Main Courses
Tested, loved, and easy to make your own
Sous Vide Slow-braised Bourbon Pork Belly with Wilted Mustard GreensBy Tested and perfected in the Sur La Table kitchen
Salt Block Scallops with Tomato & Basil VinaigretteBy Tested and perfected in the Sur la Table kitchen
Rack of Lamb with Mint ButterBy Sansaire
Steam-grilled Stuffed Pork LoinBy Staub
Bourbon-brown Sugar Glazed Baby Back RibsBy Sur La Table
Chicken Curry in a HurryBy GreenPan
Scallops in Champagne SauceBy GreenPan
Stir-fried Chicken with Snap Peas and BasilBy Christopher Kimball