Recipes

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  • Zuppa Toscana
    Zuppa Toscana
    By by Academia Barilla, adapted by the Sur La Table kitchen
  • Grilled Pound Cake with Strawberries and Cream
    Grilled Pound Cake with Strawberries and Cream
    By Recipe developed for Sur La Table’s Cooking Classes
  • Grilled Nectarines with Brandy Cream
    Grilled Nectarines with Brandy Cream
    By Recipe developed for Sur La Table’s Cooking Classes
  • Fried Fish Bones & Smoked Fish
    Fried Fish Bones & Smoked Fish
    By Recipe courtesy of Scraps
  • Lemon Meringue Pie
    Lemon Meringue Pie
    By by All-Clad
  • Easy Osso Buco
    Easy Osso Buco
    By by Instant Pot
  • Tokyo Glazed Carrots
    Tokyo Glazed Carrots
    By by Stephanie Izzard
  • Pea and Mint Soup
    Pea and Mint Soup
    By by Ashley Cuoco
  • Salt Slab Shrimp with Asparagus and Honey-Basil Dressing
    Salt Slab Shrimp with Asparagus and Honey-Basil Dressing
    By Tested and perfected in the Sur la Table kitchen
  • Blood Orange and Hibiscus Curd Tart
    Blood Orange and Hibiscus Curd Tart
    By by Amisha Gurbani, <i>Jam Lab</i>
  • Clarito Maria
    Clarito Maria
    By Charles Schumann, American Bar
  • Bucatini with Peas, Kale, and Pancetta
    Bucatini with Peas, Kale, and Pancetta
    By by <i>One-Pan Wonders</i>
  • Mac & Cheese
    Mac & Cheese
    By by GreenPan
  • Pineapple, Kumquat, and Ginger Crisp with Coconut Topping
    Pineapple, Kumquat, and Ginger Crisp with Coconut Topping
    By <i>The Art & Soul of Baking:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
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    Bread and Butter Pickles
    By by Katy Hume &#38; Sur La Table
  • Berry Ice Cream
    Berry Ice Cream
    By by Katy Hume & Sur La Table
  • Grilled Sausage and Fig Pizza with Gorgonzola Cheese
    Grilled Sausage and Fig Pizza with Gorgonzola Cheese
    By Tested and perfected in the Sur la Table kitchen
  • Red-Wine Poached Pear Salad with Champagne Vinaigrette
    Red-Wine Poached Pear Salad with Champagne Vinaigrette
    By Recipe developed for Sur La Table’s Cooking Classes
  • Goat Cheese Enchiladas
    Goat Cheese Enchiladas
    By Tested and perfected in the Sur La Table kitchen
  • Skillet S’mores Dip
    Skillet S’mores Dip
    By by Ashley Cuoco
  • Peach-Vanilla Bean Cobbler with Sugar Crunch Lattice
    Peach-Vanilla Bean Cobbler with Sugar Crunch Lattice
    By <i>The Art & Soul of Baking:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
  • Brown Banana Ice Cream
    Brown Banana Ice Cream
    By by Joel Gamoran, Sur La Table National Chef
  • Maple Breakfast Sausage
    Maple Breakfast Sausage
    By Tested and perfected in the Sur la Table kitchen
  • Prosciutto, Kale, and Red Bell Pepper Skillet Frittata
    Prosciutto, Kale, and Red Bell Pepper Skillet Frittata
    By Recipe developed for Sur La Table’s Cooking Classes
  • Saut&#233;ed Spring Peas
    Sautéed Spring Peas
    By by Stephanie Izzard
  • Cioppino
    Cioppino
    By by Chef Mia Chambers
  • Grilled Fish and Smoked Sausage Skewers with Basil Aioli
    Grilled Fish and Smoked Sausage Skewers with Basil Aioli
    By Recipe developed for Sur La Table’s Cooking Classes
  • Grilled Shrimp and Tomatoes with Cannellini Beans and Sage
    Grilled Shrimp and Tomatoes with Cannellini Beans and Sage
    By Recipe developed for Sur La Table’s Cooking Classes
  • Arancini di riso - Rice balls
    Arancini di riso - Rice balls
    By by Academia Barilla, adapted by the Sur La Table kitchen