Recipes

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  • Zuppa Toscana
    Zuppa Toscana
    By by Academia Barilla, adapted by the Sur La Table kitchen
  • Vanilla Beans Pots de Creme
    Vanilla Beans Pots de Creme
    By Recipe courtesy of Anova
  • Apple Cider Brined Chicken
    Apple Cider Brined Chicken
    By Ashley Cuoco of Cuoco Contento
  • Brussels Sprouts with Juniper and Pancetta
    Brussels Sprouts with Juniper and Pancetta
    By Tested and perfected in the Sur la Table kitchen
  • Balsamic & Roasted Onion Turkey Slider
    Balsamic & Roasted Onion Turkey Slider
    By Recipe developed for our Urban Accent Mix
  • Winter Clams with Citrus and Fennel
    Winter Clams with Citrus and Fennel
    By Recipe developed for Sur La Table’s Cooking Classes
  • Scrappy Fish Stock
    Scrappy Fish Stock
    By Recipe courtesy of Scraps
  • Minestrone con Pesto alla Genovese - Minestrone with Pesto alla Genovese
    Minestrone con Pesto alla Genovese - Minestrone with Pesto alla Genovese
    By by Academia Barilla, adapted by the Sur La Table kitchen
  • Strawberry-Rhubarb Tart
    Strawberry-Rhubarb Tart
    By Tested and perfected in the Sur la Table kitchen
  • Gin and Grape Rosemary Rosé
    Gin and Grape Rosemary Rosé
    By Rebecca White, A Pleasant Little Kitchen
  • Heirloom Apple Tart with Almond Filling and Calvados Cream
    Heirloom Apple Tart with Almond Filling and Calvados Cream
    By <i>Eating Local:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
  • Rum Runner
    Rum Runner
    By Charles Schumann, American Bar
  • Pineapple Skin Bourbon Smash
    Pineapple Skin Bourbon Smash
    By Recipe courtesy of Scraps
  • Infused Pasta
    Infused Pasta
    By by <i>Sicily: The Cookbook</i>
  • Peggy's Blackberry Cobbler
    Peggy's Blackberry Cobbler
    By Julie Sullivan from Henrietta Red Restaurant
  • Crab BLT Sandwich
    Crab BLT Sandwich
    By Matt Broussard
  • Roast Leg of Lamb with Fennel Seeds and Rosemary Crust
    Roast Leg of Lamb with Fennel Seeds and Rosemary Crust
    By <i>Knives Cooks Love:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Sarah Jay, photography by Ben Fink
  • Beef Ragu
    Beef Ragu
    By by GreenPan
  • Green Tomato Shakshuka
    Green Tomato Shakshuka
    By by All-Clad & Chef Hugh Acheson
  • Orange Almond Cake
    Orange Almond Cake
    By by Wilton®
  • Sweet Potato Fries
    Sweet Potato Fries
    By by Waring Pro
  • Flatbread with Radishes, Feta, and Spring Herbs
    Flatbread with Radishes, Feta, and Spring Herbs
    By Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
  • Black Beans (Frijoles)
    Black Beans (Frijoles)
    By Tested and perfected in the Sur la Table kitchen
  • Basic Tomato Sauce
    Basic Tomato Sauce
    By Tested and perfected in the Sur La Table kitchen
  • Cioppino
    Cioppino
    By by The Modern Proper
  • Nectarine and Raspberry Galette
    Nectarine and Raspberry Galette
    By <i>Eating Local:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
  • French Lentils with Asparagus and Steamed Eggs
    French Lentils with Asparagus and Steamed Eggs
    By by Joel Gamoran, Sur La Table National Chef
  • Ramos Gin Fizz
    Ramos Gin Fizz
    By Charles Schumann, American Bar
  • Clarito Maria
    Clarito Maria
    By Charles Schumann, American Bar
  • Citrus and Smoke
    Citrus and Smoke
    By W&P Designs