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Buttered Potatoes with Parsley

By Jacques Pépin
Braised Whole Chicken with Potatoes and Carrots

By Tested and perfected in the Sur La Table kitchen
Beef Wellington with Potato Crust

By KitchenAid
Oven-Roasted Potatoes and Onions

By Jacques Pépin
Steam-Grilled Stuffed Pork Loin

By Staub
Grilled Rosemary and Dijon Lamb Chops

By Recipe developed for Sur La Table’s Cooking Classes
Wild Mushroom, Spinach & Goat Cheese Frittata

By Le Creuset
From-Scratch Cranberry Sauce

By Recipe developed for Sur La Table’s Cooking Classes
Salty Dark and Milk Chocolate Skillet Cookie

By The Modern Proper
Sous Vide New York Steak

By Tested and perfected in the Sur la Table kitchen
Chard, Mushroom, and Swiss Cheese Frittata

By Knives Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Sarah Jay, photography by Ben Fink
Grapefruit and Sage Champagne Cocktail

By GreenPan
Pork Loin Stuffed with Spinach, Olives and Pine Nuts

By Tested and perfected in the Sur la Table kitchen
Croque Madame

By Recipe developed for Sur La Table’s Cooking Classes
Roasted Farmer’s Market Vegetables

By E’Cucina Home
Cranberry and Herb–Stuffed Turkey Breast

By Instant Pot
Be Creative Sugar Cookies

By Sur La Table & Andrews McMeel Publishing, So Sweet!
Deviled Eggs

By Recipe developed for Sur La Table’s Cooking Classes
English Pork Pie

By Thyme & Temp
Valentine’s Day Sugar Cookies

By Bianca Dodson
Chocolate-Espresso Pot De Crème

By Sur La Table
Tokyo Glazed Carrots

By Stephanie Izzard
Sour Cherry Linzer Tart

By The Art & Soul of Baking: Andrews McMeel Publishing, Recipe by Cindy Mushet, Photo by Maren Caruso
Sweet Potato Pie with Pecan Streusel

By Recipe developed for Sur La Table’s Cooking Classes

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