Review Your Order
Close

Shopping Cart

  • 0 Total
  • $0.00
0
CHECK  OUT
Cooking

Thanksgiving Cookware Sale

up to 50% off

All Recipes

Macaroni with Cherry Tomatoes, Red Onion and Italian Bread Crumbs

The Lékué Pasta Cooker is much faster than making pasta on the stove-top because you don’t have to wait for the water to boil, plus, it"s a 3-in-1 pot, strainer and mixing bowl.

Lékué

Stars: 0.0

Drunken Short Ribs with Tomato Chile Sauce and Cabbage Lime Slaw

Short ribs are cooked to outstanding tenderness in tequila then topped with spicy sauce and tangy slaw, by chef and restaurateur Nancy Oakes.

Recipe by Nancy Oakes, courtesy of All-Clad.

Stars: 0.0

Potatoes au Gratin

Yukon Gold potatoes paired with Gruyère, cream and spices make this classically delicious dish a cool-weather favorite.

Ben Witten, Resident Chef at Sur La Table Brewery Blocks, Portland, OR.

Stars: 0.0

Maple-Pecan Sticky Buns

Sticky buns are a favorite throughout the country, and each region seems to have its own variation. You'll like this one, with the deep, caramel-tinged flavor of real maple syrup paired with its finest dance partner-pecans. Be sure to turn these out of their baking pan while they are still quite warm, or the...

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

Stars: 0.0

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.

Recipe adapted from Wilton.com

Stars: 0.0

Sun Dried Tomatoes and Artichoke Dip

Tear up a loaf of fresh bread or some crispy pita chips and dip away into this savory, tomato-y twist on artichoke dip.

Recipe courtesy of Kenwood Electrics

Stars: 0.0

Classic German Chocolate Cake

One bite of this gooey, chocolaty American cake classic will transport you to a boat traveling peacefully down the Rhine. Pair with a good Riesling for exceptional decadence.

Tested and perfected in the Sur la Table kitchen

Stars: 0.0

Smoked Salmon Pizzettes with Red Onion and Capers

Pizzettes are miniature pizzas, perfect for an appetizer or hors d’oeuvre party. This version features thin, crispy crusts topped with smoked salmon.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Parmesan-Herb Popovers

Popovers are culinary sleight of hand. Their simple ingredients and mixing method belie the great heights to which they rise during baking, puffing up like crispy brown balloons. A popover pan is designed to optimize that rise, with tall narrow cups that force the batter upward. The recipe here gives...

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

Stars: 0.0

Citrus Herbal Tea-Steamed Scallops

Besides being delicately delicious, this is a heart-healthy dish. It’s flavored steamed scallops combined with fresh greens and tantalizing vinaigrette. It also makes a nice change of pace when you’ve had too many rich foods and you want something that’s light yet satisfying.

Ming Tsai and Arthur Boehm, Simply Ming

Stars: 0.0

Risotto with Mushrooms and Salumi Pancettini

Risotto is a hearty Italian dish made with high starch, short grain rice that gives it a creamy consistency. This unique risotto recipe includes Salumi Pancettini—tiny rolled Pancettas which are salted and dry cured.

Recipe courtesy of Armadino Batali & Salumi, 2008

Stars: 0.0

Beef Bourguignon from Le Creuset

This Beef Bourguignon dish delivers on all levels with an intensely flavored red wine sauce and beef that melts in the mouth.

Le Creuset

Stars: 0.0

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)

Stars: 0.0

Sous Vide Pork Carnitas

Seasoned pork shoulder slow cooked with the Sansaire then seared to mouth-watering perfection. Yum!

Kevin Ertell

Stars: 0.0

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 kitchen

Stars: 0.0

Easy Everyday Tomato Soup

Everybody loves tomato soup and guess what? It’s easier to make than you might think. Try this simple version for yourself!

Recipe courtesy of Kenwood Electrics

Stars: 0.0

Pretzels with Sweet Honey Mustard Dressing

Everyone loves pretzels! Season yours with sugar, salt, seeds, nuts and more! Better yet, the yeast dough can be adapted to make monkey bread, rolls and loaves!

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Rosemary Beef Skewers with Chimichurri Dipping Sauce

Chimichurri sauce is as common in Argentina as ketchup is in America. A thick herb mixture traditionally flavored with parsley, garlic, onion and oregano, it’s used as both a marinade and a sauce.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Salt Cod Fritters with Aioli Dip

Irresistible, crispy golden fish cakes dipped in creamy, garlicky aioli is pure Spanish deep-fried delight.

Stars: 0.0

Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

Zucchini is mild flavored, so it is the perfect canvas for the bold tastes of fresh oregano and dried tomatoes. Use your best extra-virgin olive oil and aged red wine vinegar for the dressing.

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

Stars: 0.0

Chocolate Hazelnut Spread

Breakfast becomes dessert! This classic combination of chocolate and hazelnuts is blended into a spread so good you’ll spoon it straight from the bowl.

Vitamix

Stars: 0.0

Chard, Mushroom, and Swiss Cheese Frittata

The secret ingredient here is Dijon mustard. You won’t taste it, but it’s working behind the scenes to deepen the flavor.

Sarah Jay and Sur La Table, Knives Cooks Love (Andrews McMeel)

Stars: 0.0

Grilled Pizza with Mozzarella, Arugula and Chile Oil

Wispy leaves of young arugula are used like an herb in this recipe, sprinkled on the sizzling pizza just as it comes off the grill. Note the long, slow rise on the dough—a total of six hours—which produces a particularly light, chewy and flavorful crust.

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

Stars: 0.0

Orange Almond Cake

A great way to end your Easter brunch.

© 2010 Wilton Industries, Inc. Used with permission.

Stars: 0.0

Arroz con Pollo with Chorizo and Capers

When using a cut-up whole chicken (rather than only legs and thighs) for this dish, you need to take precautions to keep the breast meat from drying out. The trick is to sear the breast pieces briefly and then add them to the rice halfway through cooking. Mexican chorizo, a fresh sausage seasoned with garlic and...

Sarah Jay and Sur La Table, Knives Cooks Love (Andrews McMeel)

Stars: 0.0

Roast Chicken with Lemon and Rosemary

We’ve taken a simple roast chicken and elevated it to new flavor heights with the addition of lemon and earthy flavored rosemary.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Sweet Sausage and Cannellini Pasta

This Tuscan classic of cannellini beans and pasta is transformed into a hearty main course with the addition of sweet and hot Italian sausages.

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

Stars: 0.0

Cedar-Plank Salmon with Lemon-Dill Hollandaise

Intensify the flavor of salmon by cooking it on Cedar wood which imparts a lush smoky flavor.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

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 kitchen

Stars: 0.0

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

Stars: 0.0

Popcorn Shrimp with Bloody Mary Aioli

Crunchy and golden fried shrimp is an easy and filling appetizer to add to your next party. The addition of the aioli adds a hint of creamy, tangy flavor which accentuates the flavor of the shrimp.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Rich Turkey Pan Gravy

This rich pan sauce starts with a succulent base of pan juices and builds flavor with the addition of roasted vegetables, red wine, and fresh herbs.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Inside-Out S’mores

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

Chicago Metallic

Stars: 0.0

Herb Spaetzle

Pronounced shpet’ zul, spaetzle is a delicious, comforting cross between a noodle and dumpling, and incredibly quick and simple to make.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Creamy Salmon and Chive Mousse on Crostini

Smoked salmon is blended into a deliciously creamy spread. The mixture can be made ahead of time, and will keep covered in the refrigerator for up to 2 days.

Tested and perfected in the Sur La Table kitchens

Stars: 0.0

Spanish Tomato Toast (Pan con Tomate)

This traditional Catalan dish is light, luscious and bursting with bright ripe tomatoes, olive oil and garlic.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Chocolate-Cranberry Bread Pudding

Bread pudding is typically made of stale white bread. For a touch of decadence, you could also use brioche, challah or croissants.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Roasted Butternut Squash Soup

Butternut squash has dense, creamy, sweet flesh that you can easily scrape from the skin after baking. Puree it with sautéed onions and broth to make a silky, pumpkincolored soup, then stir in some minced chipotle chiles to warm it up.

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

Stars: 0.0

Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

With a little chopping of herbs and garlic, you can step up your everyday roasted potatoes to something special. Lemon zest and parsley add sparkle, and the generous coating of olive oil helps ensure crispness.

Sarah Jay and Sur La Table, Knives Cooks Love (Andrews McMeel)

Stars: 0.0

Potato Mash with Braised Cabbage

Colcannon is a traditional cabbage or kale dish, commonly served at Halloween in Ireland, and served as an accompaniment to boiled ham or Irish bacon.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Pumpkin Walnut Bread

This is the loaf you want on that gorgeous fall day, when it’s too beautiful outdoors to fuss in the kitchen for long.

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

Stars: 0.0

Chicken and Shrimp Satays

Ming Tsai, Master Recipes

Stars: 0.0

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.

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

Stars: 0.0

Salmon Gravlax

One of the most delicate and least embellished salmon preparations is gravlax, a Scandinavian specialty in which the fish is cured by means of a salt and sugar rub.

Diane Morgan and Sur La Table, Gifts Cooks Love (Andrews McMeel)

Stars: 0.0

Chicken Braised in Red Wine (Coq au Vin)

Literally translating to “rooster in wine, ” Coq au Vin developed on the farms of France as a means of making a flavorful meal from older poultry.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

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

Stars: 0.0

Chicken with Potatoes

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

Lékué

Stars: 0.0

Acorn Squash Soup

The perfect autumnal appetizer elevates the flavor of acorn squash with a rich blend of broth, cream and white wine.

Recipe courtesy of Kenwood Electrics

Stars: 0.0

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Close