Main Courses
Tested, loved, and easy to make your own
Wok-fried Spicy Sichuan-style ShrimpBy Tested and perfected in the Sur la Table kitchen
Lemon-rosemary MignonetteBy Cynthia Nims
Steamed White Fish with VegetablesBy Wolfgang Puck & Marian Getz
Classic Lobster RollBy Tested and perfected in the Sur la Table kitchen
Shrimp Stir FryBy Tom Douglas
Whole Roasted Snapper on PiperadeBy All-Clad & Chris Hastings, owner and executive chef of the Hot & Hot Fish Club
Grilled Rosemary Salmon with Nectarine SalsaBy Tested and perfected in the Sur la Table kitchen
Cantonese-style Steamed BassBy Cuisinart