Holidays
Tested, loved, and easy to make your own
Brussels Sprouts, Kimchi Puree and BaconBy All-Clad & Chef David Chang
Classic Southern Pecan PieBy Recipe developed for Sur La Table’s Cooking Classes
Stuffed Butternut SquashBy Jacques Pépin
PalmiersBy Tested and perfected in the Sur la Table kitchen
Slow Roasted Leg of LambBy Ari Laing of the Well Seasoned Studio
Crème Fraîche Mashed PotatoesBy Rebecca White, A Pleasant Little Kitchen
Chocolate FondueBy Greenpan
Rosemary Rack of LambBy Recipe developed for Sur La Table’s Cooking Classes