Review Your Order
Close

Shopping Cart

  • 0 Total
  • $0.00
0
CHECK  OUT

Side Dishes

Rice Pilaf

Tested and perfected in the Sur la Table kitchen

Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing, Eating Local

Sweet Potatoes on the Grill

by Sur La Table & Andrews McMeel Publishing, Eating Local

German Potato Salad

Recipe developed for Sur La Table’s Cooking Classes

Sweet Potato Fries

by Waring Pro

Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

Spiralized Coleslaw

Tested and perfected in the Sur la Table kitchen

Granny Smith Apple and Smoky Bacon Stuffing

Recipe developed for Sur La Table’s Cooking Classes

Haricots Verts with Herbes de Provence

Tested and perfected in the Sur la Table kitchen

Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

Recipe developed for Sur La Table’s Cooking Classes

Fluffy Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

Tabbouleh

Tested and perfected in the Sur la Table kitchen

Sautéed Haricots Verts and Shallots

by Jacques Pépin

Grilled Corn with Chipotle Butter and Cilantro

by Sur La Table & Andrews McMeel Publishing, Eating Local

Honey-Glazed Carrots

by Sansaire

Truffle Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

Andouille Sausage and Corn Bread Stuffing

Recipe developed for Sur La Table’s Cooking Classes

Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

Down-Home Cornbread Stuffing

Tested and perfected in the Sur la Table kitchen

Ribbonized Potato-Leek Gratin

by Kyle Weber

Steam-Grilled Spring Vegetables

by Staub

Charred Corn Succotash

Recipe developed for Sur La Table’s Cooking Classes

Classic Mac and Cheese

by Fagor

Yukon Chips

By Breville

Stuffed Butternut Squash

by Jacques Pépin

Brussels Sprouts, Kimchi Puree and Bacon

by All-Clad & Chef David Chang

Spring Pea Soufflé

Recipe developed for Sur La Table’s Cooking Classes

Perfect Cranberry Relish

Tested and perfected in the Sur la Table kitchen

Asparagus with Egg and Crispy Pancetta

by Sansaire

Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

by Sur La Table & Andrews McMeel Publishing, Knives Cooks Love

Champagne Vinegar-Roasted Shallot Mignonette

by Cynthia Nims

Black Sesame Green Beans

Tested and perfected in the Sur la Table kitchen

Slow-Roasted Tomatoes with Oregano and Feta

by Sur La Table & Andrews McMeel Publishing, Eating Local

Steam-Grilled Brussels Sprouts with Honey, Parmesan and Almonds

by Staub

Sous Vide Brussels Sprouts with Pearl Onions

by Sansaire

Apple and Ginger Spiced Sweet Potatoes

Recipe developed for Sur La Table’s Cooking Classes

Potato Mash with Braised Cabbage

Tested and perfected in the Sur la Table kitchen

Glazed Spiral Root Vegetables

by Kyle Weber

Pommes Gaufrettes

Tested and perfected in the Sur la Table kitchen

Corn on the Cob with Flavored Butters

by Sur La Table & Andrews McMeel Publishing, Things Cooks Love

Broccoli Rabe with Garlic and Almonds

Tested and perfected in the Sur la Table kitchen

Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

by Sur La Table & Andrews McMeel Publishing, Eating Local

Potato and Celery Root Gratin

Recipe developed for Sur La Table’s Cooking Classes

Swiss Chard au Gratin

by Jacques Pépin

Fresh Corn Soufflés

by Jacques Pépin

Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Tested and perfected in the Sur la Table kitchen

Black Bean Confetti Rice

by Fagor

Roasted Root Vegetables

by Braun

Asparagus and Chopped Egg with Meyer Lemon Olive Oil

by Sur La Table & Andrews McMeel Publishing

Caramelized Brussels Sprouts with Bacon and Thyme

Recipe developed for Sur La Table’s Cooking Classes

Sautéed Green Beans with Lemon-Thyme Dressing

Recipe developed for Sur La Table’s Cooking Classes

Roasted Garlic and Herb Smashed Potatoes

by KitchenAid

Goat Cheese and Herb Souffle

Recipe developed for Sur La Table’s Cooking Classes

Potatoes au Gratin

by Sur La Table & Ben Witten

Steam-Grilled Celeriac Fries with Herbs, Pecan and Lemon

by Staub

Roasted Farmer’s Market Vegetables

by E’Cucina Home

Perfect Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

Thyme-Scented Potato Gratin

Tested and perfected in the Sur la Table kitchen

Teriyaki Vegetable Skewers

by Tom Douglas

Root Vegetable Gratin with Gruyere and Thyme

by Sur La Table & Andrews McMeel Publishing

Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

by Sur La Table & Andrews McMeel Publishing, Things Cooks Love

Crispy Corn Pancakes

by Jacques Pépin, Poulets & Légumes

Stuffed Artichokes with Pine Nuts and Currants

by Sur La Table & Andrews McMeel Publishing, Eating Local

Sous Vide Maple-Glazed Carrots with Toasted Pecans and Mint

Tested and perfected in the Sur la Table kitchen

Cumin Roasted Butternut Squash with Chickpeas

Recipe developed for Sur La Table’s Cooking Classes

Herb Spaetzle

Recipe developed for Sur La Table’s Cooking Classes

Stuffed Vegetables with Couscous

by Lékué

Oven-Roasted Potatoes and Onions

by Jacques Pépin

Roman-Style Artichokes

Asparagus Salad with Piquillo Peppers and Capers

Recipe developed for Sur La Table’s Cooking Classes

Risotto alla Milanese

by KitchenAid

Green Beans with Lemon Zest

Tested and perfected in the Sur la Table kitchen

Farro Risotto with Butternut Squash with Kale Chips

Tested and perfected in the Sur la Table kitchen

Parsnip and Apple Mash

Tested and perfected in the Sur la Table kitchen

Roasted Root Vegetables

by Le Creuset

Mashed Sweet Potatoes

by Wolfgang Puck

Skin-on Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

Buttered Potatoes with Parsley

by Jacques Pépin

Roasted Rainbow Carrots with Honey

Recipe developed for Sur La Table’s Cooking Classes

Himalayan Salt Slab Asparagus

Tested and perfected in the Sur la Table kitchen

Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing, Eating Local

Brussels Sprouts Salad with Honey Orange Vinaigrette

by KitchenAid

Canterbury Organics Rosemary Sage Dressing

by Canterbury Organics

Steam-Grilled Acorn Squash with Pearl Onion, Pancetta and Pistachio

by Staub

Sweet Potato Gnocchi

by KitchenAid

Crispy Kale and Potatoes

by Greenpan

Spanish Tortilla with Smoked Paprika Aioli and Fried Sage

Tested and perfected in the Sur la Table kitchen

Green Beans with Crispy Spiral Onions

by Kyle Weber

Garlic Sweet Potato Mash

by Kenwood Electrics

Roasted Sweet Potato Puree in the Pressure Oven

by Wolfgang Puck

Steam-Grilled Butternut Squash, Burrata, Roasted Hazelnuts and Balsamic Reduction

by Staub

Grilled Tomatoes with Pesto

by Sur La Table & Andrews McMeel Publishing, Eating Local

Roasted Beet Strings with Balsamic Goat Cheese Dip

by KitchenAid

Cauliflower Gratin

by Jacques Pépin, Poulets & Légumes

Stuffing with Fennel Sausage and Cranberries

Recipe developed for Sur La Table’s Cooking Classes

Potato Leek Gratin

Tested and perfected in the Sur la Table kitchen

Black Beans (Frijoles)

Tested and perfected in the Sur la Table kitchen

Broiled Tomatoes with Garlic and Thyme

by Wolf

Southern Sweet Potato Fries or Chips

by E’Cucina Home

Brussels Sprout Leaves with Chorizo and Toasted Almonds from Bon Appétit

by Bon Appétit

Steamed Asparagus with Citrus Vinaigrette

by Wolfgang Puck & Marian Getz

Greenbeans with Bulgur and Cranberries

Tested and perfected in the Sur la Table kitchen

Pommes de Terre Sarladaise

by Wolfgang Puck

Brussels Sprouts with Bacon

by Wolfgang Puck

Yukon Gold Potato Salad

by Stephanie Piché, Caterer

Mushrooms with Garlic and Parsley

Tested and perfected in the Sur la Table kitchen

Mashed Maple Sweet Potatoes

by Cuisinart

Carrots with Lemon and Parsley

by Wolfgang Puck & Marian Getz

Apple and Sweet Potato Saute

by KitchenAid

Grilled Italian Corn with Herbs and Parmesan

Recipe developed for Sur La Table’s Cooking Classes

Roasted Root Vegetables in the Pressure Oven

by Wolfgang Puck

Summer Succotash with Bacon

Tested and perfected in the Sur la Table kitchen

Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur la Table kitchen

Tagliatelle with Asparagus, Prosciutto and Parmesan

Tested and perfected in the Sur la Table kitchen

Acorn Squash

by Wolfgang Puck

Roasted Fall Vegetables with Farro

Tested and perfected in the Sur la Table kitchen

Caramelized Carrots

by Le Creuset

Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

Creamy Gruyere and Parmesan Risotto

by Fagor

Corn Soufflé with Red Pepper Sauce

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

Brown Butter Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

Stir Fried Broccoli

by Fagor

Sweet Peas with Bacon and Wild Onions

Tested and perfected in the Sur la Table kitchen

Black Eyed Peas with Collard Greens

Recipe developed for Sur La Table’s Cooking Classes

Brown Rice and Edamame

by Fagor

Pommes Dauphinoise

Recipe developed for Sur La Table’s Cooking Classes

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Close