French
Tested, loved, and easy to make your own
French Lentils with Asparagus and Steamed EggsBy Tested and perfected in the Sur la Table kitchen
Pan Seared Duck Breast with Two Potato Hash and Dried Cherry SauceBy All-Clad & Chef Marc Murphy, of NYC’s Landmarc and other restaurants
Baked Sole Roulades with Zucchini StuffingBy All-Clad & Carole Walter
French Onion Soup with Comté from Bon AppétitBy Bon Appétit
Buckwheat CrepesBy Recipe developed for Sur La Table’s Cooking Classes
Leek Fondue with Scallops – a French Bistro Classic Made EasyBy Le Chef’s Wife
Raspberry Souffles in the Pressure OvenBy Wolfgang Puck
Asparagus Bisque with Black Pepper Crème FraîcheBy Recipe developed for Sur La Table’s Cooking Classes