Anellini al Forno – Baked Sicilian Anellini Pasta
Anellini al Forno – Baked Sicilian Anellini Past Anellini al Forno is a classic dish from Sicily. It’s perfect to
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Author: Frank Granieri
Seafood Stew with Farro
Seafood Stew with Farro Recipe by Hugh Acheson Ingredients 1 1/2 pounds octopus 1 quart water 1 cup Anson Mills
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Oat Risotto with Oxtail Roasted Shallot and Parsnips
Oat Risotto with Oxtail Roasted Shallot and Parsnips A savory porridge of heirloom steel cut oats simmered risotto-style and served
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Pappardelle with Lemon, Asparagus and Parmesan with Soft Eggs
Pappardelle with Lemon, Asparagus and Parmesan with Soft Eggs Pappardelle are hand-cut large pasta ribbons traditionally served with creamy or
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Pollo al Mattone – Chicken Under a Brick
Pollo al Mattone – Chicken Under a Brick This traditional Tuscan cooking method results in incredibly crispy skin and intensely
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Sausage, Potato & Kale Soup Recipe
Sausage, Potato & Kale Soup Recipe This recipe features our favorite spice for soup, Summit County Seasoning, along with an
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Brussel Sprouts and Black Garlic – Au Gratin
Brussel Sprouts and Black Garlic Au Gratin Brussel Sprouts and Black Garlic The sweet, fig-like notes of black garlic pair
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Clams and White Beans
Clams and White Beans Clams and White Beans By Tested and perfected in the Sur la Table kitchen Ingredients Makes
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Linguine with Pancetta, Peas and Mint – Written Recipe
Linguine with Pancetta, Peas and Mint Written Recipe * * By Tested and perfected in the Sur la Table kitchen
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Fresh Pasta Dough – Written Recipe
Fresh Pasta Dough Written Recipe * Fresh Pasta Dough By Recipe developed for Sur La Table’s Cooking Classes Serves Makes
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