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All Recipes

Zuppa Toscana

by Academia Barilla, adapted by the Sur La Table kitchen

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Basic Tomato Sauce

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Creamy Leek and Ginger Soup with Carrot-Puree Swirl

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

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Summer Basil Pesto

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Walnut Pesto Stuffed Pork Roast

by Sur La Table & Andrews McMeel Publishing

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Grilled Swordfish with Peperonata

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Andouille Sausage and Corn Bread Stuffing

Recipe developed for Sur La Table’s Cooking Classes

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Dehydrated Apples

by Breville

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Chicken Piccata

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Risotto with Mushrooms and Salumi Pancettini

by Armadino Batali & Salumi

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Orange-Scented French Toast Strata with Candied Lemon Zest

Recipe developed for Sur La Table’s Cooking Classes

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Deep Dish Apple Pie

by Breville

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Cookie Ice Cream Bowl

What’s better than an ice cream sundae? An ice cream sundae served in a delicious cookie bowl. Easily create these tasty treats at home with Wilton’s 6-Cavity Cookie Bowl Pan.

by Wilton®

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Arroz con Pollo with Chorizo and Capers

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

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Wild Mushroom Soup with Sherry

Recipe developed for Sur La Table’s Cooking Classes

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Chocolate Surprise Cake

by Nordic Ware

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Tuna and Garden Vegetable Salad

This mélange of coarsely chopped vegetables and tuna, called condiglione, is eaten along the Ligurian coast. Typically it’s a mixture of tomatoes, cucumbers, celery, green onions, red bell pepper, and other seasonal vegetables marinated with olive oil, mashed anchovies, and fresh herbs. Chopping all the ingredients ...

by Sur La Table & Andrews McMeel Publishing

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Southwestern Zoodle Salad with Chipotle-Lime Dressing.

Tested and perfected in the Sur la Table kitchen

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Potato, Onion, and Gruyère Galette

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

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