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Pan-Seared Curry-Rubbed Scallops

Tested and perfected in the Sur la Table Cooking Class Program.

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Vanilla Bean Latte

Sonoma Syrup Company

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Mango Salsa

Tested and perfected in the Sur la Table Cooking Class Program.

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Peach Ice Cream

Adapted from Cuisinart’s recipe guide found in the ICE-21

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Moscow Mule

Charlotte Bernhardt/McCracken-Tough

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Chocolate Chip Cookies with Sea Salt

Tested and perfected in the Sur la Table Cooking Class Program.

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Omelet with Leeks, Spring Herbs, and Goat Cheese

Janet Fletcher

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White Russian

Charles Schumann, American Bar (Abbeville Press)

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Leek, Parmesan and Ham Quiche

Adapted from the Art & Soul of Baking by Sur La Table and Cindy Mushet

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Chocolate Hazelnut Spread

Vitamix

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Picadillo Empanadas

Tested and perfected in the Sur la Table Cooking Class Program.

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Madeleines with Honey-Lavender Ice Cream

Tested and perfected in the Sur la Table cooking class program.

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Spicy Red Lentil Soup with Mustard Greens and Butternut Squash

Janet Fletcher

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Mexican Chopped Salad with Honey Lime Dressing

Tested and perfected in the Sur la Table Cooking Class Program.

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Green Tomato Chutney

Diane Morgan and Sur La Table, Gifts Cooks Love (Andrews McMeel)

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Grilled Sausages with Baby Turnips and Turnip Greens

Janet Fletcher

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Schumann’s Gimlet

Charles Schumann, American Bar (Abbeville Press)

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Green Beans with Lemon Zest

Tested and perfected in the Sur la Table® Cooking Class Program.

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Roasted Butternut Squash Soup

Adapted for Sur La Table from Janet Fletcher’s Eating Local.

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Whole Roasted Snapper on Piperade

Recipe by Chris Hastings owner and executive chef of the Hot & Hot Fish Club, courtesy of All-Clad.

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Olive Oil Cake with Cantaloupe and Honeydew Cubes

Tested and perfected in the Sur la Table Cooking Class Program.

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Salmon with Bacon and Onions

Lékué

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Tender Pastry Dough

Tested and perfected in the Sur la Table Cooking Class Program.

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Honey-Lavender Ice Cream

Tested and perfected in the Sur la Table Cooking Class Program.

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