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Side Dishes

Rice Pilaf

Tested and perfected in the Sur la Table kitchen

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Corn on the Cob with Flavored Butters

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

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Perfect Cranberry Relish

Tested and perfected in the Sur la Table kitchen

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Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

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

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Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur la Table kitchen

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Tabbouleh

Tested and perfected in the Sur la Table kitchen

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Farro Risotto with Butternut Squash with Kale Chips

Tested and perfected in the Sur la Table kitchen

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Green Beans with Crispy Spiral Onions

by Kyle Weber

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Canterbury Organics Rosemary Sage Dressing

by Canterbury Organics

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Potato Leek Gratin

Tested and perfected in the Sur la Table kitchen

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Cumin Roasted Butternut Squash with Chickpeas

Recipe developed for Sur La Table’s Cooking Classes

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Slow-Roasted Tomatoes with Oregano and Feta

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Yukon Gold Potato Salad

by Stephanie Piché, Caterer

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Thyme-Scented Potato Gratin

Tested and perfected in the Sur la Table kitchen

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Broccoli Rabe with Garlic and Almonds

Tested and perfected in the Sur la Table kitchen

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Stuffed Artichokes with Pine Nuts and Currants

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Roasted Sweet Potato Puree in the Pressure Oven

by Wolfgang Puck

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Brussels Sprouts with Bacon

by Wolfgang Puck

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Greenbeans with Bulgur and Cranberries

Tested and perfected in the Sur la Table kitchen

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Roasted Fall Vegetables with Farro

Tested and perfected in the Sur la Table kitchen

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Root Vegetable Gratin with Gruyere and Thyme

by Sur La Table & Andrews McMeel Publishing

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Fluffy Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

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Grilled Corn with Chipotle Butter and Cilantro

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Apple and Ginger Spiced Sweet Potatoes

Recipe developed for Sur La Table’s Cooking Classes

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Spiralized Coleslaw

Tested and perfected in the Sur la Table kitchen

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Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Brown Rice and Edamame

by Fagor

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Stuffing with Fennel Sausage and Cranberries

Recipe developed for Sur La Table’s Cooking Classes

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Glazed Spiral Root Vegetables

by Kyle Weber

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Brussels Sprouts, Kimchi Puree and Bacon

by All-Clad & David Chang

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

by Staub

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Truffle Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

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Stuffed Vegetables with Couscous

by Lékué

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Spanish Tortilla with Smoked Paprika Aioli and Fried Sage

Tested and perfected in the Sur la Table kitchen

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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

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

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Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

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Grilled Tomatoes with Pesto

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Mashed Maple Sweet Potatoes

by Cuisinart

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Roasted Root Vegetables

by Le Creuset

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Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

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Summer Succotash with Bacon

Tested and perfected in the Sur la Table kitchen

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Potato and Celery Root Gratin

Recipe developed for Sur La Table’s Cooking Classes

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Andouille Sausage and Corn Bread Stuffing

Recipe developed for Sur La Table’s Cooking Classes

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