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Grains, Legumes & Pasta

Pasta alla Norma - Pasta Norma style

by Academia Barilla, adapted by the Sur La Table kitchen

Tagliatelle alla Bolognese

by Academia Barilla, adapted by the Sur La Table kitchen

Risotto with Mushrooms and Salumi Pancettini

by Armadino Batali & Salumi

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

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

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

by Academia Barilla, adapted by the Sur La Table kitchen

Arancini di riso - Rice balls

by Academia Barilla, adapted by the Sur La Table kitchen

Spaghetti alla Chitarra

by Academia Barilla, adapted by the Sur La Table kitchen

Arrabbiata Sauce

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

Bomba di Riso - Rice Bomb

by Academia Barilla, adapted by the Sur La Table kitchen

Fettuccine with Pesto, Green Beans and Potatoes

Tested and perfected in the Sur la Table kitchen

Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

Tested and perfected in the Sur la Table kitchen

Beef Strips with Tomato and Onion

by Lékué

Lobster Macaroni and Cheese

by Sur La Table & Andrews McMeel Publishing

Risotto Milanese

Tested and perfected in the Sur la Table kitchen

Linguine with Tuna, Capers and Olives

Tested and perfected in the Sur la Table kitchen

Pea and Parsley Pesto with Linguine

Tested and perfected in the Sur la Table kitchen

Farfalle with Peas, Parmesan and Mozzarella

by Lékué

Macaroni with Cherry Tomatoes, Red Onion and Italian Bread Crumbs

by Lékué

Gemelli Pasta with Italian Sausage and Broccoli

by Lékué

Angel Hair Pasta with Shrimp, Parmesan and Lemon Juice

by Lékué

Herb Spaetzle

Recipe developed for Sur La Table’s Cooking Classes

Anson Mills Oat Risotto with Oxtail Roasted Shallot and Parsnips

by All-Clad & Chef Hugh Acheson

Carbonara by Chef Marc Vetri

by All-Clad & Chef Marc Vetri

Vegetarian Chili

by Kenwood Electrics

Sweet Sausage and Cannellini Pasta

by All-Clad & Chef Barbara Lynch

Pappardelle Pasta with Italian Sausage, Tomato, Oregano and Mint

by Ethan Stowell

Beet and Goat Cheese Ravioli with Arugula Pesto

Tested and perfected in the Sur la Table kitchen

Whole Wheat Pasta with Chicken Sausage, Pesto and Green Bean

Tested and perfected in the Sur la Table kitchen

Baked Macaroni and Cheese in the Pressure Oven

by Wolfgang Puck

Kabocha Squash Risotto with Crispy Pancetta

Recipe developed for Sur La Table’s Cooking Classes

Smoked Trout and Leek Risotto

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

Tomato and Lentil Soup

Tested and perfected in the Sur la Table kitchen

Sweet Potato Quinoa with Sauteed Kale and Walnuts

Tested and perfected in the Sur la Table kitchen

Sweet Potato Gnocchi with Brown-Butter Sage Sauce

Tested and perfected in the Sur la Table kitchen

Salmon Dill Linguine

Tested and perfected in the Sur la Table kitchen

Spring Vegetable Risotto with Shrimp

by GreenPan

Pasta Alla Carbonara

by GreenPan

Paella

by Cuisinart

Never Fail Risotto

by Fagor

Quinoa Pilaf with Spring Peas and Asparagus

Tested and perfected in the Sur la Table kitchen

Chicken & Quinoa – Southwestern Style

by Fagor

Indian Curry with Potatoes, Cauliflower, Peas and Chickpeas

by All-Clad

Peas and Ham Farro Risotto

by All-Clad

Kerrygold Mac and Cheese

by Kerrygold

Linguine with Pancetta, Peas and Mint

Tested and perfected in the Sur la Table kitchen

Pumpkin Ravioli with Sage-Brown Butter Sauce

Recipe developed for Sur La Table’s Cooking Classes

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