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Main Courses

Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

by Sur La Table & Andrews McMeel Publishing

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

Mushroom and Zucchini Pizza

by Ethan Stowell

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

Classic Deep-Fried Turkey

by Waring Pro

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

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

Steak and Mashed Potatoes

by Staub

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

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

Chargrilled Shucked Oysters

Tested and perfected in the Sur la Table kitchen

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

Bolognese

Recipe developed for Fagor, by America’s TEST KITCHEN

Homemade Pizza

by Breville

Spaghetti alla Chitarra

by Academia Barilla, adapted by the Sur La Table kitchen

Risotto with Mushrooms and Salumi Pancettini

by Armadino Batali & Salumi

Dutch Oven Slow Roasted Pork Shoulder with Rosemary Garlic Marinade

by All-Clad & Chef Paul Kahan

Sirloin Sliders with Balsamic Onions, Brie, and Bacon

Tested and perfected in the Sur la Table kitchen

Chicken Braised in Red Wine (Coq au Vin)

Tested and perfected in the Sur la Table kitchen

Roast Turkey with Mushroom Stuffing

by Jacques Péin

Fried Rice

by Jenny Clark

Pork Loin with Ginger Pomegranate Sauce

by Fagor

Steak Tagliata with Arugula and Fried Capers

Smoked Chipotle Pulled Pork

by All-Clad

Rack of Lamb with Mint Butter

by Sansaire

Red Wine-Braised Short Ribs

by All-Clad & Chef Barbara Lynch

Ricotta and Nettle-Filled Tortellini with Speck and Asparagus

Porcini-Crusted Tenderloin with Chocolate-Port Sauce

Tested and perfected in the Sur la Table kitchen

Wok-Fried Chicken and Vegetables with Ginger and Lemongrass

Recipe developed for Sur La Table’s Cooking Classes

Paella

by Cuisinart

Asian Style Boneless Beef Short Ribs

Recipe developed for Fagor, by America’s TEST KITCHEN

Korean Style Wings

by Breville

Sweet Potato Gnocchi with Brown-Butter Sage Sauce

Tested and perfected in the Sur la Table kitchen

Risotto alla Parmigiana con Salamino - Risotto Parmigiana Style with Italian Sausage

by Academia Barilla, adapted by the Sur La Table kitchen

Salt Slab Shrimp with Asparagus and Honey-Basil Dressing

Tested and perfected in the Sur la Table kitchen

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