Main Courses
Tested, loved, and easy to make your own
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
Herb Crusted Salmon with Tomato Vinaigrette in the Pressure OvenBy Wolfgang Puck
Hearty Tuscan Beef StewBy Tested and perfected in the Sur la Table kitchen
Trenette Fresche Al Pesto Alla Genovese - Fresh Trenette with Pesto Alla GenoveseBy by Academia Barilla, adapted by the Sur La Table kitchen
Sriracha Glazed Chicken Skewers with Tomatillo Salsa VerdeBy Tested and perfected in the Sur La Table kitchen
Seafood Stew with FarroBy All-Clad & Chef Hugh Acheson
Arroz con Pollo with Chorizo and CapersBy Knives Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Sarah Jay, photography by Ben Fink
Grilled Citrus-marinated ShrimpBy Recipe developed for Sur La Table’s Cooking Classes