Skip to Content

Main Courses

Tested, loved, and easy to make your own

Pappardelle with Lemon, Asparagus and Parmesan with Soft Eggs

Pappardelle with Lemon, Asparagus and Parmesan with Soft EggsBy Recipe developed for Sur La Table’s Cooking Classes

Dry-brined Turkey with Savory Herb Butter

Dry-brined Turkey with Savory Herb ButterBy Tested and perfected in the Sur la Table kitchen

Seared Duck Breast with Figs and Pinot Noir Shallot Sauce

Seared Duck Breast with Figs and Pinot Noir Shallot SauceBy Recipe developed for Sur La Table’s Cooking Classes

Zucchini Noodles with Zesty Ragu Sauce

Zucchini Noodles with Zesty Ragu SauceBy Kyle Weber

Scallop Corn Chowder

Scallop Corn ChowderBy Katie Lee

Seared Steak with a Red Wine Pan Sauce & Pommes Frites

Seared Steak with a Red Wine Pan Sauce & Pommes FritesBy Recipe developed for Sur La Table’s Cooking Classes

Roast Leg of Lamb with Fennel Seeds and Rosemary Crust

Roast Leg of Lamb with Fennel Seeds and Rosemary CrustBy Knives Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Sarah Jay, photography by Ben Fink

Chicken Piccata

Chicken PiccataBy Tested and Perfected in the Sur La Table Kitchen