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Side Dishes

Rice Pilaf

Tested and perfected in the Sur la Table kitchen

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Roman-Style Artichokes

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Roasted Root Vegetables in the Pressure Oven

by Wolfgang Puck

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Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

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Brussels Sprouts Salad with Honey Orange Vinaigrette

by KitchenAid

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Slow-Roasted Tomatoes with Oregano and Feta

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Pommes Gaufrettes

Tested and perfected in the Sur la Table kitchen

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Roasted Sweet Potato Puree in the Pressure Oven

by Wolfgang Puck

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Asparagus and Chopped Egg with Meyer Lemon Olive Oil

by Sur La Table & Andrews McMeel Publishing

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Broccoli Rabe with Garlic and Almonds

Tested and perfected in the Sur la Table kitchen

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Black Beans (Frijoles)

Tested and perfected in the Sur la Table kitchen

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Roasted Rainbow Carrots with Honey

Recipe developed for Sur La Table’s Cooking Classes

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Broiled Tomatoes with Garlic and Thyme

by Wolf

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Acorn Squash

by Wolfgang Puck

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Brown Butter Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

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Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

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Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

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Teriyaki Vegetable Skewers

by Tom Douglas

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Crispy Corn Pancakes

by Jacques Pépin, Poulets & Légumes

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Sweet Potatoes on the Grill

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Brussels Sprouts with Bacon

by Wolfgang Puck

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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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Yukon Gold Potato Salad

by Stephanie Piché, Caterer

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Potato Mash with Braised Cabbage

Tested and perfected in the Sur la Table kitchen

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Apple and Ginger Spiced Sweet Potatoes

Recipe developed for Sur La Table’s Cooking Classes

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Spring Pea Soufflé

Recipe developed for Sur La Table’s Cooking Classes

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Roasted Beet Strings with Balsamic Goat Cheese Dip

by KitchenAid

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Pommes Dauphinoise

Recipe developed for Sur La Table’s Cooking Classes

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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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Brown Rice and Edamame

by Fagor

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Black Sesame Green Beans

Tested and perfected in the Sur la Table kitchen

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Ribbonized Potato-Leek Gratin

by Kyle Weber

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Swiss Chard au Gratin

by Jacques Pépin

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Honey-Glazed Carrots

by Sansaire

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Herb Spaetzle

Recipe developed for Sur La Table’s Cooking Classes

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Caramelized Brussels Sprouts with Bacon and Thyme

Recipe developed for Sur La Table’s Cooking Classes

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Himalayan Salt Slab Asparagus

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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Crispy Kale and Potatoes

by Greenpan

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Roasted Fall Vegetables with Farro

Tested and perfected in the Sur la Table kitchen

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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

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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Corn Soufflé with Red Pepper Sauce

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

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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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Mashed Sweet Potatoes

by Wolfgang Puck

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Sautéed Haricots Verts and Shallots

by Jacques Pépin

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Perfect Cranberry Relish

Tested and perfected in the Sur la Table kitchen

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Cauliflower Gratin

by Jacques Pépin, Poulets & Légumes

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