Appetizers
Tested, loved, and easy to make your own
Baked Camembert with Raspberries & WalnutsBy Emily Delaney
Flowerfetti Ice CubesBy Emily Laurae
Lemony Smashed Pea, Prosciutto and Burrata ToastsBy Haley Aldoroty
Wild Mushroom GravyBy Recipe developed for Sur La Table’s Cooking Classes
Smoky Eggplant SpreadBy Tom Douglas
Julia’s Cranberry ChutneyBy Julia Child & Jacques Pépin, Julia and Jacques Cooking at Home, adapted by StarChefs.com
Baked Brie and Hazelnut Bundles with Cranberry ChutneyBy Tested and perfected in the Sur la Table kitchen
Pork and Chive Dumplings with Sesame-soy Dipping SauceBy Tested and perfected in the Sur la Table kitchen