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Main Courses

Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

by Sur La Table & Andrews McMeel Publishing

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Italian Sausage

by Ethan Stowell

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Corn Soufflé with Red Pepper Sauce

by Sur La Table & Andrews McMeel Publishing

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Honey of a Peach Grilled Game Hens

by Margee Berry

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Pappardelle Pasta with Italian Sausage, Tomato, Oregano and Mint

by Ethan Stowell

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Quinoa Pilaf with Spring Peas and Asparagus

Tested and perfected in the Sur la Table kitchen

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Classic Deep-Fried Turkey

by Waring Pro

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Mushroom and Zucchini Pizza

by Ethan Stowell

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Seared Scallops with Tomato Chutney

Tested and perfected in the Sur la Table kitchen

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Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

by Sur La Table & Andrews McMeel Publishing

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Seafood Stew with Farro

by All-Clad & Chef Hugh Acheson

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Grilled Ahi with Summer Citrus Dip

by Diane Halferty

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Potato, Bacon and Rosemary Mini Pizzas

Tested and perfected in the Sur la Table kitchen

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Cioppino

by Chef Mia Chambers

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Shredded Pork Soft Tacos

Recipe for Fagor, by America’s TEST KITCHEN

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Pizza della Riviera di ponente (Piscialandrea) - Pizza Riviera di Ponente style

by Academia Barilla, adapted by the Sur La Table kitchen

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Anson Mills Oat Risotto with Oxtail Roasted Shallot and Parsnips

by All-Clad & Chef Hugh Acheson

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Steak Sliders with Applewood Bacon-Cabernet Reduction and Blue Cheese

Tested and perfected in the Sur la Table kitchen

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Roast Chicken with Lemon and Rosemary

Tested and perfected in the Sur la Table kitchen

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Baby Back Ribs with Cannellini Beans

by Sur La Table & Andrews McMeel Publishing

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Ground Lamb Kebabs with Ginger and Mint Yogurt Sauce

by Sur La Table & Andrews McMeel Publishing

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Chicken & Quinoa – Southwestern Style

by Fagor

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Arrabbiata Sauce

by Sur La Table & Andrews McMeel Publishing

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Chili con Carne

by All-Clad

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French Harvest Cassoulet

Tested and perfected in the Sur la Table kitchen

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Asian Glazed Salmon

by All-Clad & Carole Walter

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Asian-Style Poached Salmon

by Cuisinart

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Tarragon and Orange Roasted Turkey

Recipe developed for Sur La Table’s Cooking Classes

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Bolognese

Recipe for Fagor, by America’s TEST KITCHEN

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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

by Sur La Table & Andrews McMeel Publishing

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Roast Chicken with Bread and Arugula Salad by Ina Garten

by Ina Garten, Make it Ahead

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Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

Tested and perfected in the Sur la Table kitchen

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Cedar-Plank Salmon with Wasabi-Lime Aioli

Tested and perfected in the Sur la Table kitchen

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Classic Mini Margherita Pizzas

Tested and perfected in the Sur la Table kitchen

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Chicken Teriyaki Skewers

by Lékué

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Roasted Chicken au Jus with Fresh Herbs

by All-Clad

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

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

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Sirloin Sliders with Balsamic Onions, Brie, and Bacon

Tested and perfected in the Sur la Table kitchen

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Chicken Braised in Red Wine (Coq au Vin)

Tested and perfected in the Sur la Table kitchen

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Chicken Curry in a Hurry

by GreenPan

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Pork Loin with Ginger Pomegranate Sauce

by Fagor

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Peas and Ham Farro Risotto

by All-Clad

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Aussie on the Barbie

by Charcoal Companion

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Rack of Lamb with Mint Butter

by Sansaire

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Chargrilled Shucked Oysters

Tested and perfected in the Sur la Table kitchen

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Saffron-Steamed Mussels with Crème Fraîche

by All-Clad & Chef Barbara Lynch

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