Sur La Table pantry essentials
PANTRY ESSENTIALS
From a favorite salt for finishing to an olive oil that tastes great on everything, these are the everyday ingredients that our chefs can’t go without.
ASK THE CHEF
Here's what our chefs are cooking up now—and a few secrets they have up their culinary sleeves.
RESIDENT CHEF JESSICA WOODFORD
JESSICA WOODFORD
Resident Chef
Yonkers, NY
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La Marca Verde Olive Oil
MARCA VERDE EXTRA VIRGIN OLIVE OIL
The fruitiness boosts the flavor of any dish—especially roasted veggies.
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Maldon Sea Salt Flakes
Maldon Sea Salt Flakes
Talk about flavor! Add a tiny pinch to take any meal to the next level.
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medium rare steak
Steak Tagliata with Arugula and Fried Capers
Turn simple into stunning with this classic Italian dish.
See Recipe
chef-tip-icon
You wouldn’t think it, but sea salt is great at enhancing sweetness—try it on chocolate chip cookies or even ice cream!
Neelma Patel resident chef
NEELMA PATEL
Resident Chef
Lawrenceville, NJ
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La Marque 84 Nonstick Stockpot with Pasta Insert, 8 qt.
NIELSEN-MASSEY MADAGASCAR BOURBON PURE VANILLA EXTRACT
Distinct, rich flavor for luxuriously sweet goodies. I use it to enhance many desserts.
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CLASSIC VANILLA BEAN CHEESECAKE
CLASSIC VANILLA BEAN CHEESECAKE
Pillow-soft and oh-so-delicious—you might want to make two.
see recipe
chef tip icon
For more intense flavor, swap vanilla bean extract for paste—it’s a 1:1 swap and will easily take any recipe to the next level!
Matthew Snyder
Matthew Snyder
Resident Chef
Carlsbad, CA
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VALRHONA COCOA POWDER
VALRHONA COCOA POWDER
Chocolate is my favorite thing to eat and Valrhona is excellent—a great addition to baking.
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CHOCOLATE STOUT CAKE
CHOCOLATE STOUT CAKE
The quintessential dessert gets an adult twist thanks to rich stout.
see recipe
chef tip icon
Always sift cocoa powder for a smoother finish. It’s also a much better choice than flour when dusting cake pans.
RESIDENT CHEF KAT WEATHERS
KAT WEATHERS
Resident Chef
Carmel, IN
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12-YEAR AGED BALSAMIC VINEGAR, 8.5 OZ.
12-YEAR AGED BALSAMIC VINEGAR
A great way to get that cooked-all-day taste, and it’s even great on fruit or ice cream.
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CAPRESE SALAD
CAPRESE SALAD
This traditional salad offers up a taste of summer in every bite.
see recipe
chef tip icon
For a quick dessert macerate fresh berries with balsamic vinegar—it draws out juices and enhances sweetness.
RESIDENT CHEF AARON WINTERS
AARON WINTERS
Resident Chef
Memphis, TN
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OLIO SANTO EXTRA VIRGIN OLIVE OIL
OLIO SANTO EXTRA VIRGIN OLIVE OIL
I love pairing this with aged balsamic vinegar and pizza herbs for a great bread dip.
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BITTERMAN’S BLACK TRUFFLE SALT
BITTERMAN’S BLACK TRUFFLE SALT
Should be on the top of every home cook’s list. Try it on fries, popcorn...you can’t go wrong.
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CLASSIC FRENCH FRIES WITH TRUFFLE MAYO
CLASSIC FRENCH FRIES WITH TRUFFLE MAYO
French fries are always tasty, but truffle mayo takes them to the next level.
See Recipe
chef tip icon
Truffle has an intense flavor, so use sparingly. It’s great on starches like risotto, mashed potatoes or pasta.
RESIDENT CHEF DANIELLE VAUTHY
DANIELLE VAUTHY
Recipe Developer & Pastry Chef
Seattle, WA
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ILLY WHOLE BEANS, MEDIUM ROAST
ILLY 100% ARABICA COFFEE BEANS
Makes a rich, delicious cup of coffee, but it’s also great for baking and desserts.
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RASPBERRY TIRAMISU
RASPBERRY TIRAMISU
Freeze-dried raspberries lend fruity flavor and bold color to this classic dessert.
see recipe
STOCK UP ON MORE PANTRY PICKS
SUR LA TABLE TELLICHERRY PEPPERCORNS
TELLICHERRY PEPPERCORNS
Bold, peppery flavor
for any dish.
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SUR LA TABLE RAINBOW PEPPERCORNS
RAINBOW PEPPERCORNS
Balanced, mello flavor
and aroma.
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SUR LA TABLE SEA SALT FOR SALT MILLS
SEA SALT FOR SALT MILLS
Formulated specifically
for grinding.
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SUR LA TABLE TRADITIONAL CRÊPE MIX
TRADITIONAL CRÊPE MIX
Sweet or savory crêpes
in minutes.
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