing

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Mexican Pork Stew with Tomatillos

by Sur La Table & Andrews McMeel Publishing

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Aussie on the Barbie

You’ll love this fun take on how Australians order a burger with the works—or “the lot” as they call it. Stuffed with gouda and topped with grilled pineapple, pickled beets, a fried egg and spicy chile sauce, this burger is pure yummy from down under.

by Charcoal Companion

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Potato, Bacon and Rosemary Mini Pizzas

The flavors in this pizza recipe make it perfect anytime of the day. The bacon cooks onto the potatoes, providing additional flavor and richness. Sprinkle with finishing salts and freshly ground black pepper.

Tested and perfected in the Sur la Table kitchen

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Basic Mustard-Shallot Vinaigrette

This basic vinaigrette is not just for lettuces. It can dress a tomato or beet salad, grilled vegetables or fish. It will stay fresh tasting, if refrigerated, for about a day.

by Sur La Table & Andrews McMeel Publishing

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Kabocha Squash Soup with Toasted Cumin and Chiles

by Sur La Table & Andrews McMeel Publishing

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Grilled Butterflied Leg of Lamb

For entertaining, almost nothing beats a butterflied leg of lamb. Its preparation is simpler than simple, and the cooking time is short. Plus, great meals can be planned around the leftovers, including a Greek-style sandwich of sliced lamb, crumbled feta, sliced cucumbers, and tomatoes, or a salad of bulgur...

by Sur La Table & Andrews McMeel Publishing

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Thyme-Scented Potato Gratin

Tested and perfected in the Sur la Table kitchen

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Berry Layer Cake

Sweet, simple and completely delicious. This light vanilla cake topped with layers of buttercream frosting is the perfect treat for any occasion.

by Wilton®

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Ham and Sausage Strata

Tested and perfected in the Sur la Table kitchen

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Classic Carrot Cake

by Clare McCormick, Assistant Buyer for Sur La Table

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Semolina and Egg Pasta Dough

by Sur La Table & Andrews McMeel Publishing

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Fresh Fruit Quesadillas

by Sur La Table & Andrews McMeel Publishing

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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.

by Sur La Table & Andrews McMeel Publishing

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Easy Morning Muffins with Raspberries

by Sur La Table & Andrews McMeel Publishing

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Ginger Irish Whiskey

by Stephanie Piché, Caterer

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Rosemary Beef Skewers with Chimichurri Dipping Sauce

Tested and perfected in the Sur la Table kitchen

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Strawberry-Lime Ice Cream

by Zoku

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Roasted Squash and Kale Salad with Pomegranates

This seasonal warm salad captures the flavors of the holiday and will surely please vegetarians or non-vegetarians at your party.

Tested and perfected in the Sur la Table kitchen

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Ultimate Pumpkin Pie with Rum Whipped Cream

Elevate your pie with a lightly spiced pumpkin filling that tastes more like a mousse than a dense custard. Dark rum and orange zest enhance rather than overpower the mixture.

by Ina Garten, Barefoot Contessa Foolproof

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Sous Vide Pork Carnitas

Seasoned pork shoulder slow cooked with the Sansaire then seared to mouth-watering perfection. Yum!

by Kevin Ertell

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Chargrilled Shucked Oysters

Tested and perfected in the Sur la Table kitchen

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Pizza Bianco with Four Cheeses

Traditionally, a pizza bianco is a simple flat bread topped with olive oil, salt, and rosemary. In this version, we are adding cheese and garlic to create the ultimate bianco quattro formaggi!

Tested and perfected in the Sur la Table kitchen

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Ground Lamb Kebabs with Ginger and Mint Yogurt Sauce

A kebab can be solid pieces of meat threaded onto a skewer, ground meat formed around a skewer like a big sausage, or ground meat shaped into thin fingers or patties and cooked in a shallow pool of oil. In this recipe, the meat is seasoned with a spice mixture called garam masala and shaped into patties. Make your...

by Sur La Table & Andrews McMeel Publishing

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Gold Medal Smoothie

by Vitamix

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Lemon Blueberry Yogurt Pops

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

by Zoku

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Bitsy Open-Face Burgers

“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining – and delivers the highest quality cooking performance that I have come to expect from All-Clad.”
Carole Walter

by All-Clad & Carole Walter

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Creamy Red Onion Soup with Thyme

by Sur La Table & Andrews McMeel Publishing

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Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

by Sur La Table & Andrews McMeel Publishing

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Pork Medallion Saute with Figs

Make this dish with fresh figs when they’re in season. Green-skinned figs are the prettiest, as the purple ones tend to tint the sauce a rosy pink. If it isn’t fig season, use either dried Black Mission or the lighter-skinned Calimyrna. For the pan sauce, use an inexpensive dry Marsala, a fortified Italian wine.

by Sur La Table & Andrews McMeel Publishing

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Whiskey and Stout Cupcakes

Irish whiskey, Baileys and Guinness pack a punch in these rich, chocolatey cupcakes.

by Stephanie Piché, Caterer

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Creamy Salmon and Chive Mousse on Crostini

Tested and perfected in the Sur la Table kitchen

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Peach Ice Cream

by Zoku

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Greenbeans with Bulgur and Cranberries

Tested and perfected in the Sur la Table kitchen

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Balsamic-Braised Chicken with Tuscan Kale

The combination of balsamic vinegar and red wine produces a deep, rich colored chicken. Kale is the perfect ingredient for braises, as it is hearty enough to hold its form while braising and provide texture and flavor.

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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Shrimp Skewers with Spiced Mango Wraps

by Ellane Pirotte

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Vanilla Shortcrust Dough

by Sur La Table & Andrews McMeel Publishing

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