Main Courses
Tested, loved, and easy to make your own
Sous Vide Carnitas TacosBy Sansaire
Pollo Al Mattone - Chicken Under a BrickBy Academia Barilla, adapted by the Sur La Table kitchen
Grilled Five-spice ChickenBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Anson Mills Oat Risotto with Oxtail Roasted Shallot and ParsnipsBy by All-Clad & Chef Hugh Acheson
Braised Chicken with Indian SpicesBy All-Clad
Pizza Della Riviera Di Ponente (piscialandrea) - Pizza Riviera Di Ponente StyleBy Academia Barilla, adapted by the Sur La Table kitchen
Salmon with Braised Artichokes and OlivesBy Tested and perfected in the Sur la Table kitchen
Classic Lobster RollBy Tested and perfected in the Sur la Table kitchen