Main Courses
Tested, loved, and easy to make your own
Sous Vide Turkey Breast with Dark Meat Confit and GravyBy Sansaire
Porcini-crusted Tenderloin with Chocolate-port SauceBy Tested and perfected in the Sur la Table kitchen
Pork Tenderloin with Apples and CranberriesBy Recipe developed for Fagor, by America’s TEST KITCHEN
Grilled Honey-glazed Creole Pork Tenderloin with Jambalaya StuffingBy Glenn Lyman
Red Wine-braised Short RibsBy All-Clad & Chef Barbara Lynch
The Ultimate Beef BourguignonBy 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
Pineapple Teriyaki Chicken PizzaBy Charcoal Companion