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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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Grilled Eggplant Cannelloni with Ricotta and Prosciutto

Lengthwise slices from a large eggplant become supple when grilled, so you can roll them around a ricotta filling as if you were making cannelloni from pasta squares. Blanketed with a homemade fresh-tomato sauce and baked until bubbly and a little crusty around the edges, the fork-tender bundles of stuffed eggplant ...

by Sur La Table & Andrews McMeel Publishing

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Sous Vide Pork Carnitas

Seasoned pork shoulder slow cooked with the Sansaire then seared to mouth-watering perfection. Yum!

by Kevin Ertell

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Chargrilled Shucked Oysters

Tested and perfected in the Sur la Table kitchen

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Cedar-Plank Salmon with Lemon-Dill Hollandaise

Tested and perfected in the Sur la Table kitchen

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French Harvest Cassoulet

Warm up with this hearty cassoulet on cool, crisp nights. It’s quick and easy enough to prepare for a weeknight meal.

Tested and perfected in the Sur la Table kitchen

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Sous Vide New York Steak

Cook meltingly tender New York steak with the revolutionary sous vide method, utilized by fine restaurants nationwide.

Tested and perfected in the Sur la Table kitchen

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Herbed Shrimp Skewers with Mint-Feta Pesto

Tested and perfected in the Sur la Table kitchen

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Veal Osso Buco

by Fagor

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Baked Chicken with Potatoes and Mushrooms

This recipe from Lékué is a quick and simple way to prepare baked chicken.

by Lékué

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Saffron-Steamed Mussels with Crème Fraîche

by All-Clad & Chef Barbara Lynch

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Pan-Seared Scallops with Prosecco Butter Sauce

Tested and perfected in the Sur la Table kitchen

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Herbed Chicken Pot Pie

This savory favorite is easier than ever to make thanks to the roasted chicken and chopped vegetables available in most markets.

by Sur La Table & Andrews McMeel Publishing

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Lamb Stew by Chef Paul Kahan

Lamb marinated in Sriracha and Herbs de Provence is rounded out with a red wine reduction, tomatoes and fresh thyme.

by All-Clad & Chef Paul Kahan

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Chorizo Tacos with Pico de Gallo and Avocado Crema

Spice up your tacos with Mexican chorizo and fresh pico de gallo, then top with avocado crema for a delicious, south of the border twist.

Tested and perfected in the Sur la Table kitchen

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Curry Prawns with Eggplant

Tested and perfected in the Sur la Table kitchen

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Mixed Seafood Paella

Tested and perfected in the Sur la Table kitchen

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Baby Back Ribs with Cannellini Beans

These small, meaty pork ribs are slowly cooked in a tomato-based sauce. Although paprika is not typical, it adds a pleasant depth of flavor to the rich sauce.

by Sur La Table & Andrews McMeel Publishing

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Beer-Battered Shrimp with Lemon and Parsley Aioli

Tested and perfected in the Sur la Table kitchen

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Never Fail Risotto

by Fagor

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Red Wine-Braised Short Ribs

Rich, flavorful, tender. These Red Wine-Braised Short Ribs are comfort food slow-cooked to perfection and elevated to fine dining.

by All-Clad & Chef Barbara Lynch

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Smoky Espresso Baby Back Pork Ribs

The secret to these mouth-watering ribs is Charlie Palmer’s special rub which combines chocolaty espresso, smoky Basque peppers, sweet molasses and fiery chili powder to create an intricate, well balanced blend of spices.

by Charlie Palmer, Remington Camp Cooking

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Cider-Marinated Pork Medallions with Sweet Potato and Apple

An autumnal favorite, this dish incorporates sparkling cider which is a a quick and effective option for marinating the pork, resulting in a more tender and flavorful meat.

Tested and perfected in the Sur la Table kitchen

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Classic Mini Margherita Pizzas

Created in 1889 to honor the queen of Italy, this classic pizza combines fresh mozzarella, basil and sliced tomatoes to match the colors of the Italian flag.

Tested and perfected in the Sur la Table kitchen

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Salt Slab Shrimp with Asparagus and Honey-Basil Dressing

Tested and perfected in the Sur la Table kitchen

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Drunken Short Ribs with Tomato Chile Sauce and Cabbage Lime Slaw

Short ribs are cooked to outstanding tenderness in tequila then topped with spicy sauce and tangy slaw, by chef and restaurateur Nancy Oakes.

by All-Clad & Nancy Oakes

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Seared Chicken Breasts with Rosemary and Wild Mushrooms

Tested and perfected in the Sur la Table kitchen

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Ground Lamb Kebabs with Ginger and Mint Yogurt Sauce

A kebab can be solid pieces of meat threaded onto a skewer, ground meat formed around a skewer like a big sausage, or ground meat shaped into thin fingers or patties and cooked in a shallow pool of oil. In this recipe, the meat is seasoned with a spice mixture called garam masala and shaped into patties. Make your...

by Sur La Table & Andrews McMeel Publishing

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Spicy Shrimp Simmered in Basil

Tested and perfected in the Sur la Table kitchen

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Barbecue Ribs

Smothered in spicy sauce and cooked to perfection in minutes, indulge your love of barbecue ribs anytime!

by Lékué

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Pork Medallion Saute with Figs

Make this dish with fresh figs when they’re in season. Green-skinned figs are the prettiest, as the purple ones tend to tint the sauce a rosy pink. If it isn’t fig season, use either dried Black Mission or the lighter-skinned Calimyrna. For the pan sauce, use an inexpensive dry Marsala, a fortified Italian wine.

by Sur La Table & Andrews McMeel Publishing

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Tagliatelle alla Bolognese

Bolognese is a thick, full-bodied meat sauce that is a staple of northern Italy’s Bologna. One of the secrets to this dish is really caramelizing the meat. It adds a distinct richness and depth to the flavor.For the best possible flavor cook the Bolognese one day before you intend to serve it. Bolognese is...

by Academia Barilla, adapted by the Sur La Table kitchen

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Whole Roasted Snapper on Piperade

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

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Wood Plank-Grilled Salmon

The secret to mouth-watering, plank grilled salmon is Charlie Palmer’s Citrus Soy Marinade which combines tart lemon with the sweetness of honey and a range of spices to enhance the delicate flavors of the fish.

by Charlie Palmer, Remington Camp Cooking

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Vegetarian Chili

This meatless chili is cook and crowd-pleasing at its best. Prep your veggies and cooking is done in less than half an hour.

by Kenwood Electrics

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Mustard-Crusted Salmon with Fennel and Blood Orange Salad

Tested and perfected in the Sur la Table kitchen

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Pappardelle Pasta with Italian Sausage, Tomato, Oregano and Mint

This dish is pure savory comfort. The mildly warm flavors of homemade Italian sausage are accented nicely with fresh mint and oregano.

by Ethan Stowell

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Grilled Fish with Charred Cherry Tomato and Sweet Corn Relish

Tested and perfected in the Sur la Table kitchen

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Salt Crust Scallops with Thai Lime Dipping Sauce

by Mark Bitterman, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks

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Italian Sausage, Broccoli Raab and Fresh Mozzarella Pizza

The sweet sausage paired with the bitter and crunchy broccoli raab is amazing. Throw in some rich and salty mozzarella, and this pizza is going to steal the show.

Tested and perfected in the Sur la Table kitchen

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Walnut Pesto Stuffed Pork Roast

In summer, when big bunches of fresh basil are sold everywhere, take advantage of the bounty and make batches of pesto.

by Sur La Table & Andrews McMeel Publishing

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Moroccan Braised Chicken Thighs with Saffron, Chickpeas and Dried Apricots

Chicken, lemon and dried fruit are a classic combination for a Moroccan tagine-style dish, but it is the bouquet of spices —saffron, cumin, ginger, coriander and cinnamon—that make this dish memorable.

Tested and perfected in the Sur la Table kitchen

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