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All Recipes

Citrus Smoothie

by Vitamix

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Cranberry Fruit Salad Smoothie

by Vitamix

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Orange Almond Cake

by Wilton®

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Emerald Smoothie

by Vitamix

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Chicken and Shrimp Satays

by Ming Tsai, Master Recipes

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Everything Smoothie

by Vitamix

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Summer Splash Smoothie

by Vitamix

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Chicken Miso Soup

by Ming Tsai © 2007

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Fresh Fruit Smoothie

by Vitamix

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Triple Berry Smoothie

by Vitamix

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Feta, Roasted Pepper and Basil Muffins

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

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Moroccan Chicken Skewers with Herb Sauce

Traditional Moroccan spices and herbs, such as cinnamon, cumin, turmeric, coriander and mint, can transform plain chicken breast into a wide array of interesting flavors.

Tested and perfected in the Sur la Table kitchen

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Pan Seared Scallops, Warm Tomato, Caper and Olive Relish with Creamy Polenta

Recipe developed for Sur La Table’s Cooking Classes

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Fruit Combo Smoothie

by Vitamix

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Triple Strawberry Smoothie

by Vitamix

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Blue Cheese-Stuffed Dates Wrapped in Pancetta

Tested and perfected in the Sur la Table kitchen

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Grilled Pizza with Mozzarella, Arugula and Chile Oil

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Speedy Tortilla Soup

by Breville

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Arugula & Shaved Parmesan Salad

Recipe developed for Sur La Table’s Cooking Classes

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Fruit Salad Smoothie

by Vitamix

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Grilled Pears with Cinnamon Cream

Recipe developed for Sur La Table’s Cooking Classes

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Tropical Escape Smoothie

by Vitamix

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BBQ Chicken

by Wolfgang Puck & Marian Getz

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Smoked Salmon Pizzettes with Red Onion and Capers

Tested and perfected in the Sur la Table kitchen

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Chocolate Banana Marble Bread

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

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Gluten Free Pizza Dough

by Breville

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Ginger Lavender Vodka Slush

by KitchenAid

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Country Style Lemonade

Recipe developed for Sur La Table’s Cooking Classes

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Gateau de Hannouka

by Joan Nathan, Quiches, Kugels, and Couscous

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Apple, Pear and Strawberry Juice

by Breville

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Spicy Potato Bites

Tested and perfected in the Sur la Table kitchen

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Apricot-Cherry Almond Cobbler

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

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Gingerbread Cookies

Mix, roll, cut and bake: these crowd-pleasing, classic cookies fill the air with a lovely warm scent of spiced molasses and ginger.

Tested and perfected in the Sur la Table kitchen

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Green Chile Tamales

Although this meal involves multiple steps, the final results are well worth the effort. Note that the recipe makes 24 tamales, but only 12 can be steamed at a time in the final step. Either steam them in two batches, or refrigerate or freeze the second half.

by Cuisinart

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Dessert Risotto with Dried Fruit & Nuts

by Le Creuset

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Classic Carrot Cake

by Clare McCormick, Assistant Buyer for Sur La Table

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Mixed Summer Berry and Ricotta-Filled Crepes

Say oui to crêpes! Creamy ricotta, zesty lemon and fresh berries combine for the ultimate brunch dish.

Tested and perfected in the Sur la Table kitchen

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Rosemary Beef Skewers with Chimichurri Dipping Sauce

Recipe developed for Sur La Table’s Cooking Classes

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Easy Cream Cheese Pie Dough

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

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Gluten Free Flour Mix

by Breville

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Spelt Salad with Sugar Snap Peas and Feta

Tested and perfected in the Sur la Table kitchen

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Grilled Sausage and Fig Pizza with Gorgonzola Cheese

The flavor of sweet fresh figs, spicy sausage and salty, creamy gorgonzola cheese makes for a wonderful flavor combination. Fresh figs are best in this recipe; however, dried figs can be substituted.

Tested and perfected in the Sur la Table kitchen

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Blueberry Lemonade

Recipe developed for Sur La Table’s Cooking Classes

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Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

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Farfalle with Peas, Parmesan and Mozzarella

This quick and easy pasta dish makes cooking for one a delight with the Lékué Pasta Cooker.

by Lékué

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Garam Masala

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

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Grilled Eggplant and Mozzarella Panini

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Pork Tenderloin with Mushrooms and Herbs Wrapped in Puff Pastry

This is a take on the classic dish beef wellington. Here we use pork to create a lighter dish and puff pastry instead of the traditional brioche. To balance the heavy and earthy flavors of the mushrooms, the dish is finished with a simple parsley pistou.

Tested and perfected in the Sur la Table kitchen

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