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Grilled Tuna Niçoise with Anchovy Vinaigrette

by Sur La Table & Andrews McMeel Publishing

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Chocolate Velvet Pound Cake

This classic cake has a deep chocolate flavor and close-grained, velvety crumb. The cake can be dressed up with a little Dark Chocolate Ganache spooned over the top and allowed to drip alluringly down the sides.

by Sur La Table & Andrews McMeel Publishing

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Classic Caesar Salad with Garlic Croutons

The raw egg yolk emulsifies the dressing so it is creamy and rich, but if you're concerned about serving uncooked eggs, either use pasteurized whole eggs, now available in some supermarkets, or else omit the yolk entirely. Focaccia or ciabatta make pleasantly toothsome croutons; if they're not available, English...

by Sur La Table & Andrews McMeel Publishing

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Classic Yellow Layer Cake

by Sur La Table & Andrews McMeel Publishing

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Classic Gougères

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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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

by Sur La Table & Andrews McMeel Publishing

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Mojito

by Charlotte Bernhardt

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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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Summer Vegetable Casserole with Manchego

Here, eggplants, red peppers, potatoes, tomatoes, onions and zucchini are cooked separately and then layered in a cazuela (gratin) and baked until they melt together. This is a good dish for late summer when these vegetables are at their prime.

by Sur La Table & Andrews McMeel Publishing

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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Bring the out the best in summer vegetables with this delicious salad. This is a perfect accompaniment to steak, chicken and fish.

Tested and perfected in the Sur la Table kitchen

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Navy Grog

by Don Beach, legendary barman and restaurateur

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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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Beef and Bean Chili with Chipotle Cream

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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Potato Leek Gratin

Tested and perfected in the Sur la Table kitchen

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Aussie on the Barbie

You’ll love this fun take on how Australians order a burger with the works—or “the lot” as they call it. Stuffed with gouda and topped with grilled pineapple, pickled beets, a fried egg and spicy chile sauce, this burger is pure yummy from down under.

by Charcoal Companion

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Potato, Bacon and Rosemary Mini Pizzas

The flavors in this pizza recipe make it perfect anytime of the day. The bacon cooks onto the potatoes, providing additional flavor and richness. Sprinkle with finishing salts and freshly ground black pepper.

Tested and perfected in the Sur la Table kitchen

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Steamed White Fish with Vegetables

by Wolfgang Puck & Marian Getz

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Arrabbiata Sauce

Arrabbiata means “angry” in Italian and refers to the chileinfused piquancy of this sauce. It is a dynamite way to use fresh-from-the-farmers’-market (or garden-picked) plum or Roma tomatoes. Buy yourself some disposable surgical gloves at the pharmacy and wear them when working with chiles. They...

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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Fresh Fig and Lemon Preserves

by Sur La Table & Andrews McMeel Publishing

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Lemon Curd

by Sur La Table & Andrews McMeel Publishing

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Corned Beef Sliders

by Stephanie Piché, Caterer

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Rosemary Beef Skewers with Chimichurri Dipping Sauce

Tested and perfected in the Sur la Table kitchen

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Brownie Ice Cream Sandwiches

by Wilton®

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Thyme-Scented Potato Gratin

Tested and perfected in the Sur la Table kitchen

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Farro Risotto with Butternut Squash with Kale Chips

Tested and perfected in the Sur la Table kitchen

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Berry Layer Cake

Sweet, simple and completely delicious. This light vanilla cake topped with layers of buttercream frosting is the perfect treat for any occasion.

by Wilton®

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Ham and Sausage Strata

Tested and perfected in the Sur la Table kitchen

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BBQ Chicken

by Wolfgang Puck & Marian Getz

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Neapolitan Pizza Dough

Tested and perfected in the Sur la Table kitchen

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Vanilla Shortcrust Dough

by Sur La Table & Andrews McMeel Publishing

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Going Green Smoothie

by Vitamix

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Mint Chocolate Ice Cream BonBons

Chocolate and mint is always a crowd-pleasing combo, and these decadent bonbons make an impressive (but easy) dessert.

by Zoku

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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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Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing

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Kabocha Squash Soup with Toasted Cumin and Chiles

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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Ginger Irish Whiskey

by Stephanie Piché, Caterer

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Creamy Salmon and Chive Mousse on Crostini

Tested and perfected in the Sur la Table kitchen

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Vanilla Ice Cream

by Zoku

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Greenbeans with Bulgur and Cranberries

Tested and perfected in the Sur la Table kitchen

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Ultimate Pumpkin Pie with Rum Whipped Cream

Elevate your pie with a lightly spiced pumpkin filling that tastes more like a mousse than a dense custard. Dark rum and orange zest enhance rather than overpower the mixture.

by Ina Garten, Barefoot Contessa Foolproof

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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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Salt-Crisped Whole Fish with Mint and Pickled Ginger

by Mark Bitterman, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks

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Leaf-Crust Pumpkin Pie

by Sur La Table & Andrews McMeel Publishing

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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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