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Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

by Sur La Table & Andrews McMeel Publishing

Grilled Leg of Lamb

Grilled Leg of Lamb

Recipe developed for Sur La Table’s Cooking Classes

Italian Sausage, Broccoli Raab and Fresh Mozzarella Pizza

Italian Sausage, Broccoli Raab and Fresh Mozzarella Pizza

Tested and perfected in the Sur la Table kitchen

Salt Block Honey-Black Pepper Shrimp

Salt Block Honey-Black Pepper Shrimp

Tested and perfected in the Sur la Table kitchen

Standing Rib Roast with Roasted Garlic and Red Wine

Standing Rib Roast with Roasted Garlic and Red Wine

by Wolf Gourmet

Shrimp Tacos with Avocado Crema

Shrimp Tacos with Avocado Crema

by Joel Gamoran, Sur La Table National Chef

Spatched Turkey with Turkey Scrap Gravy

Spatched Turkey with Turkey Scrap Gravy

by Joel Gamoran, Sur La Table National Chef

Pork Tenderloin with Mushrooms and Herbs Wrapped in Puff Pastry

Pork Tenderloin with Mushrooms and Herbs Wrapped in Puff Pastry

Tested and perfected in the Sur la Table kitchen

Salt Block Scallops with Fresh Mango-Cilantro Relish

Salt Block Scallops with Fresh Mango-Cilantro Relish

Recipe developed for Sur La Table’s Cooking Classes

Halibut Poached in Green Curry Broth

Halibut Poached in Green Curry Broth

by Joel Gamoran, Sur La Table National Chef

Stir-Fried Turkey in Lettuce Wraps

Stir-Fried Turkey in Lettuce Wraps

by Greenpan

Pork Medallion Saute with Figs

Pork Medallion Saute with Figs

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

Tomato and Lentil Soup

Tomato and Lentil Soup

Tested and perfected in the Sur la Table kitchen

One Pot Chicken with Cranberries

One Pot Chicken with Cranberries

by The Modern Proper

Steamed White Fish with Vegetables

Steamed White Fish with Vegetables

by Wolfgang Puck & Marian Getz

Chicken Fajitas

Chicken Fajitas

by Greenpan

Roast Turkey with Mushroom Stuffing

Roast Turkey with Mushroom Stuffing

by Jacques Pépin

Pasta alla Norma - Pasta Norma style

Pasta alla Norma - Pasta Norma style

by Academia Barilla, adapted by the Sur La Table kitchen

Zucchini Enchiladas with Chicken

Zucchini Enchiladas with Chicken

by KitchenAid

Louisiana Oysters

Louisiana Oysters

by Acme Oyster House in New Orleans, Louisiana

Sirloin Sliders with Balsamic Onions, Brie, and Bacon

Sirloin Sliders with Balsamic Onions, Brie, and Bacon

Tested and perfected in the Sur la Table kitchen

Sweet Potato Baked Ziti with Mushrooms and Spinach

Sweet Potato Baked Ziti with Mushrooms and Spinach

by KitchenAid

Basic Fresh Masa Preparada

Basic Fresh Masa Preparada

Recipe developed for Sur La Table’s Cooking Classes

Crunchy Smoked Chicken Breast with Jalapeno Aioli

Crunchy Smoked Chicken Breast with Jalapeno Aioli

by Breville

BBQ Chicken

BBQ Chicken

by Wolfgang Puck & Marian Getz

Guinness and Maple Glazed Salmon

Guinness and Maple Glazed Salmon

Tested and perfected in the Sur la Table kitchen

Stove-top Tarragon ’Roast’ Chicken with Pan Sauce

Stove-top Tarragon ’Roast’ Chicken with Pan Sauce

by All-Clad

Korean Style Wings

Korean Style Wings

by Breville

Roast Chicken with Lemon and Herbs

Roast Chicken with Lemon and Herbs

by Le Creuset

Pollo al Mattone - Chicken Under a Brick

Pollo al Mattone - Chicken Under a Brick

by Academia Barilla, adapted by the Sur La Table kitchen

Beet and Goat Cheese Ravioli with Arugula Pesto

Beet and Goat Cheese Ravioli with Arugula Pesto

Tested and perfected in the Sur la Table kitchen

Quick Veal Osso Bucco with Gremolata

Quick Veal Osso Bucco with Gremolata

by Breville

Roast Leg of Lamb with Fennel Seeds and Rosemary Crust

Roast Leg of Lamb with Fennel Seeds and Rosemary Crust

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

Grilled Lamb Pita Sliders with Feta and Mint Pesto

Grilled Lamb Pita Sliders with Feta and Mint Pesto

Tested and perfected in the Sur la Table kitchen

Italian Sausage

Italian Sausage

by Ethan Stowell

Lamb Tagine with Artichoke Hearts, Dried Apricots, and Preserved Lemon

Lamb Tagine with Artichoke Hearts, Dried Apricots, and Preserved Lemon

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

Cedar-Plank Salmon with Wasabi-Lime Aioli

Cedar-Plank Salmon with Wasabi-Lime Aioli

Tested and perfected in the Sur la Table kitchen

Homemade Ravioli with Spring Peas, Ricotta and Mint

Homemade Ravioli with Spring Peas, Ricotta and Mint

Swordfish Roasted with Potatoes and Served with Caper Mayonnaise

Swordfish Roasted with Potatoes and Served with Caper Mayonnaise

by All-Clad

Beef Ragu

Beef Ragu

by GreenPan

Blood Orange Chicken with Whiskey and Green Olives

Blood Orange Chicken with Whiskey and Green Olives

by Dinner

Bomba di Riso - Rice Bomb

Bomba di Riso - Rice Bomb

by Academia Barilla, adapted by the Sur La Table kitchen

Meatballs and Sauce

Meatballs and Sauce

Tested and perfected in the Sur la Table kitchen

Branzino with Fennel and Lemon

Branzino with Fennel and Lemon

Spice-Crusted Pork Chops with Orange-Chipotle Glaze

Spice-Crusted Pork Chops with Orange-Chipotle Glaze

Tested and perfected in the Sur la Table kitchen

Rosemary Beef Skewers with Chimichurri Dipping Sauce

Rosemary Beef Skewers with Chimichurri Dipping Sauce

Recipe developed for Sur La Table’s Cooking Classes

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