Main Courses
Tested, loved, and easy to make your own
Whole Roasted Snapper on PiperadeBy All-Clad & Chris Hastings, owner and executive chef of the Hot & Hot Fish Club
Zucchini Enchiladas with ChickenBy KitchenAid
Walnut Pesto Stuffed Pork RoastBy Sur La Table & Andrews McMeel Publishing
Cashew ChickenBy Zwilling
Seared Duck Breast with Figs and Pinot Noir Shallot SauceBy Recipe developed for Sur La Table’s Cooking Classes
Italian Sausage, Kale and Cannellini Bean RibollitaBy Tested and perfected in the Sur La Table kitchen
Lamb Tagine with Artichoke Hearts, Dried Apricots, and Preserved LemonBy Things Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Marie Simmons, photography by Ben Fink
Grilled Swordfish with PeperonataBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington