Main Courses
Tested, loved, and easy to make your own
Classic Deep-fried TurkeyBy Waring Pro
Steam-grilled Salmon and AsparagusBy Staub
Anson Mills Oat Risotto with Oxtail Roasted Shallot and ParsnipsBy by All-Clad & Chef Hugh Acheson
Pork Tenderloin with Apples and CranberriesBy Recipe developed for Fagor, by America’s TEST KITCHEN
Seared Salmon with Fresh Blackberry GastriqueBy Tested and perfected in the Sur la Table kitchen
Sous Vide Poached Salmon with Beets and Cucumber Creme FraicheBy Tested and perfected in the Sur la Table kitchen
Balsamic Chicken with Sweet PotatoesBy Recipe developed for Sur La Table’s Cooking Classes
Herbed Chicken Pot PieBy The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso