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Easter Recipes

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  • Truffled Deviled Eggs
    Truffled Deviled Eggs
    By Tested and perfected in the Sur la Table kitchen
  • Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches
    Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches
    By Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
  • Sous Vide Maple-Glazed Carrots with Toasted Pecans and Mint
    Sous Vide Maple-Glazed Carrots with Toasted Pecans and Mint
    By Tested and perfected in the Sur la Table kitchen
  • Heirloom Apple Tart with Almond Filling and Calvados Cream
    Heirloom Apple Tart with Almond Filling and Calvados Cream
    By Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
  • Pork Loin Stuffed with Spinach, Olives and Pine Nuts
    Pork Loin Stuffed with Spinach, Olives and Pine Nuts
    By Tested and perfected in the Sur la Table kitchen
  • Roasted Boneless Leg of Lamb with Orange Gremolata
    Roasted Boneless Leg of Lamb with Orange Gremolata
    By Things Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Marie Simmons, photography by Ben Fink
  • Spring Quiche with Asparagus, Gruyere and Fontina
    Spring Quiche with Asparagus, Gruyere and Fontina
    By Ari Laing of the Well Seasoned Studio
  • Prosciutto, Kale, and Red Bell Pepper Skillet Frittata
    Prosciutto, Kale, and Red Bell Pepper Skillet Frittata
    By Recipe developed for Sur La Table’s Cooking Classes
  • Mini Corn Muffins with Roasted Garlic and Fresh Herbs
    Mini Corn Muffins with Roasted Garlic and Fresh Herbs
    By Sur La Table, Renée Behnke, Memorable Recipes
  • Potato Leek Gratin
    Potato Leek Gratin
    By Tested and perfected in the Sur La Table kitchen
  • Croque Madame
    Croque Madame
    By Recipe developed for Sur La Table’s Cooking Classes
  • Classic Eggs Benedict with Asparagus
    Classic Eggs Benedict with Asparagus
    By Recipe developed for Sur La Table’s Cooking Classes
  • Baked Eggs Florentine
    Baked Eggs Florentine
    By E’Cucina Home
  • Chard, Mushroom, and Swiss Cheese Frittata
    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
  • Leek, Parmesan and Ham Quiche
    Leek, Parmesan and Ham Quiche
    By Sur La Table Andrews McMeel Publishing
  • Pork Tenderloin with Mushrooms and Herbs Wrapped in Puff Pastry
    Pork Tenderloin with Mushrooms and Herbs Wrapped in Puff Pastry
    By Tested and perfected in the Sur la Table kitchen
  • Classic French Fruit Tart
    Classic French Fruit Tart
    By The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
  • Smoked Salmon Eggs Benedict with Hollandaise
    Smoked Salmon Eggs Benedict with Hollandaise
    By Recipe developed for Sur La Table’s Cooking Classes
  • Deviled Eggs
    Deviled Eggs
    By Recipe developed for Sur La Table’s Cooking Classes
  • Easy Morning Muffins with Raspberries
    Easy Morning Muffins with Raspberries
    By The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
  • Lemon Poppy Seed Muffins
    Lemon Poppy Seed Muffins
    By Tested and perfected in the Sur la Table kitchen
  • Classic Carrot Cake
    Classic Carrot Cake
    By Clare McCormick, Assistant Buyer for Sur La Table
  • Apple Rose Tart
    Apple Rose Tart
    By Alena Haurylik
  • Apple Cranberry Crumble Pie
    Apple Cranberry Crumble Pie
    By Shoofly Pie Co. in Seattle, Washington
  • Sautéed Green Beans with Lemon-Thyme Dressing
    Sautéed Green Beans with Lemon-Thyme Dressing
    By Recipe developed for Sur La Table’s Cooking Classes
  • Sautéed Green Beans with Pancetta
    Sautéed Green Beans with Pancetta
    By Recipe developed for Sur La Table Cooking Classes
  • Potatoes au Gratin
    Potatoes au Gratin
    By Sur La Table & Ben Witten
  • Blue Cheese-Stuffed Dates Wrapped in Pancetta
    Blue Cheese-Stuffed Dates Wrapped in Pancetta
    By Tested and perfected in the Sur la Table kitchen
  • Maple-Pecan Sticky Buns
    Maple-Pecan Sticky Buns
    By The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
  • Instant Pot Curry Deviled Eggs with Caviar
    Instant Pot Curry Deviled Eggs with Caviar
    By Rebecca White, A Pleasant Little Kitchen
  • Green Beans
    Green Beans
    By Tested and perfected in the Sur la Table kitchen
  • Grand Marnier Truffles
    Grand Marnier Truffles
    By Tested and perfected in the Sur la Table kitchen