Recipes
Tested, loved, and easy to make your own
Bruschetta in a JarBy the Ball® Corporation
Pizza Della Riviera Di Ponente (piscialandrea) - Pizza Riviera Di Ponente StyleBy Academia Barilla, adapted by the Sur La Table kitchen
Stuffed Artichokes with Pine Nuts and CurrantsBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
No-bake Lemon Berry TartletsBy Recipe developed for Sur La Table’s Cooking Classes
Zucchini Pancakes with Lime-cilantro Crème FraîcheBy Tested and perfected in the Sur la Table kitchen
Salt Brick Grilled ChickenBy Mark Bitterman, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks
Crusty Artisan BreadBy Emile Henry
CroquemboucheBy Rosana Machiela