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Vegetables

Stuffed Artichokes with Pine Nuts and Currants

by Sur La Table & Andrews McMeel Publishing, Eating Local

Sweet Potatoes on the Grill

by Sur La Table & Andrews McMeel Publishing, Eating Local

Apple and Ginger Spiced Sweet Potatoes

Recipe developed for Sur La Table’s Cooking Classes

Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing, Eating Local

Slow-Roasted Tomatoes with Oregano and Feta

by Sur La Table & Andrews McMeel Publishing, Eating Local

Corn on the Cob with Flavored Butters

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

Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

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

Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

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

Grilled Tomatoes with Pesto

by Sur La Table & Andrews McMeel Publishing, Eating Local

Grilled Corn with Chipotle Butter and Cilantro

by Sur La Table & Andrews McMeel Publishing, Eating Local

Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing, Eating Local

Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

Truffle Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

Yukon Gold Potato Salad

by Stephanie Piché, Caterer

Green Beans with Lemon Zest

Tested and perfected in the Sur la Table kitchen

Stuffed Vegetables with Couscous

by Lékué

Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

Pommes Gaufrettes

Tested and perfected in the Sur la Table kitchen

Sous Vide Maple-Glazed Carrots with Toasted Pecans and Mint

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

Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

Recipe developed for Sur La Table’s Cooking Classes

Asparagus Salad with Piquillo Peppers and Capers

Recipe developed for Sur La Table’s Cooking Classes

Mushrooms with Garlic and Parsley

Tested and perfected in the Sur la Table kitchen

Potatoes au Gratin

by Sur La Table & Ben Witten

Brussels Sprouts, Kimchi Puree and Bacon

by All-Clad & Chef David Chang

Garlic Sweet Potato Mash

by Kenwood Electrics

Potato Mash with Braised Cabbage

Tested and perfected in the Sur la Table kitchen

Asparagus and Chopped Egg with Meyer Lemon Olive Oil

by Sur La Table & Andrews McMeel Publishing

Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Tested and perfected in the Sur la Table kitchen

Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

Roasted Root Vegetables in the Pressure Oven

by Wolfgang Puck

Parsnip and Apple Mash

Tested and perfected in the Sur la Table kitchen

Broccoli Rabe with Garlic and Almonds

Tested and perfected in the Sur la Table kitchen

Thyme-Scented Potato Gratin

Tested and perfected in the Sur la Table kitchen

Greenbeans with Bulgur and Cranberries

Tested and perfected in the Sur la Table kitchen

Potato Leek Gratin

Tested and perfected in the Sur la Table kitchen

Sous Vide Brussels Sprouts with Pearl Onions

by Sansaire

Sweet Potato Fries

by Waring Pro

Fluffy Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

Root Vegetable Gratin with Gruyere and Thyme

by Sur La Table & Andrews McMeel Publishing

Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur la Table kitchen

Ribbonized Potato-Leek Gratin

by Kyle Weber

Haricots Verts with Herbes de Provence

Tested and perfected in the Sur la Table kitchen

Glazed Spiral Root Vegetables

by Kyle Weber

Pommes de Terre Sarladaise

by Wolfgang Puck

Green Beans with Crispy Spiral Onions

by Kyle Weber

Brussels Sprouts Salad with Honey Orange Vinaigrette

by KitchenAid

Apple and Sweet Potato Saute

by KitchenAid

Roasted Sweet Potato Puree in the Pressure Oven

by Wolfgang Puck

Perfect Cranberry Relish

Tested and perfected in the Sur la Table kitchen

Steamed Asparagus with Citrus Vinaigrette

by Wolfgang Puck & Marian Getz

Carrots with Lemon and Parsley

by Wolfgang Puck & Marian Getz

Steam-Grilled Spring Vegetables

by Staub

Honey-Glazed Carrots

by Sansaire

Asparagus with Egg and Crispy Pancetta

by Sansaire

Black Sesame Green Beans

Tested and perfected in the Sur la Table kitchen

Spanish Tortilla with Smoked Paprika Aioli and Fried Sage

Tested and perfected in the Sur la Table kitchen

Tagliatelle with Asparagus, Prosciutto and Parmesan

Tested and perfected in the Sur la Table kitchen

Spiralized Coleslaw

Tested and perfected in the Sur la Table kitchen

Teriyaki Vegetable Skewers

by Tom Douglas

Broiled Tomatoes with Garlic and Thyme

by Wolf

Himalayan Salt Slab Asparagus

Tested and perfected in the Sur la Table kitchen

Corn Soufflé with Red Pepper Sauce

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

Brussels Sprouts with Bacon

by Wolfgang Puck

Acorn Squash

by Wolfgang Puck

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

by Staub

Mashed Sweet Potatoes

by Wolfgang Puck

Summer Succotash with Bacon

Tested and perfected in the Sur la Table kitchen

Roasted Farmer’s Market Vegetables

by E’Cucina Home

Charred Corn Succotash

Recipe developed for Sur La Table’s Cooking Classes

Southern Sweet Potato Fries or Chips

by E’Cucina Home

Potato and Celery Root Gratin

Recipe developed for Sur La Table’s Cooking Classes

Cumin Roasted Butternut Squash with Chickpeas

Recipe developed for Sur La Table’s Cooking Classes

Skin-on Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

Mashed Maple Sweet Potatoes

by Cuisinart

Perfect Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

Brussels Sprout Leaves with Chorizo and Toasted Almonds from Bon Appétit

by Bon Appétit

Yukon Chips

By Breville

Pommes Dauphinoise

Recipe developed for Sur La Table’s Cooking Classes

Black Eyed Peas with Collard Greens

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 Root Vegetables

by Le Creuset

Stir Fried Broccoli

by Fagor

Goat Cheese and Herb Souffle

Recipe developed for Sur La Table’s Cooking Classes

Caramelized Carrots

by Le Creuset

Spring Pea Soufflé

Recipe developed for Sur La Table’s Cooking Classes

Champagne Vinegar-Roasted Shallot Mignonette

by Cynthia Nims

Grilled Italian Corn with Herbs and Parmesan

Recipe developed for Sur La Table’s Cooking Classes

Cauliflower Gratin

by Jacques Pépin, Poulets & Légumes

Sweet Potato Gnocchi

by KitchenAid

Roasted Garlic and Herb Smashed Potatoes

by KitchenAid

Crispy Kale and Potatoes

by Greenpan

Crispy Corn Pancakes

by Jacques Pépin, Poulets & Légumes

Roasted Beet Strings with Balsamic Goat Cheese Dip

by KitchenAid

Oven-Roasted Potatoes and Onions

by Jacques Pépin

Swiss Chard au Gratin

by Jacques Pépin

Fresh Corn Soufflés

by Jacques Pépin

Caramelized Brussels Sprouts with Bacon and Thyme

Recipe developed for Sur La Table’s Cooking Classes

Buttered Potatoes with Parsley

by Jacques Pépin

Sautéed Haricots Verts and Shallots

by Jacques Pépin

Stuffed Butternut Squash

by Jacques Pépin

German Potato Salad

Recipe developed for Sur La Table’s Cooking Classes

Roman-Style Artichokes

Roasted Rainbow Carrots with Honey

Recipe developed for Sur La Table’s Cooking Classes

Roasted Root Vegetables

by Braun

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