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All Recipes

Potato, Onion, and Gruyère Galette

Here is a savory version of the free-form fruit tart known in France as a galette. Onions, sautéed until soft and sweet, are combined with sliced potatoes and grated Gruyère, an aged, wonderfully nutty cheese from Switzerland, for a comforting, all-season tart that is as welcome at the brunch table as it...

by Sur La Table & Andrews McMeel Publishing

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Sour Cherry Linzer Tart

A linzer tart is a lattice-topped Austrian specialty featuring a crust rich with butter, spices, and ground nuts enveloping a filling of raspberry jam. It is a holiday classic as popular in Germany, Hungary and Switzerland as it is in Austria.

by Sur La Table & Andrews McMeel Publishing

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Mushrooms Stuffed with Sweet Italian Sausage

by All-Clad & Carole Walter

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Asian Glazed Salmon

by All-Clad & Carole Walter

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Grilled Tomatoes with Pesto

by Sur La Table & Andrews McMeel Publishing

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Corn Pudding with Salsa and Tortilla Chips

by All-Clad & Carole Walter

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Tarragon and Orange Roasted Turkey

Recipe developed for Sur La Table’s Cooking Classes

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Kale and White Bean Soup

Tested and perfected in the Sur la Table kitchen

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Baked Sole Roulades with Zucchini Stuffing

by All-Clad & Carole Walter

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Limoncello Cheesecake with a Biscotti Crust

Recipe developed for Sur La Table’s Cooking Classes

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Speedy Tortilla Soup

by Breville

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Salmon with Braised Artichokes and Olives

Tested and perfected in the Sur la Table kitchen

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Chocolate Cream Cheese Brownies

“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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Pumpkin Bread Pudding with Sage & Butterscotch Anglaise

Recipe developed for Sur La Table’s Cooking Classes

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Mini-Crab Cakes with Remoulade

Tested and perfected in the Sur la Table kitchen

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Gluten Free Pizza Dough

by Breville

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Curry Shrimp with Vegetable Noodles

Tested and perfected in the Sur la Table kitchen

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Sazerac

by Charles Schumann, American Bar

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Chicken Tagine with Apricots and Almonds

This tagine is an ideal example of Morocco’s vibrant cuisine: chicken braised with warm spices, dried apricots, honey, and vegetables in a stew of incomparable fragrance and flavor.

by Sur La Table & Renée Behnke

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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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Frothy Orange Juice

by Breville

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Gateau de Hannouka

by Joan Nathan, Quiches, Kugels, and Couscous

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Papaya Salad (Som Tam)

Tangy papaya, spicy green chili, savory fish sauce and sweet palm sugar combine in this international favorite.

Tested and perfected in the Sur la Table kitchen

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Seared Scallops with Blood Orange Vinaigrette

Tested and perfected in the Sur la Table kitchen

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Almond Cake with Apricot Brandy Sauce

by Kerrygold

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Sweet Potato Fritters with Bacon-Shallot Jam

Tested and perfected in the Sur la Table kitchen

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Mushroom and Zucchini Pizza

Homemade pizzas are so much more flavorful than anything you’ll get from delivery. Once you’ve mastered this basic recipe, you'll be making your own pies whenever the craving strikes.

by Ethan Stowell

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Gluten Free Flour Mix

by Breville

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Beet and Goat Cheese Ravioli with Arugula Pesto

This perfectly balanced dish combines earthy beets with a mild, creamy goat cheese. The nutty, yet slightly spicy, pesto offers depth of flavor and a wonderful, bright green color burst.

Tested and perfected in the Sur la Table kitchen

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Strawberry-Vanilla Preserves

by Allison Carroll Duffy, Preserving with Pomona’s Pectin

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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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Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes

by Sur La Table & Andrews McMeel Publishing, Things Cooks Love

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Inside-Out S’mores

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

by Chicago Metallic

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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 ...

by Sur La Table & Andrews McMeel Publishing

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Asian Style Boneless Beef Short Ribs

Recipe developed for Fagor, by America’s TEST KITCHEN

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Beer-Battered Shrimp with Lemon and Parsley Aioli

Tested and perfected in the Sur la Table kitchen

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Chicken Breast Peperonata

“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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All Green Smoothie

by Vitamix

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Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

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Tres Leches Cake

Decadent and delicious “three milks” sponge cake is soaked in condensed and evaporated milks, and heavy cream.

Tested and perfected in the Sur la Table kitchen

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Chicken Noodle Soup with Cilantro

by GreenPan

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Melting Moments

by Kerrygold

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Truffled Deviled Eggs

Tested and perfected in the Sur la Table kitchen

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Gluten Free Pasta Dough

by Breville

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Tomato and Lentil Soup

Tested and perfected in the Sur la Table kitchen

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Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

by Sur La Table & Andrews McMeel Publishing

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