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All Recipes

Sweet Potatoes on the Grill

by Sur La Table & Andrews McMeel Publishing, Eating Local

German Potato Salad

Recipe developed for Sur La Table’s Cooking Classes

Soft and Sweet Cinnamon Rolls

by Sur La Table & Andrews McMeel Publishing, Simple Comforts

Charred Zucchini with Heirloom Tomatoes, Olives and Feta

Recipe developed for Sur La Table’s Cooking Classes

Easy Morning Muffins with Raspberries

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

Grilled Peach and Watercress Salad with Prosciutto over Flat Bread

Recipe developed for Sur La Table’s Cooking Classes

Pork Medallion Saute with Figs

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

Baby Back Ribs with Cannellini Beans

by Sur La Table & Andrews McMeel Publishing, Simple Comforts

Kale and Basil Pesto

by Vitamix

Mom’s Olive Oil Orange Bundt

by Baked

Cinnamon-Streusel Sour Cream Coffee Cake

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

Persimmon-Ginger Smoothie

by Sur La Table & Andrews McMeel Publishing, Eating Local

Hot Beef & Bean Dip

by Greenpan

Classic Margarita

by Charlotte Bernhardt

El Toro Blanco

Buttermilk Salad Dressing with Dried Tomatoes

by Sur La Table & Andrews McMeel Publishing, Eating Local

Grilled Five-Spice Chicken

by Sur La Table & Andrews McMeel Publishing, Eating Local

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

Cajun Popcorn

by Greenpan

Long Life Noodles with Chicken and Baby Bok Choy

Recipe developed for Sur La Table’s Cooking Classes

Cranberry Orange Slush

by Zoku

Grilled Leg of Lamb

Recipe developed for Sur La Table’s Cooking Classes

Old-Fashioned Dinner Rolls

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

Spaghetti alla Chitarra

by Academia Barilla, adapted by the Sur La Table kitchen

Omelet with Leeks, Spring Herbs, and Goat Cheese

by Sur La Table & Andrews McMeel Publishing, Eating Local

Savory Shallot and Orange-Cranberry Sauce

Recipe developed for Sur La Table’s Cooking Classes

Sirloin Sliders with Balsamic Onions, Brie, and Bacon

Dressed up with balsamic-spiked caramelized onions, crumbled bacon and creamy brie cheese, these sliders are terrific for a party or a fun family meal.

Tested and perfected in the Sur la Table kitchen

Swiss Cheese Fondue

by Greenpan

Fried Rice

by Jenny Clark

Mulled Grape Juice Slush

by Zoku

Rack of Lamb with Mint Butter

by Sansaire

Grilled Radicchio and Endive Salad with Spring Radishes

Recipe developed for Sur La Table’s Cooking Classes

Apple Cider Old Fashioned Doughnuts

Recipe developed for Sur La Table’s Cooking Classes

Apricot-Raspberry Upside-Down Cake

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

Nitty Gritty Dirt Farm Ketchup

by Sur La Table & Andrews McMeel Publishing, Eating Local

Risotto alla Parmigiana con Salamino - Risotto Parmigiana Style with Italian Sausage

by Academia Barilla, adapted by the Sur La Table kitchen

Frittata with Zucchini, Cherry Tomatoes, and Goat Cheese

by Sur La Table & Andrews McMeel Publishing, Eating Local

Stew with Vermicelli

by Lékué

Easy Green Smoothie

by Vitamix

Smokey BBQ Rub Steak

by Tom Douglas

Fluffy Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

Lamb Stew by Chef Paul Kahan

Lamb marinated in Sriracha and Herbs de Provence is rounded out with a red wine reduction, tomatoes and fresh thyme.

by All-Clad & Chef Paul Kahan

Grilled Lamb Pita Sliders with Feta and Mint Pesto

Give your sliders a Mediterranean twist by mixing ground lamb into sirloin, adding Greek spices to the blend and serving in toasted pita bread.

Tested and perfected in the Sur la Table kitchen

Shabu Shabu Steak & Noodles

by Greenpan

Grilled Cheese

by Staub

Caramel Apple Slush

by Zoku

Honey-Glazed Carrots

by Sansaire

Strawberry Souffles with Cointreau Whipped Cream

Tested and perfected in the Sur la Table kitchen

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