Grilled Eggplant Cannelloni with Ricotta and Prosciutto

Grilled Eggplant Cannelloni with Ricotta and Prosciutto Grilled Eggplant Cannelloni with Ricotta and Prosciutto Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington Serves Makes 4 servings Ingredients 2 large globe eggplants, 1¼ to 1½ pounds each Kosher or sea salt 2 tablespoons extra virgin olive oil Tomato Sauce: […]

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Mini Wild Rice Stuffed Pumpkins

Mini Wild Rice Stuffed Pumpkins By by Sarah Fennel, Serves Makes 8 servings Ingredients 1 onion, diced 2 cloves garlic, minced 1 cup celery, chopped 1 cup carrots, sliced into medallions 8 oz mini portobello mushrooms, roughly chopped 8 oz brussels, stems removed and sliced in half 1 ½ teaspoons rosemary 1 ½ teaspoons thyme, […]

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Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps By Recipe developed for Sur La Table’s Cooking Classes Serves Makes 4 servings Ingredients 6 thin prosciutto slices, cut into ½-inch wide ribbons ¼ cup white wine vinegar 1 medium shallot, peeled and finely minced 1 teaspoon […]

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Zucchini Manicotti

Zucchini Manicotti Zucchini Manicotti Serves Makes 10 to 12 manicotti Ingredients Tomato Sauce: 2 teaspoons olive oil 2 cloves garlic, minced ½ teaspoon dried chili flakes 1 (28-ounce) can whole tomatoes 1 tablespoon tomato paste ½ teaspoon salt 2 teaspoons fresh basil, chopped Filling: 1 tablespoon olive oil 2 cups Baby Bella mushrooms, sliced 1 […]

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Stuffing with Fennel Sausage and Cranberries

Stuffing with Fennel Sausage and Cranberries By Recipe developed for Sur La Table’s Cooking Classes Serves Makes 8 to 10 servings Ingredients ½ cup (1 stick) unsalted butter, more for greasing baking dish 1½ pounds (about 1 large loaf) crusty country-style white bread 2 tablespoons olive oil 1 medium garlic clove, peeled and minced 1 […]

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Creamy Sausage-Stuffed Mushrooms

Creamy Sausage-Stuffed Mushrooms   by:ADRIENE Author Notes This is a twist on my ex-boyfriend’s mother’s recipe which I couldn’t help but think I could make so much better, and I did. This is something I make for Thanksgiving and even the children who don’t like mushrooms love it. —ADRIENE Test Kitchen Notes The splash of balsamic […]

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Crostini with Homemade Fig Jam and Gorgonzola

  Crostini with Homemade Fig Jam and Gorgonzola Serves Makes 4 servings Ingredients For the jam: 6 ounces stemmed dried black mission figs 1 cup water ½ cup granulated sugar 1 teaspoon fresh thyme, minced ¼ teaspoon sea salt 2 tablespoons fresh lemon juice For the crostini: ½ baguette, cut into 12 (½-inch thick) diagonal […]

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Blue Cheese-Stuffed Dates Wrapped in Pancetta

Blue Cheese-Stuffed Dates Wrapped in Pancetta The intense sweetness of dried dates pairs beautifully with the sharp bite of blue cheese and the saltiness of the pancetta in this simple and delicious appetizer. Use any sharp blue cheese you prefer but Gorgonzola works well here. By Tested and perfected in the Sur la Table kitchen […]

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Pumpkin Cheesecake

Pumpkin Cheesecake   By Tested and perfected in the Sur la Table kitchen Ingredients 1 cup graham cracker crumbs 4 ounces graham crackers 2 tablespoons butter melted 16 ounces cream cheese at room temperature ½cup sugar 2 eggs 2 tablespoons sour cream 2 tablespoons heavy cream (whipping cream) Pinch of sea salt 1 teaspoon vanilla […]

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Truffle Risotto With Sauteed Scallops Recipe

Truffle Risotto With Sauteed Scallops Recipe by GourmetFoodStore.com A great risotto is always amazing, but when you pair it with fresh truffles, lots of cheese and top it with plump and meaty scallops, it becomes a mouthwatering masterpiece. Every chef should have this truffle scallop risotto recipe in their repertoire! Prep Time: 10 minutes Cook […]

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