Main Courses
Tested, loved, and easy to make your own
Pollo Al Mattone - Chicken Under a BrickBy Academia Barilla, adapted by the Sur La Table kitchen
Scrappy BologneseBy Recipe courtesy of Scraps
French Harvest CassouletBy Tested and perfected in the Sur la Table kitchen
Citrus Herbal Tea-steamed ScallopsBy Ming Tsai & Arthur Boehm, Simply Ming
Grilled Swordfish with PeperonataBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Shaved Asparagus, Burrata and Prosciutto PizzaBy Recipe developed for Sur La Table’s Cooking Classes
Sauteed Shrimp Lemon Bucatini with Roasted KaleBy Tested and perfected in the Sur la Table kitchen
Salt-baked Sea Bass with Lemon and HerbBy Tested and perfected in the Sur la Table kitchen