Recipes

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  • Zuppa Toscana
    Zuppa Toscana
    By by Academia Barilla, adapted by the Sur La Table kitchen
  • Caramelized Carrots
    Caramelized Carrots
    By by Le Creuset
  • Red Chili Chicken
    Red Chili Chicken
    By by Christopher Kimball
  • Mussels Marinara
    Mussels Marinara
    By by All-Clad
  • Seared Salmon with Fresh Blackberry Gastrique
    Seared Salmon with Fresh Blackberry Gastrique
    By Tested and perfected in the Sur la Table kitchen
  • Squash Guts Soup
    Squash Guts Soup
    By Recipe courtesy of Scraps
  • Parsnip Soup with Fried Sage
    Parsnip Soup with Fried Sage
    By <i>Eating Local:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
  • Persimmon-Ginger Smoothie
    Persimmon-Ginger Smoothie
    By Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
  • Grapefruit Faux-jito
    Grapefruit Faux-jito
    By Tested and perfected in the Sur la Table kitchen
  • Apple Peel Iced Tea
    Apple Peel Iced Tea
    By Recipe courtesy of Scraps
  • Tea Limeade Le Parfait Jar Slushes
    Tea Limeade Le Parfait Jar Slushes
    By Rebecca White, A Pleasant Little Kitchen
  • Little Lemon Cakes Filled with Vanilla Pastry Cream
    Little Lemon Cakes Filled with Vanilla Pastry Cream
    By by <i>Southern Italian Desserts</i>
  • Mini White Chocolate Flans
    Mini White Chocolate Flans
    By by Jamie Silva, <i>A Sassy Spoon</i>
  • Brussels Sprouts, Kimchi Puree and Bacon
    Brussels Sprouts, Kimchi Puree and Bacon
    By by All-Clad & Chef David Chang
  • Green Beans with Caramelized Pecans
    Green Beans with Caramelized Pecans
    By Recipe developed for Sur La Table’s Cooking Classes
  • Tabbouleh
    Tabbouleh
    By Tested and perfected in the Sur la Table kitchen
  • Sausage and Leek Stuffing
    Sausage and Leek Stuffing
    By by Zwilling J.A. Henckels
  • Cedar-Plank Salmon with Maple-Mustard Glaze
    Cedar-Plank Salmon with Maple-Mustard Glaze
    By Recipe developed for Sur La Table’s Cooking Classes
  • Pineapple and Shrimp Red Curry (Kaeng Khua Saparot)
    Pineapple and Shrimp Red Curry (Kaeng Khua Saparot)
    By Recipe developed for Sur La Table’s Cooking Classes
  • Hot Cocoa
    Hot Cocoa
    By Greenpan
  • Summer Berry Turnovers
    Summer Berry Turnovers
    By by Sur La Table & Andrews McMeel Publishing
  • Classic Southern Pecan Pie
    Classic Southern Pecan Pie
    By Recipe developed for Sur La Table’s Cooking Classes
  • Vanilla Marshmallows
    Vanilla Marshmallows
    By by Chicago Metallic
  • Easy Cream Cheese Pie Dough
    Easy Cream Cheese Pie Dough
    By The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
  • Bourbon-Pumpkin Cheesecake
    Bourbon-Pumpkin Cheesecake
    By Tested and perfected in the Sur la Table kitchen
  • Goat Cheese and Citrus Cheesecake with Honey
    Goat Cheese and Citrus Cheesecake with Honey
    By Recipe developed for Sur La Table’s Cooking Classes
  • Corned Beef & Cabbage Turnovers
    Corned Beef & Cabbage Turnovers
    By Ashley Cuoco of Cuoco Contento
  • Pommes Dauphinoise
    Pommes Dauphinoise
    By Recipe developed for Sur La Table’s Cooking Classes
  • Korean Style Wings
    Korean Style Wings
    By by Breville
  • Carrots with Lemon and Parsley
    Carrots with Lemon and Parsley
    By by Wolfgang Puck & Marian Getz
  • Grilled Five-Spice Chicken
    Grilled Five-Spice Chicken
    By <i>Eating Local:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington