Main Courses
Tested, loved, and easy to make your own
Grilled Honey-glazed Creole Pork Tenderloin with Jambalaya StuffingBy Glenn Lyman
Roast Duck and Mushroom Fricassee with Black Currant SauceBy A L’Olivier & Keisuke Matsushima
Spicy Shrimp Simmered in BasilBy Tested and perfected in the Sur la Table kitchen
Moroccan Braised Chicken Thighs with Saffron, Chickpeas and Dried ApricotsBy Tested and perfected in the Sur La Table kitchen
Country Fried ChickenBy E’Cucina Home
Pan Seared Scallops, Warm Tomato, Caper and Olive Relish with Creamy PolentaBy Recipe developed for Sur La Table’s Cooking Classes
Pizza Della Riviera Di Ponente (piscialandrea) - Pizza Riviera Di Ponente StyleBy Academia Barilla, adapted by the Sur La Table kitchen
Grilled Shrimp with Tarragon Beurre BlancBy Tested and perfected in the Sur la Table kitchen