Recipes

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  • Zuppa Toscana
    Zuppa Toscana
    By by Academia Barilla, adapted by the Sur La Table kitchen
  • Grilled Nectarines with Brandy Cream
    Grilled Nectarines with Brandy Cream
    By Recipe developed for Sur La Table’s Cooking Classes
  • Matcha Panna Cotta
    Matcha Panna Cotta
    By Rosana Machiela from Yoga of Cooking
  • Cajun Popcorn
    Cajun Popcorn
    By Greenpan
  • Scrappy Fish Stock
    Scrappy Fish Stock
    By Recipe courtesy of Scraps
  • Kabocha Squash Soup with Toasted Cumin and Chiles
    Kabocha Squash Soup with Toasted Cumin and Chiles
    By <i>Things Cooks Love:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Marie Simmons, photography by Ben Fink
  • Fried Fish Bones &#38; Smoked Fish
    Fried Fish Bones & Smoked Fish
    By Recipe courtesy of Scraps
  • Papaya Salad (Som Tam)
    Papaya Salad (Som Tam)
    By Tested and perfected in the Sur la Table kitchen
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    Sautéed Green Beans with Pancetta
    By Recipe developed for Sur La Table&#8217;s Cooking Classes
  • Crab BLT Sandwich
    Crab BLT Sandwich
    By Matt Broussard
  • Roasted Boneless Leg of Lamb with Orange Gremolata
    Roasted Boneless Leg of Lamb with Orange Gremolata
    By <i>Things Cooks Love:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Marie Simmons, photography by Ben Fink
  • 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
  • Steakhouse Beef Slider
    Steakhouse Beef Slider
    By Recipe developed for our Urban Accent Mix
  • Deviled Eggs with Bacon Brioche
    Deviled Eggs with Bacon Brioche
    By Recipe developed for Sur La Table’s Cooking Classes
  • Grilled Garlic-Rubbed Lamb Chops
    Grilled Garlic-Rubbed Lamb Chops
    By Recipe developed for Sur La Table’s Cooking Classes
  • Baby Back Ribs with Cannellini Beans
    Baby Back Ribs with Cannellini Beans
    By <i>Simple Comforts:</i> Reprinted with permission of Andrews McMeel Publishing
  • Orange Almond Cake
    Orange Almond Cake
    By by Wilton®
  • Pork and Chive Dumplings with Sesame-Soy Dipping Sauce
    Pork and Chive Dumplings with Sesame-Soy Dipping Sauce
    By Tested and perfected in the Sur la Table kitchen
  • 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
  • Sweet Peas with Bacon and Wild Onions
    Sweet Peas with Bacon and Wild Onions
    By Tested and perfected in the Sur La Table kitchen
  • Charred Zucchini with Heirloom Tomatoes, Olives and Feta
    Charred Zucchini with Heirloom Tomatoes, Olives and Feta
    By Recipe developed for Sur La Table’s Cooking Classes
  • Pan-Seared Sole with Lemon and Capers
    Pan-Seared Sole with Lemon and Capers
    By Tested and perfected in the Sur la Table kitchen
  • Instant Pot Turkey White Bean Rosemary Soup
    Instant Pot Turkey White Bean Rosemary Soup
    By by Rebecca White, <i>A Pleasant Little Kitchen</i>
  • Roasted Tomato Soup with White Cheddar Panini
    Roasted Tomato Soup with White Cheddar Panini
    By Recipe developed for Sur La Table’s Cooking Classes
  • 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
  • Clarito Maria
    Clarito Maria
    By Charles Schumann, American Bar
  • Chile-Glazed Baby Back Ribs
    Chile-Glazed Baby Back Ribs
    By Recipe developed for Sur La Table’s Cooking Classes
  • Cochinita Pibil Tacos
    Cochinita Pibil Tacos
    By by Josh Williams and Eric Prum, <i>Host</i>
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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
  • Pork Loin Stuffed with Spinach, Olives and Pine Nuts
    Pork Loin Stuffed with Spinach, Olives and Pine Nuts
    By Tested and perfected in the Sur la Table kitchen