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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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Walnut Pesto Stuffed Pork Roast

by Sur La Table & Andrews McMeel Publishing

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Traditional Potato Gnocchi with Brown Butter and Sage

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Grilled Swordfish with Peperonata

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Chicken Piccata

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Risotto with Mushrooms and Salumi Pancettini

by Armadino Batali & Salumi

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Steak Tagliata with Arugula and Fried Capers

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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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Quick Veal Osso Bucco with Gremolata

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Buffalo Wings with Citrus-Feta & Cumin-Cilantro Ranch Dipping Sauces

by Breville

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Salt-Crisped Whole Fish with Mint and Pickled Ginger

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

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Branzino with Fennel and Lemon

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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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Mini Moroccan Spiced Lamb Burgers with Mango Chutney

Recipe developed for Sur La Table’s Cooking Classes

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Pan-Seared Curry-Rubbed Scallops

Tested and perfected in the Sur la Table kitchen

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Pan-Seared Sole with Lemon and Capers

Tested and perfected in the Sur la Table kitchen

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Chorizo Tacos with Pico de Gallo and Avocado Crema

Tested and perfected in the Sur la Table kitchen

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Slow Cooked Pulled Pork with Homemade BBQ Sauce

by Breville

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Shrimp Skewers with Spiced Mango Wraps

by Ellane Pirotte

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Wood Plank-Grilled Salmon

by Charlie Palmer, Remington Camp Cooking

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Wild Mushroom Risotto with Truffle Oil

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Whole Wheat Pasta with Chicken Sausage, Pesto and Green Bean

Tested and perfected in the Sur la Table kitchen

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Seared Scallops with Tomato Chutney

Recipe developed for Sur La Table’s Cooking Classes

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Prime Rib Roast with Madeira-Mushroom Gravy

Tested and perfected in the Sur la Table kitchen

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Grilled Honey-Glazed Creole Pork Tenderloin with Jambalaya Stuffing

by Glenn Lyman

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Grilled Five-Spice Chicken

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Roast Chicken with Lemon and Rosemary

Tested and perfected in the Sur la Table kitchen

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Brined Double Cut Pork Chops with Barbecue Sauce

by Charlie Palmer, Remington Camp Cooking

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Lobster Macaroni and Cheese

by Sur La Table & Andrews McMeel Publishing

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Grilled Rosemary and Dijon Lamb Chops

Recipe developed for Sur La Table’s Cooking Classes

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Pan-Roasted Chicken Breast with Tomatoes, Olives and Red Pepper

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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Sous Vide Carnitas Tacos

by Sansaire

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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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Pan-Seared Scallops with Prosecco Butter Sauce

Tested and perfected in the Sur la Table kitchen

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Grilled Rub with Love Salmon

by Tom Douglas

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Five-Spice Crusted Salmon with Ginger Pan Sauce

Tested and perfected in the Sur la Table kitchen

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Baja Fish Tacos

Tested and perfected in the Sur la Table kitchen

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Cajun Style Steamed Shrimp

by Wolfgang Puck

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Sauteed Beef Medallions with Pearl Onion Red Wine Sauce

by Le Creuset

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Tarragon and Orange Roasted Turkey

Recipe developed for Sur La Table’s Cooking Classes

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Home-Made Veggie Burger

by KitchenAid

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Cedar-Plank Salmon with Wasabi-Lime Aioli

Tested and perfected in the Sur la Table kitchen

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Roasted Beef Tenderloin with Garlic Horseradish Cream

Tested and perfected in the Sur la Table kitchen

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