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Main Courses

Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

by Sur La Table & Andrews McMeel Publishing

Shrimp Tacos with Avocado Crema

by Joel Gamoran, Sur La Table National Chef

Steamed Clams with Fennel and Chorizo

Recipe developed for Sur La Table’s Cooking Classes

Halibut Poached in Green Curry Broth

by Joel Gamoran, Sur La Table National Chef

Pappardelle Pasta with Italian Sausage, Tomato, Oregano and Mint

by Ethan Stowell

Honey of a Peach Grilled Game Hens

by Margee Berry

Mushroom and Zucchini Pizza

by Ethan Stowell

Pork Chops

by Staub

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

Quinoa Pilaf with Spring Peas and Asparagus

Tested and perfected in the Sur la Table kitchen

Classic Deep-Fried Turkey

by Waring Pro

Anson Mills Oat Risotto with Oxtail Roasted Shallot and Parsnips

by All-Clad & Chef Hugh Acheson

Lucky Lo Mein Noodles

Recipe developed for Sur La Table’s Cooking Classes

Steamed Manila Clams with Thyme, White Wine and Sorrel Purée

by Ethan Stowell

Potato, Bacon and Rosemary Mini Pizzas

Tested and perfected in the Sur la Table kitchen

Grilled Tamarind Shrimp

Recipe developed for Sur La Table’s Cooking Classes

Chicken Teriyaki Skewers

by Lékué

Pan Seared Duck Breast with Two Potato Hash and Dried Cherry Sauce

by All-Clad & Chef Marc Murphy, of NYC’s Landmarc and other restaurants

Grilled Ahi with Summer Citrus Dip

by Diane Halferty

Beef Bourguignon from Le Creuset

by Le Creuset

Steak and Mashed Potatoes

by Staub

Cioppino

by Chef Mia Chambers

Shredded Pork Soft Tacos

Recipe developed for Fagor, by America’s TEST KITCHEN

Roast Turkey

by Breville

Tagliatelle alla Bolognese

by Academia Barilla, adapted by the Sur La Table kitchen

Grilled Five-Spice Chicken

by Sur La Table & Andrews McMeel Publishing, Eating Local

Grilled Swordfish with Peperonata

by Sur La Table & Andrews McMeel Publishing, Eating Local

Carbonara by Chef Marc Vetri

by All-Clad & Chef Marc Vetri

Steak Sliders with Applewood Bacon-Cabernet Reduction and Blue Cheese

Tested and perfected in the Sur la Table kitchen

Roast Chicken with Lemon and Rosemary

Tested and perfected in the Sur la Table kitchen

Long Life Noodles with Chicken and Baby Bok Choy

Recipe developed for Sur La Table’s Cooking Classes

Chicken & Quinoa – Southwestern Style

by Fagor

Chicken Piccata

Peas and Ham Farro Risotto

by All-Clad

Chargrilled Shucked Oysters

Tested and perfected in the Sur la Table kitchen

Saffron-Steamed Mussels with Crème Fraîche

by All-Clad & Chef Barbara Lynch

Swordfish with capers, chives and lemon

by Staub

Prosciutto-Wrapped Shrimp with Salsa Verde Dipping Sauce

Grilled Leg of Lamb

Recipe developed for Sur La Table’s Cooking Classes

Grilled Eggplant Cannelloni with Ricotta and Prosciutto

by Sur La Table & Andrews McMeel Publishing, Eating Local

Asian-Style Poached Salmon

by Cuisinart

Bolognese

Recipe developed for Fagor, by America’s TEST KITCHEN

Homemade Pizza

by Breville

Roast Chicken with Bread and Arugula Salad by Ina Garten

by Ina Garten, Make it Ahead

Spaghetti alla Chitarra

by Academia Barilla, adapted by the Sur La Table kitchen

New York Steaks with Chive Butter and Merlot Sauce

Tested and perfected in the Sur la Table kitchen

Grilled Scallops with Cilantro-Nectarine Salsa

Tested and perfected in the Sur la Table kitchen

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