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  • Mini Wild Rice Stuffed Pumpkins
    Mini Wild Rice Stuffed Pumpkins
    By Sarah Fennel, Broma Bakery
  • Roasted Winter Squash with Red Onions and Cranberries
    Roasted Winter Squash with Red Onions and Cranberries
    By Tested and perfected in the Sur la Table kitchen
  • Butternut Squash and Apple Soup with Croutons
    Butternut Squash and Apple Soup with Croutons
    By Tested and perfected in the Sur La Table kitchen
  • Peach-Pecan Crisp
    Peach-Pecan Crisp
    By Recipe developed for Sur La Table’s Cooking Classes
  • Potato, Onion, and Gruyère Galette
    Potato, Onion, and Gruyère Galette
    By The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
  • Red Wine Braised Pork Shoulder
    Red Wine Braised Pork Shoulder
    By Rebecca White, A Pleasant Little Kitchen
  • Carrot Ginger Soup
    Carrot Ginger Soup
    By Tested and perfected in the Sur la Table kitchen
  • Pumpkin Spice Coffee Cake
    Pumpkin Spice Coffee Cake
    By Recipe developed for Sur La Table’s Cooking Classes
  • Roasted Tomato Soup
    Roasted Tomato Soup
    By Tested and perfected in the Sur La Table kitchen
  • Nicoise Salad
    Nicoise Salad
    By Recipe courtesy of Anova
  • Persimmon-Ginger Smoothie
    Persimmon-Ginger Smoothie
    By Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
  • Salt Block Scallops with Tomato & Basil Vinaigrette
    Salt Block Scallops with Tomato & Basil Vinaigrette
    By Tested and perfected in the Sur la Table kitchen
  • Broccoli Rabe Pesto
    Broccoli Rabe Pesto
    By Scott Conant
  • Creamy Polenta with Wild Mushroom Ragu
    Creamy Polenta with Wild Mushroom Ragu
    By Tested and Perfected in the Sur La Table Kitchen
  • Lattice-Top Nectarine-Blackberry Pie
    Lattice-Top Nectarine-Blackberry Pie
    By The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
  • Moroccan Chicken Skewers with Herb Sauce
    Moroccan Chicken Skewers with Herb Sauce
    By Tested and perfected in the Sur La Table kitchen
  • Citrus Herbal Tea-Steamed Scallops
    Citrus Herbal Tea-Steamed Scallops
    By Ming Tsai & Arthur Boehm, Simply Ming
  • Chestnut and Porcini Mushroom Soup with Truffle Cream
    Chestnut and Porcini Mushroom Soup with Truffle Cream
    By Recipe developed for Sur La Table’s Cooking Classes
  • Grilled Peach and Watercress Salad with Prosciutto over Flat Bread
    Grilled Peach and Watercress Salad with Prosciutto over Flat Bread
    By Recipe developed for Sur La Table’s Cooking Classes
  • Frisee Salad with Sous Vide Egg
    Frisee Salad with Sous Vide Egg
    By Recipe by David Lebovitz, Egg recipe courtesy of Anova
  • Braised Veal Breast with Pearl Onions and Artichokes
    Braised Veal Breast with Pearl Onions and Artichokes
    By Jacques Pépin, Heart & Soul in the Kitchen
  • Glazed Carrots
    Glazed Carrots
    By Recipe courtesy of Anova
  • Black Eyed Peas with Collard Greens
    Black Eyed Peas with Collard Greens
    By Recipe developed for Sur La Table’s Cooking Classes
  • Bell Pepper Margarita
    Bell Pepper Margarita
    By Tony Larson, BarWorks Consulting
  • Grapefruit & Strawberry Mint Mojito
    Grapefruit & Strawberry Mint Mojito
    By Ashley Cuoco of Cuoco Contento