Main Courses
Tested, loved, and easy to make your own
Citrus Herbal Tea-steamed ScallopsBy Ming Tsai & Arthur Boehm, Simply Ming
Potato, Onion, and Gruyère GaletteBy The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing
Grilled Peach, Pesto, and Prosciutto PizzaBy Sur La Table
Shrimp and Zucchini Noodles in Red Curry-coconut SauceBy Tested and perfected in the Sur la Table kitchen
Chicken Provencal SkilletBy Molly Krebs, Spices in My DNA
Sous Vide Slow-braised Bourbon Pork Belly with Wilted Mustard GreensBy Tested and perfected in the Sur La Table kitchen
Tomato and Lentil SoupBy Tested and perfected in the Sur La Table kitchen
Rack of Lamb with Mint ButterBy Sansaire