Cuisine
Tested, loved, and easy to make your own
Charred Corn SuccotashBy Recipe developed for Sur La Table’s Cooking Classes
Spring Quiche with Asparagus, Gruyere and FontinaBy Ari Laing of the Well Seasoned Studio
Tuna and Avocado CevicheBy Tested and perfected in the Sur la Table kitchen
Wild Mushroom Risotto with Truffle Oil
Cilantro Lime Chicken Taco SaladBy Barbara Schieving, The Electric Pressure Cooker Cookbook
Infused PastaBy by Sicily: The Cookbook
Pea and Mint SoupBy Ashley Cuoco
Steamed MusselsBy Le Creuset