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Main Courses

Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

by Sur La Table & Andrews McMeel Publishing

Pork Medallion Saute with Figs

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

Grilled Five-Spice Chicken

by Sur La Table & Andrews McMeel Publishing, Eating Local

Grilled Leg of Lamb

Recipe developed for Sur La Table’s Cooking Classes

Grilled Lamb Pita Sliders with Feta and Mint Pesto

Tested and perfected in the Sur la Table kitchen

Shabu Shabu Steak & Noodles

by Greenpan

Standing Rib Roast with Roasted Garlic and Red Wine

by Wolf Gourmet

Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches

by Sur La Table & Andrews McMeel Publishing, Eating Local

Stir-Fried Turkey in Lettuce Wraps

by Greenpan

Cheeseburger

by Staub

Veggie Yakisoba

Recipe developed for Sur La Table’s Cooking Classes

Chicken Fajitas

by Greenpan

Himalayan Salt Block Scallops with Honey-Peppercorn Glaze

Tested and perfected in the Sur la Table kitchen

Grilled Garlic-Rubbed Lamb Chops

Recipe developed for Sur La Table’s Cooking Classes

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

Moroccan Braised Chicken Thighs with Saffron, Chickpeas and Dried Apricots

Tested and perfected in the Sur la Table kitchen

Pork Chops

by Staub

Basic Fresh Masa Preparada

Recipe developed for Sur La Table’s Cooking Classes

Seared Scallops and Cauliflower Grits

by Joel Gamoran, Sur La Table National Chef

Hangar Steak Fajitas

by Charcoal Companion

Buffalo Wings with Citrus-Feta & Cumin-Cilantro Ranch Dipping Sauces

by Breville

Trenette fresche al Pesto alla Genovese - Fresh Trenette with Pesto alla Genovese

by Academia Barilla, adapted by the Sur La Table kitchen

Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

by Sur La Table & Andrews McMeel Publishing

Asian Glazed Salmon

by All-Clad & Carole Walter

Grilled Rub with Love Salmon

by Tom Douglas

Sweet Potato Quinoa with Sauteed Kale and Walnuts

Tested and perfected in the Sur la Table kitchen

Shrimp Skewers with Spiced Mango Wraps

by Ellane Pirotte

Whole Wheat Pasta with Chicken Sausage, Pesto and Green Bean

Tested and perfected in the Sur la Table kitchen

Quick and Easy Cassoulet

by Emile Henry

Linguine with Clams and White Wine Sauce

Recipe developed for Sur La Table’s Cooking Classes

Gruyere, Thyme, and Caramelized Onion Pocket Pies

Tested and perfected in the Sur la Table kitchen

Mini Moroccan Spiced Lamb Burgers with Mango Chutney

Recipe developed for Sur La Table’s Cooking Classes

Casserole Roasted Chicken

by Le Creuset

Old Fashioned Maine Lobster Roll

Recipe developed for Sur La Table’s Cooking Classes

Classic Mini Margherita Pizzas

Recipe developed for Sur La Table’s Cooking Classes

Slow Cooked Pulled Pork with Homemade BBQ Sauce

by Breville

Super Easy Barbecue-Style Short Ribs

by Fagor

Salmon with Bacon and Onions

by Lékué

Lemon-Rosemary Mignonette

by Cynthia Nims

Asian-Style Poached Salmon

by Cuisinart

Macaroni with Cherry Tomatoes, Red Onion and Italian Bread Crumbs

by Lékué

Pan-Roasted Chicken Breast with Tomatoes, Olives and Red Pepper

Tested and perfected in the Sur la Table kitchen

Risotto with Wild Mushrooms, Walnuts and Sage

Recipe developed for Sur La Table’s Cooking Classes

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

Recipe developed for Sur La Table’s Cooking Classes

Lucky Lo Mein Noodles

Recipe developed for Sur La Table’s Cooking Classes

Steak and Mashed Potatoes

by Staub

Whole Roasted Snapper on Piperade

by All-Clad & Chris Hastings, owner and executive chef of the Hot & Hot Fish Club

Smoky Espresso Baby Back Pork Ribs

by Charlie Palmer, Remington Camp Cooking

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