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Vitamix® Professional Series 750 Blender

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All Recipes

Grand Marnier Truffles

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

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

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Salad of Butter Lettuce and Radishes with Green Goddess Dressing

You’ll love how Green Godess dressing enlivens this crisp salad.

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

Stars: 0.0

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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French Harvest Cassoulet

Warm up with this hearty cassoulet on cool, crisp nights. It’s quick and easy enough to prepare for a weeknight meal.

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

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Rosemary Flank Steak with Balsamic Glazed Onions

Peppery, garlicky and flanked by grilled onions, this steak dish is incredibly succulent and tasty.

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

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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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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 kitchens.

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Flaky Pie or Tart Dough

Many bakers are so intimidated by the idea of making flaky pie crust that they either settle for the prepared dough from the grocery store or don't make pie at all. But, like all baking, pie crust is quite straightforward once you know how the ingredients work together.

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

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No Bake Pumpkin Cheesecake

Leave the oven on long enough to bake the graham cracker crust then turn up the delectable flavor on the no-bake filling in this creamy, comforting dessert.

Recipe courtesy of Kenwood Electrics.

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Saffron-Steamed Mussels with Crème Fraîche

This recipe by Chef Barbara Lynch features a simple preparation of saffron-fragrant mussels brightened by a garnish of tomatoes and fennel.

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

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Old Bay Popovers

These light and airy popovers feature the famous flavors of Old Bay® seasoning. They’re also easy to whip up with our Sur La Table® Nonstick Standard Muffin Pan!

Joel Gamoran

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Chicken with Potatoes

Simple ingredients plus simple preparation results in a dinner of total, delicious comfort.

Lékué

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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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Strawberry Balsamic Jam

The addition of balsamic vinegar adds a flavorful punch to this classic recipe.

Recipe provided by the Ball® Corporation.

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Pumpkin Pie Smoothie

Have your pie and drink it, too! Pumpkin, spice and yogurt will have you believing it’s the real thing.

Vitamix

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Chicken Miso Soup

Most of these ingredients can be found in Asian food stores and some specialty grocery stores. Kombu is a dark green long thick sea vegetable from the kelp family. Used frequently in Japanese cooking, it is an essential ingredient of dashi, a flavorful stock.

Copyright 2007 Ming Tsai

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Chocolate-filled Macarons

Delicate, sweet and chocolaty, these macarons are delicious, impressive crowd-pleasers.

Recipe by El Monstruo De Las Galletas

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Spicy Braised Romano Beans with Tomatoes

In many Italian American households, the meaty, flat-podded romano (or Roma) beans are the green beans of choice. They can be boiled and served as a cool salad, or braised with tomatoes and Italian seasonings and served warm.

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

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Whoopie Pies

Give this retro dessert an updated look by decorating your pies with fun sprinkles, drizzled icing on top, or adding nuts or candies. Perfect for a family baking project, whoopie pies are as much fun to make as they are to eat.

© 2010 Wilton Industries, Inc. Used with permission.

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Red Wine-Braised Short Ribs

Rich, flavorful, tender. These Red Wine-Braised Short Ribs are comfort food slow-cooked to perfection and elevated to fine dining.

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

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Roasted Blueberry Crisp

Featuring heaps of blueberries flavored with vanilla bean paste and lemon zest, this crisp is an irresistible breakfast treat or anytime snack. Our versatile earthenware casseroles are the perfect oven-to-table serving piece for this yummy dessert.

Joel Gamoran

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Rice with Beef Strips

Make a hearty, healthy meal with kick. String beans, rice and tender beef cook up tasty and quickly.

Lékué

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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 Cooking Class Program.

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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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Carrot, Beet and Orange Juice

If you’ve been looking to get beets in your diet, sweet carrots and tart o.j. round out this delicious juice.

Breville

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Gruyere, Thyme, and Caramelized Onion Pocket Pies

These savory morsels are great for an upscale cocktail party or outdoor gathering.

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

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Grilled Ahi with Summer Citrus Dip

Winner Sur La Table Grilling Recipe Contest, Grilled Appetizer category

Diane Halferty

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Sparkling Champagne Smoothie

Make a toast to your health and blend your favorite fruit with yogurt and chilled champagne. Cheers!

Vitamix

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Pan Seared Scallops, Warm Tomato, Caper and Olive Relish with Creamy Polenta

As seen on CNN, February, 2008

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

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Stuffed Vegetables with Couscous

Filled with nutrients and flavor, this colorful and hearty dish will satisfy the entire family.

Lékué

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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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Graham Cracker Crumb Pie Crust

This easy crust is kid-friendly to make and pairs well with any chilled, pudding-style filling or cheesecake.

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

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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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Whole Roasted Snapper on Piperade

This recipe by Chef Chris Hastings features lemon, thyme and basil-stuffed snapper on a bed of 3-pepper pipérade roasted to perfection and seasoned with fresh herbs.

Recipe by Chris Hastings owner and executive chef of the Hot & Hot Fish Club, courtesy of All-Clad.

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Blood Orange Baked Doughnuts

Invite your little sous chefs into the kitchen to help with this fun recipe. Share your love of cooking and show the little ones how easy fresh doughnuts are with the help of the Wilton ® Standard Doughnut Pan.

Joel Gamoran

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Potato Frittata

Don’t reserve this scrumptious potato-egg pie just for the weekends anymore. Easy and so good anytime.

Lékué

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Chestnut Soup

Chestnuts provide a delicately sweet and nutty flavor to this creamy, warming soup perfect for sipping near an open fire.

Recipe courtesy of Kenwood Electrics

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Linguine with Tuna, Capers and Olives

Provençal herbs and orange zest complement the oil-rich tuna, creating a quick and delicious sauce for pasta.

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

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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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Apple, Peach and Grapefruit Juice

The sweet taste of apple, the lusciousness of peach and the brightness of grapefruit together at last.

Breville

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Strawberry Pocket Pies with Lemon Glaze

These mini-pies are filled with a sweet and tart filling made with fresh strawberries and glazed with lemon. They’re perfect for picnics, after-school treats or as a nostalgic addition to a dessert buffet.

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

Stars: 0.0

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 kitchens.

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Summer Splash Smoothie

Dive into the summer with a refreshing blend of delicious melons, peaches and juicy pineapple.

Vitamix

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German Spud Salad

It’s good for chefs to have a short list of quick dishes like this baby potato and pancetta salad, tossed with tarragon and red onion.

Joel Gamoran

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Arugula & Shaved Parmesan Salad

As seen on CNN, February, 2008

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

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Chicken Teriyaki Skewers

Sweet, savory and delicious. Have your favorite takeout dish at home any time!

Lékué

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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 ...

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

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Tender Pastry Dough

A classic recipe that’s great for savory or sweet pies, from meat-filled empanadas to apple turnovers.

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

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