Holidays
Tested, loved, and easy to make your own
Wild Mushroom GravyBy Recipe developed for Sur La Table’s Cooking Classes
Chard, Mushroom, and Swiss Cheese FrittataBy Knives Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Sarah Jay, photography by Ben Fink
Slow-roasted Pork Loin with Korea GlazeBy Stephanie Izzard
Grilled Rosemary and Dijon Lamb ChopsBy Recipe developed for Sur La Table’s Cooking Classes
Roasted Steak with Chimichurri SauceBy Tested and perfected in the Sur La Table kitchen
Wild Mushroom, Spinach & Goat Cheese FrittataBy Le Creuset
Grilled Garlic-rubbed Lamb ChopsBy Recipe developed for Sur La Table’s Cooking Classes
Truffled Deviled EggsBy Tested and perfected in the Sur la Table kitchen