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Main Courses

Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

by Sur La Table & Andrews McMeel Publishing

Pork Medallion Saute with Figs

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

Grilled Five-Spice Chicken

by Sur La Table & Andrews McMeel Publishing, Eating Local

Grilled Leg of Lamb

Recipe developed for Sur La Table’s Cooking Classes

Sirloin Sliders with Balsamic Onions, Brie, and Bacon

Tested and perfected in the Sur la Table kitchen

Fried Rice

by Jenny Clark

Risotto alla Parmigiana con Salamino - Risotto Parmigiana Style with Italian Sausage

by Academia Barilla, adapted by the Sur La Table kitchen

Grilled Lamb Pita Sliders with Feta and Mint Pesto

Tested and perfected in the Sur la Table kitchen

Shabu Shabu Steak & Noodles

by Greenpan

Heirloom Tomato, Prosciutto and Goat Cheese Pizza

Recipe developed for Sur La Table’s Cooking Classes

Standing Rib Roast with Roasted Garlic and Red Wine

by Wolf Gourmet

Grilled Eggplant and Mozzarella Panini

by Sur La Table & Andrews McMeel Publishing, Eating Local

Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches

by Sur La Table & Andrews McMeel Publishing, Eating Local

Drunken Short Ribs with Tomato Chile Sauce and Cabbage Lime Slaw

by All-Clad & Nancy Oakes

Stir-Fried Turkey in Lettuce Wraps

by Greenpan

Cheeseburger

by Staub

Chorizo Tacos with Pico de Gallo and Avocado Crema

Tested and perfected in the Sur la Table kitchen

Veggie Yakisoba

Recipe developed for Sur La Table’s Cooking Classes

Spicy Shrimp Simmered in Basil

Tested and perfected in the Sur la Table kitchen

Chicken Fajitas

by Greenpan

Himalayan Salt Block Scallops with Honey-Peppercorn Glaze

Tested and perfected in the Sur la Table kitchen

Grilled Garlic-Rubbed Lamb Chops

Recipe developed for Sur La Table’s Cooking Classes

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

Moroccan Braised Chicken Thighs with Saffron, Chickpeas and Dried Apricots

Tested and perfected in the Sur la Table kitchen

Pork Chops

by Staub

Quinoa Pilaf with Spring Peas and Asparagus

Tested and perfected in the Sur la Table kitchen

Basic Fresh Masa Preparada

Recipe developed for Sur La Table’s Cooking Classes

Seared Scallops and Cauliflower Grits

by Joel Gamoran, Sur La Table National Chef

Hangar Steak Fajitas

by Charcoal Companion

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

by Breville

Trenette fresche al Pesto alla Genovese - Fresh Trenette with Pesto alla Genovese

by Academia Barilla, adapted by the Sur La Table kitchen

Maryland Crab Cakes

Tested and perfected in the Sur la Table kitchen

Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

by Sur La Table & Andrews McMeel Publishing

Asian Glazed Salmon

by All-Clad & Carole Walter

Grilled Rub with Love Salmon

by Tom Douglas

Steam-Grilled Stuffed Pork Loin

by Staub

Green Chile Tamales

by Cuisinart

Sweet Potato Quinoa with Sauteed Kale and Walnuts

Tested and perfected in the Sur la Table kitchen

Shrimp Skewers with Spiced Mango Wraps

by Ellane Pirotte

Gemelli Pasta with Italian Sausage and Broccoli

by Lékué

Whole Wheat Pasta with Chicken Sausage, Pesto and Green Bean

Tested and perfected in the Sur la Table kitchen

Kabocha Squash Risotto with Crispy Pancetta

Recipe developed for Sur La Table’s Cooking Classes

Chicken Teriyaki Skewers

by Lékué

Red Wine-Braised Short Ribs

by All-Clad & Chef Barbara Lynch

Cedar-Plank Salmon with Maple-Mustard Glaze

Recipe developed for Sur La Table’s Cooking Classes

Tomato Pizza

by Andris Lagsdin, The Baking Steel

Quick and Easy Cassoulet

by Emile Henry

Linguine with Clams and White Wine Sauce

Recipe developed for Sur La Table’s Cooking Classes

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