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All Recipes

Vegetable Stock

Recipe developed for Sur La Table’s Cooking Classes

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Spring Strawberry Bellini

by W&P Designs

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Trenette fresche al Pesto alla Genovese - Fresh Trenette with Pesto alla Genovese

by Academia Barilla, adapted by the Sur La Table kitchen

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The Americano

by W&P Designs

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Basic Pesto Recipe

Tested and perfected in the Sur la Table kitchen

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Pizza della Riviera di ponente (Piscialandrea) - Pizza Riviera di Ponente style

by Academia Barilla, adapted by the Sur La Table kitchen

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Baked Sole Roulades with Zucchini Stuffing

by All-Clad & Carole Walter

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Raspberry Tiramisu

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Insalata di Olive Verdi Schiacciate - Crushed Green Olive Salad

by Academia Barilla, adapted by the Sur La Table kitchen

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Chocolate Cream Cheese Brownies

by All-Clad & Carole Walter

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Seared Scallops with Grapefruit and Crispy Prosciutto

Recipe developed for Sur La Table’s Cooking Classes

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Brined Double Cut Pork Chops with Barbecue Sauce

A flavorful brine soak combined with Charlie Palmer’s Bourbon Barbecue Sauce produces this exceptionally fragrant, tender and delicious pork dish.

by Charlie Palmer, Remington Camp Cooking

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Arancini di riso - Rice balls

by Academia Barilla, adapted by the Sur La Table kitchen

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Bitsy Open-Face Burgers

by All-Clad & Carole Walter

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Brioche in the Pressure Oven

by Wolfgang Puck

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Prosciutto, Kale, and Red Bell Pepper Skillet Frittata

Recipe developed for Sur La Table’s Cooking Classes

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Bruschetta in a Jar

Preserve freshly made bruschetta with the Ball® FreshTECH™ Automatic Home Canning System.

by the Ball® Corporation

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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...

by Academia Barilla, adapted by the Sur La Table kitchen

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Gateau de Hannouka

by Joan Nathan, Quiches, Kugels, and Couscous

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Chicken Breast Peperonata

by All-Clad & Carole Walter

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Carrot Ginger Soup

Tested and perfected in the Sur la Table kitchen

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Liege Waffles

by Lars Own Belgian Pearl Sugar

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Roasted Rainbow Carrots with Honey

Recipe developed for Sur La Table’s Cooking Classes

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Yogurt Parfait with Coconut Apple Granola

Tested and perfected in the Sur la Table kitchen

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Tuna and Garden Vegetable Salad

This mélange of coarsely chopped vegetables and tuna, called condiglione, is eaten along the Ligurian coast. Typically it’s a mixture of tomatoes, cucumbers, celery, green onions, red bell pepper, and other seasonal vegetables marinated with olive oil, mashed anchovies, and fresh herbs. Chopping all the ingredients ...

by Sur La Table & Andrews McMeel Publishing

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Pear Sorbet with Champagne

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Pollo al Mattone - Chicken Under a Brick

by Academia Barilla, adapted by the Sur La Table kitchen

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Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

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Triple Chocolate Walnut Squares

by All-Clad & Carole Walter

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Honey-Lavender Ice Cream

Use the best quality lavender and honey to let the complex floral flavors shine.

Tested and perfected in the Sur la Table kitchen

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Honey Cayenne Popcorn

by Zippy Pop, Inc.

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New York Steaks with Tom Douglas Steak Rub

by Tom Douglas

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Roast Chicken with Bread and Arugula Salad by Ina Garten

by Ina Garten, Make it Ahead

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Peach Bellini

Tested and perfected in the Sur la Table kitchen

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Braised Chicken with Apple and Sage

Choose a skillet with a lid to braise the chicken. We used a tart Granny Smith apple so if you choose a sweeter variety like a Braeburn or a Fuji, you may need more lemon juice to balance the flavors in the sauce.

Tested and perfected in the Sur la Table kitchen

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Linguine with Clams and White Wine Sauce

Recipe developed for Sur La Table’s Cooking Classes

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Mixed Summer Berry and Ricotta-Filled Crepes

Say oui to crêpes! Creamy ricotta, zesty lemon and fresh berries combine for the ultimate brunch dish.

Tested and perfected in the Sur la Table kitchen

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Salmon with Lemon Chives Sauce

by Fagor

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Homemade Custard-Style Yogurt

by Brød & Taylor

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