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Seafood Stew with Farro Recipe by Hugh Acheson Ingredients 1 1/2 pounds octopus 1 quart water 1 cup Anson Mills Piccolo farro 2 tablespoons unsalted butter 1/2 cup sliced yellow onion 3 cloves fresh garlic, minced 1 1/4 tablespoon red pepper flake 1/2 cup diced fennel 1/2 cup sliced leeks 1/2 cup peeled and diced […]

Oat Risotto with Oxtail Roasted Shallot and Parsnips A savory porridge of heirloom steel cut oats simmered risotto-style and served with rich, braised oxtail by chef and restaurateur Hugh Acheson. By by All-Clad & Chef Hugh Acheson Serves Makes 6 servings Ingredients Ox Tail: 2 pounds oxtails cut into thick joints, trimmed of excess fat […]

Pappardelle with Lemon, Asparagus and Parmesan with Soft Eggs Pappardelle are hand-cut large pasta ribbons traditionally served with creamy or rustic sauces. The pasta’s name comes from the Italian verb ’pappare’ which means “to gobble up.” By Recipe developed for Sur La Table’s Cooking Classes Serves Makes 4 servings Ingredients Fresh Pasta Dough click for […]

Pollo al Mattone – Chicken Under a Brick This traditional Tuscan cooking method results in incredibly crispy skin and intensely flavorful meat. Weighting the chicken ensures that each part of the chicken is approximately the same thickness, so it cooks quickly and evenly. The weight also causes the fat under the skin to render and […]

Sausage, Potato & Kale Soup Recipe This recipe features our favorite spice for soup, Summit County Seasoning, along with an easy method for making homemade sausage with our South Fork Italian Sausage Spice. It makes a quick and comforting weeknight meal. YIELD 6 servings TIME Active Prep: 15 min Cook: 20 min THANKS TO Savory […]

Brussels & Black Garlic Gratin Recipe The sweet, fig-like notes of black garlic pair perfectly with earthy Brussels sprouts baked in a light, creamy sauce. It’s quick to prepare, so try it as a weeknight meal alongside roast chicken or as a main dish with a big green salad on the side. YIELD 2 to […]

Clams and White Beans Clams and White Beans By Tested and perfected in the Sur la Table kitchen Serves Makes 4 servings Ingredients 1 (15-ounce) can white beans, drained and rinsed ½cup olive oil, divided 1 tablespoon red wine vinegar Sea salt and freshly ground black pepper 1 small fennel bulb, fronds reserved 1 shallot, […]

Linguine with Pancetta, Peas and Mint By Tested and perfected in the Sur la Table kitchen Serves Makes 4 servings Ingredients ¼ cup extra-virgin olive oil, more as needed 8 ounces pancetta, small dice 2 medium garlic cloves, peeled and minced 1 large shallot, peeled and minced 1½ cups shelled fresh peas, or frozen if […]

Fresh Pasta Dough Fresh Pasta Dough By Recipe developed for Sur La Table’s Cooking Classes Serves Makes 4 servings Ingredients 2½ cups (12½ ounces) “00” flour, plus more for dusting 1 teaspoon kosher salt 4 large eggs 1 tablespoon extra-virgin olive oil Procedure Fresh pasta dough is so easy to make, you’ll wonder why you […]

  Roasted Chicken with Farro and Peas By Recipe developed for Sur La Table’s Cooking Classes Serves Makes 4 servings Ingredients 2 cups low-sodium chicken broth 1 cup semi-pearled farro 1½ lbs. boneless skinless chicken thighs, trimmed 2 tablespoons olive oil, divided Sea salt and freshly ground pepper 2 leeks, white and light green parts […]