Recipes
Tested, loved, and easy to make your own
Wild Mushroom Soup with SherryBy Recipe developed for Sur La Table’s Cooking Classes
Teriyaki Vegetable SkewersBy Tom Douglas
Pasta with Baby Artichokes, Mascarpone, and Hazelnuts from Bon AppétitBy by Bon Appétit
Crab Blt SandwichBy Matt Broussard
Asian Style Salmon with Brown Rice in the Pressure OvenBy Wolfgang Puck
Tarragon and Orange Roasted TurkeyBy Recipe developed for Sur La Table’s Cooking Classes
Drunken Short Ribs with Tomato Chile Sauce and Cabbage Lime SlawBy All-Clad & Nancy Oakes
Persimmon-ginger SmoothieBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington