Main Courses
Tested, loved, and easy to make your own
Oaxacan-style Roasted Pork Tenderloin with Mole VerdeBy Recipe developed for Sur La Table’s Cooking Classes
Pan-roasted Chicken Breasts with White Wine Herb SauceBy Sur La Table
Halibut Steamed in Banana Leaves with Orange-pineapple RelishBy Tested and perfected in the Sur la Table kitchen
Red Wine Braised Pork ShoulderBy Rebecca White, A Pleasant Little Kitchen
Tomato TagliatelleBy Tested and perfected in the Sur La Table kitchen
Creamy Chicken & Mushroom StewBy Kayla Howey
Louisiana OystersBy Acme Oyster House in New Orleans, Louisiana
Grilled Five-spice ChickenBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington