Seasonal
Tested, loved, and easy to make your own
Anson Mills Oat Risotto with Oxtail Roasted Shallot and ParsnipsBy by All-Clad & Chef Hugh Acheson
Nectarine and Raspberry GaletteBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Grilled Scallops with Cilantro-nectarine SalsaBy Tested and perfected in the Sur la Table kitchen
Peach CrostataBy Jim Dodge
Rubbed and Seared Fish Tacos with Lime Cabbage SlawBy Tom Douglas
Grilled Steaks with Marsala and Shallot Pan SauceBy Tested and perfected in the Sur la Table kitchen
Steamed Asparagus with Citrus VinaigretteBy Wolfgang Puck & Marian Getz
Grilled AsparagusBy Recipe developed for Sur La Table’s Cooking Classes