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Valentine's day. Made with Love

All Valentine's Day Recipes

Salted Butter Caramel

Salted Butter Caramel

Recipe developed for Sur La Table’s Cooking Classes

Baked Brie and Hazelnut Bundles with Cranberry Chutney

Baked Brie and Hazelnut Bundles with Cranberry Chutney

Tested and perfected in the Sur la Table kitchen

Strawberry Souffles with Cointreau Whipped Cream

Strawberry Souffles with Cointreau Whipped Cream

Tested and perfected in the Sur la Table kitchen

Blue Cheese-Stuffed Dates Wrapped in Pancetta

Blue Cheese-Stuffed Dates Wrapped in Pancetta

Tested and perfected in the Sur la Table kitchen

Slow Cooker Fudgy Chocolate Brownies

Slow Cooker Fudgy Chocolate Brownies

Warm, rich and chocolaty, the slow-cooked decadence of these fudgy treats receives a little pick-me-up from espresso powder.

Tested and perfected in the Sur la Table kitchen

Whoopie Pies

Whoopie Pies

Give this retro dessert an updated look by decorating your pies with fun sprinkles, drizzled icing on top, or adding nuts or candies. Perfect for a family baking project, whoopie pies are as much fun to make as they are to eat.

by Wilton

Caramelized Onion and Brie Tartlets

Caramelized Onion and Brie Tartlets

Tested and perfected in the Sur la Table kitchen

Sticky Toffee Puddings

Sticky Toffee Puddings

Recipe developed for Sur La Table’s Cooking Classes

Grilled Sausage and Fig Pizza with Gorgonzola Cheese

Grilled Sausage and Fig Pizza with Gorgonzola Cheese

The flavor of sweet fresh figs, spicy sausage and salty, creamy gorgonzola cheese makes for a wonderful flavor combination. Fresh figs are best in this recipe; however, dried figs can be substituted.

Tested and perfected in the Sur la Table kitchen

Chargrilled Shucked Oysters

Chargrilled Shucked Oysters

Tested and perfected in the Sur la Table kitchen

Chocolate Hazelnut Spread

Chocolate Hazelnut Spread

by Vitamix

Pork Tenderloin Medallions with Orange-Rosemary Balsamic Butter

Pork Tenderloin Medallions with Orange-Rosemary Balsamic Butter

Pork tenderloin is one of the easiest meats to prepare and cook, and its sweet flavor and tender texture are appreciated by nearly all meat eaters.

Tested and perfected in the Sur la Table kitchen

Creamy Salmon and Chive Mousse on Crostini

Creamy Salmon and Chive Mousse on Crostini

Recipe developed for Sur La Table’s Cooking Classes

Lemon Popcorn

Lemon Popcorn

by Zippy Pop, Inc.

Mushrooms Stuffed with Sweet Italian Sausage

Mushrooms Stuffed with Sweet Italian Sausage

by All-Clad & Carole Walter

Spiced Nuts

Spiced Nuts

Tested and perfected in the Sur la Table kitchen

Champagne Cocktail

Champagne Cocktail

Tested and perfected in the Sur la Table kitchen

Champagne Smoothie

Champagne Smoothie

by Vitamix

Ginger Lavender Vodka Slush

Ginger Lavender Vodka Slush

by KitchenAid

Grapefruit Faux-jito

Grapefruit Faux-jito

Tested and perfected in the Sur la Table kitchen

Mojito

Mojito

by Charlotte Bernhardt

Passionately Pink Smoothie

Passionately Pink Smoothie

by Vitamix

Peach-Lemon Tea

Peach-Lemon Tea

by Sur La Table

Strawberry Marshmallows

Strawberry Marshmallows

Pleasingly pink and fluffy-soft, rich strawberry jam or preserves infuses these homemade marshmallows with deliciousness.

by Chicago Metallic

Shirley Collins

Shirley Collins

by Charlotte Bernhardt

Beef Bourguignon from Le Creuset

Beef Bourguignon from Le Creuset

This Beef Bourguignon dish delivers on all levels with an intensely flavored red wine sauce and beef that melts in the mouth.

by Le Creuset

Chicken Braised in Red Wine (Coq au Vin)

Chicken Braised in Red Wine (Coq au Vin)

Literally translating to “rooster in wine, ” Coq au Vin developed on the farms of France as a means of making a flavorful meal from older poultry.

Tested and perfected in the Sur la Table kitchen

Chicken with Preserved Lemon and Olives

Chicken with Preserved Lemon and Olives

Lemons preserved in salt are a vital part of Moroccan cooking. They are simple to prepare and can be kept for several months. See instructions below on how to preserve lemons ahead of time.

by Emile Henry

Cider Brined Pork Chops

Cider Brined Pork Chops

by Wolfgang Puck

Crispy Chicken with Fines Herbes Sauce

Crispy Chicken with Fines Herbes Sauce

For this rustic classic, use one pan to beautifully sear your chicken and create a flavorful herbed sauce.

Tested and perfected in the Sur la Table kitchen

Grilled Eggplant Cannelloni with Ricotta and Prosciutto

Grilled Eggplant Cannelloni with Ricotta and Prosciutto

Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington

Louisiana Oysters

Louisiana Oysters

by Acme Oyster House in New Orleans, Louisiana

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

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

A mouth-watering trio of perfectly seared duck, seasoned vegetables and a sauce of rich, French brandied cherries.

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

Pea and Parsley Pesto with Linguine

Pea and Parsley Pesto with Linguine

One of our favorite takes on the classic pesto—it’s a fresh celebration of summer flavors.

Tested and perfected in the Sur la Table kitchen

Perfect Steam-Grilled Pork Chops

Perfect Steam-Grilled Pork Chops

by Staub

Quick and Easy Cassoulet

Quick and Easy Cassoulet

by Emile Henry

Rack of Lamb with Mint Butter

Rack of Lamb with Mint Butter

by Sansaire

Rosemary Flank Steak with Balsamic Glazed Onions

Rosemary Flank Steak with Balsamic Glazed Onions

Peppery, garlicky and flanked by grilled onions, this steak dish is incredibly succulent and tasty.

Tested and perfected in the Sur la Table kitchen

Salt Block Scallops with Tomato & Basil Vinaigrette

Salt Block Scallops with Tomato & Basil Vinaigrette

Tested and perfected in the Sur la Table kitchen

Sous Vide New York Steak

Sous Vide New York Steak

Cook meltingly tender New York steak with the revolutionary sous vide method, utilized by fine restaurants nationwide.

Tested and perfected in the Sur la Table kitchen

Sweet Potato Gnocchi with Brown-Butter Sage Sauce

Sweet Potato Gnocchi with Brown-Butter Sage Sauce

Tested and perfected in the Sur la Table kitchen

Almond-Chocolate Spritz Cookies with Orange Blossom Water

Almond-Chocolate Spritz Cookies with Orange Blossom Water

The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso

Apple-Cranberry Pocket Pies

Apple-Cranberry Pocket Pies

Tested and perfected in the Sur la Table kitchen

Be Creative Sugar Cookies

Be Creative Sugar Cookies

by Sur La Table & Andrews McMeel Publishing, So Sweet!

Cherries & Cream Quick Pops

Cherries & Cream Quick Pops

Fresh cherries and Greek yogurt make for a deliciously creamy combination, but the drizzle of chocolate takes it to the next level.

by Zoku

Chocolate Chip Cookies with Sea Salt

Chocolate Chip Cookies with Sea Salt

The classic chocolaty favorite shaken up with a dash of flavor from the sea.

Tested and perfected in the Sur la Table kitchen

Chocolate Cocoa Nib Shortbread Cookies

Chocolate Cocoa Nib Shortbread Cookies

Cocoa Nibs are the cracked and roasted interior of cocoa beans—chocolate before it becomes chocolate. They are bitter (think coffee beans) and deeply flavored—and divine in this grown up cookie.

by Sur La Table & Andrews McMeel Publishing

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