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Fried Egg Flatbreads with Nduja and Mustard Greens from Bon Appétit

By Bon Appétit
Mini Cheesecakes

By King Arthur Flour Company Inc.
Crispy Kale and Potatoes

By Greenpan
Spring Raspberry Citrus Sour

By Emily Laurae Carter
Spinach and Goat Cheese Quiche

By GreenPan
Baked Pears with Pecans and Maple Syrup

By Kerrygold
Fluffy Mashed Potatoes

By Tested and perfected in the Sur la Table kitchen
Lemon Blueberry Muffins

By Wolf
Bacon Corn Bread with Maple Butter

By Ashley Cuoco
Gingerbread Trifle with Cranberry Curd

By Amisha Gurbani, Jam Lab
Spring Quiche with Asparagus, Gruyere and Fontina

By Ari Laing of the Well Seasoned Studio
Maple-Pecan Sticky Buns

By The Art & Soul of Baking: Andrews McMeel Publishing, Recipe by Cindy Mushet, Photo by Maren Caruso
Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches

By Eating Local: Reprint Recipe by Janet Fletcher, Photography by Sara Remington
Cheddar Crust Apple Pie

By Recipe developed for Sur La Table’s Cooking Classes
Skin-on Mashed Potatoes

By Recipe developed for Sur La Table Cooking Classes
Pear Tarte Tatin

By Staub
Nutella Bûche de Noël

By Anina Giannini, @lechefswife
Apple Cranberry Crumble Pie

By Shoofly Pie Co. in Seattle, Washington
Thyme-Scented Potato Gratin

By Tested and perfected in the Sur la Table kitchen
Ham and Sausage Strata

By Tested and perfected in the Sur la Table kitchen
Steak-Frites with Herb Butter

By Ashley Cuoco
Classic Southern Pecan Pie

By Recipe developed for Sur La Table’s Cooking Classes
Chicken Under a Brick with Giblet Gravy

By Recipe courtesy of Scraps
Roasted Rainbow Carrots with Honey

By Recipe developed for Sur La Table’s Cooking Classes
Green and White Pizza with Potato Crust

By KitchenAid
Slow-Roasted Pork Loin with Korea Glaze

By Stephanie Izzard
Cream Cheese Spritz Butter Cookies

By Oxo
Classic Herb Roasted Turkey

By Recipe developed for Sur La Table's Cooking Classes
Classic Apple Pie

By Sur La Table & Andrews McMeel Publishing
Strawberry Cake with Champagne Buttercream

By Britney Breaks Bread
Pan-Roasted Brussels Sprouts with Bacon and Walnuts

By Tested and perfected in the Sur la Table kitchen
Chocolate-Espresso Pot De Crème

By Sur La Table
Sous Vide Slow-Braised Bourbon Pork Belly with Wilted Mustard Greens

By Tested and perfected in the Sur La Table kitchen
Instant Pot Carnitas-Loaded French Fries with Poached Eggs

By Rebecca White, A Pleasant Little Kitchen
Slow Cooker Stuffing

By Tested and perfected in the Sur La Table kitchen
Pork Loin Stuffed with Spinach, Olives and Pine Nuts

By Tested and perfected in the Sur la Table kitchen
Holiday Fruit Salad Smoothie

By Vitamix
Valentine’s Day Sugar Cookies

By Bianca Dodson
Green Beans with Crispy Spiral Onions

By Kyle Weber
The Quintessential Apple Pie

By Kate McDermott and Andrew Scrivani
Spatched Turkey with Turkey Scrap Gravy

By Tested and perfected in the Sur la Table kitchen
A Better Way to Turkey

By ChefSteps
Roast Turkey

By Breville
D’Artagnan Forest Mushroom and Shallot Gravy

By Scott Hargrove
Swiss Cheese Fondue

By Greenpan
Sous Vide Maple-Glazed Carrots with Toasted Pecans and Mint

By Tested and perfected in the Sur la Table kitchen
Grapefruit, Rosemary, and Pomegranate Pisco Sour

By Emily Laurae
Buttermilk Biscuits with Honey Butter

By Tested and perfected in the Sur la Table kitchen

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