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Breakfast

Classic Eggs Benedict

Tested and perfected in the Sur la Table kitchen

Easy Morning Muffins with Raspberries

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

Omelet with Leeks, Spring Herbs, and Goat Cheese

by Sur La Table & Andrews McMeel Publishing, Eating Local

Apple Cider Old Fashioned Doughnuts

Recipe developed for Sur La Table’s Cooking Classes

Frittata with Zucchini, Cherry Tomatoes, and Goat Cheese

by Sur La Table & Andrews McMeel Publishing, Eating Local

Eggs Over Easy

by Staub

Buckwheat Crepes with Sauteed Apples and Gruyere Cheese

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

Blueberry Scones with Lemon Glaze

Recipe developed for Sur La Table’s Cooking Classes

French Toast

by Staub

Baked Cake Doughnuts

by Wilton®

Spinach and Goat Cheese Quiche

by GreenPan

Pineapple Upside Down Muffins

by Nordic Ware

Chard, Mushroom, and Swiss Cheese Frittata

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

Yogurt Parfait with Coconut Apple Granola

Tested and perfected in the Sur la Table kitchen

Steak and Eggs Benedict

by Wolf

Blood Orange Baked Doughnuts

by Nordic Ware

Savory Vegetable Omelet

by Lékué

Potato, Caramelized Onion, and Salmon Omelet

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

Orange-Scented French Toast Strata with Candied Lemon Zest

Recipe developed for Sur La Table’s Cooking Classes

Mixed Summer Berry and Ricotta-Filled Crepes

Tested and perfected in the Sur la Table kitchen

Lemon Blueberry Muffins

by Wolf

Fresh Fig and Lemon Preserves

by Sur La Table & Andrews McMeel Publishing, Eating Local

Deviled Eggs with Bacon Brioche

Recipe developed for Sur La Table’s Cooking Classes

Ham and Sausage Strata

Tested and perfected in the Sur la Table kitchen

Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

Whole Wheat Waffles with Strawberry Sauce

by Braun

Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

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

Potato Frittata

by Lékué

Fresh Fig and Lemon Preserves

by Sur La Table & Andrews McMeel Publishing

Cinnamon Pull-Aparts

by Nordic Ware

Scones with Strawberries and Cream

Recipe Developed for Sur La Table’s Cooking Classes

Strawberry-Vanilla Preserves

by Allison Carroll Duffy, Preserving with Pomona’s Pectin

Goat Cheese and Melted Leek Frittata

Recipe developed for Sur La Table’s Cooking Classes

Leek, Parmesan and Ham Quiche

by Sur La Table & Andrews McMeel Publishing

Croque Madam

Recipe developed for Sur La Table’s Cooking Classes

Wild Mushroom, Spinach & Goat Cheese Frittata

by Le Creuset

Soft and Sweet Cinnamon Rolls

by Sur La Table & Andrews McMeel Publishing, Simple Comforts

Prosciutto, Kale, and Red Bell Pepper Skillet Frittata

Recipe developed for Sur La Table’s Cooking Classes

Morning Glory Muffins

Recipe developed for Sur La Table’s Cooking Classes

Carrot Apple Ginger Muffins

by KitchenAid

Smoked Salmon Eggs Benedict with Hollandaise

Recipe developed for Sur La Table’s Cooking Classes

Belgian Waffles with Strawberries and Whipped Cream

Tested and perfected in the Sur la Table kitchen

Caramelized Onion and Goat Cheese Tart with Red Pepper Foam

Tested and perfected in the Sur la Table kitchen

Liege Waffles

by Lars Own Belgian Pearl Sugar

Potato and Kale Tortilla

Tested and perfected in the Sur la Table kitchen

Orange-Cardamom Marmalade

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

Apricot Vanilla Bean Preserves with Rosé

Recipe developed for Sur La Table’s Cooking Classes

Baked Eggs Florentine

by E’Cucina Home

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