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Main Courses

Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

by Sur La Table & Andrews McMeel Publishing

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Gruyere, Thyme, and Caramelized Onion Pocket Pies

Tested and perfected in the Sur la Table kitchen

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Herbed Chicken Pot Pie

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

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Arrabbiata Sauce

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

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Green Chile Tamales

by Cuisinart

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Pork Loin with Ginger Pomegranate Sauce

by Fagor

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Asian-Style Poached Salmon

by Cuisinart

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Pork Tenderloin Medallions with Orange-Rosemary Balsamic Butter

Tested and perfected in the Sur la Table kitchen

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Yankee Pot Roast

Tested and perfected in the Sur la Table kitchen

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Salmon with Lemon Chives Sauce

by Fagor

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Farro Risotto with Kale and Cranberries

Recipe developed for Sur La Table’s Cooking Classes

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Paella

by Cuisinart

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Chickpea and Artichoke Tagine

Recipe developed for Fagor, by America’s TEST KITCHEN

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Sweet Potato Quinoa with Sauteed Kale and Walnuts

Tested and perfected in the Sur la Table kitchen

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Sous Vide Turkey Breast with Dark Meat Confit and Gravy

by Sansaire

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Sauteed Beef Medallions with Pearl Onion Red Wine Sauce

by Le Creuset

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Pork Tenderloin with Mushrooms and Herbs Wrapped in Puff Pastry

Tested and perfected in the Sur la Table kitchen

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Maryland Crab Cakes

Tested and perfected in the Sur la Table kitchen

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Surf and Turf in the Staub Steam Grill

by Staub

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Fresh Squid Ink Pasta Dough

Recipe developed for Sur La Table’s Cooking Classes

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Shredded Pork Soft Tacos

Recipe developed for Fagor, by America’s TEST KITCHEN

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Roast Chicken with Bread and Arugula Salad by Ina Garten

by Ina Garten, Make it Ahead

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Steam Grilled Lamb Chops over Fall Couscous

by Staub

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Turkey Pozole Verde

Recipe developed for Sur La Table’s Cooking Classes

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Herb Crusted Salmon with Tomato Vinaigrette in the Pressure Oven

by Wolfgang Puck

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Honey of a Peach Grilled Game Hens

by Margee Berry

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Linguine with Pancetta, Peas and Mint

Tested and perfected in the Sur la Table kitchen

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Tomato and Lentil Soup

Tested and perfected in the Sur la Table kitchen

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Chicken Braised in Red Wine (Coq au Vin)

Tested and perfected in the Sur la Table kitchen

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Steamed Clams with Fennel and Chorizo

Recipe developed for Sur La Table’s Cooking Classes

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Pan-Seared Curry-Rubbed Scallops

Tested and perfected in the Sur la Table kitchen

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Beer-Battered Shrimp with Lemon and Parsley Aioli

Tested and perfected in the Sur la Table kitchen

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Grilled Coffee-Marinated Flank Steak

Tested and perfected in the Sur la Table kitchen

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Asparagus-Goat Cheese Tart with Basil

Tested and perfected in the Sur la Table kitchen

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Salmon with Bacon and Onions

by Lékué

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Vegetarian Chili

by Kenwood Electrics

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Chicken with Sautéed Spinach, Olives and Roasted Lemons

Tested and perfected in the Sur la Table kitchen

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Steak Diane

by E’Cucina Home

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Bolognese

Recipe developed for Fagor, by America’s TEST KITCHEN

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Sweet Potato Gnocchi with Brown-Butter Sage Sauce

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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Braised Chicken with Apple and Sage

Tested and perfected in the Sur la Table kitchen

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Salt Brick Grilled Chicken

by Mark Bitterman, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks

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Stir-Fried Clams with ThaiFusions Sweet Onion Chili Jam

by ThaiFusions

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Pollo al Mattone - Chicken Under a Brick

by Academia Barilla, adapted by the Sur La Table kitchen

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Stir Fried Bok Choy with Shrimp and Oyster Sauce

Recipe developed for Sur La Table’s Cooking Classes

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Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

Tested and perfected in the Sur la Table kitchen

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Dutch Oven Slow Roasted Pork Shoulder with Rosemary Garlic Marinade

by All-Clad & Chef Paul Kahan

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