Appetizers
Tested, loved, and easy to make your own
Deviled EggsBy Recipe developed for Sur La Table’s Cooking Classes
Mushrooms Stuffed with Sweet Italian SausageBy All-Clad, Carole Walter
Grilled Veggie Rub DipBy Tom Douglas
Grilled Jalapeño PoppersBy Tested and perfected in the Sur la Table kitchen
Prosciutto and Sage Croissant StuffingBy Britney Breaks Bread
Root Vegetable Chips with Chimichurri DipBy KitchenAid
Sformato Di Zucca with Parmesan & Fried SageBy Sarah Entwistle, @supperbysarah_
Grilled Prosciutto and Melon with Olive OilBy Tested and perfected in the Sur la Table kitchen