Main Courses
Tested, loved, and easy to make your own
Alabama BouillabaisseBy All-Clad & Chris Hastings, owner and executive chef of the Hot & Hot Fish Club
Salt Brick Grilled ChickenBy Mark Bitterman, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks
Caramelized Onion and Goat Cheese Tart with Red Pepper FoamBy Tested and perfected in the Sur La Table kitchen
Pot RoastBy Fagor
Spring Greens Burrata PizzaBy Rosana Machiela of Yoga of Cooking
Garlic & Dill Crab Cake SliderBy Recipe developed for our Urban Accent Mix
Herbed Chicken Pot PieBy The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Grilled Rosemary and Dijon Lamb ChopsBy Recipe developed for Sur La Table’s Cooking Classes