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All Recipes

Classic Yellow Layer Cake

by Sur La Table & Andrews McMeel Publishing

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Grilled Eggplant Cannelloni with Ricotta and Prosciutto

Lengthwise slices from a large eggplant become supple when grilled, so you can roll them around a ricotta filling as if you were making cannelloni from pasta squares. Blanketed with a homemade fresh-tomato sauce and baked until bubbly and a little crusty around the edges, the fork-tender bundles of stuffed eggplant ...

by Sur La Table & Andrews McMeel Publishing

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Apricot-Raspberry Upside-Down Cake

A simple, homey upside-down cake is always a welcome delight. These cakes have fallen a bit out of favor lately, perhaps because people are afraid they’ll end up with a slice of cake topped with canned pineapple rings and a fluorescent pink cherry.

by Sur La Table & Andrews McMeel Publishing

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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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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.

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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Lemon Curd

by Sur La Table & Andrews McMeel Publishing

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Ham and Sausage Strata

Tested and perfected in the Sur la Table kitchen

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Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing

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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.

by Sur La Table & Andrews McMeel Publishing

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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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Vanilla Creme Brulee

This is it, the ultimate in sweet, creamy richness, topped with a crisp crust of caramelized sugar. You'll surprise everyone by serving one of the most popular restaurant desserts ever, and no one needs to know how simple it is. The vanilla bean gives every bite a round, deep vanilla flavor as well as an...

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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Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing

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Classic Apple Pie

by Sur La Table & Andrews McMeel Publishing

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Cedar-Plank Salmon with Lemon-Dill Hollandaise

Tested and perfected in the Sur la Table kitchen

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Parmesan Butter

by Chef’n.

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Classic French Fruit Tart

Summer berries are an obvious choice for this French tart, but also try slices of nectarines and plums, poached pears, pineapple, mango or kiwi, depending upon the season.

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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Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

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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Yukon Gold Potato Salad

by Stephanie Piché, Caterer

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Caramelized Onion and Brie Tartlets

Tested and perfected in the Sur la Table kitchen

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Peach Ice Cream

by Zoku

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Hazelnut Hot Chocolate

by Vitamix

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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 kitchen

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Sous Vide New York Steak

Cook meltingly tender New York steak with the revolutionary sous vide method, utilized by fine restaurants nationwide.

Tested and perfected in the Sur la Table kitchen

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Strawberry Souffles with Cointreau Whipped Cream

Perfect for warmer spring and summer months, this light berry dessert is a wonderful way to not only impress your family and friends, but a delicious way to use freshly picked strawberries especially from your garden or the farmers’ market.

Tested and perfected in the Sur la Table kitchen

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Steam Grilled Spring Vegetables

by Staub

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Citrus Burst 5-Layer Cake

Satisfy your citrus craving and have fun at the same time as you bake, assemble and ice this zesty cake.

by Wilton®

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Salmon Gravlax

by Sur La Table & Andrews McMeel Publishing

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Just Peachy Smoothie

by Vitamix

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Cherry Lime Slush

by Zoku

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Guinness Ice Cream with Chocolate Bacon Bits

Beer-flavored ice cream? This unexpected yet amazing dessert takes advantage of the deep caramel notes in the stout to create a frozen treat full of complex flavors. The sprinkling of chocolate-covered bacon pieces pushes this unique sweet treat over the top.

Tested and perfected in the Sur la Table kitchen

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Bittersweet Chocolate Bread Pudding

by Sur La Table & Andrews McMeel Publishing

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Pear Sorbet with Champagne

Thanks to their creamy texture, ripe pears make a particularly plush sorbet. Adding a little brandy to the pear puree keeps the sorbet from freezing hard. For maximum effect, top each serving with a splash of Champagne at the dinner table.

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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Warm Bibb and Bacon Salad with Malty-Beer Vinaigrette

The deliciously sweet and smoky flavors of this vinaigrette take center stage.

Tested and perfected in the Sur la Table kitchen

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Herbed Shrimp Skewers with Mint-Feta Pesto

Tested and perfected in the Sur la Table kitchen

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Veal Osso Buco

by Fagor

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Baked Chicken with Potatoes and Mushrooms

This recipe from Lékué is a quick and simple way to prepare baked chicken.

by Lékué

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Saffron-Steamed Mussels with Crème Fraîche

by All-Clad & Chef Barbara Lynch

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Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

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Pan-Seared Scallops with Prosecco Butter Sauce

Tested and perfected in the Sur la Table kitchen

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Herbed Chicken Pot Pie

This savory favorite is easier than ever to make thanks to the roasted chicken and chopped vegetables available in most markets.

by Sur La Table & Andrews McMeel Publishing

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Cranberry Orange Slush

by Zoku

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