Recipes

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  • Fig and Raspberry Tart with Honey
    Fig and Raspberry Tart with Honey
    By Tested and perfected in the Sur La Table kitchen, Image by Rosana Machiela
  • Instant Pot Pineapple and Chipotle Pork Tacos
    Instant Pot Pineapple and Chipotle Pork Tacos
    By by <i>The Instant Pot Electric Pressure Cooker Cookbook</li>
  • Chili con Carne
    Chili con Carne
    By by All-Clad
  • Seared Skirt Steak
    Seared Skirt Steak
    By by Stephanie Izzard
  • Pulled Pork Sliders
    Pulled Pork Sliders
    By by KitchenAid
  • Blueberry Muffins
    Blueberry Muffins
    By Tested and perfected in the Sur la Table kitchen
  • Focaccia Ligure
    Focaccia Ligure
    By by Academia Barilla, adapted by the Sur La Table kitchen
  • Fresh Blackberry Ice Cream
    Fresh Blackberry Ice Cream
    By Recipe developed for Sur La Table’s Cooking Classes
  • Pumpkin Cheesecake
    Pumpkin Cheesecake
    By Tested and perfected in the Sur la Table kitchen
  • Instant Pot Lemon Cheesecake with Rose Meringue
    Instant Pot Lemon Cheesecake with Rose Meringue
    By by Rebecca White, <i>A Pleasant Little Kitchen</i>
  • Sous Vide New York Steak
    Sous Vide New York Steak
    By Tested and perfected in the Sur la Table kitchen
  • Corned Beef and Cabbage
    Corned Beef and Cabbage
    By Tested and Perfected in the Sur La Table Kitchen
  • Vanilla Shortcrust Dough
    Vanilla Shortcrust Dough
    By <i>The Art & Soul of Baking:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
  • Chicken and Waffles
    Chicken and Waffles
    By Ari Laing of the Well Seasoned Studio
  • Orange-Scented French Toast Strata with Candied Lemon Zest
    Orange-Scented French Toast Strata with Candied Lemon Zest
    By Recipe developed for Sur La Table’s Cooking Classes
  • Belgian Waffles with Strawberries and Whipped Cream
    Belgian Waffles with Strawberries and Whipped Cream
    By Tested and perfected in the Sur la Table kitchen
  • Buckwheat Crepes
    Buckwheat Crepes
    By Recipe developed for Sur La Table’s Cooking Classes
  • Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon
    Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon
    By <i>Knives Cooks Love:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Sarah Jay, photography by Ben Fink
  • Crispy Sheet Pan Hash
    Crispy Sheet Pan Hash
    By Recipe courtesy of Scraps
  • Blueberry Scones with Lemon Glaze
    Blueberry Scones with Lemon Glaze
    By Recipe developed for Sur La Table’s Cooking Classes
  • Yogurt Parfait with Coconut Apple Granola
    Yogurt Parfait with Coconut Apple Granola
    By Tested and perfected in the Sur la Table kitchen
  • White Chocolate–Lime Creme Caramel
    White Chocolate–Lime Creme Caramel
    By <i>The Art & Soul of Baking:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
  • Blueberry Streusel Coffeecake
    Blueberry Streusel Coffeecake
    By Tested and perfected in the Sur la Table kitchen
  • Trifle
    Trifle
    By by Amisha Gurbani, <i>Jam Lab</i>
  • Apricot-Raspberry Upside-Down Cake
    Apricot-Raspberry Upside-Down Cake
    By <i>The Art & Soul of Baking:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
  • Mini Moroccan Spiced Lamb Burgers with Mango Chutney
    Mini Moroccan Spiced Lamb Burgers with Mango Chutney
    By Recipe developed for Sur La Table’s Cooking Classes
  • Spent Coffee Short Rib Chili
    Spent Coffee Short Rib Chili
    By Recipe courtesy of Scraps
  • Scrambled Eggs with Blistered Tomatoes
    Scrambled Eggs with Blistered Tomatoes
    By Tested and perfected in the Sur la Table kitchen
  • Spring Quiche with Asparagus, Gruyere and Fontina
    Spring Quiche with Asparagus, Gruyere and Fontina
    By Ari Laing of the Well Seasoned Studio
  • Omelet with Leeks, Spring Herbs, and Goat Cheese
    Omelet with Leeks, Spring Herbs, and Goat Cheese
    By <i>Eating Local:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington